Crispy Spanish Churros

The first time I made churros, I was living in a tiny apartment with a kitchen so small the refrigerator opened into the hallway. I'd just returned from a summer in Madrid where I'd eaten them every morning from a street cart near Plaza Mayor, still warm and dusted with enough cinnamon sugar to coat your fingers. Determined to recreate that memory, I crowded my stovetop with pots and piping bags, managed to splatter oil on every nearby surface, and created something that actually tasted like my Spanish summer. Now they're my go-to comfort breakfast, especially on rainy weekends when I need something that feels like a warm hug.

Last winter, my sister came over during a snowstorm and we made a double batch. We ended up eating them standing at the counter, dipping and talking for hours, while snow piled up outside the window. Something about frying dough makes people linger in the kitchen, drawn in by the smell and the promise of something warm and sweet. She still messages me every time she smells cinnamon, asking when we're doing it again.

Ingredients

• Water: Use exact measurements here, the dough needs the right hydration to puff properly
• Unsalted butter: Adds flavor and helps create that tender interior
• Granulated sugar: Just enough to balance the dough without making it too sweet
• Salt: Essential for flavor, don't skip it even if you're skeptical
• All-purpose flour: Regular flour works perfectly here, no need for anything fancy
• Large egg: Room temperature eggs incorporate better into the warm dough
• Vanilla extract: Adds a subtle warmth that pairs beautifully with cinnamon
• Vegetable oil: Something neutral like canola or vegetable oil works best
• Granulated sugar: Extra fine sugar coats more evenly if you can find it
• Ground cinnamon: Freshly ground makes such a difference if you have a whole stick
• Heavy cream: The higher fat content makes for a silky, luxurious sauce
• Dark chocolate: Something around 60-70% gives that perfect bittersweet balance
• Unsalted butter: Adds gloss and velvety texture to the finished sauce
• Pinch of salt: Wakes up all the chocolate flavors and keeps it from being cloying

Instructions

Make the dough base:

Combine water, butter, sugar, and salt in a medium saucepan. Bring it to a gentle boil over medium heat, watching carefully so it doesn't boil over.

Add the flour:

Dump all the flour in at once and stir vigorously. Keep going until the mixture forms a ball that pulls away cleanly from the sides, about 2 minutes of determined stirring.

Cool the dough:

Remove from heat and let it sit for 5 minutes. You want it warm but not hot, otherwise you'll scramble the egg when you add it.

Add the egg and vanilla:

Beat in the egg and vanilla until the dough transforms into something smooth and glossy. It might look separated at first, just keep mixing.

Prepare for piping:

Transfer the dough to a piping bag fitted with a large star tip. Let it rest while you heat the oil.

Heat your frying oil:

Pour oil into a deep pan and bring it to 350°F. If you don't have a thermometer, drop in a small piece of dough—it should sizzle immediately and rise to the surface.

Pipe and fry the churros:

Pipe 4 to 6-inch strips directly into the hot oil, cutting them with scissors. Fry for 2 to 3 minutes per side until they're golden brown all over.

Drain them well:

Lift out with a slotted spoon and let drain on paper towels. They'll crisp up slightly as they cool.

Coat in cinnamon sugar:

Mix cinnamon and sugar in a shallow dish. Roll the warm churros around until they're thoroughly coated.

Make the chocolate sauce:

Heat cream and sugar in a small saucepan until just simmering. Remove from heat, add chocolate, butter, and salt. Let it sit for 1 minute, then stir until completely smooth.

Serve immediately:

Bring everything to the table while the churros are still warm and the chocolate is fluid. Watch them disappear.

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There's something almost meditative about frying churros, standing over the pot and watching them turn golden in the bubbling oil. I've found myself making them on quiet Sunday mornings, just because the ritual feels grounding. The smell alone is worth the effort, that combination of warm dough and cinnamon that somehow makes everything feel alright.

Getting That Perfect Crisp

The secret to churros that stay crispy is in the oil temperature. Too cool and they absorb oil, too hot and they burn before cooking through. I keep a thermometer clipped to the side of the pan now after too many batches that turned out limp and sad. Also, letting them drain properly on paper towels makes all the difference between soggy and spectacular.

Chocolate Sauce Secrets

I've learned that pouring the hot cream over the chocolate and letting it sit before stirring is what makes the sauce so silky. Rushing this step leaves you with grainy chocolate instead of glossy perfection. Sometimes I add a splash of orange liqueur or a pinch of cayenne pepper for grown-up dinner parties, but the classic version never disappoints.

Serving Ideas

These work beautifully for brunch, dessert, or even as an afternoon snack with coffee. I've served them at baby showers and late-night game nights, and they're always the first thing to disappear. The chocolate sauce doubles as a dip for fresh berries if you want something lighter alongside.

• Make the chocolate sauce up to 3 days ahead and gently reheat
• The dough can be prepared earlier and kept at room temperature for up to 2 hours
• Leftover churros (if you somehow have them) revive beautifully in a 350°F oven for 5 minutes

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There's joy in making something that feels so special from such humble ingredients. These churros have become my way of bringing people together, one cinnamon-dusted strip at a time.

Recipe Questions

→ What texture should churros have?

Perfect churros should be crispy and golden on the outside with a soft, tender, almost custard-like interior. The contrast between the crunchy cinnamon-sugar coating and the fluffy dough inside is what makes them so satisfying.

→ Can I make the dough ahead of time?

The dough is best used immediately while still warm for piping. However, you can prepare it up to 2 hours ahead and keep it covered at room temperature. If it becomes too stiff, gently knead it before piping to restore some elasticity.

→ What oil temperature is ideal for frying?

Maintain your oil at 350°F (175°C) for optimal results. If the oil is too cool, churros will absorb excess grease and become soggy. Too hot, and they'll burn outside while remaining raw inside. Use a kitchen thermometer for accuracy.

→ Why is my churro dough too thick or thin?

Dough consistency depends on flour absorption and egg size. If too thick to pipe, add 1 teaspoon of warm water. If too thin, add 1 tablespoon of flour. The ideal dough should be thick, glossy, and hold its shape when piped.

→ How do I keep churros crispy?

Serve them immediately after coating in cinnamon sugar. If necessary, keep them warm in a 200°F oven for up to 30 minutes on a wire rack—avoid stacking or covering, as trapped steam will make them soggy. They don't reheat well.

→ Can I bake churros instead of frying?

While possible, baked churros won't achieve the same authentic crispy texture. If baking, pipe onto a parchment-lined sheet at 400°F for 20-25 minutes, brushing with melted butter and rolling in cinnamon sugar afterward. The result will be softer but still delicious.