Add Preferred SourceHomemade Churros are a lot easier to pull off in your own kitchen than you might’ve ever thought. You don’t even need a deep fryer to achieve a perfectly golden outside with just enough crunch in every bite. You also get soft centers, which complement the crisp exterior, and with the rich and smooth chocolate dip, everything’s a chef’s kiss—perfect for your sweet cravings!
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This churros recipe is my go-to when I want to bring something classic and fun to the table that everyone can enjoy. It’s super crowd-friendly and easy to share, making it perfect for birthday parties, backyard cookouts, movie nights, game day snacks, or casual hangouts with friends. It’s easy to store or scale up, and since you can freeze uncooked churros, you don’t have to do it all last minute.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Churros with Dipping Sauce with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making your own churros super simple and easy when you follow my step-by-step instructions below.
Mix the Cinnamon Sugar Coating
Stir together your granulated sugar and ground cinnamon in a shallow bowl. Set this aside—it’s best to have it ready so you can coat the churros easily as soon as they’re out of the oil.
Cook the Churros Dough
In a saucepan, combine the water, unsalted butter, sugar, and a pinch of salt. Bring it to a boil, then add the all-purpose flour—this helps the flour absorb quickly and evenly, which is key to forming a smooth, pipeable dough.
Reduce the heat to medium-low to prevent burning, and stir continuously using a wooden spoon until the dough pulls away from the sides and forms a ball. Don’t worry if it looks a bit lumpy—that’s normal.
Cool the Dough and Add the Egg
Transfer the hot dough to a mixing bowl and let it cool for about 5 minutes. Once it’s no longer piping hot, add the egg and vanilla extract. This way, the egg doesn’t scramble when added.
Use a handheld or stand mixer to beat the mixture. It may separate at first, but just trust the process and keep mixing until you get a smooth and sticky consistency.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Pipe the Churros Dough into Hot Oil
Heat about 1½ inches of vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Spoon the dough into a piping bag fitted with a star tip (around ½ inch wide).
Pipe 6-inch strips of dough into the hot oil, using kitchen scissors to neatly snip each piece at the tip. Keep the pastry bag just 1–2 inches above the oil, so the strips slide in gently without splashing—avoid dropping them from a height.
Fry the Churros
Fry the churros in small batches—about 4 or 5 at a time—to avoid lowering the oil temperature. Keeping the temperature steady helps the churros cook evenly without becoming greasy.
Cook them for about 2 minutes per side, or until golden brown and crisp. Use tongs or a slotted spoon to transfer them to a paper towel-lined plate or tray to drain off any excess oil.
Coat Churros in Cinnamon Sugar
While the churros are still warm, roll them in the cinnamon sugar mixture until well-coated. The sugar will stick best when they’re freshly fried and still a little oily.
Make the Chocolate Dipping Sauce
In a small saucepan, heat your heavy cream just until it begins to bubble around the edges—don’t let it boil. Boiling can make the cream too hot, which can affect the texture and taste of the final sauce.
Remove from the heat and stir in the chopped chocolate until melted and smooth. Whisk in the honey, vanilla, and sea salt until fully combined and silky.
Serve Churros With Dipping Sauce
Serve your warm churros right away with your homemade chocolate dipping sauce on the side, while the outside is crisp and the inside is soft. Enjoy your homemade churros!
Recipe Notes and Expert Tips
I’ve put together a few helpful tips to make your churros come out golden and delicious every time.
- Mix the coating first: Get your cinnamon sugar ready before you start frying, so you can coat the churros while they’re still warm and sticky.
- Cool the dough slightly before adding eggs: If it’s too hot, the egg could scramble—wait a few minutes to be safe.
- Expect a split texture at first: When you beat in the egg, the dough may look messy. Keep mixing—it will come together.
- Check the oil temperature: Use a thermometer to keep your oil around 350°F. Too hot and they’ll burn outside before cooking through.
- Use a star piping tip: The ridges help the churros cook evenly and give them their signature crunchy texture.
- Avoid overcrowding: Fry in small batches to maintain the right oil temperature and even cooking.
- Make the sauce while frying: Save time by prepping the chocolate dipping sauce while the churros are cooking.
- Drain and coat quickly: Quickly dab your freshly cooked churros on paper towels, then straight into the cinnamon sugar while warm for best results.
How to Store Leftovers
Churros are definitely best right after frying, but if you’re saving extras for later, don’t worry—you can store them. Let them cool completely, then place them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days.
