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This churros recipe is a delicious way to bring a classic Spanish treat right to your kitchen with ease.
The dough is simple yet perfectly textured—thick and slightly sticky—which creates churros that are wonderfully crisp on the outside and tender inside.
The light coating of cinnamon sugar adds a sweet warmth without overwhelming the subtle flavor of the dough.
While churros are indulgent and best enjoyed as a treat, using vegetable oil for frying keeps the fat profile cleaner compared to heavier options, and pairing them with a homemade chocolate sauce ensures quality ingredients.
This recipe is perfect for everyday cooking because it’s quick to prepare and versatile—you can pipe the dough for traditional churros or drop spoonfuls for churro-style doughnut balls.
It’s ideal for parties or casual snacks, with easy reheating that keeps them fresh and crisp.

The recipe’s straightforward ingredients and method make it accessible for cooks of all levels.
Must-Have Tools for Perfect Results:
Piping Bag with Star Tip Nozzle
Essential for shaping churros into their classic ridged, cylindrical form. This tool allows precise control and creates beautiful textures that crisp up nicely during frying. Beyond churros, it’s great for decorating cakes, cupcakes, and pastries with icing or whipped cream.
Deep Frying Thermometer
Ensures the oil is heated to the perfect 170°C (340°F) for even frying without burning or undercooking. Maintaining the right temperature yields golden, crispy churros every time. This thermometer is invaluable for any deep-frying, candy-making, or temperature-sensitive cooking tasks.
Deep Pot or Wok
Ideal for deep frying because it holds sufficient oil and maintains heat evenly. A wok’s shape uses less oil while offering ample frying surface, making it energy efficient and versatile for stir-fries and other frying needs.
Heatproof Mixing Bowl
Perfect for combining hot water with flour to form the churro dough safely. It withstands temperature extremes and is a multipurpose tool suitable for mixing, melting chocolate, and holding ingredients.
Slotted Spoon or Spider Strainer
Used to safely lift and drain fried churros from hot oil, allowing excess oil to drip off. This tool is also great for blanching vegetables or frying other foods.

Churros Recipe
Equipment
- 1 piping bag with 8mm star tip nozzle
- 1 deep frying thermometer
- 1 deep pot or wok (about 5 cm oil depth)
- 1 heatproof mixing bowl
- 1 Slotted Spoon or Spider Strainer
Ingredients
Cinnamon Sugar Coating:
- ¼ cup caster superfine sugar
- 2 tsp ground cinnamon
Churros Dough:
- 1 cup plain all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp vegetable canola, or olive oil (avoid extra virgin)
- 1 cup boiling water
- 2 cups+ vegetable or canola oil for frying
Chocolate Sauce:
- ½ cup dark or semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Prepare Cinnamon Sugar Coating: In a shallow bowl or plate, combine 1/4 cup of caster (superfine) sugar with 2 teaspoons of ground cinnamon. Mix thoroughly until the cinnamon is evenly distributed throughout the sugar. Set this bowl aside; it will be used to coat the churros immediately after frying, providing that classic sweet, spicy finish.
- Mix Dry Ingredients for Dough: In a heatproof mixing bowl, add 1 cup of plain (all-purpose) flour, 1 teaspoon of baking powder, and a pinch of salt. Use a whisk or fork to combine these dry ingredients evenly. This ensures that the leavening agent and salt are distributed uniformly throughout the flour, which helps the churros cook and rise evenly.
- Incorporate Oil and Boiling Water: Carefully add 1 tablespoon of vegetable, canola, or olive oil (avoid extra virgin olive oil due to its low smoke point) to the dry ingredients. Then, slowly pour in 1 cup of boiling water, straight from the kettle. Immediately stir with a wooden spoon or heat-resistant spatula to combine. The mixture will quickly come together into a thick, gummy dough resembling a wet sticky paste. Avoid overmixing — just combine until uniform.
- Transfer Dough to Piping Bag: Once the dough is ready, spoon it into a piping bag fitted with an 8mm (about 1/3 inch) star tip nozzle. If you don’t have a piping bag, you can use a sturdy resealable plastic bag with a corner snipped off. Push the dough down to the tip, making sure there are no air pockets. Set the piping bag aside while you prepare the frying oil.
- Heat Frying Oil to Correct Temperature: Pour at least 5 cm (2 inches) of vegetable or canola oil into a deep pot, wok, or deep skillet. Heat the oil over medium-high heat until it reaches 170°C (340°F). Use a deep-frying thermometer to monitor the temperature precisely. If you don’t have a thermometer, test by dropping a small cube of bread into the oil — it should turn golden within about 20 seconds. Maintaining this temperature is crucial for golden, crispy churros without being greasy or undercooked.
- Pipe Dough into Hot Oil: Hold the piping bag close to the oil surface and pipe 15 cm (6 inch) lengths of dough directly into the hot oil. Use kitchen scissors to snip the dough near the oil surface, preventing splashes. Do 3 to 4 churros per batch, depending on pot size, to avoid overcrowding, which can lower oil temperature and cause soggy results.
