Crispy on the outside and light and airy on the inside—it's no surprise to us that churros are a beloved pastry in Mexico and Spain. While you can find them fried up by a street food vendor in Mexico City (dusted with cinnamon-sugar), or served up at the breakfast table in Madrid, we think they're perfect piled on a platter for your next tapas party. For this recipe, we garnished them the Spanish way: with a light dusting of confectioners' sugar and a rich and spicy chocolate dipping sauce.


Bryan Gardner

Recipe Summary

45 mins
55 mins
Serves 6


Spicy Chocolate Sauce


Instructions Checklist
  • Chocolate Sauce: Combine cream and corn syrup in a small saucepan over medium; bring to a simmer, stirring occasionally. Remove from heat and add chocolate, paprika, and cayenne; stir until chocolate is melted. Cover to keep warm and set aside.

  • Churros: In a medium saucepan, combine 1 cup water, butter, granulated sugar, and salt; bring to a boil over medium-high. Remove from heat and stir in flour. Return to medium-high and cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, 2 to 3 minutes. 

  • Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until slightly cooled, about 1 minute. Increase speed to medium and add eggs, one at a time, beating until each addition of egg is fully incorporated before adding the next one.

  • Continue to beat mixture until soft peaks form when you touch the batter and pull your finger away. Transfer mixture to a piping bag fitted with a closed star tip (such as Ateco #846). 

  • Pour enough oil into a large, deep, heavy pot (such as a Dutch oven) until it reaches 2 inches up the side, leaving about 2 1/2-inches of headroom. Clip a deep-fry thermometer to pot and heat oil over medium to between 350° and 360°. Working in batches, hold pastry bag a few inches from oil and pipe out a few 4-inch-long ropes of batter, snipping off dough at ends with a pair of kitchen shears. 

  • Fry churros, flipping once, until puffed and deep golden brown all over, about 6 minutes. Transfer to wire racks; let cool slightly then dust with confectioners' sugar. Repeat with remaining batter, adjusting oil as needed to maintain temperature. Serve churros immediately with reserved chocolate sauce on the side.

Cook's Notes

While these are best served hot out of the fryer, they're still quite good at room temp—making them a great choice for a party platter.

Reviews (5)

162 Ratings
  • 5 star values: 54
  • 4 star values: 58
  • 3 star values: 32
  • 2 star values: 11
  • 1 star values: 6
Rating: Unrated
Can dough be saved for a later time?
Rating: Unrated
I found many useful tips here. I found your site by Google. Now I have an idea and have a useful stuff. I want to bookmark this now… Same Day Couriers
Rating: 4 stars
Made these just now and dipped them in Nutella - Super yummy! Thanks so much x
Rating: Unrated
Can these be made in advance? Can the batter be made in advance but the same day of frying? Can these be made before a party a few hours before they are eaten or fried before dinner is served?
Rating: Unrated
Can the batter be made in advance and then fry them during a party? Or will they keep a few hours if I make them right before a party or before dinner is served?