Crispy on the outside, soft and fluffy on the inside, these homemade churros are everything you love about the classic treat, made right in your own kitchen. Coated in cinnamon sugar and served with a rich, silky chocolate sauce, they’re surprisingly simple to make and honestly even better than the ones you’d get at a fair!
Why You’ll Love These Churros
If you love warm, freshly fried desserts with cozy cinnamon sugar flavors, these churros are about to become a go-to. Here is why you’ll love them:
Crispy Texture
These churros fry up beautifully at the right temperature (around 375 degrees F), giving you that signature golden, crispy exterior while staying soft and fluffy inside.
Classic Cinnamon Sugar Flavors
Each churro is rolled in a generous coating of cinnamon and sugar, creating that iconic sweet, slightly spiced finish that makes them so addictive.
Simple Recipe
This recipe comes together easily in one batch, making it perfect for both beginners and experienced bakers.
Just Like Authentic Churros
These have that authentic taste and texture you’d expect from traditional churros, but made right at home with simple ingredients.
Perfect for Sharing (or Not)
Great for serving a crowd, especially kids, or enjoying as a cozy dessert night in. You can even pair them with ice cream for an extra indulgent treat!
Mexican-Style Churros
These churros are inspired by the Mexican-style version, which is the one most people know and love today. While churros originated in Spain, the Mexico take on them is all about bold flavors and a slightly softer, more airy texture.
Unlike traditional Spanish churros, which are often plain or lightly sugared and served with thick hot chocolate, these are rolled in cinnamon sugar and paired with a smooth chocolate sauce for dipping.
For more carnival inspired recipes, check out my funnel cake recipe, hot chocolate and rice crispy treats!
How to Make Churros
You can find the full list of ingredients for this churros recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (video tutorial is also provided in the recipe card below).
Chocolate Sauce
To a small saucepan, add 2 tablespoons of the premeasured ½ cup (120g) of whole milk along with the cornstarch and whisk until completely smooth with no lumps.
Add in the remaining milk, followed by the heavy cream and sugar, then place over medium heat and stir gently until the mixture is hot but not boiling.
Add in the chopped semi-sweet chocolate and stir continuously until fully melted and smooth. Reduce the heat to medium-low and continue stirring until the sauce thickens enough to coat the back of a spoon.
Remove from the heat and stir in the butter, salt, and vanilla until fully incorporated. Pour into a heatproof bowl, cover the surface with plastic wrap to prevent a film forming, and set aside to cool and thicken slightly while making the churros.
Cinnamon Sugar (For Rolling Churros)
In a shallow dish (that is long enough to fit a cooked churro), combine the granulated sugar and ground cinnamon. Mix cinnamon and sugar until evenly combined, then set aside for coating the churros later.
Churro Dough
To a saucepan over medium-high heat, add the water, unsalted butter, sugar, and salt. Stir until the butter has fully melted and bring to a gentle boil.
Reduce the heat to low, add in the flour, and stir quickly with a spatula or wooden spoon until a smooth dough forms. Continue cooking the dough for about 1 minute, stirring constantly, until it pulls away from the sides of the pan and leaves a light film on the bottom. Remove from the heat and let cool for 3–5 minutes.
Add in the eggs one at a time, mixing well with a spatula after each addition until fully incorporated. The mixture may look separated at first, but continue mixing until it comes together into a smooth dough.
Add in the vanilla and mix until the dough is thick, smooth, and pipeable.
Transfer dough to a piping bag fitted with a large star-shaped piping tip, ideally a closed star tip with about a 1/2-inch opening.
In a deep pot, heat vegetable oil to 190°C (375°F), making sure the oil is about 2 inches deep.
Carefully pipe the batter directly into the hot oil, keeping the tip close to the surface to prevent splashing. Pipe churros about 6 inches in length, then snip the dough with scissors close to the oil. Fry 3 churros at a time for 4–5 minutes, turning as needed, until deep golden brown and crisp.
