Crispy Homemade Churros
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
Churros are delicious fried dough, commonly served as street food. Learn how to make airy, crispy churros at home. These are dusted with cinnamon sugar and served alongside a chocolate dipping sauce.
Churros are a popular Spanish food. Some people confuse it to be Mexican. They are the Spanish answer to donuts. All day long, churrerías, or churro shops, sell piping hot, fried churros dusted with sugar or covered in chocolate. While in Spain, churros refer to a type of fried dough, in the United States, churros are referred to as Spanish doughnuts.
Why make this treat?
- These are so simple compared to donuts. And, yet, they are the perfect alternative to donuts without the kneading, rise, and proof time before deep-frying.
- While you can use the classic choux pastry to make churros, trust me when I say this dough is better!
- And this dough uses fewer eggs, which is my secret to making the best crispy crunchy churros.
- These are delicious on their own but coating them with cinnamon sugar and serving them with the chocolate sauce – Kids will love it!! I do!!
Ingredients and substitutes
- Water – I like to make my choux pastry with half milk and half water. But, when it comes to churros I prefer water. Why? The milk tends to fry them too deep golden brown because of the milk solids.
- Sugar – Adds a little sweetness but do not add any more as it will fry them too dark brown.
- Butter – I prefer to always use unsalted butter for my baking. But, you can also use salted butter. Make sure to omit salt in the recipe.
- Flour – Simple all-purpose flour is all you need for choux pastry. Make sure to measure it correctly or your pastries won’t rise.
- Cinnamon sugar – The cinnamon is optional but adds a perfect flavor.
- Chocolate dipping sauce – I prefer a semi-sweet 60% chocolate, but any chocolate works.
How to make churros
Churro dough
- Liquid – In a large heavy-bottom saucepan, over medium heat, add water, butter, sugar, and salt. Bring to a boil and turn the heat to medium-low.
- Flour – Add the flour all at once and stir vigorously using a wooden spoon or silicone spatula for 30 to 60 seconds. Continue to cook on low for another 30 to 60 seconds or until the dough comes away from the sides of the pan (see video).
- Cool – Remove from heat and transfer the dough to a stand mixer with the paddle attachment. You can also do this by hand or use a hand mixer as I have in the video. Then, let cool for 5 minutes.
Pro tip – It must cool until barely warm so it won’t cook the eggs and not too much so it becomes lumpy. - Eggs – Add the eggs, one at a time, making sure each is well incorporated before adding the next.
Pro tip – Unlike classic choux dough, churros dough is thicker with fewer eggs. That’s what makes it crispy. - Piping bag – Transfer the mixture to a piping bag with a large round or star piping tip.
Pro tip – These will puff when deep-fried so use a medium size tip.
Deep fry
- Oil – In a large pot, over medium heat, add the oil. Heat the oil to about 350F – 375F.
Pro tip – You can pipe a small drop to see how hot the oil is. It should float within 30 seconds. - Pipe – Hold the piping bag a few inches above the oil and gently pipe the churro dough to about 6-inch long. Use a scissor to cut it at the desired length to separate the dough from the piping bag.
Pro tip – Be careful and do this slowly. There is no need to rush. Keep them no longer than 6-inch long because they will puff up.
- Deep fry – Pipe only a few at a time and fry for 3 to 4 minutes turning as necessary or until golden brown. Remove onto absorbent paper towels.
- Cinnamon sugar – In a medium bowl or plate, combine the cinnamon and sugar. Drop the churros in and coat them generously with cinnamon sugar. Then, take them out and plate them on a serving platter.
- Chocolate dipping sauce – In a small bowl (microwave-safe bowl), combine the chocolate, heavy cream, butter, and vanilla extract. Melt for a minute or more until smooth. Serve with the churros.
Tips for Success
To achieve perfectly crispy churros, here are some tips you can follow:
- Use a churro recipe with the right proportions: Ensure you have an excellent recipe that balances the ingredients well. The dough should be thick and pipeable but not too stiff.
- Measure the ingredients correctly, as it is critical to this recipe. If possible, use weight measurement for the flour or use the spoon and level method. Often too much flour can be a cause of failed choux pastry.
