This churros recipe is astonishingly easy, and makes a truly great churros that’s hot and crisp on the outside, fluffy on the inside. The molten chocolate dipping sauce is mandatory, and you’ll have an entire batch on the table in a mere 20 minutes!
BONUS: Churros are great for making ahead, making it a great party dessert.
Churros recipe
Up until several years ago, this churros obsessed food blogger thought Churros was native to Mexico. Thus on her first (but certianly not last) trip to Mexico, she was expecting to be in churro heaven. Churros, churros, churros everywhere.
But no. I barely saw churro at all.
Duh. Churro isn’t native to Mexico. It’s Spanish!🤦🏻♀️
So just as tourists here in Australia wonder why there aren’t kangaroos bounding around on the streets of Sydney and koalas snuggled in trees everywhere, I guess I totally missed the Churro memo.
Having said that though, it is actually very popular in the touristy areas of Mexico!!
We don’t break out the deep fryer very often around here. But with the promise of hot crispy churros waiting on the other side, and also because we only need to shallow fry rather than deep fry like when making things like Fried Chicken, we deem churros to be Fry-Worthy.
Also, it’s FRY-day today.😂 (FRIday) Admit it, you laughed!!
What goes in churros
All you need is flour, baking powder, oil and boiling water to make the batter, then cinnamon and sugar for coating.
Boiling water is key here – it makes the batter a unique “gummy” texture so when piped and cooked, it retains the signature ridges. There’s no sugar in the batter – with the cinnamon sugar coating plus mandatory dipping sauce, you absolutely don’t need it.
What does churros taste like?
They taste like cinnamon doughnuts – but BETTER because you’ve got crispy ridges. The inside is fluffy like a doughnut and they are at their prime freshly made, but they reheat exceptionally well too making them a great make ahead for parties!
How to make churros
The batter is a mere dump-and-mix job, and it’s got a unique thick “gummy” texture so the churros holds its form when it’s piped, even before it hits the oil.
The safest and easiest way to cook churros is to use scissors. Because the batter is so thick, you can pipe the batter out and it will hang from the piping bag as you lower it into the oil (as opposed to dropping out, causing the oil to splash), then just snip with scissors.
How long to make them
They come in varying lengths, with longer ones (ie 30cm / 1 foot) being more of a novelty type at carnivals and tourist hot spots. Around 15cm / 6″ is a more practical length – still long enough to look impressive, but short enough to cook in a standard size household pot.
You could also make shorter ones for small bite size options, and if you don’t have a piping bag, just drop balls of dough into the oil and make churros doughnuts!
How to serve churros
I know this might sound like an odd section to include for those of you with extensive churros eating experience – but actually, churros is not so common here in Australia so let me describe how to eat it!
It’s traditionally a street snack, so you buy one long one or a little paper cup with a few shorter ones in it, then eat it while walking around on the street. Managing a dipping sauce while on the move can become a bit tricky, but where there’s a will, there’s a way.
At home, I just pile them up on a platter with a little cup of the dipping sauce, then you just dunk and eat!
Don’t count the churros and compare to what the recipe says it will make. I’ll just tell you now – there’s two missing!
How to REHEAT Churros!
As with anything deep fried, churros are at their prime when they’re freshly made. They stay warm and crisp for around 20 minutes once they come out of the oil, which is ample time to cook a whole batch, coat in cinnamon sugar then serve.
After 30 minutes or so, they soften. And though, like doughnuts, they are still delicious when cold and soft, it’s definitely worth popping them in the oven to reheat and more importantly, crisp up again.
And if you are making these ahead intentionally (as opposed to just reheating leftovers), store the churros WITHOUT the sugar coating – this will make them reheat to near freshly cooked perfection, then just roll in the cinnamon sugar and serve! – Nagi x
PS BONUS: Churros impresses people. “You MADE these??!” *She beams with pride, making a weak attempt to hide her glee*😂
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Churros Recipe
Ingredients
Cinnamon Sugar Coating
- 1/4 cup caster / superfine sugar
- 2 tsp ground cinnamon
Churros
- 1 cup flour, plain / all purpose (Note 1)
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp vegetable, canola or olive oil (not extra virgin olive oil)
- 1 cup boiling water
- 2 cups+ vegetable or canola oil , for frying
Chocolate Sauce
- 1/2 cup dark chocolate or semi sweet chocolate chips (Note 2)
- 1/2 cup thickened / heavy cream (heavy cream)
Instructions
- Cinnamon sugar coating: Combine sugar and cinnamon in a shallow bowl, set aside.
- Batter: Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined - it should be a thick, gummy batter, like a wet sticky dough, not thin and watery.
- Piping bag: Transfer dough into a piping bag with a 8mm / 1/3" star tip nozzle. Set aside while oil heats.
