Authentic Spanish Churros Recipe: Crispy Homemade Delights with Creamy Dulce de Leche Dip
There’s nothing quite like the joy of biting into a freshly made churro – crispy on the outside, tender on the inside, and perfectly sweet. This authentic Spanish Churros recipe brings that irresistible experience right into your kitchen. Crafted with a simple choux pastry, these golden delights are easy to master, even for novice bakers. Sprinkled generously with sugar and served with a truly delightful, light, and creamy Dulce de Leche dip, they are an ideal treat for any occasion, from festive carnival-themed gatherings to a vibrant Cinco de Mayo celebration. Forget the long lines at the fair; homemade churros are a million times better!
While carnival season sparks a craving for fair food, this year, we’re taking a delicious detour from my usual Mini Ukrainian Doughnuts (Pampushky) to embrace a classic. Churros, a universally adored fair food, were the obvious choice. They embody the spirit of celebration and are surprisingly straightforward to prepare, especially with our detailed step-by-step instructions. And for those who prefer an alternative to deep frying, we even include instructions for making these churros in an air fryer, ensuring everyone can enjoy these homemade wonders.
Making churros from scratch offers a superior taste and texture that simply can’t be matched by store-bought versions. The freshness, the aroma, and the perfect balance of crispiness and chewiness make them a truly special dessert. Whether you’re planning a fun family night, a birthday party, or just a sweet escape, these homemade churros are sure to impress. They’re simpler to prepare than you might imagine, and the results are incredibly rewarding.
The Fascinating History and Cultural Journey of Churros
For many, churros are synonymous with Mexican cuisine, often thought of as a delightful Mexican doughnut. However, the true origins of this beloved fried pastry trace back to Spain, with some historical accounts even suggesting Portugal. From the Iberian Peninsula, churros embarked on a culinary journey, making their way across the Atlantic to Mexico and other former Spanish colonies, where they were enthusiastically adopted and adapted into local food cultures.
While Spanish and Mexican churros share a common ancestor and a similar delightful form, they have evolved with subtle regional differences. Traditionally, Spanish churros are simply coated in plain granulated sugar, allowing the pure flavor of the pastry to shine. Mexican churros, on the other hand, are typically rolled in a fragrant cinnamon sugar mixture, adding an extra layer of warmth and spice. The choice of filling and dipping sauce also varies considerably from region to region, reflecting diverse culinary traditions.
Our featured dipping sauce in this recipe offers a delicious Spanish/Mexican hybrid experience. We pair our churros with a light and creamy Dulce de Leche dip, a rich caramel sauce more commonly associated with Mexican churros. While an authentic Spanish chocolate sauce is a popular accompaniment in Spain, the sweet, milky notes of Dulce de Leche perfectly complement the churros, creating an indulgent treat that everyone will adore. If you’re keen to delve deeper into the rich and intriguing history of churros, exploring their journey from shepherd’s breakfast to global phenomenon, you can read more about their hidden history HERE!
These churros also hold a special place in our family, as they were the chosen dish for my son’s Spanish homework assignment. Naturally, I was more than happy to help – “food homework” is undeniably my favorite kind! The timing couldn’t have been more perfect, coinciding with the vibrant carnival season. As summer arrives, so does the anticipation of carnival food, and churros are a hugely popular fairground staple across North America. While this recipe offers a classic, comforting version of churros, it’s certainly a delicious way to get into that festive carnival spirit, even if it’s not one of Stampede’s more extreme, indulgent food trends like a “churro burger”!
🥘 Essential Ingredient Notes for Perfect Churros
Churros themselves are not inherently very sweet, which is why the traditional Spanish topping is a simple dusting of plain white sugar. The magic behind churros lies in their base: a delicate yet sturdy *choux pastry*. This same versatile dough is used to create beloved French pastries like eclairs and cream puffs, making it a truly classic and impressive foundation for our crispy churros.
The choux pastry recipe we’re using is a treasured family recipe, passed down through over a century. Its proven perfection guarantees the ideal texture and rise for these churros. While some churros, particularly Mexican varieties, are filled with sweet dulce de leche, we find it can be overly sweet on its own. To strike a perfect balance, we’ve blended it with whipped cream to create a heavenly dipping sauce that is light, creamy, and utterly divine – truly the ideal accompaniment for these warm, sugared churros.
- Unsalted Butter: We opt for unsalted butter in our baking to give you complete control over the salt content in the recipe. The amount of salt in salted butter can vary significantly between brands, and using unsalted ensures consistency and allows you to adjust seasoning precisely to your taste.