- You want to cook the dough until it leaves the sides of the pan this means the flour has cooked. Another sign is that a thin skin will form at the bottom of the pan.
- Rest the dough: After mixing it, rest for 15-20 minutes. This resting time allows the gluten to relax, resulting in lighter and crispier churros.
- Properly heat the oil: Use a deep pot or fryer and fill it with enough oil for the churros to float freely. Heat the oil to around 375°F (190°C) to ensure a crispy exterior. Use a thermometer to monitor the temperature.
- Use a star-shaped piping tip: A star-shaped piping tip will give your churros their distinctive ridges and help them cook evenly.
- Pipe the churros correctly: Hold the piping bag with the star tip over the hot oil and carefully squeeze the dough. Use a knife or scissors to cut the dough when it reaches the desired length.
- Fry in small batches: Avoid overcrowding the pot or fryer. Fry the churros in small batches, allowing them to cook evenly and maintain their shape.
- Monitor cooking time: Fry the churros until they turn golden brown, usually for 2-4 minutes. Keep an eye on them and flip them once halfway through to ensure even cooking.
- Drain excess oil: Once the churros are cooked, remove them from the oil using a slotted spoon or tongs. Let them drain on a paper towel-lined plate to remove any excess oil.
- Coat with cinnamon sugar immediately: While the churros are still warm, roll them in a mixture of cinnamon and sugar. The residual heat will help the sugar stick to the churros, creating a delicious coating.
- Serve immediately: Churros are best enjoyed fresh and warm, so serve them immediately after coating them with cinnamon sugar. They tend to lose their crispness as they cool down.
By following these tips, you should be able to achieve perfectly crispy churros that are golden brown on the outside and soft and fluffy on the inside. Enjoy!
Troubleshooting
If you’re having trouble achieving crispy churros, here are some troubleshooting tips to help you improve:
- Adjust the dough consistency: If your churros turn out too soft or do not hold their shape, the dough may be too wet. Add a little more flour gradually until the dough becomes thick and pipeable. On the other hand, if the dough is too dry and stiff, add a small amount of water or milk to achieve the right consistency.
- Ensure the oil temperature is correct: If the oil temperature is too low, the churros may absorb more oil, resulting in a greasy texture. If it’s too high, they may cook too quickly on the outside while remaining doughy on the inside. A thermometer maintains the oil temperature around 375°F (190°C).
- Let the dough rest longer: If your churros turn out dense or chewy instead of crispy, the dough might need to rest longer. Increase the resting time to allow the gluten to relax and the churros to become lighter.
- Adjust the cooking time: If your churros consistently come out too dark or burnt, reduce the cooking time slightly. Experiment with shorter frying times until you achieve the desired crispness and golden color.
- Ensure proper oil coverage: Ensure the churros are fully submerged in the hot oil during frying. If they float or touch each other, they may not cook evenly, resulting in uneven crispness.
- Avoid overloading the pot or fryer: Frying too many churros at once can reduce the oil temperature too much and affect the crispness. Fry them in small batches, allowing enough space for them to float freely and cook evenly.
- Drain excess oil properly: After frying, place the churros on a paper towel-lined plate to absorb any excess oil. This step helps maintain their crispness.
- Serve immediately: Crispy churros are best enjoyed fresh and warm. They may lose their crispness if they sit for too long before serving. Serve them immediately after coating them with cinnamon sugar.
By troubleshooting these areas, you should be able to improve the crispiness of your churros and achieve the perfect texture.
Creative ways to serve churros
While churros are delicious on their own, there are several creative ways to serve crispy churros that can elevate their taste and presentation. Here are some ideas:
- Dipping sauces: Offer an array of dipping sauces to accompany the churros. Some popular options include chocolate ganache, dulce de leche, caramel sauce, fruit purees (such as raspberry or mango), or even a spicy chocolate sauce for a touch of heat.
- Churro ice cream sandwich: Slice the churros lengthwise and use them as the “bread” for an ice cream sandwich. Fill the churro with a scoop of your favorite ice cream flavor and add toppings like chocolate chips, sprinkles, or crushed nuts.
