Homemade Churros Recipe
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Homemade Churros Recipe — golden, crisp, rolled in cinnamon sugar, and begging to be dunked in warm chocolate sauce. No carnival lines, no regrets.
The first time I had a churro, I was in Montreal with Remo, sitting in one of those cafés where the latte art is almost too pretty to drink. It came with this foot-long churro, I’m talking full sword-fight length, rolled in cinnamon sugar with a pot of warm chocolate sauce on the side. One bite and I was done for. I fell in love right there at the table and immediately started thinking, “Okay, how do I make this happen in my kitchen… without needing an arm’s length of counter space?”
Turns out, homemade churros are shockingly easy. You don’t need any special gear, just a saucepan, a piping bag, and a little patience while the oil heats up. Mine are a more reasonable size, easier to fry, easier to dip, easier to pretend you’re only having one. Churros have Spanish roots, but I’ve given them my own Jo-style twist: smaller, crispier, and always served with a chocolate dip. Not optional.
Crispy on the outside, soft in the middle, tossed in cinnamon sugar while they’re still warm, and dunked in actual melted chocolate. And the best part? You don’t have to wait in line or share. I’ve made these more times than I’m willing to admit, and every single time… they disappear fast.
Why You’ll Love These Churros
- No mixer, no drama. The dough comes together in one saucepan with a spoon and some arm power. That’s it.
- Crispy outside, soft inside. The texture is spot-on, golden, puffed, and everything a churro should be.
- That cinnamon sugar coat? Addictive. Like, “I just ate four without noticing” addictive.
- The chocolate sauce is real. Not from a packet. Not optional. Made with actual dark chocolate and cream because we’re not here to mess around.
- They look impressive. But secretly? They’re way easier than people think. Serve them warm and you’ll feel like a dessert rockstar.
Before You Start: Tips & Ingredient Notes
- Use a large star tip. That classic ridged churro shape isn’t just for looks. It helps the dough cook evenly and gives it that signature crispy bite. I use a big star nozzle in a piping bag. Zip-top bags? Not strong enough. Don’t do it.
- Fry at the right temp. 375℉ (190℃) is the sweet spot. Too hot and they’ll burn on the outside, too cool and they’ll soak up oil. If you don’t have a thermometer, drop in a tiny piece of dough, it should sizzle right away but not go dark too fast.
- Don’t skip the cinnamon sugar. Roll them while they’re still warm so the sugar sticks like it should. And yes, it needs that much cinnamon.
- Make the sauce first. The chocolate sauce comes together fast, but you’ll want it warm and waiting. That way, your churros go from fryer to sugar to dip with zero downtime.
- Fry in batches. Crowding the pan drops the temperature and gives you sad, soggy churros. Give them space, it’s worth it.
Heat the cream in a small saucepan until it starts to simmer. Take it off the heat, throw in the chopped chocolate, and let it sit a minute. Stir until smooth, then add the vanilla. Try not to eat it with a spoon before the churros are even made.
In a medium saucepan, combine water, sugar, salt, and butter. Bring it to a boil, then drop the heat to low and stir in the flour. Keep stirring until it pulls into a smooth ball and cleans the sides of the pot, about a minute. Remove from heat and let it cool for a few minutes (unless you enjoy scrambled eggs in your dough).
Once the dough has cooled slightly, mix in the eggs one at a time. It’ll look weird at first, gloopy and broken, but keep going. By the second egg, it’ll come together into a smooth, pipeable dough that feels a bit like thick mashed potatoes.
While the dough rests, heat about 2 inches of vegetable oil in a deep skillet or pot. You’re aiming for 375℉ (190℃). No thermometer? Drop a bit of dough in, it should sizzle immediately and float up.
While the oil is heating up, mix together the sugar and cinnamon in a shallow bowl. This is your churro confetti, and it’s not optional.
Transfer the dough to a piping bag fitted with a large star tip. Pipe 3 to 4 inch lengths directly into the oil, snipping with scissors at the end of each one. Fry 2 to 3 minutes per side, or until golden brown and puffed. Don’t overcrowd the pan.
Use a slotted spoon to remove the churros, drain on a paper towel for just a second, then roll them in cinnamon sugar while still warm. That’s how the magic sticks.
Pile the churros on a platter, serve with that glossy chocolate sauce, and try to act like you’re willing to share.
How to Serve These Churros
- Warm, always. These are at their best fresh out of the fryer, still warm and tossed in that cinnamon sugar.
- With chocolate sauce. Obviously. It’s rich, silky, and totally non-negotiable.
- Make it a dessert board. Add berries, whipped cream, or even dulce de leche if you’re feeling extra.
- Mini dessert party? Pair with my No Bake Cheesecake or Magic Cake for a show-off dessert spread that requires no bakery trips.
Frequently Asked Questions
Can I make the dough ahead of time?
You can, but it’s best fried fresh. If you need to prep ahead, pipe the churros onto a parchment-lined tray, freeze them raw, and fry from frozen. They’ll just need an extra minute or two in the oil.
Can I bake these instead of frying?
You can, but I won’t lie, they won’t be the same. Baking won’t give you that crispy outside. If you must, bake at 425°F (220°C) for 10 to 12 minutes, then broil a bit to brown. Still roll in cinnamon sugar after.
Can I air fry them?
Yes, but again, different vibe. Pipe onto parchment strips, air fry at 375°F (190°C) for about 8 to 10 minutes. They’ll be puffier and less crisp, but still tasty.
What kind of chocolate should I use for the sauce?
Go with dark chocolate, 60–70% is the sweet spot. You want that rich flavor to balance the sweet churros. Milk chocolate will work, but it’s sweeter and softer.
Do I need a thermometer?
Highly recommended. Oil temp matters here. If it’s too cool, your churros will soak up oil and turn sad. Too hot and they’ll burn outside before cooking inside.
Storage + Reheating
Room Temp:
Churros are best the day they’re made, but if you have leftovers (who are you?), store them in an airtight container at room temp for up to 2 days. Don’t refrigerate, they’ll go soft.
To Reheat:
Pop them in the air fryer or oven at 350°F (175°C) for 5 to 7 minutes. They won’t be as perfect as fresh, but they’ll still be warm, crisp-ish, and totally dippable.
Freezer Option:
Want to make ahead? Pipe raw churros onto a baking sheet, freeze until solid, then store in a freezer bag. Fry straight from frozen, no thawing needed.
Try These Delicious Desserts Next
- Easy Ricotta Zeppole (Italian Donuts)
- Carlota de Cafe
- Mississippi Mud Pie
- Apple Pie Taquitos
- Choux Pastry (Pâte à Choux)
- Éclair Recipe
- Danish Butter Cookies
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Homemade Churros Recipe
Video
Ingredients
For Churros
- 1 cup water
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 2 large eggs
- vegetable oil (for frying)
For The Cinnamon Sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
For The Chocolate Dipping Sauce
- ½ cup heavy cream
- 4 ounce dark chocolate (chopped)
- ½ teaspoon vanilla extract
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small saucepan, heat the heavy cream until it's just beginning to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth. Mix in the vanilla extract.
- In a medium saucepan, combine water, 2 tablespoons sugar, salt, and butter. Bring to a boil over medium heat. Once the butter is melted, reduce the heat to low and add the flour. Stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and let it cool for a few minutes. Once cooled, add the eggs, one at a time, mixing well after each addition.
- In a large skillet or deep fryer, heat the oil to 375°F (190°C).
- While the oil is heating, mix together the granulated sugar and cinnamon in a shallow dish. Set aside.
- Transfer the churro dough to a piping bag fitted with a large star nozzle. Carefully pipe 3-4 inch long strips of dough directly into the hot oil, using scissors to snip off the ends. Fry the churros, turning them once, until golden brown, about 2-3 minutes per side. Using a slotted spoon, transfer the churros to a paper towel-lined plate to drain for a minute, then roll them in the cinnamon sugar while still warm.
- Serve churros warm with the chocolate dipping sauce on the side.
Notes
- Fry in small batches. Crowding the pan = soggy churros. Give them space to puff and crisp.
- Use a large star piping tip. It gives them that classic churro look and helps them cook evenly.
- The dough will look weird at first. When you add the eggs, it’ll separate and feel all wrong, keep mixing, it’ll come together.
- Want to freeze? Pipe them raw and freeze on a baking sheet. Fry straight from frozen when churro cravings strike.
- Serve with the chocolate. It’s rich, real, and not optional.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
