These classic Spanish-style churros are delightfully crisp on the outside, soft and fluffy on the inside, and coated in a warm cinnamon-sugar blend. Paired with a silky chocolate dipping sauce, they’re the ultimate crowd-pleaser for dessert lovers of all ages. Whether you’re hosting a party or just craving something sweet and fried, these churros are quick, simple, and totally irresistible.
Why You’ll Love This Recipe
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Crispy, golden texture – Perfectly fried for a satisfying crunch with every bite.
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Simple ingredients – No fancy tools or ingredients needed—just pantry basics.
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Ready in 20 minutes – A fast and fun dessert you can whip up anytime.
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Classic cinnamon sugar flavor – Adds that nostalgic warmth we all love.
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Rich chocolate sauce – A creamy dip that takes these churros over the top.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cinnamon Sugar Coating:
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¼ cup caster (superfine) sugar
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2 teaspoons ground cinnamon
Churros:
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1 cup all-purpose flour
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1 teaspoon baking powder
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Pinch of salt
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1 tablespoon vegetable, canola, or light olive oil
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1 cup boiling water
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2 cups (or more) vegetable or canola oil, for frying
Chocolate Sauce:
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½ cup dark or semi-sweet chocolate chips
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½ cup heavy cream
Directions
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Make Cinnamon Sugar:
Combine the sugar and cinnamon in a shallow bowl and set aside. -
Prepare Dough:
In a mixing bowl, whisk together the flour, baking powder, and salt.
Add the oil and boiling water, stirring until a thick, sticky dough forms. -
Fill Piping Bag:
Transfer the dough to a piping bag fitted with a ⅓-inch (8mm) star tip. Let it rest briefly while the oil heats. -
Heat Oil for Frying:
Pour about 2 inches (5 cm) of oil into a deep pan or pot. Heat to 340°F (170°C).
(Tip: If you drop in a cube of bread, it should turn golden in about 20 seconds.) -
Fry the Churros:
Pipe 6-inch (15 cm) strips of dough into the oil, snipping the ends with scissors.
Fry 3–4 at a time for 2–3 minutes, turning occasionally, until they are golden and crisp. -
Drain and Coat:
Remove the churros with a slotted spoon and place on a paper towel-lined plate.
While still warm, roll them in the cinnamon sugar mixture. -
Make the Chocolate Sauce:
In a microwave-safe bowl, combine the chocolate chips and heavy cream.
Microwave in 30-second intervals, stirring in between, until melted and smooth. Let it cool slightly to thicken. -
Serve:
Serve the churros warm with the chocolate dipping sauce on the side.
Servings and timing
Servings: 12–20 churros (depending on size)
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Calories: Not available
Variations
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Filled churros: Use a long piping nozzle to inject dulce de leche or chocolate filling into each churro after frying.
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Baked version: Bake at 400°F (200°C) for 18–20 minutes, then broil for 1–2 minutes to brown.
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Spiced twist: Add a pinch of nutmeg or cardamom to the dough for extra flavor.
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Vegan option: Use plant-based milk in place of heavy cream and ensure oil and chocolate are dairy-free.
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Mini churros: Pipe shorter strips for bite-sized churros, perfect for parties.
Storage/Reheating
Storage:
Store cooled churros in an airtight container at room temperature for up to 2 days (though best eaten fresh).
Reheating:
Reheat in a 350°F (175°C) oven or air fryer for 5–7 minutes to restore crispness. Avoid microwaving, as it makes them soggy.
Chocolate Sauce:
Store leftover sauce in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.
FAQs
What kind of flour should I use for churros?
All-purpose flour works perfectly in this recipe and yields the classic churro texture.
Do I need a piping bag?
Yes, a piping bag with a star tip gives churros their signature ridged look. You can use a freezer bag with the tip cut off in a pinch, but the texture won’t be the same.
Can I make the dough ahead of time?
The dough is best used fresh, but you can prepare it up to 1 hour ahead and cover it tightly to prevent drying.
Can churros be baked instead of fried?
Yes, bake at 400°F (200°C) for 18–20 minutes, then broil briefly to brown. However, they won’t be as crispy as the fried version.
What oil is best for frying?
Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil.
Why are my churros doughy inside?
This may be due to oil temperature being too high. Lower the heat slightly and fry a bit longer to ensure they cook through.
Can I make the chocolate sauce on the stovetop?
Yes, heat the cream in a saucepan until warm (not boiling), then pour over the chocolate chips and stir until melted.
Can churros be frozen?
Yes, you can freeze fried (uncoated) churros. Reheat from frozen in the oven at 350°F (175°C) for 10–12 minutes, then coat in cinnamon sugar.
What’s the best chocolate for dipping?
Dark or semi-sweet chocolate chips work best, but milk chocolate can be used for a sweeter sauce.
Can I use a different coating?
Absolutely! Try dusting with powdered sugar, or coat with cocoa and sugar for a twist.
Conclusion
These homemade churros are an absolute treat—golden, crunchy, and rolled in warm cinnamon sugar, they deliver pure comfort in every bite. With an easy chocolate dipping sauce on the side, this recipe is perfect for dessert lovers or anyone wanting to bring a little Spanish flair into their kitchen. Serve them hot and watch them disappear fast!
Print
Churros
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12–20 churros
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
- Diet: Vegetarian
Description
These classic Spanish-style churros are crisp on the outside, fluffy on the inside, and rolled in cinnamon sugar—perfectly paired with a rich chocolate dipping sauce. Easy to make, party-friendly, and totally irresistible!
Ingredients
- Cinnamon Sugar Coating:
- ¼ cup caster (superfine) sugar
- 2 teaspoons ground cinnamon
- Churros:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 tablespoon vegetable, canola, or light olive oil (not extra virgin)
- 1 cup boiling water
- 2 cups (or more) vegetable or canola oil, for frying
- Chocolate Sauce:
- ½ cup dark or semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Make Cinnamon Sugar: In a shallow bowl, mix together sugar and cinnamon. Set aside.
- Prepare Dough: In a mixing bowl, whisk flour, baking powder, and salt. Add oil and boiling water, then stir until a thick, sticky dough forms.
- Fill Piping Bag: Transfer dough to a piping bag fitted with a ⅓-inch (8mm) star tip. Set aside.
- Heat Oil: Heat 2 inches (5cm) of oil in a pot, wok, or deep skillet to 340°F (170°C). Test with a cube of bread—it should turn golden in 20 seconds.
- Fry Churros: Pipe 6-inch (15cm) lengths of dough into the hot oil, snipping ends with scissors close to the surface. Fry 3–4 churros at a time for 2–3 minutes, turning occasionally, until golden and crisp.
- Drain & Coat: Remove churros with a slotted spoon and place on paper towels. While still warm, roll in cinnamon sugar.
- Make Chocolate Sauce: In a microwave-safe bowl, combine chocolate and heavy cream. Microwave in 30-second bursts, stirring between, until smooth. Let cool slightly to thicken.
- Serve: Enjoy churros warm with chocolate dipping sauce.
Notes
- Use a thermometer to maintain oil temperature for perfect frying.
- Serve immediately for the best texture.
- Chocolate sauce can be warmed gently if it thickens too much.
Nutrition
- Serving Size: 1 churro
- Calories: Not available
- Sugar: Not available
- Sodium: Not available
- Fat: Not available
- Saturated Fat: Not available
- Unsaturated Fat: Not available
- Trans Fat: Not available
- Carbohydrates: Not available
- Fiber: Not available
- Protein: Not available
- Cholesterol: Not available
