Rating: 4 stars
59 Ratings
  • 5 star values: 37
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 4
  • 59 Ratings

Making your own churros is easier and faster than you think. These are perfectly crunchy and delightfully sweet, and the cinnamon-sugar dusting really hits the spot. Wait until you dip it in the rich chocolate sauce—you’re in for a treat! (But if you’re more of a caramel fan, that works wonderfully, too). Impress guests or kids alike with a platter of this simple yet satisfying dessert. Make it a party and serve with ice cream, or go the untraditional route and add a pinch of allspice to the cinnamon-sugar mixture. The recipe calls for easy-to-find ingredients, so you have no excuse not to make this fried-dough pastry ASAP.

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
16 churros
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For churros: Pour oil to a depth of 2 inches in a Dutch oven and fit with a deep-fry thermometer; heat to 350°F over medium-high. Combine cinnamon and ½ cup of the sugar in a shallow dish. Set aside.

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  • Stir together water, butter, salt, and remaining 2 tablespoons sugar in a large, heavy-duty saucepan over medium-high. Bring to a boil, stirring, until butter melts. Reduce heat to low, add flour all at once, and cook, stirring constantly, until mixture forms a ball, about 30 seconds. Remove from heat and add eggs, 1 at a time, stirring vigorously until dough is smooth and elastic after each addition.

  • Spoon mixture into a piping bag fitted with a large star tip. (Or place mixture in a large ziplock plastic freezer bag, and snip 1 corner to make about a 1/2-inch hole.) Working in batches, pipe 4-inch-long strips into hot oil, and fry, turning occasionally, until golden brown, 8 to 10 minutes.

  • Transfer churros to a paper towel-lined baking sheet to drain, and immediately roll in cinnamon-sugar mixture.

  • For chocolate sauce: Stir together chocolate, cream, and vanilla in a small microwave-safe bowl. Microwave on high, stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes. Serve warm with churros.

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