- Eggs: For optimal results, it’s crucial that your eggs are at room temperature. Room temperature eggs emulsify better with other ingredients, creating a smoother, more cohesive choux pastry that is easier to work with and yields a lighter texture.
- Vegetable Oil: This is for deep frying. Canola oil is an excellent and widely available alternative, offering a neutral flavor and high smoke point suitable for frying. Ensure you have enough to properly submerge the churros during frying.
- Whipping Cream: For our luscious dipping sauce, you’ll need whipping cream with a fat content of 33-36%. This higher fat content is essential for achieving stiff peaks when whipped, providing a rich and airy base for our Dulce de Leche dip.
- Dulce de Leche Sauce: This wonderfully sweet and caramelized milk sauce is often found in cans, typically located near condensed milk in most grocery stores (brands like Eagle are common). While you can certainly make your own from scratch, the canned version is a convenient shortcut. It’s truly divine when mixed with whipped cream, transforming into an unbelievably creamy and decadent dip. Beyond churros, Dulce de Leche is incredibly versatile; try it in my Dulce De Leche Chocolate Raspberry Icebox Cake for another delightful treat!
*Please refer to the recipe card below for a full list of ingredients and precise quantities.
📖 Creative Variations & Simple Substitutions
While this recipe offers an authentic and delicious foundation for Spanish churros, don’t hesitate to personalize them to your taste. Here are a few ideas to inspire your culinary creativity:
- Dipping Sauce Alternatives: Our Dulce de Leche and whipped cream dip is a crowd-pleaser, but you have many options! For a classic pairing, you can use a rich chocolate sauce, perhaps warmed slightly, and mix it with whipping cream for a lighter, more ethereal texture. Alternatively, if you have the time and inclination, making your own Dulce de Leche from scratch can add an extra layer of homemade goodness to this recipe.
- Cinnamon Sugar Coating: Embrace a touch of Mexican-inspired flavor by mixing 1 teaspoon of ground cinnamon with your granulated sugar before rolling the hot churros. This adds a wonderfully aromatic and slightly spicy note that complements the sweet fried dough beautifully.
- Personalize Your Choux Pastry: If you have a tried-and-true choux pastry recipe that you adore, feel free to use it! The key to great churros lies in a well-made choux, so using a recipe you’re comfortable and successful with will ensure fantastic results.
Beyond these suggestions, consider other toppings like a drizzle of honey, a sprinkle of powdered sugar, or even a citrus zest for a bright counterpoint. The beauty of homemade churros is their versatility – they truly are a blank canvas for your dessert dreams!
Aside from the churros I’ve made myself, the only other ones I’ve tasted were from a bustling carnival kiosk. There’s truly no comparison; the superiority of homemade churros is undeniable! The extra effort, which honestly isn’t substantial, is incredibly worthwhile and turns into a fun, engaging culinary activity. Despite their seemingly intricate appearance, churros are surprisingly simple to make, especially when you follow our clear, step-by-step guidance. Get ready to create a dessert that will earn you rave reviews!
🔪 Step-by-Step: Crafting Perfect Homemade Churros
- Step 1: Prepare the Choux Pastry Base: Begin by placing the measured boiling water into a saucepan. Add the unsalted butter to the water. Place the saucepan over medium heat, allowing the butter to melt completely into the boiling water. This forms the essential liquid base for your choux pastry.
- Step 2: Incorporate the Flour: Once the butter is fully melted and the mixture is boiling rapidly, add all of the all-purpose flour into the saucepan at once. Stir vigorously and continuously with a wooden spoon. Continue stirring until the mixture comes together to form a smooth ball that easily pulls away from the sides of the pan. It’s crucial not to overcook at this stage, as it can dry out the dough.
- Step 3: Add Eggs Gradually: Immediately remove the saucepan from the heat. Begin adding the unbeaten eggs, one at a time. After adding each egg, beat it thoroughly into the dough until it is fully incorporated and the mixture is smooth before adding the next. This ensures proper emulsification. Carefully assess the dough’s consistency; you may only need 3 eggs. Add the 4th egg only if the mixture is not smooth enough and needs more elasticity. (In my experience, three eggs are often sufficient for the perfect texture).
- Step 4: Achieve the Ideal Dough Consistency: The finished choux pastry should have a smooth, silky consistency, reminiscent of creamy mashed potatoes. It should be pliable enough to pipe easily but firm enough to hold its shape once piped. This is the perfect consistency for beautiful churros.