- Heat oil: Heat 5cm / 2" oil over medium high in a small pot, wok or small but deep skillet (Note 3) to 170°C/340°F, or until it takes 20 seconds for a small cube of bread to turn golden.
- Pipe & snip: Pipe 15cm / 6" lengths of dough into the oil, snipping with scissors (snip close to oil surface to avoid splash). Do 3 to 4 per batch, makes 10 to 12 in total.
- Cook: Cook for 2-3 minutes or until golden and crisp, rolling occasionally.
- Drain: Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce!
Chocolate Sauce:
- Place in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth. Set aside for 5 minutes to cool and thicken slightly.
Recipe Notes:
Originally published 2016. Long overdue for fresh new photos, brand new process steps and video!
More recipes that are easier than you think
A few more recipes people assume are too hard, but are much easier than you think!
Life of Dozer
He’s not allowed in the shoot room when I deep fry – and he ain’t happy about it!
And from the original publication date in 2016:
Caved. ☺️
Sabine says
Nagi, you killed me! Best ever Churro recipe. I’m totally addicted.
Nagi says
Yesssssss!!!!!
Cristina says
Thank you for the recipe it takes me back to my childhood, when my mom would make them every Saturday morning. Being Spanish but born in Canada you cannot find churros anywhere, I made my mother and father proud when I made your recipe. I was wondering if you would have a Spanish recipe for rice pudding, with my parents being in their 80’s my mom just doesn’t make desserts anymore and her memory isn’t what it was I am sad to say. Can you help.
Nagi says
Gosh I don’t have a Spanish rice pudding recipe but I’m very interested to find out! I’m sorry to hear about your mother’s memory 🙁 I will have a look – if you don’t hear back from me, give me a prod! N x
Lulu says
This was a great recipe! I was wondering how you got your camera placed in different views to make the video. Do you have a camera man? I would really like to know because it’s very hard for me to take videos myself. I’m planning on making a website but I just can’t find the right place to put my camera!
Nagi says
Hi Lulu! I shoot most of my videos myself 🙂 I just use a tripod!
Ben G says
These were great, thanks for the recipe! I didn’t use the cinnamon (that’s an American addition, I’ve never had churros in Spain with cinnamon sugar) and they tasted just like the ones in Spain. What a great find!
Nagi says
That’s terrific to hear Ben! Thanks for letting me know – N xx
Linda says
Nagi,
Do you have a recipe for Mexican tablita? I have looked everywhere but can not find a recipe for them
Linda
Brian Arnott says
Found this one if its any use to you.
Nagi says
Must admit I’ve never even heard of it! Sorry!
Jessica Flory says
OH MY GOSH, Nagi these were soooo good!! My husband spent two years in Spain and loved it, so a few weeks ago I surprised him with a Spanish themed at home date. We made your weeknight paella, Spanish tortilla, and these for dessert. All totally amazing, but these churros – oh my goodness we could not stop eating them! Soooo good. I will never buy churros again – these were a million times better than any I’ve ever had! Thank you for helping me give my hubs a fun date 🙂
Nagi says
That sounds amazing Jessica! I know, aren’t these insane? Who knew churros were so easy!
Talia says
Hi Nagi, would it work though bake them in oven rather than fry?
Nagi says
Sorry that won’t work!
Penny Cruz says
Can’t wait to try these, along with the rest of your Spanish Fiesta menus! Is there a certain oil that you prefer for deep frying these beauties? Also, Do you think it would work to fry the in an electric skillet? I have just tiny burners and low BTU’s on my stove (we live in an RV), and I think that the electric skillet would have more even heat (and more surface area, ha ha!
Nagi says
Hi Penny! I use vegetable oil 🙂 I think an electric skillet would work fine, these are quite thin so you don’t need great depth of oil! N x
Makky says
Just made these and they are gooooooooood. Thanks Nagi for another great, simple, and easy to do recipe!
Nagi says
So glad you enjoyed it Makky! Thanks for letting me know! N x
Liz says
Hey! I’m going to try this today, but without the chocolate dip. Do they still taste good without it?
Also, I noticed other churro recipes include sugar in the dough. Any reason why there’s no sugar added to the dough in this recipe?
Nagi says
Hi Liz! They taste AMAZING even without the chocolate dip! I don’t use sugar in my dough because it simply doesn’t need it, there is enough sugar in on the coating. You won’t miss it in the dough. Especially because these are thin ones so they cook quickly. Couldn’t not have sugar in, for example, doughnuts 🙂 Hope you enjoy!
Megan says
Just curious if you have ever added cocoa powder? These look delicious but I’m a sucker for chocolate and wondered if you have experimented before.