To reheat, pop them in the oven until they crisp back up or microwave until warmed through. The chocolate sauce can be stored separately in the refrigerator for up to a week and reheated gently on the stovetop or in the microwave, stirring it occasionally to keep it silky and smooth.
You can also freeze uncooked churros for up to one month. Pipe the dough onto a parchment-lined baking sheet, then place it in the freezer until the churros are firm. Once frozen solid, transfer them to a freezer-safe bag and store until ready to fry—no need to thaw first.
What to Serve With Churros with Chocolate Dipping Sauce
You can enjoy your churros on their own, but paiting them with a hot drink makes them even more satisfying—strong cup of coffee, café con leche, or rich Mexican hot chocolate makes the perfect sip between bites, which balances the sweetness perfectly.
You can also get creative with extra dipping options—caramel, dulce de leche, raspberry sauce, or even melted chocolate chips for a quick and easy dip. For a larger dessert spread, serve churros alongside fruit skewers, flan, or a scoop of vanilla ice cream.
More Easy Recipes for You to Try at Home
I’ve rounded up more easy, no-fuss favorites that bring classic flavors right to your kitchen with simple steps like this one—no fancy tools, just sweet treats that feel a little special in every bite.
- Raspberry Cheesecake
- Blueberry Cheesecake
- Sourdough Waffles
- Melted Ice Cream Cake Pops
- Strawberry Shortcake Ice Cream
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Churros Recipe
Ingredients
- 1 cup water
- ¼ cup unsalted butter diced into small cubes
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 large egg
- ½ teaspoon vanilla extract
- Vegetable oil for frying
For coating:
- 1/2 cup granulated sugar
- 3/4 teaspoon ground cinnamon
For the Chocolate Sauce:
- ½ cup heavy cream
- 4 ounces dark chocolate
- 1 teaspoon honey
- ½ teaspoon vanilla extract
- Pinch sea salt
Instructions
- In a shallow bowl, mix the sugar and cinnamon. Set aside for coating the churros.1/2 cup granulated sugar, 3/4 teaspoon ground cinnamon
- Heat 1 ½ inches of vegetable oil in a deep pot over medium-high heat to 350°F (180°C).Vegetable oil
- In a saucepan, combine water, butter, sugar, and salt. Bring to a boil. Add flour, reduce heat to medium-low, and stir continuously until the dough comes together in a ball (a few lumps are okay). Transfer the dough to a mixing bowl and let it cool for 5 minutes.1 cup water, ¼ cup unsalted butter, 1 tablespoon sugar, ¼ teaspoon salt, 1 cup all-purpose flour
- Add egg and vanilla to the cooled dough. Mix with a hand mixer until smooth. The mixture might look split at first — just keep mixing until it forms a smooth, sticky dough.1 large egg, ½ teaspoon vanilla extract
- Transfer the dough to a piping bag fitted with a star tip (no larger than ½ inch). Carefully pipe 6-inch strips of dough directly into the hot oil, cutting each piece with scissors.
- Fry 2 minutes per side or until golden brown. Don’t overcrowd — fry in small batches (4–5 at a time). Drain briefly on paper towels, then roll warm churros in the cinnamon sugar.
- In a small saucepan, heat the cream over medium-high until it just starts to bubble (do not boil). Remove from heat and stir in chocolate until melted and smooth. Whisk in honey, vanilla, and a pinch of sea salt.4 ounces dark chocolate, 1 teaspoon honey, ½ teaspoon vanilla extract, Pinch sea salt, ½ cup heavy cream
- Serve churros warm with a side of chocolate dipping sauce. Enjoy immediately for best texture!
Notes
- Mix the coating first: Get your cinnamon sugar ready before you start frying, so you can coat the churros while they’re still warm and sticky.
- Cool the dough slightly before adding eggs: If it’s too hot, the egg could scramble—wait a few minutes to be safe.
- Expect a split texture at first: When you beat in the egg, the dough may look messy. Keep mixing—it will come together.
- Check the oil temperature: Use a thermometer to keep your oil around 350°F. Too hot and they’ll burn outside before cooking through.
- Use a star piping tip: The ridges help the churros cook evenly and give them their signature crunchy texture.
- Avoid overcrowding: Fry in small batches to maintain the right oil temperature and even cooking.
- Make the sauce while frying: Save time by prepping the chocolate dipping sauce while the churros are cooking.
- Drain and coat quickly: Quickly dab your freshly cooked churros on paper towels, then straight into the cinnamon sugar while warm for best results.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
