You’ve had churros before. But I’d bet you’ve never had homemade ones — fresh out of the oil, rolled in cinnamon sugar, dunked into thick Mexican chocolate sauce.
It’s a completely different experience.
And the thing is, they’re not even that hard to make. Once you do it, you’ll wonder why you ever waited in line at a theme park for the sad, cold, overpriced version.
What Makes This Recipe Special
Traditional Mexican churros are crispy on the outside, soft and doughy on the inside, and nothing like what most people have had.
The real game-changer? The chocolate dipping sauce. This isn’t the watery hot chocolate sauce you might expect. It’s thick, rich, and made with Mexican chocolate (like Ibarra or Abuelita), which has a slightly grainy, cinnamon-forward flavor that is genuinely unlike anything else.
Fun fact: In Mexico, churros are often served for breakfast, dunked into thick hot chocolate. Not dessert. Breakfast. Make of that what you will.
What You’ll Need
For the Churro Dough
- 1 cup water
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil (plus more for frying)
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Mexican Chocolate Dipping Sauce
- 3.1 oz (1 disc) Mexican chocolate (Ibarra or Abuelita brand)
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- Pinch of salt
Tools You’ll Need
- Medium saucepan (for the dough)
- Large heavy-bottomed pot or deep skillet (for frying)
- Piping bag fitted with a large star tip (1M or 1E)
- Kitchen thermometer (for oil temperature)
- Slotted spoon or spider strainer
- Paper towels
- Shallow dish or plate (for cinnamon sugar coating)
- Small saucepan (for the chocolate sauce)
- Whisk
Pro Tips
1. Temperature is everything. Oil that’s too cool = greasy, soggy churros. Oil that’s too hot = burnt outside, raw inside. Keep your oil at 360°F (182°C) and use a thermometer. This is the one step that separates good churros from great ones.
2. Don’t skip the eggs. Some traditional churro recipes skip the eggs entirely. Adding two eggs gives the churros a slightly richer flavor and a better texture that holds up once cooled. You’ll notice the difference.
3. Pipe them directly into the oil. Hold your piping bag close to the oil and snip the churro off with kitchen scissors at about 5–6 inches long. It sounds a little scary at first, but it’s the easiest way to get uniform churros and way less mess.
4. Roll them while they’re still hot. The cinnamon sugar sticks to the churros while they’re warm and just slightly oily from frying. If you wait too long, it just falls off. Do it immediately when they come out of the pot.
5. Use real Mexican chocolate for the sauce. Ibarra or Abuelita chocolate is widely available at most grocery stores and Latin markets. Do not substitute with regular semi-sweet chocolate — it will taste completely different. The cinnamon and sugar already ground into Mexican chocolate is what makes the sauce taste authentic.
Substitutions and Variations
| Swap | Option |
|---|---|
| All-purpose flour | 1:1 gluten-free flour blend (texture will vary slightly) |
| Eggs | Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for vegan version |
| Vegetable oil (frying) | Canola or sunflower oil |
| Mexican chocolate | 3 oz dark chocolate + ½ tsp cinnamon + 1 tbsp sugar |
| Heavy cream (in sauce) | Full-fat coconut cream for a dairy-free version |
Flavor variations worth trying:
- Add ½ teaspoon of orange zest to the dough for a citrus twist
- Mix a pinch of cayenne into the cinnamon sugar for a little heat
- Use dulce de leche instead of chocolate sauce for dipping
Make-Ahead Tips
The chocolate sauce can be made up to 3 days in advance. Store it in the fridge in an airtight container and reheat gently on the stovetop or in the microwave in 30-second bursts, stirring in between.
The churro dough is best used fresh, but you can pipe it onto a parchment-lined baking sheet and freeze it for up to 1 month. Fry straight from frozen — just add 1–2 extra minutes of frying time.
How to Make Them
Step 1: Make the Dough
In a medium saucepan over medium heat, combine the water, 2 tablespoons of sugar, salt, and 2 tablespoons of vegetable oil. Bring to a boil.
Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
Let the dough cool for about 5 minutes, then beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined. The dough will look glossy and smooth.
Transfer the dough to your piping bag fitted with the star tip.
Step 2: Heat the Oil
Pour vegetable oil into your heavy-bottomed pot — at least 2 inches deep. Heat over medium-high heat until it reaches 360°F (182°C). Keep your thermometer clipped to the side of the pot the whole time.
Step 3: Fry the Churros
Pipe the dough directly into the oil in 5–6 inch lengths, cutting with kitchen scissors. Work in batches of 3–4 so you don’t crowd the pan or drop the oil temperature.
Fry for 3–4 minutes per side, turning once, until deep golden brown. Remove with a slotted spoon and transfer to a paper towel-lined plate.
Step 4: Coat in Cinnamon Sugar
While the churros are still warm, roll them immediately in the cinnamon sugar mixture until fully coated. Place on a serving plate.
Step 5: Make the Chocolate Sauce
In a small saucepan over medium-low heat, warm the heavy cream until it just begins to simmer (don’t let it boil).
Chop the Mexican chocolate disc into small pieces and add it to the cream along with the butter and pinch of salt. Stir constantly with a whisk until the chocolate is fully melted and the sauce is smooth and glossy.
Pour into a small bowl for dipping and serve alongside the churros immediately.
Nutrition (Per Serving, Approx. 3 Churros + 2 tbsp Sauce)
| Amount | |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | 38g |
| Fat | 17g |
| Protein | 5g |
| Sugar | 18g |
Serves approximately 4–6 people.
Meal Pairing Suggestions
Churros pair beautifully with:
- Café de olla (Mexican spiced coffee) — the cinnamon in both ties them together perfectly
- Champurrado (thick Mexican hot chocolate with masa) for a full traditional experience
- A scoop of vanilla or cajeta (goat milk caramel) ice cream on the side
Leftovers and Storage
Churros are always best fresh. Full stop.
That said, if you have leftovers:
- Store at room temperature in an airtight container for up to 1 day
- Reheat in an air fryer at 375°F for 3–4 minutes to bring back the crispiness (the oven works too, but the air fryer is noticeably better)
- Do not microwave them — they will turn soft and rubbery
The chocolate sauce keeps for up to 5 days in the fridge. Reheat slowly on the stovetop and add a splash of cream if it gets too thick.
FAQ
Can I bake churros instead of frying them? You can, but they won’t be the same. Baked churros are softer and less crispy. If you go this route, bake at 400°F for 18–20 minutes, flipping halfway through. They’re still tasty — just a different texture.
My dough is too stiff or too runny. What happened? If it’s too stiff, your flour may have been over-measured. Spoon the flour into your measuring cup and level it off rather than scooping directly. If it’s too runny, add flour one tablespoon at a time. The dough should hold its shape when piped.
Can I use a zip-lock bag instead of a piping bag? Yes, cut a small corner off a zip-lock bag and it will work in a pinch. The star tip is what gives churros their signature ridged shape though — without it, they’ll still taste great but won’t look the same.
What oil is best for frying churros? Use a neutral oil with a high smoke point: vegetable, canola, or sunflower oil all work well. Avoid olive oil — the flavor is too strong and the smoke point is too low.
Can I make these without a thermometer? Technically yes, but I’d recommend getting one. They’re inexpensive and make a huge difference. If you don’t have one, drop a small piece of dough into the oil — it should sizzle and float to the surface within a few seconds. If it sinks or burns immediately, the temperature is off.
Wrapping Up
Once you make churros at home, going back to the store-bought kind is going to feel a little sad. 😄
The cinnamon sugar coating, the crispy exterior, the soft doughy inside — and then that thick, warm Mexican chocolate sauce to dip into. It’s the kind of dessert that makes people go quiet for a second because they’re genuinely surprised by how good it is.
Give this recipe a try this weekend and then come back and leave a comment. Tell me how it went, what variations you tried, or if you have any questions. I’d love to hear from you.
