Spanish Cinnamon Sugar Churros

My friend Carmen took me to a tiny churrería in Madrid at midnight, where we stood in the alley eating paper cones of freshly fried churros while the October air turned our breath visible. She taught me the proper technique—dip, bite, repeat—while sharing stories about her grandmother making these every Sunday morning. That night changed everything I thought I knew about fried dough. Now whenever I make churros, I'm back in that alley, laughing with chocolate smeared on my chin, watching the streetlights flicker on.

Last winter during a snowed-in weekend, my sister and I attempted churros for the first time. The kitchen filled with the scent of frying dough and warming cinnamon, something so comforting that even our usually grumpy cat appeared to watch. We overcooked the first batch—too dark, slightly burnt—but that didn't stop us from eating them standing up by the stove, testing every single dip ratio we could conceive. By the third batch, we'd found our rhythm, creating memories that now surface every time I heat oil in a pan.

Ingredients

• Water: Use filtered water if possible—it makes a subtle difference in how the flour hydrates
• Unsalted butter: European style butter has higher fat content and creates a more tender dough
• Granulated sugar: Regular white sugar dissolves perfectly into the boiling mixture
• Salt: Don't skip this—salt is what makes the sweet flavors pop
• All purpose flour: Spoon and level your flour instead of scooping directly to avoid packing it down
• Large egg: Bring it to room temperature first for better incorporation into the dough
• Vanilla extract: Pure vanilla extract adds that bakery quality aroma
• Vegetable oil: Canola or peanut oil works best for high heat frying
• Granulated sugar and cinnamon: Mix these together while the churros fry so it's ready immediately
• Heavy cream: Higher fat content creates a silkier chocolate sauce
• Dark chocolate: 60 to 70% cocoa creates the perfect balance without overwhelming sweetness
• Unsalted butter: Adds gloss and velvety texture to the sauce

Instructions

Make the churro dough base:

Combine water, butter, sugar, and salt in a medium saucepan over medium heat. Let it come to a gentle boil where bubbles form across the surface.

Add the flour:

Dump all the flour in at once and stir vigorously. The mixture will transform into a ball that pulls away from the pan sides within two minutes.

Cool the dough:

Remove from heat and let it sit for about five minutes. This step prevents the egg from cooking when you add it next.

Incorporate the egg and vanilla:

Beat in the egg and vanilla until the dough turns smooth and glossy. It should hold its shape when you lift the spoon.

Prepare your piping setup:

Scoop the dough into a piping bag fitted with a large star tip. A closed star tip creates those signature ridges.

Heat the frying oil:

Pour oil into a deep pan until it reaches about two inches up the sides. Heat to 350°F, using a kitchen thermometer for accuracy.

Fry the churros:

Pipe four to six inch strips directly into the hot oil, cutting them with kitchen scissors. Fry for two to three minutes per side until deep golden brown.

Drain and coat:

Lift them out with a slotted spoon and let drain on paper towels for thirty seconds. Roll them immediately in cinnamon sugar while still warm.

Create the chocolate dipping sauce:

Heat cream and sugar in a small saucepan until just simmering. Remove from heat, add chocolate, butter, and salt.

Finish the sauce:

Let everything sit for one minute, then stir until completely smooth and glossy. Serve warm alongside the churros.

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Something magical happens when you serve churros to guests—the conversation slows down, laughter bubbles up, and everyone gathers around the plate. I've watched serious people revert to childhood joy, dunking and double dipping without any self consciousness. These fried dough strands have this way of turning an ordinary Tuesday evening into something that feels like a celebration.

Getting The Perfect Texture

The star tip isn't just for aesthetics—those ridges create more surface area for that irresistible crispy exterior. I've experimented with different tips and found that a closed star with wide openings gives the best crunch to soft ratio. If your dough feels too stiff to pipe, let it warm up slightly for just a minute or two.

Chocolate Sauce Variations

While the classic dark chocolate sauce is divine on its own, I've discovered some wonderful variations over time. A splash of coffee in the cream deepens the chocolate flavor, while a pinch of cayenne creates an unexpected warmth. Orange zest, as suggested in the notes, brightens everything and reminds me of those churros con chocolate I had in Barcelona.

Making Ahead And Storage

Churros are undeniably best eaten fresh from the fryer, but I've learned some workarounds for feeding a crowd. You can make the dough ahead and keep it refrigerated in a piping bag for up to four hours before frying. The chocolate sauce actually improves after sitting in the fridge for a day—the flavors meld together beautifully.

• Never refrigerate fried churros—they become soggy and lose their magic entirely
• Reheat leftover chocolate sauce in fifteen second bursts, stirring between each
• If you must make churros ahead, undercook them slightly and finish in a 375°F oven for five minutes

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There's something about standing at the stove, piping dough into hot oil, that makes any kitchen feel warmer and more welcoming. I hope these churros bring you the same joy they've brought to my table.

Recipe Questions & Answers

→ What makes churros crispy on the outside?

The high frying temperature of 350°F creates an immediate crispy exterior while the steam inside keeps the interior soft. Frying in smaller batches prevents the oil temperature from dropping too low, ensuring consistent crispiness.

→ Can I make churros ahead of time?

Churros are best enjoyed fresh and warm. If needed, you can prepare the dough ahead and refrigerate it in a piping bag for up to 24 hours. The cinnamon sugar coating can also be mixed in advance and stored in an airtight container.

→ What type of chocolate works best for the dipping sauce?

Dark chocolate with 60-70% cocoa content creates the richest, most balanced sauce. The slight bitterness pairs perfectly with the sweet cinnamon sugar coating. Semi-sweet chocolate works well for those preferring a sweeter sauce.

→ Why is a star tip important for piping churros?

The star tip creates the signature ridged texture that increases surface area for maximum crunch. These ridges also help the cinnamon sugar coating adhere better, giving each bite that perfect sweet and crunchy combination.

→ How do I know when the oil is ready for frying?

Use a kitchen thermometer to maintain 350°F. Without a thermometer, drop a small piece of dough into the oil—if it sizzles immediately and rises to the surface, the oil is ready. The churros should take 2-3 minutes per side to reach golden brown.

→ What can I serve with churros besides chocolate sauce?

Dulce de leche, caramel sauce, or whipped cream are classic alternatives. For a lighter option, try fresh berries with crème fraîche. Some enjoy them with vanilla ice cream for a frozen contrast to the warm pastry.