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This easy homemade churros recipe makes crispy, cinnamon-sugar churros that are golden on the outside, soft and fluffy inside, and perfect for dunking in warm chocolate sauce.
Like a lot of you, I fell in love with churros at Disney as a kid. Years later, I was thrilled to find churro shops right here in San Antonio. Then Covid hit in 2020, the shops closed, and suddenly there were no churros anywhere. So I set out to make my own, just the way I remember them, and this recipe is the result.
Table of Contents
Why You’ll Love This Churros Recipe
- One egg, so the dough holds crisp ridges and is less likely to burst in the oil.
- No stand mixer needed: one saucepan and a wooden spoon.
- 3-ingredient chocolate sauce made while the oil heats.
- Make-ahead friendly: the dough keeps in the fridge for up to 24 hours.
Ingredients for Churros And Chocolate
For the Churros
- Water, sugar and salt: These form the base of the dough. A little sugar adds a hint of sweetness, since the cinnamon-sugar coating does most of the work, and the salt balances it out.
- Butter: Gives the dough a rich flavor and tender inside. I use unsalted butter to better control the amount of salt. However, if you use salted butter, don’t add any extra salt.
- All-Purpose Flour: Be sure to measure it accurately, preferably weighing, if possible, otherwise spooning the flour into the measuring cup and leveling off. Packed flour makes a stiff dough that is hard to pipe.
- Egg: Use just one large egg, at room temperature if you can. A single egg keeps the dough thick enough to hold sharp ridges and makes it less likely to burst in the oil.
- Vanilla Extract: I used Mexican Vanilla, but you can use standard Madagascar vanilla extract, or whatever you have in your pantry. It adds warmth and that churro-shop flavor.
- Vegetable Oil: Any neutral oil with a high smoke point works, such as canola or peanut. You'll need enough for about 2 inches in your pot.
- Cinnamon sugar: Just granulated sugar and ground cinnamon. I like Mexican canela (Ceylon cinnamon) for its warm, mellow flavor, but regular cinnamon works well too. Add more or less to taste.
For the Chocolate Dipping Sauce
- Chocolate Chips: I used semi-sweet chocolate chips, but for the most velvety smooth texture, use chopped chocolate because it melts more smoothly. If you want it sweeter, use milk chocolate chips instead of semi-sweet. For a Mexican twist, use Mexican chocolate tablets like Abuelita or Ibarra that already contain sugar and cinnamon. They melt a little grainy, which is normal for them.
- Heavy Whipping Cream: Makes the sauce rich, smooth, and glossy. You can use half and half, which is half milk, half cream, but the sauce may be a little thinner.
- Vanilla Extract: The vanilla rounds out the chocolate flavor. I used the same Mexican Vanilla in the chocolate sauce as well.
How To Make Homemade Churros and Chocolate Sauce
Prepare the dough
- Add the water, butter, granulated sugar, and salt to a medium saucepan. Bring the mixture to a gentle boil over medium heat, stirring until the butter melts.
- Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 1-2 minutes.
- Remove the saucepan from the heat and let the dough cool for 5-10 minutes. Add the egg and vanilla extract.
- Mix thoroughly until the dough is smooth and thick.
Pipe the churros
- Transfer the dough to a sturdy piping bag fitted with a large star-shaped piping tip.
- Heat approximately 2 inches of vegetable oil in a heavy-bottomed pot to 350°F. Use a candy thermometer to maintain a consistent temperature.
- Carefully pipe 2-4 inch strips of dough into the hot oil, cutting each strip with kitchen scissors. Fry in small batches for approximately 2-4 minutes per side, turning as needed, until golden brown and cooked through.
- Use a slotted spoon to remove from the oil.
- Transfer the churros to a paper towel-lined wire rack or plate. Allow excess oil to drain briefly.
Coat the churros with cinnamon sugar
- Combine the granulated sugar and ground cinnamon in a shallow bowl.
- While the churros are still warm, roll them in the cinnamon sugar until evenly coated.
Make the Chocolate Dipping Sauce
- Place the chopped chocolate in a heatproof bowl.
- Warm the heavy whipping cream in a small saucepan until steaming but not boiling. Pour the warm cream over the chocolate and let it sit for 2 minutes.
- Stir until smooth and glossy, then mix in the vanilla extract. Serve the sauce warm alongside the churros.
- Serve the sauce warm alongside the churros.
Pro Tips for Making Churros and Chocolate Sauce
- Stick with one egg: One egg keeps the dough thick enough to hold crisp, deep ridges, and the churros are less likely to burst in the hot oil.
- Press out the air: Before piping, squeeze any air pockets out of the piping bag. Trapped air is the main reason churros pop or split while frying.
- Watch the oil temperature: Keep the oil at about 350°F, and check it with a thermometer. If it's too hot, the outside browns before the middle cooks. If it's too cool, the churros soak up oil and turn greasy.
- Fry in small batches: Crowding the pot drops the oil temperature. Fry just a few at a time, and let the oil come back to 350°F before the next batch.
- Coat while warm: Drain the churros briefly, then roll them in cinnamon sugar while they're still warm so it sticks. Serve right away for the best crispy outside and soft inside.
