Classic Crispy Soft Churros

There's something about the smell of churros frying that instantly transports you somewhere warm and unhurried. I discovered them on a quiet morning in a Madrid café, watching a baker pipe golden strips into bubbling oil with the kind of casual expertise that comes from doing something ten thousand times. That first bite—crispy exterior giving way to soft dough, then the shock of cinnamon sugar and rich chocolate—completely changed what I thought fried pastries could be. I've been chasing that exact moment ever since, and somehow making them at home captures it just right.

I made these for friends on a Sunday when nobody had plans and we were all just hanging around the kitchen. Watching their faces when they bit into one—that little moment of surprise and then immediate contentment—reminded me why I love cooking. We burned through the first batch before the chocolate sauce was even ready, and nobody minded one bit.

Ingredients

• Water and butter: These create the base that transforms into dough, and the ratio matters more than you'd think—too much water and they stay dense, too little and they won't pipe smoothly.
• All-purpose flour: Don't sift it obsessively, just spoon it into your measuring cup and level it off; the dough should come together quickly and cleanly.
• Egg and vanilla: These add richness and a subtle flavor that keeps churros from tasting one-dimensional.
• Vegetable oil: Use something neutral that can handle high heat; olive oil will make them taste weird.
• Granulated sugar and cinnamon: The coating is simple on purpose—it lets the fried dough itself shine.
• Heavy cream and dark chocolate: Quality chocolate matters here because there's nowhere to hide; it becomes the main flavor alongside the buttery warmth of cream.

Instructions

Build your dough base:

Combine water, butter, sugar, and salt in a saucepan and bring it to a gentle boil—you want to see small bubbles breaking the surface, not an aggressive rolling boil. Add the flour all at once and stir hard for about two minutes until everything pulls away from the sides and forms a cohesive ball.

Cool and finish:

Let the dough sit for five minutes so it's cool enough to handle without burning your hands. Add the egg and vanilla, then beat everything together until the dough becomes smooth and glossy—this is when it transforms into something pipeable.

Set up your station:

Fill your piping bag with dough and fit it with a large star tip. Heat your oil to 350°F in a deep pan; if you don't have a thermometer, drop a tiny piece of dough in and count—it should take about sixty seconds to turn golden brown.

Fry in batches:

Pipe four to six inch strips directly into the hot oil, using scissors to cut the dough cleanly. Work in small batches so the temperature stays consistent; crowding the pan makes them absorb oil instead of crisping. Fry for two to three minutes per side until they're deep golden brown.

Drain and coat:

Lift them out with a slotted spoon onto paper towels and let them drain for just a minute while they're still warm. Toss them in your cinnamon sugar mixture and watch them transform—the sugar clings to the residual heat and creates this perfect coating.

Make the sauce:

Heat heavy cream and sugar until small bubbles form around the edges, then pour it over your chopped chocolate and butter. Let everything sit undisturbed for one minute before stirring gently until you have a sauce that's silky and deep brown.

Save

There's a magic moment when you pull warm churros from the oil and everyone gathers around without being asked. It's not fancy or complicated, but it feels like something worth stopping for. That's when you know a recipe has become more than just instructions.

The Oil Temperature Game

Getting the oil temperature right is honestly the biggest variable in this whole process. I've learned through minor disasters that 350°F is the sweet spot where the outside gets crispy and shatteringly golden while the inside stays soft and almost custardy. If you're frying without a thermometer, the visual test works: the dough should float, sizzle immediately, and turn golden in about ninety seconds on the first side. Trust your eyes and ears more than guessing.

The Dough's Secret

What makes this dough different from typical fried dough is that you cook the flour in the butter and water first, which sounds weird but changes everything about the texture. It creates this almost choux pastry quality where the churros end up fluffy inside with crispy edges that shatter when you bite them. The egg and vanilla that come after aren't just flavoring—they add structure and richness that separates homemade from forgettable.

Serving and Storing

Churros are best the moment they cool to that perfect warm temperature—not scorching your mouth but still steaming inside. You can make the dough ahead and refrigerate it, which actually makes piping easier because cold dough holds its shape better in the hot oil. The chocolate sauce keeps in the refrigerator for up to a week and reheats beautifully.

• Reheat leftover churros in a 350°F oven for five minutes to restore some crispness.
• If your chocolate sauce hardens when cold, warm it gently with a splash of cream.
• Make extra cinnamon sugar because everyone wants to add a little more anyway.

Save

Making churros from scratch is one of those rare things that feels both impressive and somehow deeply comforting. Serve them warm, dip them boldly, and watch people's faces light up.

Recipe Q&A

→ What is the best oil for frying churros?

Vegetable oil with a high smoke point, such as canola or sunflower oil, works best to achieve an even golden crust.

→ How can I ensure churros are crispy outside and soft inside?

Pipe dough immediately into hot oil heated to 350°F (175°C) and fry in small batches to maintain consistent temperature.

→ Can I add flavors to the chocolate dipping sauce?

Yes, a hint of orange zest or a splash of vanilla extract can beautifully enhance the sauce’s richness.

→ How do I prevent churros from becoming soggy after frying?

Drain churros on paper towels immediately after frying and roll them while still warm in cinnamon sugar for a crisp coating.

→ Is there an alternative to piping churros with a star tip?

A sturdy plastic bag with a snipped corner can work, but the star tip creates the signature ridges to hold cinnamon sugar better.