Use tongs or a slotted spoon to remove the churros from the oil and let them drain briefly on a paper towel, then roll them in the cinnamon sugar mixture while still hot so it sticks well. Repeat with the remaining dough, then serve immediately with the chocolate sauce.
How to Store
Churros are best enjoyed fresh while they’re still hot, crispy, and coated in cinnamon sugar, but leftovers can be stored if needed. Keep them at room temperature in an airtight container lined with a paper towel for 1–2 days, or refrigerate for up to 3 days, though they will soften over time. To bring back some of that crispiness, reheat in the oven or air fryer at 180°C (350°F) for 5–8 minutes until warmed through and lightly crisp again.
Homemade Churros with Chocolate Sauce
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Chocolate Sauce
- ½ cup (120 g) whole milk
- 1 tsp cornstarch
- ½ cup (120 g) heavy cream
- 2 tsps white granulated sugar
- ⅔ cup (113 g) semi-sweet chocolate - I use 50% dark chocolate
- 2 tsps butter
- small pinch salt - omit if using salted butter
- ¼ tsp vanilla extract/essence
Cinnamon Sugar (For Rolling Churros)
- ½ cup (100 g) white granulated sugar
- 2 tsps cinnamon
Churro Dough
- 1 cup (240 g) water
- ¼ cup (56 g) unsalted butter
- 1½ tbsps (19 g) white granulated sugar
- ½ tsp salt - omit if using salted butter
- 1¼ cup (150 g) all-purpose flour
- 2 large eggs - room temperature
- 1 tsp vanilla extract/essence
- unflavored vegetable oil - for frying
Instructions
Chocolate Sauce
- To a small saucepan, add 2 tablespoons of the premeasured ½ cup (120g) of whole milk along with the cornstarch and whisk until completely smooth with no lumps.
- Add in the remaining milk, followed by the heavy cream and sugar, then place over medium heat and stir gently until the mixture is hot but not boiling.
- Add in the chopped semi-sweet chocolate and stir continuously until fully melted and smooth. Reduce the heat to medium-low and continue stirring until the sauce thickens enough to coat the back of a spoon.
- Remove from the heat and stir in the butter, salt, and vanilla until fully incorporated. Pour into a heatproof bowl, cover the surface with cling wrap to prevent a film forming, and set aside to cool and thicken slightly while making the churros.
Cinnamon Sugar (For Rolling Churros)
- In a shallow dish (that is long enough to fit a cooked churro), combine the granulated sugar and ground cinnamon. Mix until evenly combined, then set aside for coating the churros later.
Churro Dough
- To a saucepan over medium-high heat, add the water, unsalted butter, sugar, and salt. Stir until the butter has fully melted and bring to a gentle boil.
- Reduce the heat to low, add in the flour, and stir quickly until a smooth dough forms. Continue cooking the dough for about 1 minute (see note 1), stirring constantly, until it pulls away from the sides of the pan and leaves a light film on the bottom. Remove from the heat and let cool for 3–5 minutes.
- Add in the eggs one at a time, mixing well with a spatula after each addition until fully incorporated. The mixture may look separated at first, but continue mixing until it comes together into a smooth dough.
- Add in the vanilla and mix until the dough is thick, smooth, and pipeable.
- Transfer the dough to a piping bag fitted with a large star-shaped piping tip, ideally a closed star tip with about a 1/2-inch opening (see note 2).
- In a deep pot, heat vegetable oil to 190°C (375°F), making sure the oil is about 2 inches deep (see note 3).
- Carefully pipe the dough directly into the hot oil, keeping the tip close to the surface to prevent splashing. Pipe churros about 6 inches in length, then snip the dough with scissors close to the oil. Fry 3 churros at a time for 4–5 minutes, turning as needed, until deep golden and crisp.
- Use tongs to remove the churros from the oil and let them drain briefly, then roll them in the cinnamon sugar while still hot so it sticks well. Repeat with the remaining dough, then serve immediately with the chocolate sauce.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
