Bite into these easy churros with cinnamon sugar coating. They're an absolute dream: golden and crunchy on the outside and light and fluffy in the center.
Plus, the 2-ingredient choc sauce to dip into makes this the only churros recipe you’ll ever need!
This recipe makes for an amazing dessert you can serve after popular Mexican dishes like quesabirria tacos, slow cooker taco soup or sheet pan chicken fajitas.
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About this Recipe
We love a good party pleaser and that’s exactly what these easy churros are. You can get these ready to go in under an hour – but prepare to watch them disappear just as quickly. If you’ve always wanted to try out churros, this is your sign!
Why You'll Love this Recipe
- Irresistible texture: The perfect combination of a crispy, golden exterior and a soft, airy interior makes these churros an incredible treat.
- Adaptable: Whether you like them classic with cinnamon sugar or prefer a twist with chocolate or stuffed fillings, there is so much you can do with them.
- Easy to make: With simple ingredients and straightforward steps, this churro recipe is easy to whip up at home.
- Perfect for sharing: Churros are a fun, shareable dessert everyone will love.
What are Churros?
Churros are a popular Spanish and Mexican dessert made from a choux pastry that’s deep-fried until golden and crispy. They are incredibly delicious, maybe even a little addictive.
Traditionally shaped into long, thin sticks, churros are coated in cinnamon sugar –like a doughnut but long instead of round.
They are often served as a snack or dessert, with a rich dipping sauce like chocolate. They are known (loved) for their crispy exterior and soft, airy interior. In Mexico, churros are found at fairs, carnivals, and cafés.
Ingredient and Substitution Notes
Here are all the elements you’ll need – plus a few ideas if you need ingredient swaps. A lot of these are probably already in your kitchen:
Churro dough:
- Unsalted butter: Adds richness and flavor to the dough. You can use margarine or plant-based butter for a dairy-free version.
- Granulated sugar: Sweetens the dough a little.
- All-purpose flour: We like to sieve our flour to get rid of any lumps. For a gluten-free option, substitute with a gluten-free all-purpose flour blend.
- Egg: Adds richness, binds the dough together, and contributes to the tender texture of the churros.
- Vanilla extract: Don’t skip it! It gives the churros a delicious taste!
- Vegetable oil: Used for frying, giving it a neutral flavor and helping the churros crisp up nicely. Use coconut oil for a more natural alternative.
Cinnamon-sugar coating:
- Granulated sugar and ground cinnamon: The base of the cinnamon-sugar coating – make sure your cinnamon is fresh.
Chocolate sauce:
- Semi-sweet chocolate chips: The main ingredient in the sauce. You can use milk or dark chocolate chips depending on how sweet you like it.
- Heavy cream: Helps to melt the chocolate smoothly, creating a creamy, pourable sauce for dipping.
Instructions
- Step 1: Mix ingredients for the churro dough.
- Step 2: Heat oil and add dough to piping bag.
- Step 3: Cut into 4" or 5" pieces.
- Step 4: Fry for 3 to 4 minutes.
- Step 5: Mix cinnamon sugar coating.
- Step 6: Toss churros in cinnamon sugar mixture.
Variations of these Churros
Go crazy with different versions of this recipe. Here are some ideas:
- Chocolate-dipped churros: After frying, dip the churros in a melted chocolate glaze or ganache. You can also sprinkle sea salt on top for a sweet-salty contrast.
- Churro bites: Instead of long sticks, roll the dough into small bite-sized balls before frying. Coat them in cinnamon sugar or drizzle with caramel.
- Pumpkin spice: Add pumpkin puree and pumpkin pie spice to the dough. Coat with cinnamon-sugar and serve with a cinnamon-infused chocolate sauce.
- Churro ice cream sandwiches: Make churro dough into thicker, rounder shapes and fill them with your favorite ice-cream flavor.
- Matcha churros: Infuse the dough with matcha powder for a green tea flavor and a pretty color. Coat with sugar mixed with matcha!
- Churro waffles: Use the churro dough in a waffle iron. Serve with a drizzle of chocolate sauce or a scoop of vanilla ice cream.
Top Tips
Here are our tips for incredible churros every time:
- Get the oil temperature just right: Make sure the oil is heated to the correct temperature (around 350°F) before frying. Too hot and the churros will burn on the outside, too cool and they will absorb too much oil. Use a thermometer for accuracy.
- Pipe neatly: Use a piping bag with a large star tip to achieve the classic ridged texture of churros. For uniform churros, pipe the dough directly into the hot oil, cutting the dough with scissors.
