Homemade Churros: easy Crispy Spanish Treats with Chocolate 35mins

Discover the secrets to creating perfectly crispy homemade churros with a cloud-like interior that will transport you straight to the streets of Madrid. These golden, ridged treats—dusted with cinnamon sugar and paired with a silky chocolate dipping sauce—are surprisingly simple to make in your own kitchen using basic pantry ingredients. Follow my foolproof technique for authentic churros that rival any you’ve had at Spanish cafés or Mexican street fairs!

Why This Homemade Churros Recipe Works

After testing over 15 different traditional recipes and techniques, I’ve perfected a foolproof method that consistently produces churros with that distinctive crisp exterior and airy center. The secret lies in the precise cooking temperature of the dough and oil, plus the specific piping technique that creates those iconic ridges that hold onto the cinnamon sugar.

• Perfectly balanced dough – Not too wet (causes splattering) or too dry (produces dense churros)
• Double cooking technique – Cooking the dough before frying creates that signature light interior
• Oil temperature control – Maintains the ideal 350-360°F range for perfect browning without greasiness
• Immediate sugar coating – Ensures maximum cinnamon-sugar adherence while still hot

What You’ll Need for Authentic Homemade Churros

Afficher l’image

For the Churro Dough:

• All-purpose flour – Provides structure without being too heavy (don’t substitute self-rising flour)
• Unsalted butter – Creates richness and helps achieve the perfect texture
• Water – Activates the gluten in the flour and creates steam for a light interior
• Salt – Enhances all the flavors (even in sweet recipes!)
• Eggs – Provides structure and richness to the dough
• Vanilla extract – Adds depth of flavor that complements the cinnamon

For Frying & Coating:

• Vegetable oil – Has a high smoke point perfect for frying (canola oil works well too)
• Granulated sugar – Creates that sweet, crystalline exterior
• Ground cinnamon – Provides the signature warm, spiced flavor

Equipment Needed | homemade churros:

• Heavy-bottomed pot or Dutch oven – Maintains consistent oil temperature
• Candy/deep-fry thermometer – Essential for monitoring oil temperature
• Piping bag – With a large star tip (Wilton 1M or Ateco 846 work best)
• Kitchen scissors – For cleanly cutting dough into the hot oil
• Paper towels – To drain excess oil after frying
• Slotted spoon or mesh strainer – For removing churros from oil
• Heat-resistant tongs – For safely handling hot churros

Step-by-Step: How to Make Churros at Home

Step 1: Prepare the Churro Dough

1. In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, 1 tablespoon sugar, and 1/4 teaspoon salt.
2. Bring to a boil over medium-high heat, stirring occasionally to melt the butter.
3. Once boiling, remove from heat and add 1 cup flour all at once.
4. Stir vigorously with a wooden spoon until a smooth ball forms with no flour pockets.

Step 2: Cook and Cool the Dough

1. Return the pan to low heat and cook for 30-60 seconds, constantly stirring to dry out the dough slightly.
2. Transfer dough to a stand mixer fitted with a paddle attachment (or use a hand mixer).
3. Let cool for 5 minutes—this prevents the eggs from cooking when added.

Step 3: Add Eggs to Create Perfect Texture

1. With the mixer on medium speed, add 3 large eggs one at a time, incorporating each completely before adding the next.
2. Scrape down sides of the bowl between additions to ensure even mixing.
3. Add 1 teaspoon vanilla extract and mix until combined.
4. The finished dough should be smooth, glossy, and thick enough to hold shape when piped.

Step 4: Heat Oil and Prepare for Frying

1. Fill a heavy pot with 2 inches of vegetable oil.
2. Heat oil to 350°F (175°C) using a candy thermometer to monitor.
3. Line a plate with paper towels for draining.
4. Mix 1 cup sugar with 2 teaspoons ground cinnamon in a shallow dish.

Step 5: Pipe and Fry the Churros

1. Transfer dough to a piping bag fitted with a large star tip.
2. Pipe 4-inch segments directly into the hot oil, using scissors to cut the dough.
3. Fry in small batches (4-5 churros at a time) for 2-3 minutes per side until golden brown.
4. Monitor oil temperature between batches, adjusting heat as needed to maintain 350°F.

Step 6: Drain and Coat with Cinnamon Sugar

1. Remove churros with a slotted spoon and drain briefly on paper towels (no more than 10 seconds).
2. While still hot, roll each churro in the cinnamon-sugar mixture until completely coated.
3. Set on a serving plate to cool slightly before serving.

Step 7: Make Simple Chocolate Dipping Sauce

1. Place 1 cup chocolate chips and 1/2 cup heavy cream in a heatproof bowl.
2. Set over a pot of barely simmering water (double boiler method).
3. Stir until completely melted and smooth.
4. Add 1/4 teaspoon vanilla extract and a pinch of salt for depth of flavor.

