This Authentic Spanish Churros recipe is easy to make with a simple choux pastry recipe. Sprinkled with sugar and served with a delightful light, and Creamy Dulce de Leche dip, they make a great carnival-themed snack! It's that time of the year again- Stampede! And although I don't take my kids to the Stampede parade anymore, I still have this need to make something carnival food-related. I made my Carnival style Mini Ukrainian Doughnuts (pampushky) for many years and wanted to do something different this year. Since nothing says carnival like churros, this super popular fair food was the chosen one.
Churros are a zillion times better when they are homemade! They are also ideal for your Cinco de Mayo celebration. This Churros recipe is easier to make than you may think, especially with my step-by-step instructions. And these churros can be made in the air fryer if you don't want to deep fry them.
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History of Spanish Churros
I have always thought of churros like a Mexican doughnut. Although the churro originated in Spain (or some would even argue Portugal), it made its way to Mexico and other former Spanish colonies. Spanish churros and Mexican churros are very similar, but the Spanish version of churros is coated in sugar, while Mexican churros are coated in a cinnamon sugar mixture.
The filling and dipping sauce also vary from region to region. I'd say my dipping sauce is a Spanish/Mexican hybrid because I use Dulce de Leche, which is more commonly eaten with Mexican churros, while a chocolate sauce is typically the dip for the authentic Spanish churros. However, if you want to read more about the history of churros, click HERE!
And since my son had to make something Spanish for his homework assignment, churros were what he chose. I was happy to oblige - food homework is my fave kind of homework. These Spanish Churros were perfect timing with carnival season!
When summer hits, so does carnival season, and that means carnival food! And churros are a super popular carnival food in North America. So, in the spirit of Stampede, I am sharing this authentic churros recipe. While it's nothing like the Stampede's extreme indulgent food trends (like churro burgers), it's sure to get you in the carnival mood!
🥘Ingredient Notes
On their own, churros are not very sweet. That's why the traditional Spanish topping is plain white sugar. Churros are made out of a simple choux pastry that's piped, then deep-fried (the same choux pastry used to make eclairs or cream puffs).
The choux pastry I use is from my 100+ year old cookbook, and it's perfect for this recipe! And in some cases (mostly Mexican churros), they are also filled with dulce de leche, which is a very sweet Spanish sauce. However, I find it too sweet on its own, so I mixed it with whipped cream and WOW! It was the perfect dipping sauce for these guys.
- Unsalted butter. I use unsalted butter in my baking so I can control the salt. The salt content in salted butter varies by brand.
- Eggs. Eggs should be at room temperature for best results.
- vegetable oil. Canola oil is another great alternative.
- Whipping cream. You will need 33-36 % fat.
- Dulce de Leche sauce. Dulce de Leche sauce comes in a can (I use Eagle brand), and it's usually near the condensed milk. Alternatively, you could make your own. It's absolutely divine mixed with whipped cream. I also use it in my Dulce De Leche Chocolate Raspberry Icebox Cake!
*Please see recipe card for full list of ingredients and quantities
📖Variations & Substitutions.
- Dipping sauce - you can use chocolate sauce and mix it with the whipping cream, if you prefer. Or you could make your own Dulce de Leche for this recipe.
- Cinnamon - you can mix 1 teaspoon of cinnamon with the sugar before you roll the churros
- Choux pastry - you can use your favorite recipe!
Besides my own, the only churros I have ever eaten were at a carnival kiosk. And there is no comparison; the best churros are homemade! It's also worth the time investment (which isn't that much, really) and can be a lot of fun! And although they may seem complicated, churros are actually quite easy to make!
🔪Step-by- Step: How to make Churros Step by Step
- Step 1: Make Choux Pastry: Place boiling water in a saucepan; add butter and place over medium heat.
- Step 2: When butter is melted and while the mixture is boiling, add flour (all at once). Stir rapidly until the mixture makes a ball that comes away from the sides of the pan. DO NOT OVERCOOK!