- Fry Until Golden and Crisp: Allow the churros to cook for 2 to 3 minutes. Use tongs or a slotted spoon to gently turn them occasionally to ensure even frying on all sides. They should puff slightly and develop a golden brown, crisp exterior while remaining soft inside. Adjust heat as needed to keep the oil temperature steady.
- Drain Excess Oil and Coat: Using a slotted spoon or spider strainer, carefully lift the fried churros out of the oil and place them on a paper towel-lined plate to drain excess oil. While still warm, roll each churro thoroughly in the prepared cinnamon sugar mixture, coating every surface. This step adds the perfect sweet-spiced crunch.
- Prepare the Chocolate Sauce: In a microwave-safe bowl, combine 1/2 cup of dark or semi-sweet chocolate chips with 1/2 cup of heavy cream. Heat in 30-second bursts, stirring well after each, until the chocolate melts completely and the mixture is smooth and glossy. Let it rest for about 5 minutes to cool slightly and thicken to a dipping sauce consistency.
- Serve and Enjoy: Arrange the freshly coated churros on a serving plate and serve immediately with the warm chocolate dipping sauce on the side. Churros are best enjoyed hot and fresh for maximum crispness, but they can be reheated in a 180°C (350°F) oven for 5 minutes if needed.
Notes
- This recipe makes approximately 12 churros about 15 cm (6 inches) long, or up to 20 shorter pieces if preferred.
- Use plain (all-purpose) flour, not self-raising, for the correct dough texture.
- For frying, vegetable or canola oil works best due to its neutral flavor and high smoke point; avoid extra virgin olive oil.
- Dough should be thick and sticky, not runny—adjust with a little extra flour if needed.
- If you don’t have a piping bag, you can drop spoonfuls of dough into the oil to make churro-style doughnut balls.
- Churros reheat well in the oven—avoid storing in the fridge as they soften.
- The cinnamon sugar coating adds all the necessary sweetness, so there’s no need to add sugar into the dough.
- Homemade chocolate sauce elevates this treat but can be substituted with store-bought for convenience.
Chef’s Secrets to Crispy Churros
The secret to perfectly crispy churros lies in maintaining the oil temperature consistently at around 170°C (340°F).
Too hot and the churros burn quickly on the outside but remain raw inside; too cool and they absorb excess oil, becoming greasy.
Using a deep pot or wok helps keep the temperature steady.
The dough’s thick consistency is crucial — it needs to be sticky enough to hold shape when piped but firm enough to fry evenly.
Rolling the churros immediately in cinnamon sugar while warm ensures the coating adheres beautifully, giving that classic sweet crunch with every bite.
For a richer taste, try experimenting with different dipping sauces like caramel or dulce de leche alongside the traditional chocolate.
Serving Suggestions That Impress Guests
Churros shine as a delightful party snack or dessert centerpiece.
Serve them warm with a generous bowl of velvety chocolate sauce for dipping, creating an irresistible combo.
For added variety, sprinkle some powdered sugar or drizzle caramel sauce over the churros. Pair them with fresh fruit like strawberries or banana slices for a refreshing contrast.
These treats also make fantastic breakfast or brunch accompaniments when paired with a strong coffee or hot chocolate.
For family gatherings, consider plating churros with assorted dipping sauces to cater to everyone’s tastes.
Storage Tips for Freshness and Crispness
Churros are best enjoyed fresh and hot, but if you have leftovers, allow them to cool completely at room temperature before storing.
Place them in an airtight container to avoid moisture exposure, but avoid refrigeration as it softens the exterior.
To revive their crispness, reheat in a preheated oven at 180°C (350°F) for about 5 minutes.
Avoid microwaving as it can make churros chewy or soggy.
The cinnamon sugar coating can be reapplied lightly after reheating if needed. Chocolate sauce should be stored separately in the fridge and gently reheated before serving.
Frequently Asked Questions Answered
Q1: Can I make churros without a piping bag?
Yes! If you don’t have a piping bag, use a sturdy resealable plastic bag and snip a corner to pipe. Alternatively, drop spoonfuls of dough into hot oil to make churro-style doughnut balls.
Q2: What type of oil is best for frying churros?
Vegetable or canola oil is ideal due to its neutral flavor and high smoke point. Avoid extra virgin olive oil, as it burns easily and imparts unwanted flavors.
Q3: Why is my churro dough too runny or too dry?
The dough should be thick and sticky, like a wet paste. If it’s too runny, add a tablespoon of flour at a time until you reach the right consistency. If too dry, add a splash of hot water carefully.
Q4: Can I prepare churros dough ahead of time?
It’s best to fry churros immediately after preparing the dough for optimal texture. You can make the dough in advance, but store it covered at room temperature and pipe/fry shortly after.
Q5: How do I reheat leftover churros?
Avoid microwaving. Instead, reheat in a preheated oven at 180°C (350°F) for about 5 minutes to restore crispness. Reapply cinnamon sugar after reheating if desired.
This recipe is inspired by recipetineats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.