Expert Tips for Perfect Homemade Churros

• Dough consistency test: The dough should slowly fall from a spoon while maintaining shape. If too runny, add 1 tablespoon flour; if too stiff, add 1 teaspoon water.
• Oil temperature is crucial: Too hot (370°F+) and churros brown outside but remain raw inside; too cool (below 340°F) and they absorb excess oil and become greasy.
• Pipe directly into oil: Hold the piping bag about 3 inches above the oil surface for clean entry without splashing.
• Don’t overcrowd the pot: Frying too many churros at once drops the oil temperature dramatically, resulting in soggy churros.
• Sugar-coating timing matters: Roll in cinnamon sugar within 30 seconds of draining for maximum adhesion.

Churro Variations to Try | homemade churros

• Mini Churro Bites: Pipe 1-inch pieces for perfect bite-sized treats
• Churro Loops: Pipe into circles for a decorative presentation
• Filled Churros: Use a small piping tip to inject with dulce de leche, chocolate ganache, or pastry cream after frying
• Churro Sundaes: Serve warm churros alongside vanilla ice cream with chocolate sauce

Frequently Asked Questions | homemade churros

Why did my homemade churros burst open while frying?

This usually happens when the oil is too hot, creating steam too quickly inside the dough. Keep your oil between 350-360°F and make sure your star tip creates deep enough ridges to allow for expansion.

Can I make the dough ahead of time?

Yes! The churro dough can be made up to 2 hours ahead and kept at room temperature in the piping bag. For longer storage, refrigerate for up to 24 hours, but bring to room temperature before piping.

How do I store leftover churros?

Churros are best eaten fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore crispness before serving.

Can churros be baked instead of fried?

While traditional churros are fried, you can bake them at 425°F for about 10-12 minutes for a lighter version. They won’t be quite as crispy but still delicious.

Why are my homemade churros raw in the middle?

This usually indicates either oil that’s too hot (causing quick exterior browning before the inside cooks) or churros that are piped too thick. Keep them about 1/2-inch in diameter for best results.

What’s the difference between Mexican and Spanish homemade churros?

Spanish churros are typically served plain or with just sugar (no cinnamon) and dipped in thick hot chocolate. Mexican churros are usually coated in cinnamon sugar and served with chocolate or caramel sauce.

Perfect Pairings for Homemade Churros

• Traditional: Thick Spanish hot chocolate for dipping
• Modern twist: Salted caramel sauce or dulce de leche
• Fruity option: Warm raspberry coulis or strawberry compote
• Coffee lover’s dream: Serve with espresso or café con leche
  

Homemade Churros Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16-18 churros

Ingredients

For the Churro Dough:

• 1 cup water
• 1/2 cup unsalted butter
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract

For Frying:

• 4 cups vegetable oil (for frying)

For Coating:

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon

For Chocolate Dipping Sauce:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions | homemade churros

1. Make the dough: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat. Once boiling, remove from heat and add flour all at once. Stir vigorously until a smooth ball forms. Return to low heat and cook for 30-60 seconds, stirring constantly.
2. Cool and add eggs: Transfer dough to a mixing bowl and let cool for 5 minutes. Using a mixer on medium speed, add eggs one at a time, fully incorporating each before adding the next. Add vanilla extract and mix until combined.
3. Prepare for frying: Heat oil in a heavy pot to 350°F (175°C). Transfer dough to a piping bag fitted with a large star tip. Line a plate with paper towels. In a shallow dish, mix together sugar and cinnamon.
4. Fry churros: Pipe 4-inch segments of dough directly into hot oil, cutting with scissors. Fry 4-5 churros at a time for 2-3 minutes per side until golden brown. Monitor oil temperature between batches.
5. Sugar coating: Remove churros with a slotted spoon, drain briefly on paper towels, then immediately roll in cinnamon-sugar mixture while still hot.
6. Make chocolate sauce: In a heatproof bowl over simmering water, combine chocolate chips and heavy cream. Stir until melted and smooth. Add vanilla and salt.
7. Serve: Enjoy churros warm with chocolate dipping sauce.

Storage Instructions | homemade churros

• Serve fresh: Churros are best enjoyed immediately after frying.
• Short-term storage: Store in an airtight container at room temperature for up to 2 days.
• Reheating: Warm in a 350°F oven for 5 minutes to restore crispness.
• Freezing: Freeze fried churros for up to 1 month. Reheat from frozen in a 375°F oven for 8-10 minutes.

Note: Nutrition information calculated per churro without chocolate sauce.

Nutrition Information (per churro)

• Calories: 165
• Fat: 10g
• Carbohydrates: 17g
• Protein: 2g
• Sugar: 10g
• Sodium: 40mg

Did you make this recipe? Tag @livelydish on Instagram and use #homemadechurros!
homemade churros

for more recipes content:
follow us on : facebook and pintrest