The ultimate authentic Churros and chocolate recipe—this is the one you’ve been looking for. Crispy, cinnamon- and sugar-dusted outside, soft and buttery inside, with a simple technique that makes them easier to prepare at home. Don’t skip the Mexican chocolate sauce; it’s the ideal accompaniment. Video included.
Recipe first posted on December 19, 2021 and updated with step-by-step photos on February 7, 2024.
Is there anything better than a freshly fried churro? If you ask me, a warm churro dipped in thick, rich chocolate sauce comes pretty close to perfection. The combination of crunch, warmth and chocolate is hard to beat.
Making churros at home isn’t as intimidating as it may sound. Yes, there’s hot oil involved, but with the right technique and a little caution, you’ll find the process straightforward and rewarding. This recipe includes a helpful method that avoids the challenges of piping directly into hot oil, increasing your chance of perfect churros every time.
What are churros?
Churros are a fried dough pastry associated with street food, fairs and markets in many Spanish-speaking countries. The dough is closely related to pâte à choux (cream puff dough): a hot liquid of water, butter and salt is combined with flour, creating a thick paste. Once an egg is beaten in, the dough becomes pipeable and can be shaped into long ridged sticks or other forms, then fried until golden and rolled in cinnamon sugar.
While there are many modern variations—stuffed churros, chocolate-dusted versions, and other creative fillings—the classic cinnamon-sugar churro served with a warm chocolate dipping sauce remains the most beloved in my kitchen.
A simple technique that makes churros easier
Instead of piping churros directly into hot oil, try piping them onto a parchment-lined baking sheet, freezing them until firm, and then sliding the frozen churros into the fryer. Freezing stabilizes the shape so the churros hold their ridged profile and are easier to flip. They cook quickly and evenly, producing a crisp exterior and tender interior.
Ingredients
Ingredients
- 1 cup water
- 3 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 large egg, at room temperature
- 1 quart vegetable oil, for frying
- 1/2 cup granulated sugar + 1 teaspoon ground cinnamon for coating
- Mexican chocolate sauce, for serving
Equipment
- Candy or deep-fry thermometer to monitor oil temperature
- Stand mixer or hand mixer (for incorporating the egg)
- Pastry bag fitted with a 1/2-inch open star tip
- Medium saucepan and wooden spoon
- Wide, shallow frying pan or braiser for frying
- Baking sheet lined with parchment paper
How to make these churros
Step one
Heat the liquid. In a medium saucepan, combine the water, butter, sugar, vanilla and salt. Place over medium heat and bring to a boil. Remove from heat once it reaches a boil.
Step two
Beat in the flour. Add the flour all at once and stir vigorously with a wooden spoon until the mixture comes together into a thick, smooth dough.
Step three
Beat in the egg. Transfer the dough to the bowl of a stand mixer or a mixing bowl and let it cool for a few minutes. Add the egg and beat on medium speed until fully incorporated and the dough is soft, smooth and slightly stretchy.
Step four
Pipe the churros. Fit a pastry bag with a 1/2-inch open star tip and fill it with the dough. Pipe long ridged sticks onto a parchment-lined baking sheet. You can make spirals or shorter sticks if you prefer.
Step five
Freeze the churros. Place the baking sheet in the freezer until the churros are firm, about 15–30 minutes. Freezing keeps the shape when transferring to hot oil.
Step six
Fry the churros. Pour vegetable oil into a wide, shallow pot or braiser and heat to 360°F (182°C). Fry 3–4 churros at a time, taking care not to crowd the pan. Fry until golden and crisp, about 2 minutes per side, adjusting time as needed. Drain briefly on paper towels.
Step seven
Coat in cinnamon sugar. Mix the sugar and cinnamon in a shallow dish, then toss the warm churros in the mixture so they’re evenly coated.
Step eight
Serve. Warm the Mexican chocolate sauce in a small saucepan, pour into a serving bowl and enjoy the churros while they are still warm.
Storage: Churros are best the day they are made. Keep warm in a 200°F oven for up to 30–40 minutes if needed. Leftovers can be stored in an airtight container for 2–3 days and reheated until crisp.
Top tips
- Measure the width of your frying pan before piping so your churros will fit comfortably in the pan when frying.
- If a churro is floppy when turning, give it another minute in the oil so it firms up and is easier to flip.
- The chocolate sauce can be made ahead and reheated; it keeps well refrigerated for several days.
Authentic Churros Recipe with Chocolate Sauce
Crisp on the outside, tender inside, rolled in cinnamon sugar and served with warm chocolate sauce. This method simplifies piping and frying by stabilizing the churros in the freezer before frying.
Ingredients (summary)
- 1 cup water, 3 tbsp unsalted butter, 1 tbsp sugar, 1 tsp vanilla, 1/2 tsp salt
- 1 cup all-purpose flour, 1 large egg
- Vegetable oil for frying
- Cinnamon-sugar: 1/2 cup sugar + 1 tsp cinnamon
- Mexican chocolate sauce for serving
Instructions (summary)
- Boil water, butter, sugar, vanilla and salt.
- Remove from heat and stir in flour until a thick dough forms.
- Cool slightly, then beat in the egg until smooth.
- Pipe onto parchment, freeze until firm.
- Heat oil to 360°F and fry frozen churros until golden.
- Drain briefly, toss in cinnamon-sugar and serve with chocolate sauce.
Notes
Best eaten fresh. Reheat briefly to restore crispness. Measure pan width before piping and don’t overcrowd the fry pan.
Resources
Suggested reading: David Castro Hussong’s The Baja California Cookbook for regional context and background on recipes and techniques related to Mexican and Baja cuisine.
This recipe appears on a small food blog and helps support the creator through content and recipe development. If you try the recipe, consider leaving feedback or sharing a photo.