- Step 5: Prepare for Frying & Piping: If using a deep fryer, add vegetable oil until it reaches the indicated fill line on the inside wall. Preheat your deep fryer to 375°F (190°C). If you are not using a deep fryer, please refer to our Air Fryer instructions or expert notes below. Fill a sturdy pastry bag (piping bag) that has been fitted with a 1M star tip. Fill the bag approximately two-thirds full with the churro dough, ensuring you don’t overfill it, which can make piping difficult. For a visual guide, see our video on how to fit a tip and fill a pastry bag.
- Step 6: Pipe the Churro Shapes: On a sheet of parchment paper, pipe even lines of churro dough, each approximately 5 inches long. Apply consistent, even pressure to the pastry bag to create uniform churros with beautiful star-shaped ridges. These ridges are key to their classic crunchy texture. You can watch a video demonstrating how to pipe churros here for extra guidance.
- Step 7: Deep Fry to Golden Perfection: Carefully and gently lift each piped churro from the parchment paper and place it into the deep fryer basket. Fry about 4-5 churros at a time in the hot oil. Fry for approximately 4 minutes, or until they turn a beautiful golden brown and are crispy. *Important: Avoid overcrowding the fryer basket or stacking churros on top of each other, as this will lower the oil temperature and prevent them from cooking evenly and becoming perfectly crisp.
- Step 8: Sugar Coating: Once fried, transfer the churros to a plate lined with paper towels to drain any excess oil for a moment. Immediately, while they are still warm, roll them generously in granulated sugar in a large bowl. The heat helps the sugar adhere perfectly, creating that classic sweet coating.
How to Make Churros in an Air Fryer: A Healthier Alternative
If you prefer a lighter version of churros or want to avoid deep frying, an air fryer offers a fantastic alternative. While the texture won’t be identical to deep-fried churros, they will still be delightfully crisp and delicious.
- Follow all the choux pastry preparation steps (Steps 1-6) as outlined above, stopping before the deep-frying stage.
- Before placing your churros, spray the drawers or basket of your air fryer with a non-propellant oil spray. It’s important to use an oil mister or pump spray bottle, and *do NOT use aerosol sprays like Pam, as they can damage the non-stick coating of your air fryer over time.*
- Carefully arrange the piped churros in a single layer within the air fryer basket, ensuring they do not overlap. Gently spray the tops of the churros with a few pumps of oil to help them crisp up and brown.
- Air fry at 375°F (190°C) for 10-12 minutes, or until they achieve a beautiful golden brown color and are cooked through. Keep in mind that air fryer models can vary, so you might need to adjust the cooking time and temperature slightly based on your specific appliance.
- Once cooked, you may need to spray them with a tiny bit more oil (if they feel too dry) before immediately rolling the warm churros in sugar to ensure the coating sticks well. Serve immediately with your favorite dip!
⭐ Expert Recipe Tips for Churro Success
Achieving perfect churros is easier than you think with these professional tips. Follow these guidelines to ensure your homemade churros are consistently crisp, flavorful, and a true delight:
- Use Room Temperature Eggs: This is a crucial step for choux pastry. Cold eggs can cause the dough to seize and become lumpy. Room temperature eggs blend seamlessly into the dough, resulting in a smoother, more cohesive batter that’s easier to pipe and yields a lighter, airier churro.
- Don’t Overcook the Flour Mixture: When incorporating the flour into the boiling water and butter, stir just until the mixture forms a smooth ball that pulls away cleanly from the sides of the pan. Overcooking can dry out the dough, making it stiff and difficult to pipe, and can result in dense churros.
- Add Eggs Gradually and Assess Texture: Choux pastry relies on the correct consistency, which can be influenced by egg size. Add eggs one at a time, beating thoroughly after each addition. Stop once the dough achieves a smooth, glossy texture resembling soft, pliable mashed potatoes and holds its shape when piped. You might not need all four eggs.
- Pipe Churros Directly onto Parchment Before Frying: For best results, pipe your churro shapes onto squares of parchment paper. This allows you to create uniform shapes and ensures they maintain their form perfectly when you gently transfer them into the hot oil, preventing misshapen churros.
- Cut Churros with Lightly Oiled Kitchen Scissors for Clean Edges: To get neat, uniform ends on your churros, lightly oil a pair of kitchen scissors. This prevents the dough from sticking and allows for a clean snip, making them easier to handle and fry evenly.
- Fry in Small Batches: Resist the urge to overcrowd your fryer. Frying too many churros at once will drastically drop the oil temperature, leading to greasy, soggy, or unevenly cooked churros. Fry 4-5 at a time to maintain consistent oil temperature and ensure even, golden crispness.
- Use a Star Tip (1M) for Crisp Texture: The classic ridges of a churro aren’t just for aesthetics; they increase the surface area, allowing the churro to cook more evenly and develop its signature crispy exterior. A 1M star tip is ideal for achieving this.
