Churros
Crispy, golden-fried dough pastries dusted with cinnamon sugar, often served with a rich chocolate dipping sauce.
Origin & history
While churros have roots in Spanish cuisine, they became a staple of Mexican street food culture. In Mexico, they are often sold by street vendors and enjoyed as a sweet treat at any time of day.
Ingredients
Quantities recalculate automatically.
Dough
Coating
The method
Step by step
- 01
Boil Liquid
5 minBring water, butter, and a pinch of salt to a boil in a saucepan. Remove from heat and stir in the flour until a ball forms.
Stir vigorously to ensure no lumps.
- 02
Pipe Dough
10 minTransfer the dough to a piping bag fitted with a star tip. Pipe 4-inch strips directly into hot oil.
Use scissors to cut the dough cleanly from the tip.
- 03
Fry
5 minFry until golden brown on all sides. Remove and drain on paper towels.
Maintain oil temperature at 350°F.
- 04
Coat
5 minRoll the warm churros in the cinnamon-sugar mixture until evenly coated.
Do this while they are still warm so the sugar sticks.
Chef tips
- — Ensure the oil is hot enough to prevent greasy churros.
- — Use a star tip to create the signature ridges.
Common mistakes
- — Oil too cold, resulting in soggy churros.
- — Overcrowding the pan.
Substitutions
- Butter → OilFor a dairy-free version
Storage & serving
Best eaten fresh; can be stored in an airtight container for 1 day.
Serve warm with hot chocolate.
Food safety
Use caution with hot oil; keep a fire extinguisher nearby. Do not leave unattended.
From the community
Reviews
0 ratings
No published reviews yet. If you cook this dish, yours will be the first.
Cooked this dish?
Sign in to rate the recipe, leave notes for other cooks and keep it in your cookbook.