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Churros rolled in cinnamon sugar with chocolate dip

Crispy & Fluffy Churros

There’s something magical about biting into a warm, golden churro—crunchy on the outside, soft and airy inside, and rolled in that dreamy cinnamon-sugar mix. This churros recipe brings the street market magic home using pantry staples and a little love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 20 mini churros
Course: Dessert
Cuisine: Spanish
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Churros Dough
  • 1 cup water
  • 1/2 cup unsalted butter
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 2 eggs large
  • 1 tsp vanilla extract
Frying and Coating
  • oil for frying (canola or vegetable)
  • 1 cup sugar for coating
  • 2 tsp ground cinnamon

Equipment

  • Saucepan
  • Mixing Spoon
  • Piping Bag with Star Tip
  • Slotted Spoon
  • Thermometer
  • Paper Towels

Method
 

  1. In a saucepan over medium heat, combine water, butter, sugar, and salt. Stir until butter melts and mixture simmers.
  2. Remove from heat and stir in all the flour at once. Mix until a dough ball forms.
  3. Let dough cool slightly. Add vanilla extract, then beat in eggs one at a time until smooth and glossy.
  4. Scoop dough into a piping bag fitted with a star tip.
  5. Heat oil in a deep pan to 350°F (175°C). Pipe 4–6 inch strips into oil, snipping ends with scissors.
  6. Fry 2–3 churros at a time until golden brown, about 2 minutes per side. Remove and drain on paper towels.
  7. While warm, roll churros in a mixture of cinnamon and sugar. Serve immediately.

Notes

You can prepare the dough ahead and refrigerate for up to 24 hours. Reheat churros in a 375°F oven for 5–7 minutes or use an air fryer. Avoid microwaving.