Authentic Golden Churros

You can find fried dough in all kinds of cultures, but the churro is the one I always come back to.

It’s got that perfect golden crust, a soft middle, and a cinnamon sugar coating that clings to your fingers in the best way.

I’ve had them at street fairs, theme parks, and even in little cafés that serve them with thick hot chocolate for dipping. And while they’re great anywhere, nothing compares to making them fresh at home.

My version takes a little from both the Spanish and Mexican styles. The dough is simple but made the right way—firm enough to pipe, soft enough to puff just a bit in hot oil.

Once they’re fried, they get tossed in cinnamon sugar while still warm so it really sticks. And the chocolate dip? Smooth, rich, not overly sweet. You could skip it, but I don’t recommend that.

I don’t fry things often, but this recipe always feels worth it. The churros stay crisp for hours and somehow taste even better after they’ve cooled a little.

They’re the kind of thing that disappears fast, so I always make a few more than I think I’ll need.

Table of Contents

Authentic Golden Churros Recipe

Ingredients

For The Churros Dough

1 cup (240 ml) water
2 ½ tablespoons granulated sugar
½ teaspoon fine sea salt
2 tablespoons neutral oil (sunflower or vegetable)
1 cup (125 g) all-purpose flour, sifted

For Frying

Neutral oil (sunflower or vegetable), enough for deep frying

For The Cinnamon Sugar Coating

½ cup (100 g) granulated sugar
1 ½ teaspoons ground cinnamon

For The Chocolate Dipping Sauce

100 g semi-sweet chocolate, chopped finely
½ cup (120 ml) heavy cream
1 tablespoon unsalted butter
½ teaspoon vanilla extract
Pinch of sea salt

Instructions

In a medium saucepan, combine water, sugar, salt, and oil. Bring to a gentle boil over medium heat.
The moment it starts boiling, remove from heat and immediately stir in the flour with a wooden spoon or spatula. Mix vigorously until a smooth, stiff dough forms. It should pull away from the sides of the pan and become glossy. Let cool for 10 minutes.
Transfer the dough to a piping bag fitted with a large open star tip (like Wilton 1M or Ateco 827). Avoid using a plain round tip—it’s that ridged shape that gives churros their iconic crispy surface.
Fill a large, deep pan with oil to a depth of at least 2 inches. Heat to 175–180°C (350–360°F). Use a thermometer—this matters. If the oil is too cool, the churros get greasy. Too hot, they burn outside before cooking through.
Pipe 4–6 inch lengths of dough into the oil, cutting with clean scissors or a knife. Fry 3–4 at a time, turning occasionally, until golden brown on all sides—about 2 to 3 minutes per batch.
Use a slotted spoon to transfer them to a plate lined with paper towels. Let them drain briefly, then roll in cinnamon sugar while still warm so it sticks perfectly.

For The Chocolate Dip

Heat cream in a small saucepan until just steaming—don’t boil. Remove from heat and add chopped chocolate. Let sit 1 minute, then stir until melted and smooth.
Stir in butter, vanilla, and a pinch of salt. It’ll be silky, rich, and perfectly balanced—not too sweet.

What Is A Churro?

A churro is a long, ridged piece of fried dough covered in cinnamon sugar.

It’s made from a thick, cooked dough that’s piped through a star-shaped tip and fried until crispy on the outside and tender inside.

Churros are a common snack in Spain and many Latin American countries, often enjoyed in the morning or as an afternoon treat.

In Spain, they’re usually served plain or with thick chocolate for dipping. In Mexico and elsewhere, they’re almost always rolled in cinnamon sugar. They’re simple at heart, but when fresh, they taste like pure joy.

What Do Churros Taste Like?

Churros taste sweet, slightly crunchy on the outside, and soft and airy in the middle.

The dough itself has a neutral flavor, almost like a cream puff, but once it’s fried and rolled in cinnamon sugar, it transforms into something warm and rich.

The sugar adds texture, and the cinnamon gives it a cozy flavor. When dipped in melted chocolate or caramel, they taste like dessert heaven—crispy, gooey, sweet, and buttery all at once.

Tips For Perfect Churros

If you want your churros to taste just like the ones from street stalls or cafés, follow these tips:

Use bottled water for the dough: Some claim it helps the texture, but tap water works perfectly fine. This won’t affect your churros unless your water is extremely hard or heavily chlorinated.
Let the dough rest for hours: Churro dough isn’t bread—it doesn’t need long resting. In fact, it’s better when piped and fried shortly after mixing while it’s still warm and easy to handle.
Refrigerate dough overnight: Cold dough is harder to pipe and may burst in hot oil. This step actually makes things worse.
Adding eggs for richness: Churros aren’t pâte à choux. Adding eggs will change the texture completely and make it too soft or cakey instead of crispy and light.
Sprinkling powdered sugar instead of rolling in granulated sugar: Powdered sugar just melts or falls off. Granulated sugar (especially with cinnamon) sticks better and gives the classic churro texture.
Adding baking powder to the dough: This isn’t necessary. The steam inside the dough while frying gives churros their puff. Baking powder can make them oddly chewy or soggy.
Using butter instead of oil in the dough: Butter adds flavor, yes—but it also changes the texture and can make the churros greasy. Neutral oil keeps things clean and crisp.
Letting churros sit on a wire rack to cool before sugaring: By the time they cool, the sugar won’t stick. Always coat them in cinnamon sugar while they’re still warm.

How Long Do Churros Take To Make?

From start to finish, it takes about 45 to 50 minutes to make churros at home.

Here’s a rough breakdown of the timing:

Making the dough: 10–15 minutes
Cooling and piping: 10 minutes
Frying in batches: 15–20 minutes
Rolling in sugar: 5 minutes

The process goes faster once you’re comfortable with it. You can even make the dough ahead and fry it when you’re ready.

What To Serve With Churros?

Churros are super flexible when it comes to serving. Here are some great options to pair them with:

Thick Spanish-style hot chocolate
Chocolate ganache or dipping sauce
Dulce de leche
Sweetened condensed milk
Vanilla ice cream
Café con leche
Spiced hot cocoa
Whipped cream
Fresh berries
Espresso or strong brewed coffee

How To Store Churros?

If you have leftovers (which doesn’t happen often!), here’s how to keep them:

Let them cool completely: If they’re still warm, they’ll get soggy in storage.
Place in an airtight container: This helps keep them from drying out too much.
Store at room temperature for 1 day: They taste best the same day but can last one extra day if stored properly.
Avoid the fridge: It makes them rubbery and dry.

How To Reheat Churros Without Losing The Crunch?

To bring churros back to life, you need dry heat—not steam. Avoid the microwave. Here are the best ways to reheat them:

In the oven: Preheat to 180°C (350°F). Place churros on a baking tray and heat for 5–8 minutes until warmed and crispy.
In an air fryer: Set to 175°C (350°F) and heat for 3–4 minutes. This works really well for small batches.
Don’t microwave: It makes the outside soft and rubbery, and the sugar coating gets weird and wet.

If the sugar coating fades after reheating, you can roll the churros in fresh cinnamon sugar again right before serving.