Variations of Homemade Churros
- Churros with caramel or cajeta: Skip the chocolate and serve the churros with warm caramel sauce or cajeta, the Mexican goat's milk caramel. For a quick version, warm store-bought cajeta or dulce de leche with a splash of cream until it's easy to dip.
- Filled churros: Pipe the churros a little thicker, then use a small round piping tip to fill them with dulce de leche, Nutella or vanilla pastry cream after frying.
- Churro bites: Pipe 1-inch pieces, fry for a shorter time, and toss them in cinnamon sugar. Serve them in a bowl with a dipping sauce. They're great for parties.
- Pumpkin spice churros: Add pumpkin pie spice to the cinnamon sugar coating for a fall twist. Serve them with caramel sauce.
- Churros with Mexican hot chocolate: Instead of a thick dip, serve the churros with mugs of Mexican hot chocolate or champurrado, a thick, chocolate-flavored corn drink, for dunking.
- Churro sundaes: Serve warm churros with vanilla or cinnamon ice cream, drizzled with chocolate or caramel sauce.
- Strawberry churros: Serve them with a strawberry dipping sauce, or add a pinch of freeze-dried strawberry powder to the sugar coating.
Frequently Asked Questions
It’s important to maintain the correct oil temperature (aiming for 350°F to 375°F). If the oil is too hot, the outside cooks before the heat reaches the center.
Trapped air pockets in the piping bag, or using a tip that is too small, can cause steam pressure to build up and can cause the dough to burst or “explode”.
Yes you can because boiling water and flour form a starch paste that holds the dough together without needing the eggs for structure.
Ensure the oil is at the right temperature before frying the dough (350°F to 375°F). Also, avoid overcrowding the pan, and try draining the churros on a wire rack rather than paper towels so steam doesn’t soften the crust. I haven’t had any issues with draining on a paper towel, draining on a wire rack adds an extra precaution.
Yes, although the texture may not turn out as crispy as frying. Pipe the dough onto a parchment-lined baking sheet and bake at 400°F for approximately 20-25 minutes, until golden and cooked through. Brush lightly with melted butter before coating in cinnamon sugar.
Yes. Freeze the cooked and cooled churros in a single layer before transferring them to a freezer-safe container. Freeze for up to 3 months. Reheat from frozen in a 375°F oven or air fryer until hot and crisp.
Dulce de leche, caramel sauce, strawberry sauce, vanilla pastry cream, and sweetened condensed milk are all delicious dipping options.
Storing and Freezing
- Pipe the dough in lines on a parchment covered sheet pan. Place in the freeze for about an 1 hour or two to flash freeze.
- Store the chocolate dipping sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring until smooth.
- Store the Churros: Remove the frozen dough and place into an airtight container.
- It can stay at room temperature for up to 2 days.
- Refrigerate for up to 2 days, but may become soggy.
- Can freeze up to 3 months.
- Reheat from frozen in a 375°F oven or air fryer until hot and crisp.
If you made this recipe, I'd love to hear what you think! Leave a comment below and let me know if you added your own twist. Don't forget to rate the recipe ⭐⭐⭐⭐⭐. This helps others find the recipe too!
Recipe
Homemade Churros with Chocolate Sauce
Ingredients
For the churros
- 1 cup water
- 4 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil for frying
For the cinnamon sugar coating
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
For the chocolate dipping sauce
- 1/2 cup heavy whipping cream
- 4 ounces semisweet chocolate chips
- 1/2 teaspoon vanilla extract
Instructions
Prepare the dough
- Add the water, butter, granulated sugar, and salt to a medium saucepan. Bring the mixture to a gentle boil over medium heat, stirring until the butter melts.
- Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 1-2 minutes.
- Remove the saucepan from the heat and let the dough cool for 5-10 minutes. Add the egg and vanilla extract, mixing thoroughly until the dough is smooth and thick.
Pipe the churros
- Transfer the dough to a sturdy piping bag fitted with a large star-shaped piping tip.
- Heat approximately 2 inches of vegetable oil in a heavy-bottomed pot to 350°F. Use a candy thermometer to maintain a consistent temperature.
- Carefully pipe 2-4 inch strips of dough into the hot oil, cutting each strip with kitchen scissors. Fry in small batches for approximately 2-4 minutes per side, turning as needed, until golden brown and cooked through.
- Use a slotted spoon to transfer the churros to a paper towel-lined plate or wire rack. Allow excess oil to drain briefly.
Coat the churros with cinnamon sugar
- Combine the granulated sugar and ground cinnamon in a shallow bowl.
- While the churros are still warm, roll them in the cinnamon sugar until evenly coated.
Make the chocolate dipping sauce
- Place the chopped chocolate in a heatproof bowl.
- Warm the heavy whipping cream in a small saucepan until steaming but not boiling. Pour the warm cream over the chocolate and let it sit for 2 minutes.
- Stir until smooth and glossy, then mix in the vanilla extract. Serve the sauce warm alongside the churros.
Hi, I’m Michele Feuerborn, a home cook with 25+ years experience, and former AllRecipes Allstar, creating bold & easy Southern, Mexican, Tex-Mex, and Instant Pot recipes. Featured in publications like Parade and BuzzFeed. Read More…
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