- Churro sundaes: Create a churro sundae by placing a few churros in a bowl or glass, topping them with a scoop of ice cream, and adding whipped cream, drizzles of chocolate or caramel sauce, and a sprinkle of cinnamon sugar.
- Churro bites: Cut the churros into smaller, bite-sized pieces and serve them as finger foods. Arrange them in a bowl and offer toothpicks or skewers for easy serving. Guests can dip the churro bites into their favorite sauces or even sprinkle them with powdered sugar.
- Churro cones: Roll the churro dough into cone shapes before frying. Once cooked, fill the cones with whipped cream, fruit compote, or Nutella. You can also add a scoop of ice cream on top for a delightful treat.
- Churro French toast: Use leftover churros to make churro French toast. Slice the churros and use them as you would regular bread for French toast. Dip them in an egg mixture, cook them on a griddle or in a skillet until golden brown, and serve with maple syrup or fruit compote.
- Churro skewers: Thread small churros onto skewers, alternating with fresh fruit pieces like strawberries, bananas, or pineapple chunks. Serve the skewers as a fun and tasty dessert option for parties or gatherings.
- Churro dessert nachos: Cut the churros into triangular pieces and arrange them on a plate like nacho chips. Drizzle them with melted chocolate or caramel sauce and sprinkle with toppings like chopped nuts, shredded coconut, or crushed cookies.
- Churro bites with flavored sugar: After frying the churros, toss them in flavored sugar for added variety. Try coating them in cinnamon-sugar, powdered sugar, or even infused sugars like lavender or citrus.
- Churro milkshake: Blend crispy churros with milk, ice cream, and a dash of cinnamon to create a churro-flavored milkshake. Top it with whipped cream and a sprinkle of cinnamon sugar for a delightful and indulgent drink.
These creative serving ideas will enhance the enjoyment of crispy churros and provide a unique twist to this classic treat. Feel free to experiment and add your own personal touches to make them even more memorable.
Frequently asked questions
What are churros?
Churros are a popular Spanish dessert made from a simple dough that is piped through a star-shaped nozzle and deep-fried until crispy. They are typically coated in cinnamon sugar and enjoyed as a sweet treat.
What is the origin of churros?
Churros are believed to have originated in Spain, where they have been enjoyed for centuries. They were introduced to Spain by Spanish shepherds who adapted a similar fried dough recipe from China during the time of Portuguese colonization.
How are churros different from donuts?
Churros and donuts are both fried pastries, but they have some key differences. Churros have a ridged, elongated shape and a crunchy exterior, while donuts are typically round with a soft, cake-like or yeast-based texture. Additionally, churros are often coated in cinnamon sugar, while donuts can be topped with various glazes, fillings, or sprinkles.
Do churros taste like donuts?
Churros and donuts are both deep-fried treats. But, they’re just different enough to be distinct. Churros are a traditional Spanish treat made with fried dough and sweet toppings. Donuts are mostly yeast-risen and deep-fried.
How long will these churros keep?
Churros are best served as soon as they are made. But, they will keep fresh at room temperature for up to two days. You can even place them in the fridge for up to a week. They do become soft over time.
My dough was too soggy?
If you take it out too early, the dough will be quite soft. Then, adding the eggs will make it even softer! This will make soft limp churros.
Are churros vegan?
Traditional churros are typically made from flour, water, and sometimes eggs. This means they can be vegan-friendly if the recipe omits the eggs or uses a suitable egg substitute. However, it’s essential to check the specific ingredients used in the churro recipe or ask the vendor if you’re buying them.
How are churros typically served?
Churros are commonly served as a dessert or snack. They are often enjoyed plain or coated in cinnamon sugar. They are frequently paired with a variety of dipping sauces like chocolate, caramel, or fruit sauces. Churros can also be used as a base for ice cream sundaes, served with hot chocolate for dipping, or even used in creative desserts like churro ice cream sandwiches.
Can you make churros ahead of time?
