Go Back
+ servings
A pinterest graphic for homemade churros


Crispy and delicious churros rolled in cinnamon sugar and served with chocolate sauce. Don't forget to check out my step by step photos and tips above!
Course Dessert
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 - 20 churros
Calories 171kcal


  • 1 cup water (240ml)
  • 6 tbsp unsalted butter (85g)
  • 1 Tbsp granulated sugar (13g)
  • 1/2 tsp salt
  • 1 cup all-purpose flour (120g)
  • 3 large eggs
  • 1 tsp vanilla extract
  • Vegetable oil for frying

Cinnamon sugar

  • 3/4 cup sugar
  • 2 tsp cinnamon

Chocolate dipping sauce

  • 2/3 cup chocolate chips
  • 2/3 cup heavy cream
  • 2 tsp cinnamon


  • In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.
  • Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.
  • Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer).
  • Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time, as well as the vanilla. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
  • Heat oil to 370F
  • Using a pastry bag fitted with a large star tip.
  • Pipe 6 inch pieces using an 869 or large closed star tip. It's best to fry about three at a time.
  • Fry on either side for 90 seconds to 2 minutes or until golden brown.
  • Remove with tongs and allow to drain on a paper towel for about thirty seconds before placing in the cinnamon sugar. Spoon sugar over, remove excess and serve.

To make the chocolate dipping sauce

  • Put the chocolate chips, cinnamon and heavy cream in a bowl above a pot of barely simmering water and stir occasionally until melted and thoroughly combined.



  • Use a candy thermometer for frying! It's really important to make your oil is at the right temperature, if it's too hot the churros will brown too quickly and be raw inside and if it's too cool you'll end up with oily churros!
  • Don't leave the hot oil unattended for any reason.
  • Watch the churros closely as they are frying, they don't take long and can overcook.
  • Make sure to drain the churros on kitchen paper after frying just for a few seconds to remove any excess oil.
  • Make sure to roll the churros in cinnamon sugar while they are still hot so the sugar sticks!


Serving: 1churro | Calories: 171kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 84mg | Potassium: 24mg | Fiber: 1g | Sugar: 13g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg