Recipe

Comforting Churros Recipe

Crisp, golden churros rolled in cinnamon sugar with a quick chocolate dipping sauce. Cozy, doable, and wildly satisfying for a weeknight treat.

By Matt Campbell

•

4.8

A plate of golden churros coated in cinnamon sugar with a small bowl of chocolate dipping sauce on a cozy kitchen table

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Some desserts are loud. Churros are not. Churros are warm, crisp, and quietly dangerous because you will “just taste one” and then you will be standing over the plate like a cartoon character guarding treasure.

This is my go-to comforting churros recipe for when you want a cozy win without needing a mixer or a deep fryer the size of a small bathtub. We are making a simple choux-style dough on the stove, piping it into hot oil, and rolling the whole situation in cinnamon sugar while they are still steamy and happy.

And yes, there is an easy chocolate dipping sauce. It is not optional, emotionally.

Close-up of a hand dipping a cinnamon sugar churro into glossy chocolate sauce

Why It Works

Crisp edges, tender centers: A choux dough puffs as it fries, giving you that classic churro bite.
Accessible ingredients: Pantry basics like flour, butter, eggs, sugar, and cinnamon.
Fast comfort: The dough comes together in one pot, and the churros fry in minutes.
Make-ahead friendly: You can prep the cinnamon sugar and sauce while the oil heats, and you can re-crisp leftovers in the oven or air fryer.

Pairs Well With

Storage Tips

Churros are best fresh, but leftovers still have plenty of potential if you re-crisp them correctly.

How to store

Room temp (best for texture): Store cooled churros in a paper bag or a container lined with paper towels for up to 1 day. Avoid sealing them airtight while warm, it traps steam and softens the crust.
Fridge: Not my favorite, but doable for up to 3 days in an airtight container. Reheat to bring them back to life.
Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temp before reheating.

How to reheat

Oven: 375°F for 6 to 10 minutes on a sheet pan.
Air fryer: 350°F for 3 to 5 minutes.
Microwave: Only if you accept softness as your fate. 10 to 15 seconds, then finish in a hot pan or air fryer if you can.

Tip: If the cinnamon sugar looks damp after reheating, roll the churros in a fresh pinch of cinnamon sugar while warm.

Common Questions

What oil temperature is best for churros?

Aim for 350°F. If the oil is cooler, churros absorb oil and turn heavy. If it is hotter, they brown too fast and stay doughy inside. A thermometer makes this easy, but you can also test with a 1-inch strip of dough. It should bubble actively and turn golden in about 60 to 90 seconds.

Do I need a star tip?

Yes. Use a large star tip for churros. It is not just for looks. The ridges increase surface area so the exterior sets more evenly, which helps steam escape as the churros fry. Piping smooth, round sticks (like from a cut zip-top bag) can trap steam and cause the churros to burst in hot oil. If you do not have a star tip, it is safer to wait and grab one, or choose the baked method in the FAQ instead.

Why did my churros burst or split?

Usually one of three things: the oil was too hot, the dough was too wet, or the churros were piped too thick. Keep them about 1/2 to 3/4 inch wide and hold that 350°F zone. Also, make sure you are using a star tip for proper ridges.

Can I make the dough ahead?

You can make the dough up to a few hours ahead, cover it, and keep it at room temperature. If it stiffens, stir it briefly. For best puff, fry the same day.

Can I bake churros instead of frying?

You can, but the vibe changes. Baking gives you more of a crisp-edged pastry stick than a true churro. If you want to bake, pipe onto parchment using a star tip, brush with butter, bake at 425°F until deeply golden, then roll in cinnamon sugar. Still tasty, just different.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan
Wooden spoon or sturdy spatula
Large heavy pot or Dutch oven for frying
Instant-read or candy thermometer (strongly recommended)
Piping bag with a large star tip (Ateco 828 or similar)
Kitchen scissors (for cutting dough into the oil)
Spider strainer or slotted spoon
Sheet pan with a wire rack or paper towels
Small saucepan or microwave-safe bowl (for chocolate sauce)

I love churros because they feel like an event, even if you make them in sweatpants on a Tuesday. The first time I tried making them at home, I piped one into the oil and immediately learned two things: hot oil is not a suggestion, and cinnamon sugar is basically edible glitter for adults. Now I keep this recipe in my back pocket for cold nights, movie marathons, and anytime the kitchen needs a little chaos in a good way.

Comforting Churros Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings Makes about 14 to 18 churros

Ingredients

For the cinnamon sugar

1/2 cup granulated sugar
2 teaspoons ground cinnamon
Pinch of fine salt

For the churro dough

1 cup water
4 tablespoons unsalted butter (1/2 stick)
1 tablespoon granulated sugar
1/2 teaspoon fine salt
1 cup all-purpose flour
2 large eggs
1 teaspoon vanilla extract

For frying

Neutral oil for frying (canola, vegetable, or peanut), about 2 to 3 inches deep in your pot

Quick chocolate dipping sauce

1/2 cup semisweet chocolate chips or chopped chocolate
1/2 cup heavy cream (or whole milk for a lighter sauce)
1 tablespoon cocoa powder (optional, for a deeper chocolate hit)
Pinch of salt

Optional cozy upgrades: 1/4 teaspoon espresso powder in the sauce, or a pinch of cayenne for a gentle heat.

Instructions

1) Make the cinnamon sugar

In a shallow bowl, mix the sugar, cinnamon, and pinch of salt. Set near your cooling rack so you can roll churros while they are still warm.

2) Prep your frying station

Add oil to a heavy pot to reach 2 to 3 inches deep. Heat to 350°F.
Set a sheet pan with a wire rack (or paper towels) next to the stove. Keep your spider strainer ready.

3) Cook the dough (choux base)

In a medium saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a simmer until the butter melts.
Add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides, about 30 to 60 seconds.
Keep stirring and cook the dough for 1 more minute to drive off excess moisture. You should see a thin film on the bottom of the pan.
Transfer dough to a bowl and let it cool for 5 minutes. You want warm, not hot, so the eggs do not scramble.

4) Add eggs and vanilla

Beat in eggs one at a time, mixing well after each. The dough will look separated at first, then come back together into a thick, glossy paste.
Stir in the vanilla.
Spoon the dough into a piping bag fitted with a large star tip.

5) Pipe and fry

Pipe 4 to 5 inch ropes of dough directly into the oil, cutting the end with scissors. Fry in batches to avoid crowding.
Fry 2 to 3 minutes per side, turning until deeply golden and crisp. Keep the oil near 350°F between batches.
Lift churros out with a spider or slotted spoon and let them drain for 20 to 30 seconds.
While still warm, roll churros in cinnamon sugar. Set on the rack.

6) Make the chocolate sauce

Heat cream in a small saucepan until steaming and just starting to bubble at the edges. Turn off the heat.
Add chocolate, cocoa powder (if using), and salt. Let sit 1 minute, then whisk smooth.
Serve warm with the churros. If it thickens, rewarm gently.

Freshly fried churros draining on a wire rack with a bowl of cinnamon sugar nearby

Quick fixes

Dough too stiff to pipe: First, make sure you used large eggs. If your eggs were on the small side, the dough can turn stiff. You can beat one extra egg and add it a teaspoon at a time until the dough is thick, glossy, and pipeable. If you are very close and just need a nudge, add 1 to 2 teaspoons warm water and mix well. Avoid undercooking the flour stage, because a properly cooked panade helps the churros puff.
Churros browning too fast: Lower the heat and bring oil back to 350°F.
Soft churros: Oil was too cool or the pot was overcrowded. Fry smaller batches and watch temp.

Nutrition information is estimated.

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