- Don't overcrowd the fryer: Fry churros in small batches so they cook evenly and get crispy. Overcrowding the pan can lower the oil temperature and result in soggy churros.
- Quick sugar coating: Coat the churros in cinnamon sugar while they’re still hot and crispy. The sugar will stick better.
- Check for doneness: Churros should be golden brown and crispy on the outside, with a light, airy interior. Cut one open to check if the dough is fully cooked and not doughy in the middle.
- Chill the dough: If you find the dough too soft or sticky to pipe, chill it in the fridge for 10–15 minutes to firm it up before frying.
- Keep them warm: Serve churros immediately for the best texture. If you need to store them, keep them in a warm oven (on a wire rack) until ready to serve to keep them lovely and crisp.
Storage Notes
Place leftover churros in an airtight container once they've cooled completely.
For best results, keep them at room temperature for up to two days or freeze them for longer storage.
When ready to enjoy, reheat them in the oven or air fryer to restore their crispy texture.
Freezing
After frying and letting them cool completely, place them in a single layer on a baking sheet and freeze until solid.
Once frozen, transfer them to an airtight container or freezer bag, where they can be stored for up to 3 months.
Reheating
To reheat churros, place them in an oven preheated to 350°F for about 5-10 minutes or until they are warmed and crispy.
You can also reheat them in an air fryer for 2-4 minutes at 350°F for a quick and even heat. Avoid microwaving, as it can make the churros soggy.
Give them a fresh coat of cinnamon sugar.
FAQ
Yes, you can prepare the churro dough in advance. Store it in an airtight container in the refrigerator for up to 24 hours. When ready to fry, allow the dough to come to room temperature before piping.
How do I prevent churros from being greasy?
To avoid greasy churros, make sure your oil is at the proper frying temperature (around 350°F). If the oil is too cool, they will absorb more oil, making them soggy. Fry in small batches to keep the oil temperature consistent.
While churros are traditionally fried, you can bake them for a lighter version. Preheat the oven to 375°F, place the dough on a baking sheet, and bake for about 15-20 minutes until golden and crispy, though they won't have the same texture as fried churros.
How do I keep churros crispy?
To keep these crispy, serve them immediately after frying. If you need to store them, reheat them in an oven or air fryer to restore their crispy texture before serving. Avoid microwaving, as it can make them soggy.
For an extra sweet treat, you can increase the amount of sugar in the cinnamon-sugar coating or drizzle your churros with extra chocolate or caramel sauce. You can also stuff them with chocolate or cream cheese.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with easy churros:
Easy Churros with Cinnamon Sugar Coating
Equipment
Ingredients
For the Churro Dough
- 1 cup water 240 ml
- ¼ cup unsalted butter 57 grams
- 1 tablespoon granulated sugar 12 grams
- ½ teaspoon salt
- 1 cup all-purpose flour 125 grams
- 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil for frying
For the Cinnamon Sugar Coating
- ½ cup granulated sugar 100 grams
- 1 teaspoon ground cinnamon
For the Chocolate Sauce
- ½ cup semi-sweet chocolate chips 85 grams
- ¼ cup heavy cream 60 ml
Instructions
For the Churros
- Prepare the Dough: In a medium saucepan, combine the water, butter, granulated sugar, and salt. Bring to a boil over medium heat.
- Add Flour: Once the mixture starts to boil, reduce heat to low. Add the flour all at once and stir vigorously with a wooden spoon until the dough comes together in a smooth ball and pulls away from the sides of the pan, about 1-2 minutes. Remove from heat and let the dough cool for a few minutes.
- Add Egg and Vanilla: Once slightly cooled, add the egg and vanilla extract to the dough. Stir until the egg is fully incorporated, and the dough is smooth and sticky.
- Prepare for Frying: Heat about 2 inches (5 cm) of oil in a heavy-bottomed pot over medium heat until it reaches 350°F (175°C). Meanwhile, transfer the dough to a piping bag fitted with a large star tip.
- Pipe and Fry Churros: Pipe 4- to 5-inch (10-13 cm) strips of dough into the hot oil, using scissors to cut off each piece. Fry a few churros at a time, making sure not to overcrowd the pan. Fry until golden brown, turning occasionally, about 3-4 minutes per churro.
- Drain and Coat: Remove churros with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Immediately toss the warm churros in the cinnamon-sugar mixture until well coated.
For the Cinnamon Sugar Coating
- Mix the Coating: In a shallow bowl, combine the granulated sugar and ground cinnamon. Set aside until ready to coat the churros.
For the Chocolate Sauce
- Make the Sauce: In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until smooth and fully melted.
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