Bakery Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Churros
Treat yourself to the ultimate street food experience with these piping-hot, remarkably crispy churros, boasting a fluffy interior and a generous, sparkling coat of cinnamon sugar.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
In a shallow dish, whisk together the 1/2 cup sugar and cinnamon for the coating. Set aside. Line a baking sheet with paper towels.
- 2
In a medium saucepan, bring the water, butter, sugar, and salt to a rolling boil over medium-high heat. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides.
- 3
Remove from heat and let cool for 5 minutes. Beat in the egg and vanilla extract until the dough is completely smooth and cohesive. Transfer the dough to a strong piping bag fitted with a large open star tip.
- 4
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil to exactly 350°F (175°C) using a deep-fry thermometer.
- 5
Carefully pipe 4-to-6-inch strips of dough directly into the hot oil, using scissors or a knife to snip the ends. Fry 3-4 churros at a time for about 2 minutes per side until deeply golden brown and crispy.
- 6
Remove the churros with a slotted spoon or spider and let them drain on the paper towels for 30 seconds. While still hot, roll them in the cinnamon-sugar mixture until completely coated. Serve immediately, ideally with chocolate sauce.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving140
Calories
2 g
Protein
14 g
Carbs
8 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Churros are a Spanish fried dough built on a choux-style panade: water and butter brought to a boil, flour beaten in off the heat, then piped through a star tip so the ridges crisp separately from each other in hot oil. Spanish cafes typically serve them alongside thick drinking chocolate for dipping.
Listahan note
This version treats the dough like a stovetop panade before frying, and controls oil temperature closely so the ridges crisp without leaving a gummy center.
Technique cues
- The dough is cooked briefly on the stovetop first, water and butter boiled, then flour beaten in with the heat off, the same panade base used to start choux pastry.
- Piping through a star tip creates ridges that are what actually crisp in the fryer; a smooth round tip gives a soft-skinned churro with none of the usual crunch.
- Oil held around 350 to 375 degrees Fahrenheit crisps those ridges within a couple of minutes without leaving the center gummy from oil that was never hot enough.
- Roll the fried churros in cinnamon sugar while they are still hot and glossy with oil; once they cool and the surface dries, the sugar stops sticking.
Kitchen flow
- Parallel prep
- While Churros is in the oven, measure out any garnish or topping — like the cinnamon — so it's ready the moment the bake finishes cooling. Plan around the boil; that's the slow part.
- Make-ahead
- Churros's dough or batter (built around cinnamon) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. Everything else is quick — the boil is the one step that takes real time.
- Leftover move
- Leftover Churros freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the cinnamon. Everything else is quick — the boil is the one step that takes real time.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Churros right away — sugar and butter residue hardens fast once it cools. This one leans on the cinnamon. Plan around the boil; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Dough: 1 cup water
Structural base
Purpose: Dough: 1 cup water defines the shape and texture of the dish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/4 cup unsalted butter
Richness and texture
Purpose: cup unsalted butter rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 tbsp granulated sugar
Sweetness and aroma
Purpose: tbsp granulated sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/4 tsp salt
Flavor support
Purpose: tsp salt supports the balance of Churros and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup all-purpose flour
Structural base
Purpose: cup all-purpose flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
Technique notes
- Pipe the dough directly into the hot oil in short lengths, snipping with scissors as you go, rather than pre-cutting pieces on a board where they lose their shape.
- Fry in small batches so the oil temperature does not crash, since overcrowding the pot gives pale, greasy churros instead of crisp ones.
- Warm a cup of thick hot chocolate or dulce de leche alongside for dipping rather than serving the churros on their own.
Ingredient swaps
- Gluten-free direction
- Replace the all-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the cinnamon. This one's done in around 35 minutes, plated for 8. It's a Bakery dish through and through. The ingredient list here is 8 items long.
- Dairy-free direction
- Swap the unsalted butter for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the cinnamon. Total time on this one runs about 35 minutes for 8 servings. It's a Bakery dish through and through. The ingredient list here is 8 items long.
- Egg-aware direction
- Replace the egg with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the cinnamon.
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. This one leans on the cinnamon.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
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Plan it in Listahan
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