Churros in Spain are a beloved breakfast and late-night snack: crisp, ridged sticks of fried dough dusted with sugar, served with a thick, warm chocolate for dipping. This recipe delivers the authentic texture—shattery outside, soft and airy inside—using a simple choux-style dough that puffs up perfectly in hot oil. It works because the dough is cooked twice (once on the stove, once in the fryer), which creates that signature contrast and ensures a light, non-greasy result.
Ingredients
- 1 cup (240 ml) water
- 2 tbsp (28 g) unsalted butter, cut into pieces
- 1 tbsp (12 g) granulated sugar
- 1/4 tsp salt
- 1 cup (125 g) all-purpose flour
- 1 large egg
- 1/2 tsp vanilla extract (optional)
- Vegetable oil, for frying (about 4 cups / 1 L)
- 1/2 cup (100 g) granulated sugar, for coating
- 1/2 tsp ground cinnamon (optional, for coating)
- For the chocolate dipping sauce (optional):
- 1 cup (240 ml) whole milk
- 4 oz (115 g) dark chocolate (70%), chopped
- 1 tbsp (12 g) sugar
- 1 tbsp (8 g) cornstarch
Instructions
- Make the dough: In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium-high heat, stirring until the butter melts. Reduce heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1–2 minutes. Remove from heat and let cool for 5 minutes.
- Add the egg: Beat the egg and vanilla (if using) into the dough with a spoon or electric mixer until fully incorporated. The dough should be thick and slightly sticky. If it seems too stiff, add a teaspoon of water; if too loose, add a tablespoon of flour.
- Heat the oil: Pour about 2 inches (5 cm) of oil into a deep, heavy-bottomed pot or Dutch oven. Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, test with a small piece of dough—it should sizzle and float to the surface immediately.
- Pipe the churros: Fit a piping bag with a large star nozzle (about 1/2-inch / 1 cm wide). Fill with the dough. Pipe 4–6 inch (10–15 cm) strips directly into the hot oil, using scissors to cut the dough from the nozzle. Do not overcrowd; fry in batches of 3–4.
- Fry: Fry for 2–3 minutes per side, turning once, until golden brown and crisp. Use tongs or a slotted spoon to turn and remove. Drain on paper towels.
- Coat: While still warm, roll the churros in the sugar (and cinnamon, if using) until evenly coated.
- Make the chocolate sauce (optional): In a small saucepan, whisk together the milk, sugar, and cornstarch. Bring to a simmer over medium heat, whisking constantly. Add the chopped chocolate and stir until melted and smooth. Keep warm over low heat, stirring occasionally.
- Serve immediately: Churros are best eaten hot, within minutes of frying.
Tips
- Use a star nozzle: The ridged shape is essential—it creates more surface area for crispiness and helps the churros puff. If you don’t have a star nozzle, a plain round tip will still work, but the texture will be slightly denser.
- Don’t skip the resting time: Letting the dough cool slightly before adding the egg prevents the egg from scrambling. Also, letting the dough rest for 10 minutes after mixing (before piping) makes it easier to pipe.
- Check oil temperature: If the oil is too cool, churros absorb oil and become greasy; if too hot, they brown too quickly and stay raw inside. Keep it at 350°F (175°C) and adjust the heat between batches.
- Substitutions: For a dairy-free version, use water and 2 tbsp (30 ml) olive oil instead of butter. For a gluten-free version, use a 1:1 gluten-free flour blend, but note the texture will be slightly more cakey.
Serving Suggestions
In Spain, churros are typically served with a cup of thick hot chocolate for dipping, especially for breakfast or after a night out. You can also serve them with café con leche, or simply dusted with sugar. For a modern twist, offer a side of dulce de leche or a fruit compote.
Variations
- Churros rellenos: After frying, use a piping bag to fill the churros with chocolate, pastry cream, or dulce de leche.
- Baked churros: For a lighter version, pipe the dough onto a parchment-lined baking sheet and bake at 400°F (200°C) for 15–18 minutes, until golden. They won’t be as crisp, but they are lower in fat.
- Spiced sugar: Add a pinch of nutmeg or cardamom to the coating sugar for extra warmth.
- Savory churros: Omit the sugar and serve with a spicy tomato sauce or cheese dip as an appetizer.
Storage and Reheating
Churros are best eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 1 day. To reheat, place them in a 350°F (175°C) oven for 5–7 minutes until crisp again. Do not microwave, as they will become soggy. The chocolate sauce can be refrigerated for up to 3 days and reheated gently on the stove with a splash of milk.
Frequently Asked Questions
Why are my churros soggy? Sogginess usually means the oil wasn’t hot enough. Make sure the oil is at 350°F (175°C) and fry in small batches so the temperature doesn’t drop too much. Also, drain well on paper towels and serve immediately.
Can I make the dough ahead of time? Yes, you can prepare the dough and keep it in a piping bag in the refrigerator for up to 2 hours. Let it come to room temperature for 15 minutes before frying, as cold dough will cause the oil temperature to drop.
What type of flour is best? All-purpose flour works perfectly. Avoid bread flour, which makes the churros too chewy, and cake flour, which makes them too delicate.
Can I use a churro press instead of a piping bag? Absolutely. A churro press is the traditional tool in Spain. Use the same dough and press directly into the hot oil, cutting with a knife.
How do I know when the oil is ready without a thermometer? Drop a small cube of bread into the oil; if it browns in about 30 seconds, the oil is around 350°F (175°C). Or use the handle of a wooden spoon—if bubbles form around it, the oil is ready.
Can I freeze churros? Yes, freeze uncoated churros on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat directly from frozen in a 375°F (190°C) oven for 8–10 minutes, then coat in sugar.
Related
- Crunchy Veggie Platter: Easy Recipe & Dipping Sauces
- Can You Reuse Pickling Liquid? Safe Answers
- Rock Garden Guide: How to Build One Step by Step
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).