- Roll Churros in Sugar While They’re Still Hot: Timing is key for the perfect sugar coating. Roll the churros in sugar immediately after they come out of the fryer (after a quick drain on paper towels). The residual heat helps the sugar adhere beautifully, creating a satisfyingly sweet crunch.
- Let the Dulce de Leche Dip Chill Slightly Before Serving: While tempting to dive in immediately, allowing the Dulce de Leche and whipped cream dip to chill slightly in the refrigerator for at least 30 minutes will improve its texture. The chilling process firms it up slightly, making it the perfect consistency for dipping and enhancing its creamy richness.
- Re-crisp Leftovers in the Air Fryer: If you happen to have any leftover churros that have lost their initial crunch, don’t despair! Reheat them in the air fryer at 375°F (190°C) for just a couple of minutes. This quick burst of heat will help restore their delightful crispness, making them almost as good as fresh.
🍽 Essential Equipment for Making Churros
To successfully make these delightful traditional Spanish Churros, you’ll need a few key pieces of kitchen equipment. The primary choice for cooking will be either a deep fryer for classic results or an air fryer for a slightly healthier alternative. Regardless of your cooking method, a pastry bag fitted with a 1M star tip is absolutely essential for creating those characteristic ridged churro shapes that not only look authentic but also contribute to their perfect crispy texture.
A good quality saucepan for making the choux pastry and a large bowl for tossing the hot churros in sugar will also be very useful. Having all your equipment ready before you begin will make the process smooth and enjoyable.
👪 Yield & Serving Suggestions
This authentic churro recipe is designed to yield approximately 30 delicious churros. Based on experience, these crispy treats tend to disappear remarkably fast once they hit the table! However, if you’re catering to a smaller group or hosting a larger gathering, you have complete flexibility to adjust the recipe. Simply click on the serving number in the recipe card below and select your desired number of servings. The ingredient quantities will automatically adjust, making it incredibly easy to half, double, or even triple the recipe to suit your needs. Remember, fresh churros are always best, so consider making them just before serving!
🌡️ Storage & Freezing Tips for Churros
While fresh churros, warm from the fryer and coated in sugar, are undeniably the best, you might occasionally find yourself with leftovers. Here’s how to store them to maintain their quality:
Storage: Store any leftover churros in an airtight container at room temperature for up to 2 days. It’s important to avoid refrigeration, as the cold and moisture can cause churros to become soggy and lose their delightful crispness. For best results, plan to enjoy them as close to making them as possible.
Reheating Leftovers: If your stored churros have lost some of their crunch, you can easily re-crisp them. Pop them into an air fryer at 375°F (190°C) for just 2-3 minutes, or in a preheated oven at 350°F (175°C) for 5-7 minutes, until they are warm and crispy again.
Freezing: This Spanish churros recipe is also suitable for freezing, allowing you to prepare them ahead of time for future indulgence. Once the churros have cooled completely after frying (and before sugar coating), arrange them in a single layer on a baking sheet and flash freeze for about 1-2 hours until solid. Then, transfer the frozen churros to a freezer-safe airtight container or bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw them at room temperature, then re-crisp them in an air fryer or oven, and finally, sprinkle generously with fresh sugar before serving.
❔ Recipe FAQs for Homemade Churros
Here are answers to some common questions you might have when making our authentic Spanish churros:
Yes, you absolutely can prepare the choux pastry dough a few hours in advance. After making it, store it tightly covered in the refrigerator. However, for the best results in terms of piping and frying, it’s recommended to allow the dough to come back to room temperature before you begin piping and cooking your churros. This helps maintain the desired consistency.
While a sturdy piping bag and a 1M star tip are highly recommended for achieving the classic ridged churro shape and crispy texture, you can improvise in a pinch. A large zip-top bag with one corner snipped off can work, though the churros won’t have the defined ridges. For that authentic churro crispness and appearance, investing in a star tip is truly worthwhile.
Baking churros will not yield the same incredibly crispy and light texture that deep frying or air frying provides. The high heat and direct contact with oil are essential for their signature crisp exterior. If you prefer to avoid deep frying, the air fryer method detailed in our recipe is a fantastic, healthier alternative that still delivers excellent results.
Soggy or greasy churros are typically a result of the oil not being hot enough or overcrowding the fryer. When the oil temperature drops, the churros absorb more oil rather than cooking quickly and crisping up. Always ensure your oil is preheated to the correct temperature (375°F/190°C) and fry in small batches to maintain that consistent heat. This allows them to cook properly and become perfectly golden and crisp.