- Step 3: Immediately remove from heat: add unbeaten eggs, one at a time. Beat each one thoroughly before adding the next. Add the 4th egg, only if the mixture isn’t smooth enough (I did not need to add a fourth).
- Step 4: It should look like smooth, silky mashed potatoes
- Step 5: Add vegetable oil to your deep fryer until there's enough oil (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 using a deep fryer (which I do NOT recommend) please see NOTES. Fill a pastry bag (piping bag) fitted with a 1 M tip to ⅔ full with churro dough. Video: How to fit a tip into a pastry bag and fill it
- Step 6: Pipe an even line, using even pressure, about 5 inches long, onto parchment paper (see video at the bottom of recipe). Video:-How to pipe Churros: https://foodmeanderings.com/wp-content/uploads/2019/07/Making-Churros.mov
- Step 7: Gently lift each churro into basket and deep fry in hot oil 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.
- Step 8: When done, set on paper towels, then immediately roll warm churros in sugar in a large bowl.
How to Make Churros in Air fryer:
- Follow the same steps until you get to #7.
- Then spray your air fryer drawers or basket.
- Then place churros in the air fryer ( how many will depend on the size of your air fryer) and spray a few pumps of oil on the churros (using a non-propellant spray- do NOT use Pam, as it will damage the finish on your air fryer).
- Air fry at 375 degrees F for 10-12 minutes or until golden brown.
- *Note: time and temperature may vary a little depending on the type of air fryer you have. *You may need to spray them with a little more oil before you roll in sugar (to get it to stick).
Expert Recipe Tips
- 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.
🍽Equipment
You'll need either a deep fryer or an air fryer to make these traditional Spanish Churros. You will also need a 1 M star tip for your pastry bag.
👪 Serving Size
This authentic churro recipe makes 30 churros, but believe me, they go fast! However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🌡️Storage
Store leftover churros in an airtight container at room temperature for up to 2 days, although eating fresh churros is the best! Refrigeration will make them soggy.
Freezing: This Spanish churros recipe can be frozen for up to 3 months ( but you will have to sprinkle them with sugar again, once they are thawed).
❔Recipe FAQ's
Yes, you can make the choux pastry dough a few hours ahead and store it in the refrigerator. Just be sure to let it come to room temperature before piping and frying for best results.
You can use a large zip-top bag with a corner snipped off in a pinch, but the classic ridges won’t be as defined. A star tip is recommended for that authentic churro texture and crispness
Baking will not achieve the same crispy texture as frying. However, if you prefer to avoid deep frying, the air fryer method provided in the recipe is a great alternative.
This could be from oil that’s too cool or overcrowding the fryer, which drops the oil temperature. Fry in small batches and make sure your oil is at 375°F.
But no matter how you make these, this delicious and easy homemade Spanish churros recipe makes for the perfect little treat for celebrating Cinco de Mayo, summer, and carnival season!
If you are looking for more Cinco de Mayo desserts, be sure to try my Tres Leches Cake too!
🤠More Stampede Recipes
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📋 Spanish Churros Recipe
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.
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
Cindy Mom the Lunch Lady
We always order churros for dessert if we see them on a menu. I've often thought of making them at home, but always thought they were difficult to make. Your step by step instructions and photos has given me the confidence to try making them!
nancy
super kid friendly. in fact my kid was obsessed with this!! It was really easy to make as well. thanks!
Colleen
I have only had churros at carnivals (and Disneyland). But this recipe changes that! It's so easy to make them, and thank you for including air fryer instructions. They were perfect.
Vanessa
I love churros but have never made them before at home so this was fun! And let's take a moment for the dip....OMG...so good!
Bernice
What a tasty recipe!! I love churros but rarely made them until I found your recipe. You made it so easy and that dip is perfect...a nice alternative to chocolate dip.
Semira Hristov
Hi it looks amazing, my research findings are that the original Spanish churros receipe does not have eggs in it.
Terri Gilson
Hi Semira- Interesting! Well, I hope you enjoy it - eggs and all!