Churros are best enjoyed fresh and are at their peak when served immediately after frying. However, you can prepare the churro dough in advance and refrigerate it until you’re ready to fry them. Once fried, churros are still tasty if consumed within a few hours but may lose some of their crispness over time.
How do you reheat leftover churros?
If you have leftover churros, you can reheat them to regain some of their crispness. Preheat your oven to 350°F (175°C), place the churros on a baking sheet, and warm them in the oven for about 5-10 minutes until they are heated through. Keep in mind that reheated churros may not be as crispy as freshly fried ones.
Are churros gluten-free?
Traditional churros are made with wheat flour, so they contain gluten. However, there are gluten-free churro recipes available that use alternative flours like rice flour or almond flour. You can also find gluten-free churros in some specialty stores or bakeries.
Crispy Churros Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 172kcal
Adjust Servings Here: 20 servings
Description
Churros are delicious fried dough, commonly served as street food. Learn how to make airy, crispy churros at home. These are dusted with cinnamon sugar and served alongside a chocolate dipping sauce.
Video
Ingredients
Churros dough
- 1 cup (240 ml) Water
- 2 tbsp Sugar
- ¼ tsp Kosher salt
- 4 oz (113 g) Butter (unsalted )
- 1 cup (125 g) All-purpose flour
- 2 large (100 g) Eggs (room temperature )
Coating
- 2 tbsp Ground cinnamon
- 1 cup (200 g) Castor sugar (or superfine sugar)
Chocolate Sauce
- ½ cup (250 ml) Whipping cream (38% and above)
- 1 cup (175 g) Chocolate (semi-sweet, bitter-sweet or dark)
- 2 tbsp Unsalted butter
- ½ tsp Vanilla extract
Instructions
Choux dough
- Liquid – In a large heavy-bottom saucepan, over medium heat, add water, butter, sugar, and salt. Bring to a boil and turn the heat to medium-low.1 cup Water, 2 tbsp Sugar, ¼ tsp Kosher salt, 4 oz Butter
- Flour – Add the flour all at once and stir vigorously using a wooden spoon or silicone spatula for 30 to 60 seconds. Continue to cook on low for another 30 to 60 seconds or until the dough comes away from the sides of the pan (see video).1 cup All-purpose flour
- Cool – Remove from heat and transfer the dough to a stand mixer with the paddle attachment. You can also do this by hand or use a hand mixer as I have in the video. Let cool for 5 minutes. Pro tip – It must cool until barely warm so it won't cook the eggs and not too much so it becomes lumpy.
- Eggs – Add the eggs, one at a time, making sure each is well incorporated before adding the next. Pro tip – Unlike classic choux dough churros dough is thicker with fewer eggs. That's what makes it crispy.2 large Eggs
- Piping bag – Transfer the mixture to a piping bag with a large round or star piping tip. Pro tip – These will puff when deep-fried so use a medium size tip basic collection of piping tips
Deep fry
- Oil – In a large pot, over medium heat, add the oil. Heat the oil to about 350F – 375F. Pro tip – You can pipe a small drop to see how hot the oil is. It should float within 30 seconds.
- Pipe – Hold the piping bag a few inches above the oil and gently pipe the churro dough to about 6-inch long. Use scissors to cut it at the desired length to separate the dough from the piping bag.Pro tip – Be careful and do this slowly. There is no need to rush. Keep them no longer than 6-inch long because they will puff up.
- Deep fry – Pipe only a few at a time and fry for 3 to 4 minutes turning as necessary or until golden brown. Remove onto absorbent paper towels.
- Cinnamon sugar – In a medium bowl or plate, combine the cinnamon and sugar. Drop the churros in and coat them generously with cinnamon sugar. Take them out and plate them on a serving platter.2 tbsp Ground cinnamon, 1 cup Castor sugar
- Chocolate dipping sauce – In a small bowl (microwave-safe bowl), combine the chocolate, heavy cream, butter, and vanilla extract. Melt for a minute or more until smooth. Serve with the churros.½ cup Whipping cream, 1 cup Chocolate, 2 tbsp Unsalted butter, ½ tsp Vanilla extract
Recipe Notes & Tips
To achieve perfectly crispy churros, here are some tips you can follow:
- Use a churro recipe with the right proportions: Ensure you have an excellent recipe that balances the ingredients well. The dough should be thick and pipeable but not too stiff.
