Churros are a simple cooked dough (like choux) piped into hot oil. The ridges from a star tip aren't just pretty — they create more crispy surface and keep the churro from bursting. Roll them in cinnamon sugar the second they come out so it sticks.
Ingredients
- 1 cup water + 2 tbsp sugar + 2 tbsp butter or oil + pinch salt
- 1 cup flour
- 1 egg + 1 tsp vanilla
- Oil for frying
- To coat: ½ cup sugar + 1 tbsp cinnamon
Method
- Make the dough. Bring the water, sugar, butter and salt to a boil. Off the heat, dump in the flour all at once and stir hard until it forms a smooth ball.
- Add egg. Let it cool a few minutes, then beat in the egg and vanilla until glossy and smooth (it'll look split at first — keep stirring).
- Pipe & fry. Spoon into a piping bag with a large star tip. Heat oil to 350°F (175°C). Pipe 4–6 inch strips straight into the oil, snipping with scissors. Fry, turning, until deep golden, 2–3 minutes.
- Coat. Drain briefly on a rack, then roll in the cinnamon sugar while still hot.
- Serve with warm chocolate or dulce de leche for dipping.
🌡 Oil temp is everything
Too cool = greasy, dense churros; too hot = raw centers. Keep it at 350°F with a thermometer, and don't crowd the pot.
Fried dough, cinnamon sugar, chocolate
Churros — ridged sticks of fried dough rolled in cinnamon sugar — are beloved across Spain and Latin America, and a Mexican street-food and fair staple, usually served with thick hot chocolate or cajeta for dipping. The ridges aren't decoration: they add surface area, and surface area means crunch.
Hot, crisp and dusted in cinnamon, they're best eaten standing up, immediately.
Ingredient notes & substitutions
- Dough — a simple choux-style paste of water, butter, flour and egg. No yeast, no rising.
- Cinnamon sugar — for rolling while they're still hot.
- Oil — neutral, for deep frying.
- For dipping — thick Mexican hot chocolate, cajeta or dulce de leche.
🔥 Pro tips
Use a star tip when piping — those ridges are what make them crunch. Keep the oil steady at around 350–375°F (175–190°C): too cool and they drink up oil, too hot and they burn outside while staying raw within. Roll them in cinnamon sugar while still hot so it sticks. Then eat them at once.
Common mistakes to avoid
- Wrong oil temperature. Too cool means greasy; too hot means raw centres.
- No star tip. Round churros are denser and less crisp.
- Sugaring them cold. The cinnamon sugar won't stick.
- Piping them too thick. They won't cook through.
What to serve with churros
- With thick hot chocolate or cajeta for dipping.
- After tacos al pastor or birria.
- With a coffee, street-stall style.
Storage & reheating
Churros are really a make-and-eat-now dish. They lose their crunch within hours; re-crisp in a hot oven if needed. Better still, freeze the piped raw dough and fry from frozen whenever you want them fresh.
Churros FAQ
Do I need a star tip?
Yes, for proper churros. The ridges create surface area for a crisp exterior; a round tip gives a denser, softer result.
What oil temperature should I use?
Around 350–375°F (175–190°C). Steady heat is the key to crisp, non-greasy churros.
Why are my churros raw inside?
The oil was too hot, or you piped them too thick. Lower the heat and pipe thinner.
Can I bake or air-fry churros?
You can for a lighter version, though they won't have the same crisp shell as deep-fried.
What do you dip churros in?
Thick Mexican hot chocolate is classic, along with cajeta or dulce de leche.