No matter how you choose to prepare them – deep-fried or air-fried – this delicious and easy homemade Spanish churros recipe is the perfect little treat for celebrating Cinco de Mayo, embracing the flavors of summer, or getting into the festive spirit of carnival season. They are a timeless dessert that brings smiles and deliciousness to any gathering.
If you’re looking for more delightful Cinco de Mayo desserts or just sweet treats, be sure to try my Coconut Lime Tres Leches Cake too!
🤠 More Festive Recipes for Your Celebrations
In the spirit of exciting festivals and gatherings, here are a few more recipes perfect for any celebration, reminiscent of the fun and flavor found at events like the Stampede or your local fair:
- No-Churn Butterbeer Ice Cream
- Hearty Stovetop Beef and Pork Chili
- Carnival-Style Dill Pickle Pizza Recipe
- Tender Slow Cooker Beef on a Bun
Did your family ❤️ this recipe? Did you know that commenting and ⭐ rating recipes is one of the best ways to support your favorite recipe creators? If you LOVED this recipe, please comment and rate it in the recipe card below, or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings! Your feedback helps us continue to share delicious recipes with you!
📋 Spanish Churros Recipe
Equipment
-
deep fryer
-
1M piping tip
-
pastry bag
-
air fryer
Ingredients
Choux Pastry
- 1 cup boiling water
- ½ cup unsalted butter
- 1 cup all purpose flour
- 3-4 whole eggs
- 4-6 cups vegetable oil for deep frying
Topping
- ⅓ cup white granulated sugar
Churros Dipping Sauce
- ½ cup dulce de leche sauce
- 1 cup whipping cream
Instructions
Choux Pastry
-
Place boiling water in saucepan; add butter and place over medium heat.1 cup boiling water, ½ cup unsalted butter
-
When butter is melted and while mixture is boiling, add flour (all at once).1 cup all purpose flour
-
Stir rapidly until mixture makes a ball that comes away from the sides of the pan. DO NOT OVERCOOK
-
Immediately remove from heat: add unbeaten eggs, one at a time. Beat each one in thoroughly before adding the next.3-4 whole eggs
-
Add the 4th egg, only if mixture isn’t smooth enough (I did not need to add a fourth).
-
It should look like smooth, silky mashed potatoes.
Churros
-
Add vegetable oil to your deep fryer until it’s a the right level (there is a line on the inside wall that will show you how deep to fill it). Preheat deep fryer to 375 degrees F. * If you are not not using a deep fryer (which I do NOT recommend) please see NOTES4-6 cups vegetable oil for deep frying
-
Fill a pastry bag fitted with 1 M tip to ⅔ full.
-
Pipe an even line, using even pressure, about 5 inches long, onto parchment paper (see video at bottom of recipe).
-
Gently lift each churro into basket and deep fry about 4-5 at once for about 4 minutes or until golden brown. * do not overlap or put them on top of each other or they will not cook properly.
-
Air fryer: Air fry at 375 degrees F for 10-12 minutes until golden brown.
-
When done, set on paper towel , then immediately roll in sugar in a large bowl.⅓ cup white granulated sugar
Dipping sauce
-
Whip whipping cream to stiff peaks with electric beaters1 cup whipping cream
-
Mix whipping cream and dulce de leche together.½ cup dulce de leche sauce
-
Serve churros with dipping sauce.
Video
Notes
-
- Use room temperature eggs – This helps prevent the dough from seizing and ensures a smoother, more cohesive choux pastry.
-
- Don’t overcook the flour mixture – Stir just until it forms a smooth ball that pulls away from the pan, as overcooking can dry it out and make piping difficult.
-
- Add eggs gradually and assess texture – Depending on egg size, you may not need all four; stop once the dough looks like smooth, glossy mashed potatoes and holds its shape when piped.
-
- Pipe churros directly onto parchment before frying – This allows you to shape them evenly and ensures they maintain their form when transferred to hot oil.
-
- Cut churros with kitchen scissors for clean edges – Lightly oil the scissors and snip the dough for neat, uniform ends and easier handling.
-
- Fry in small batches – Overcrowding the fryer drops the oil temperature and can lead to greasy or unevenly cooked churros.
-
- Use a star tip (1M) for crisp texture – The ridges from the tip help the churros cook evenly and create their classic crunchy exterior.
-
- Roll churros in sugar while they’re still hot – This helps the sugar adhere better, giving the churros a more satisfying coating.
-
- Let the dulce de leche dip chill slightly before serving – Combining it with whipped cream lightens the dip, and chilling improves its texture for dipping.
-
- Re-crisp leftovers in the air fryer – Reheat at 375°F for a couple of minutes to restore their crunch if they’ve softened during storage.
Nutrition