Nagi says
Hi Megan! The recipe would change quite a lot to make them chocolate, adding cocoa alone wouldn’t actually give them a great deal of chocolate flavour unless you add loads, in which case there would need to be other adjustments made 🙂
Evelyne CulturEatz says
Churros have been on my bucket list for some time, I really need to make some. I did knwo they were spanish as I had them for breakfast in Madrid…part of my travel intinerary lol. And that whole dinner spread??? Expect me over for 6pm 🙂
Nagi says
You gotta get onto that bucket list of yours!!! Seriously, homemade churro is so good it’s evil!
Nagi says
Hi Kat! It makes 8 churros, so enough for 4 people 🙂 I will clarify in the recipe. As for the dipping sauce, I found this dairy free one, does that help? http://www.allergyfreealaska.com/2014/05/13/rich-decadent-dairy-free-hot-fudge-sauce/
Nagi says
I hope you do give this a go Karen! Honestly, hot homemade churros is incredible!!!
Quin @ Butter Be Ready says
These churros look ahhhhmazing, I’d like 10 please! I’m definitely gonna try this recipe this weekend 🙂
Nagi says
I’d like 10 for myself too…..
Ada says
Hey Nagi, Thanks so much for introducing me to this Spanish treat. I enjoyed taste testing this delicious treat so much!! I love the fact that you can make ahead and crisp up in the oven afterwards. It’s the first time I’ve tasted churros and they are so super delicious, hey… what’s not to like about homemade deep fried dough in cinnamon sugar. YUM!!! I will be getting a dedicated electric deep fryer just to make this and also tempura of course ….my other fav deep fried food. Tempura is on my wish list recipe for your Mum’s recipetinJapan site. I am so so amazed by Dozer’s self restraint …My baby Albert has a long way to go to show his table manners… he is a food inhaler/gobbler and will take food straight off my fingers without hesitation within a 10cm radius of his head… Freya on the other hand is a gentle nibbler .. what a well mannered lady she is. This recipe will be on my party food list.
Dahn says
I just LOVE churros! I have never tried making them ahead of time because they are the best when they are still hot and fresh out of the fryer but I like your suggestion to warm them up in the oven to get the crispy and hot again. I am with you on deep frying, I am not a fan of deep frying and I rarely do it but this has me craving a churro for sure!
Dozer looks like he is being a gentleman about taking the churro, what a sweetie!
Nagi says
The reheating tip works brilliantly!! I only discovered it because they got cold after shooting and I refused to eat cold soggy churros!!
Dhanya Samuel says
Though the internet has a zillion churros recipes, I havent found the guts to try out any thinking I will fail. But knowing how foolproof your recipes are, I am defintiely going to give this a shot this school hols. Thanks so much
Nagi says
You MUST you MUST! I promise, it is so easy 🙂 And I promise this recipe works, watch the video to see what the batter should look like and do tiny water / flour tweaks if you don’t have that consistency because climate can affect it. This is Nigella’s recipe and it has never failed me!
Rose says
What do you mean there aren’t kangaroos bounding around on the streets of Sydney and koalas snuggled in trees everywhere in Australia!!!!
The churros look amazing. I love that you made it look so easy to make on your video–it makes me want to try making them myself! Thanks so much!
Nagi says
Sorry to bust your visions Rose! 😉 I will never forget when we had some Nigerian exchange students when I was in high school, and they told me they rode elephants to school…..I BELIEVED THEM!!!
Ann says
Hi Nagi, I stumbled upon your blog a month ago. Since then I have tried your pork carnitas (a huge hit!!), Turmeric chicken and Gai Yang which were all delicious. I really appreciate your detailed notes. The first time I read one of your recipes, questions about it started to pop into my head, by the time I got to the bottom of it I realised that you had answered every question I had. You have no idea what a huge help your notes and hints are. So many recipes get posted on blogs that are American, which makes it difficult for us that live here in beautiful Australia. I too love to indulge in a churro (or two) so could you kindly suggest another dipping sauce? I can’t really eat dark chocolate so I am hoping you could post some other suggestions. I think I have had them with a vanilla custard style dipping sauce that is similar to the filling in a Vanilla Slice only thinner of course. You have a very personalised way of writing which makes me feel like you are in my kitchen with me. Regards from Brisbane.
Nagi says
I know what you mean Ann! I still remember when I first started using recipes from food blogs, I had some epic disasters because I’d say 98% of American food bloggers do not know how to ensure that recipes work for people in different countries. So I’m glad you find my recipes useful! I love the idea of Churro with vanilla custard-style dipping sauce. Double YUM!
Ann says
Thank you for your reply Nagi. Do you have any recipes for other dipping sauces for churros besides chocolate?
Nagi says
Hi Ann! Salted Caramel is fab too -> https://www.recipetineats.com/salted-caramel-sauce/
Jan says
Good grief, another craving. I haven’t made these for quite a while. Try adding a pinch of cayenne pepper to the chocolate sauce. Ethnic dinners are very popular with our large family. I feel a Spanish one coming on.
Nagi says
That’s a fab tip Jan!! I can just imagine that little hint of heat in the chocolate….