Authentic Spanish Churros Recipe with Crispy Cinnamon Sugar Coating

This is a straightforward, authentic Spanish churros recipe—easy to make any time of year and perfect with a warm chocolate dipping sauce.

I grew up in New York City, a place where street food and melting-pot flavors are woven into daily life. One subway ride memory stands out: an elderly vendor pushing a cart and calling, “Churros. Churros…”, offering warm, sugar-coated churros wrapped in paper. That simple, sweet snack inspired me to recreate the treat at home. This recipe brings the classic subway churro right into your kitchen—crispy on the outside, tender inside, and ideal for dipping in hot chocolate or fudge sauce.

Churros are surprisingly simple to make with a few pantry staples. The dough is a choux-style paste that comes together quickly on the stove, then is piped and fried until golden. A quick toss in cinnamon sugar finishes them, but you can also try vanilla sugar, melted chocolate, or Nutella for variety. The recipe below makes about 24 small churros.

Ingredients for this Churros Recipe

This recipe is divided into three parts: the cinnamon sugar coating, the churro dough, and an optional chocolate fudge sauce for dipping.

• Cinnamon sugar: 1/4 cup (50 g) granulated sugar + 1/2 teaspoon ground cinnamon.
• Water: 1/2 cup (120 ml), cold to lukewarm.
• Unsalted butter: 2 tablespoons (30 g). Salted butter may be used if preferred.
• Granulated sugar: 1 tablespoon (13 g) for the dough.
• Lemon zest: 1/2 teaspoon, finely grated. (Optional: orange or tangerine zest for a different aroma.)
• All-purpose flour: 1/2 cup (60 g).
• Egg: 1 large, at room temperature to help bind the dough.
• Neutral frying oil: sunflower, canola, vegetable, or peanut oil—enough for about 2 inches in a heavy pot.

How to Make Churros

Start by preparing the cinnamon sugar in a small bowl so it’s ready when the churros come out of the oil.

Bring the water, butter, the tablespoon of sugar, and the lemon zest to a boil in a medium saucepan. Remove from heat and stir in the flour. Return the pan to medium heat and cook, stirring constantly, until the dough forms a smooth, uniform ball (about 1–1 1/2 minutes). Transfer the dough to a bowl or mixer and let it cool for about 3 minutes so the egg won’t curdle when added.

With a stand mixer or hand mixer on medium speed, beat in the room-temperature egg until the dough becomes smooth, shiny, and cohesive (about 2–3 minutes). The mixture may look curdled at first but will come together into a sticky, glossy dough.

Spoon the dough into a pastry bag fitted with an open star tip. Heat about 2 inches of oil in a heavy-bottomed pot to approximately 375°F (190°C). If you don’t have a thermometer, make sure the oil is hot but not smoking.

Hold the pastry bag a few inches above the oil and pipe 5-inch lengths directly into the oil, piping in a continuous motion or creating small decorative shapes. Avoid overcrowding the pot. Fry, turning once, until the churros are golden brown and crisp, about 2 minutes total. Use tongs or chopsticks to turn them safely.

Remove the churros and drain them briefly on paper towels, then toss them in the cinnamon sugar while still warm so the coating adheres. Tap off any excess sugar and transfer to a serving plate. Churros are best served immediately, though they will remain acceptable for up to an hour and a half if left at room temperature.

Other Delicious Recipes

• Homemade Glazed Doughnuts
• Cinnamon Sugar Pretzels Recipe
• Pistachio Polvorones (Spanish Shortbread)
• Very Best Chocolate Fudge Sauce Recipe
• How to Freeze Cookie Dough

Yield: Makes 24 Churros

Churros Recipe

The topping possibilities are endless: vanilla sugar, Nutella, or dipped ends in melted chocolate all work beautifully.

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Ingredients

Cinnamon Sugar

• 1/4 cup / 50 g granulated sugar
• 1/2 teaspoon ground cinnamon

Churros Dough

• ½ Cup / 120 ml Water
• 2 tablespoons / 30 g unsalted butter
• 1 tablespoon / 13 g granulated sugar
• 1/2 teaspoon lemon zest, finely grated
• ½ cup / 60 g all-purpose flour
• 1 large egg
• Sunflower Oil for frying (or any neutral tasting oil works best)

Instructions

Make the Cinnamon Sugar

1. Mix the cinnamon and sugar together in a medium bowl and set aside.

Make the Churros Dough

1. Bring water, butter, sugar, and ½ teaspoon lemon zest to a boil in a medium saucepan. Remove from heat and stir in the flour. Return to medium heat and cook, stirring constantly, until the dough forms a smooth ball, about 1–1 1/2 minutes. Transfer to a bowl and let cool for 3 minutes.
2. With a mixer on medium speed, add the egg and beat until the dough is smooth and shiny, about 2–3 minutes. The dough will look curdled at first but will become cohesive and sticky.
3. Heat about 2 inches of oil in a heavy-bottomed pot to 375ºF (190ºC). If you don’t have a thermometer, ensure the oil is hot but not smoking.
4. Spoon the dough into a pastry bag fitted with an open star tip. Hold the bag a few inches above the oil and pipe 5-inch lengths, moving the bag in circular motions if desired.
5. Cut the dough with an oiled knife and fry, turning once, until golden brown, about 2 minutes.
6. Drain briefly, toss in cinnamon sugar, and serve immediately. Repeat with remaining dough.

Notes

Make Ahead:

The churros dough can be prepared up to a day ahead. Place it in a piping bag set inside a jug or cup and tuck the tip into the bag to prevent batter from escaping. Bring the dough to room temperature before frying.

Adapted from Martha Stewart Living Magazine, December 2008

Nutrition Information:

Yield:

24 Churros

Serving Size:

1

Amount Per Serving:
Calories: 45Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 4mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 1g