- Measure the ingredients correctly, as it is critical to this recipe. If possible, use weight measurement for the flour or use the spoon and level method. Often too much flour can be a cause of failed choux pastry.
- You want to cook the dough until it leaves the sides of the pan this means the flour has cooked. Another sign is that a thin skin will form at the bottom of the pan.
- Rest the dough: After mixing it, rest for 15-20 minutes. This resting time allows the gluten to relax, resulting in lighter and crispier churros.
- Properly heat the oil: Use a deep pot or fryer and fill it with enough oil for the churros to float freely. Heat the oil to around 375°F (190°C) to ensure a crispy exterior. Use a thermometer to monitor the temperature.
- Use a star-shaped piping tip: A star-shaped piping tip will give your churros their distinctive ridges and help them cook evenly.
- Pipe the churros correctly: Hold the piping bag with the star tip over the hot oil and carefully squeeze the dough. Use a knife or scissors to cut the dough when it reaches the desired length.
- Fry in small batches: Avoid overcrowding the pot or fryer. Fry the churros in small batches, allowing them to cook evenly and maintain their shape.
- Monitor cooking time: Fry the churros until they turn golden brown, usually for 2-4 minutes. Keep an eye on them and flip them once halfway through to ensure even cooking.
- Drain excess oil: Once the churros are cooked, remove them from the oil using a slotted spoon or tongs. Let them drain on a paper towel-lined plate to remove any excess oil.
- Coat with cinnamon sugar immediately: While the churros are still warm, roll them in a mixture of cinnamon and sugar. The residual heat will help the sugar stick to the churros, creating a delicious coating.
- Serve immediately: Churros are best enjoyed fresh and warm, so serve them immediately after coating them with cinnamon sugar. They tend to lose their crispness as they cool down.
- Adjust the dough consistency: If your churros turn out too soft or do not hold their shape, the dough may be too wet. Add a little more flour gradually until the dough becomes thick and pipeable. On the other hand, if the dough is too dry and stiff, add a small amount of water or milk to achieve the right consistency.
- Ensure the oil temperature is correct: If the oil temperature is too low, the churros may absorb more oil, resulting in a greasy texture. If it’s too high, they may cook too quickly on the outside while remaining doughy on the inside. A thermometer maintains the oil temperature around 375°F (190°C).
- Let the dough rest longer: If your churros turn out dense or chewy instead of crispy, the dough might need to rest longer. Increase the resting time to allow the gluten to relax and the churros to become lighter.
- Adjust the cooking time: If your churros consistently come out too dark or burnt, reduce the cooking time slightly. Experiment with shorter frying times until you achieve the desired crispness and golden color.
- Ensure proper oil coverage: Ensure the churros are fully submerged in the hot oil during frying. If they float or touch each other, they may not cook evenly, resulting in uneven crispness.
- Avoid overloading the pot or fryer: Frying too many churros at once can reduce the oil temperature too much and affect the crispness. Fry them in small batches, allowing enough space for them to float freely and cook evenly.
- Drain excess oil properly: After frying, place the churros on a paper towel-lined plate to absorb any excess oil. This step helps maintain their crispness.
- Serve immediately: Crispy churros are best enjoyed fresh and warm. They may lose their crispness if they sit for too long before serving. Serve them immediately after coating them with cinnamon sugar.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 172– kcalCarbohydrates: 14– gProtein: 2– gFat: 12– gSaturated Fat: 7– gCholesterol: 67– mgSodium: 83– mgPotassium: 57– mgFiber: 1– gSugar: 7– gVitamin A: 374– IUVitamin C: 1– mgCalcium: 32– mgIron: 1– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Churros can be intimidating to make but your directions are precise for each step making this a super easy recipe to make.
My son saw a photo of churros the other day and said they looked good and asked if we could make some. I found t his recipe and it did not disappoint. We both absolutely love them!
Thank you Lauren.