Churros are crispy, golden delights that bring joy with every bite. Loved for their light, airy texture and sweet, cinnamon-sugar coating, these treats are a timeless favorite. Whether dipped in chocolate or enjoyed on their own, churros are the perfect indulgence for any occasion.

Originating from Spain, churros have become a global sensation, cherished for their simplicity and versatility. Whether at a street market or a fancy café, their warm, comforting flavor always hits the spot.

Ingredients You’ll Need For This Recipe

1 cup water
1/4 cup unsalted butter
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour
1 large egg
1 teaspoon vanilla extract
Vegetable oil for frying
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream

Step-by-Step Instructions

Step 1: Prepare the Dough. In a medium saucepan, combine the water, butter, granulated sugar, and salt. Bring to a boil over medium heat.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: Mix the Coating. In a shallow bowl, combine the granulated sugar and ground cinnamon. Set aside until ready to coat the churros.

Step 8: 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.

Churros are more than just a treat—they’re a universal symbol of comfort and joy. Whether you enjoy them traditionally or with creative twists, their irresistible charm always satisfies.

Churros

Dive into the world of churros—crispy, golden, and coated in cinnamon-sugar. Perfectly paired with chocolate or enjoyed solo, they’re a timeless favorite for any occasion!

Course Dessert

Keyword Churros

Prep Time 10

Cook Time 20

Servings 6

Ingredients

Churro Dough:

¼ cup water
¼ cup unsalted butter
1 tbsp granulated sugar
½ teaspoon salt
1 cup all-purpose flour
1 egg large
1 tsp vanilla extract
vegetable oil for frying

Cinnamon-Sugar Coating:

½ cup granulated sugar
1 tsp ground cinnamon

Chocolate Sauce:

½ cup semi-sweet chocolate chips
¼ cup heavy cream

Instructions

In a medium saucepan, combine the water, butter, granulated sugar, and salt. Bring to a boil over medium heat.
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.
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.
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 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.
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.

Cinnamon-sugar coating:

In a shallow bowl, combine the granulated sugar and ground cinnamon. Set aside until ready to coat the churros.

Chocolate 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.