Easy Homemade Churros: A Classic Treat with a Decadent Chocolate Twist

There’s something magical about biting into a warm, cinnamon-sugar coated churro—crispy on the outside, soft and airy on the inside. Whether you’ve tasted them from a food truck in Spain, a street cart in Mexico, or at a fairground closer to home, churros bring joy with every bite. And the good news? You don’t have to travel or wait for the next festival. This easy homemade churros recipe lets you bring the magic to your own kitchen—complete with a rich chocolate dipping sauce that takes things to a whole new level.

Whether you’re looking to impress at your next brunch, treat your kids to a fun weekend snack, or simply satisfy your sweet tooth, these homemade churros are for you. They’re easy to make, require simple pantry ingredients, and come together in under an hour. Plus, the irresistible combination of warm churros and silky chocolate sauce makes them perfect for sharing—if you’re willing!

Why You’ll Love This Churros Recipe

This recipe is perfect for beginners and seasoned bakers alike. It doesn’t require a stand mixer or deep fryer—just a saucepan, some basic kitchen tools, and a little love. The dough is choux-based (similar to what you’d use for cream puffs or eclairs), which means it puffs up beautifully in hot oil and develops that signature churro texture.

Here’s why this recipe stands out:

• No complicated equipment — a piping bag and a large star tip do the trick.

• Minimal ingredients — made with everyday pantry staples.

• Family-friendly — kids love to help roll the churros in cinnamon sugar.

• Versatile — serve them plain, with chocolate, caramel, or even a scoop of ice cream.

Ingredients

For the Churros:

• 6 tablespoons (85 g) unsalted butter

• 2 tablespoons granulated sugar

• 1 cup water

• 1 teaspoon pure vanilla extract

• 1 cup (120 g) all-purpose flour

• 1 teaspoon kosher salt

• 2 large eggs

• 1 cup granulated sugar (for coating)

• 1/4 cup ground cinnamon

• Vegetable oil, for frying

For the Chocolate Dipping Sauce:

• 3/4 cup dark chocolate chips

• 3/4 cup heavy cream

• 1 teaspoon ground cinnamon

• 1/4 teaspoon kosher salt

Kitchen Equipment You’ll Need

• Medium saucepan

• Wooden spoon or heatproof spatula

• Handheld mixer

• Piping bag with a large open star tip

• Deep-fry thermometer

• Kitchen scissors

• Large pot for frying

• Slotted spoon or tongs

• Rimmed baking sheet or plate for rolling churros

• Wire rack for cooling

• Medium heatproof bowl for chocolate sauce

• Small saucepan for heating cream

Step-by-Step Directions

Make the Churro Dough:

1. In a medium saucepan, bring the butter, 2 tablespoons of sugar, and 1 cup water to a boil over medium heat. Stir in the vanilla.

2. Remove from heat and immediately stir in the flour and salt until the mixture thickens and pulls away from the sides—about 30 seconds.

3. Let the dough cool for 10 minutes. This step is crucial to prevent the eggs from scrambling when added.

Mix and Pipe:

4. While the dough cools, mix the remaining 1 cup sugar and cinnamon on a large plate or baking sheet.

5. Once the dough has cooled, beat in the eggs one at a time using a hand mixer on medium speed. The dough will look lumpy at first but will smooth out.

6. Transfer the dough to a piping bag fitted with a large open star tip.

Fry the Churros:

7. Pour vegetable oil into a large, heavy-bottomed pot, filling it halfway. Heat to 375°F (190°C), using a deep-fry thermometer for accuracy.

8. Pipe 6-inch lengths of dough directly into the hot oil, using kitchen scissors to snip off the ends. Be careful not to overcrowd the pan.

9. Fry in batches for 4–5 minutes, turning to ensure even browning.

10. Remove with a slotted spoon and immediately roll in the cinnamon-sugar mixture. Place on a wire rack to cool slightly.

Make the Chocolate Sauce:

1. Place chocolate chips in a heatproof bowl.

2. In a small saucepan, heat the heavy cream until just simmering.

3. Pour over the chocolate and let sit for 2 minutes. Add cinnamon and salt, then whisk until smooth and velvety.

Serve:

Arrange churros on a platter with a bowl of warm chocolate sauce for dipping. Serve immediately and enjoy the bliss.

Expert Tips & Recipe Variations

• Short on time? Use a cookie press with a star-shaped nozzle if you don’t have a piping bag.

• Want a twist? Try orange zest in the dough or add a pinch of cayenne to the chocolate sauce for a spicy kick.

• No thermometer? Drop a small bit of dough into the oil; if it sizzles and rises to the top quickly, your oil is hot enough.

• Baked alternative: Bake churros at 400°F for 20–25 minutes until golden. Brush with melted butter before coating in cinnamon sugar.

• Caramel lovers: Swap the chocolate sauce for dulce de leche or salted caramel sauce.

How to Store and Reheat Leftover Churros

Fresh churros are best enjoyed immediately, but if you have leftovers:

Storage:

• Let them cool completely, then store in an airtight container at room temperature for up to 2 days.

• Do not refrigerate—they will become soggy.

Reheating:

• Preheat oven to 350°F. Bake churros on a baking sheet for 5–10 minutes to re-crisp.

• Avoid microwaving—it will make them rubbery.

Freezing:

• You can freeze cooked churros. Place them in a single layer on a tray, freeze until solid, then transfer to a freezer bag. Reheat in the oven at 375°F until warmed through and crispy.

Suggested Food & Drink Pairings

Churros are delicious on their own but pair wonderfully with:

• Hot drinks: Café con leche, Mexican hot chocolate, chai lattes, or espresso.

• Cold options: Vanilla or horchata milkshakes, iced lattes, or sparkling water with lime to balance the richness.

• Extra indulgence: Serve alongside a scoop of vanilla bean or cinnamon ice cream with an extra drizzle of chocolate.

Frequently Asked Questions (FAQ)

Can I make the dough ahead of time?
Yes! You can make the dough a few hours ahead. Keep it covered at room temperature. Do not refrigerate, as it will stiffen too much to pipe.

Can I use margarine instead of butter?
Technically yes, but it may affect the flavor and texture. Unsalted butter is preferred for its rich taste.

Why are my churros soggy?
The oil might not be hot enough. Ensure it’s consistently at 375°F when frying. Also, avoid overcrowding the pot.

Is the chocolate sauce spicy?
Not at all—just warmly spiced with cinnamon. If you like heat, feel free to add a pinch of chili powder or cayenne.

What kind of chocolate should I use?
Dark chocolate chips work best here, but you can substitute with semi-sweet or milk chocolate if desired.

Final Thoughts: Time to Make Some Magic

Churros are the ultimate comfort dessert—crispy, cinnamon-sugary, and wonderfully indulgent with a side of warm chocolate sauce. This recipe makes it easy to recreate a classic favorite right in your own kitchen, no matter your skill level. Whether you serve them at your next gathering or whip up a batch for a cozy night in, they’re guaranteed to disappear fast.

If you enjoyed this recipe, don’t keep it to yourself—share it with your fellow foodies and tag your creations on social media! And don’t forget to subscribe to the blog for more delicious, easy-to-follow recipes that make every meal feel special. Happy cooking!