Spanish churros turn flour, water and salt into crisp, ridged sticks of fried dough. This egg-free batch serves four and takes about 30 minutes, including a short cooling period before shaping; finish with sugar and serve warm with thick hot chocolate.
Spanish Churros at a Glance
Explore more in our guide to Latin American and Spanish cakes and pastries.
What Are Spanish Churros?
Spanish churros are long, ridged sticks of fried dough, typically made with just flour, water, and salt.
Unlike their cinnamon-sugar-covered cousins from Latin America, traditional Spanish churros are often served plain, with a generous dusting of sugar, and always with a cup of thick hot chocolate for dipping.
They’re crunchy on the outside, soft on the inside, and usually piped through a star-shaped nozzle to give them their signature ridges.
These ridges not only add texture but also help hold onto that luscious chocolate!
So, what sets Spanish churros apart?
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No eggs in the dough: Spanish churros are made without eggs or butter, which gives them a denser, chewier texture compared to Mexican versions.
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Savory twist: Some regions even serve them with a pinch of salt and no sugar, giving them a more neutral flavor profile perfect for dipping.
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Simple ingredients: Just water, flour, and salt—nothing fancy, just pure, fried goodness.
Whether you’re enjoying them at sunrise in a local café or grabbing them from a food stall after a night out, Spanish churros are a staple of everyday life in Spain.
Ingredients and Tools You Need to Make Authentic Spanish Churros
Making authentic Spanish churros at home is surprisingly simple—and requires just a handful of pantry staples.
The secret lies in the technique, not fancy ingredients.
If you’ve got flour, water, and a bit of salt, you’re already halfway there!
Essential Ingredients:
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All-purpose flour: The base of the dough. Make sure to sift it for a smooth texture.
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Water: Boiled water helps create a firmer dough that holds its shape.
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Salt: Just a pinch enhances flavor without overpowering the churros.
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Vegetable oil (for frying): Use a neutral oil with a high smoke point, like sunflower or canola.
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Sugar (for coating): Granulated sugar is sprinkled over the churros once they’re fried. Optional, but highly recommended!
Optional Additions:
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Cinnamon: Not traditional in Spain, but a delicious touch if you like a hint of warmth.
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Vanilla extract: Adds aroma, though not common in classic recipes.
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Eggs: Only used in some modern or hybrid recipes—not traditional in Spanish versions.
Essential Tools:
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Heavy-bottomed saucepan or deep fryer: For frying the churros evenly at the right temperature.
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Churrera with a star nozzle: This is key! The signature ridged shape of churros comes from the star nozzle.
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Tongs or slotted spoon: For flipping and removing churros safely from the hot oil.
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Frying thermometer: Keeps your oil at the perfect frying temp—around 375°F (190°C).
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Paper towels: To drain excess oil after frying.
- Churrera available on Amazon
With these ingredients and tools, you’re ready to fry up a batch of golden, crispy churros just like they do in Spain.
Pack the dough firmly into the churrera to remove air pockets before shaping.
How to Make Spanish Churros at Home
Ready to bring a taste of Spain into your kitchen?
This traditional Spanish churros recipe is simple, satisfying, and incredibly delicious.
Follow these easy steps and enjoy your churros fresh, warm, and crispy—just like they serve them in Spain!
Ingredients:
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1 cup (240 ml) water
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1 cup (125 g) all-purpose flour
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1/2 tsp salt
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Vegetable oil (for frying)
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1/2 cup (100 g) granulated sugar (for coating)
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Optional: 1 tsp cinnamon for coating
Instructions:
1. Boil the Water
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In a saucepan, bring 1 cup of water and the salt to a gentle boil.
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Turn off the heat once it reaches boiling.
2. Add the Flour
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Immediately stir in the flour all at once.
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Mix quickly with a wooden spoon until a dough forms—it will look thick and sticky.
3. Let It Rest
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Let the dough cool for about 10 minutes, until safe to handle, then knead briefly until smooth before loading the churrera.
4. Heat the Oil
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In a deep, heavy pan, heat about 2 inches of oil to 375°F (190°C), keeping the pan no more than one-third full.
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While the oil is heating, prepare a plate lined with paper towels.
5. Pipe the Churros
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Pack the dough firmly into a churrera fitted with a star nozzle, pressing out air pockets.
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Press 4–6 inch ridged strips onto a lightly oiled plate, then carefully lower them into the oil. Do not use a plain round opening.
6. Fry Until Golden
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Fry the churros in batches, turning occasionally, until golden brown—about 2–3 minutes per side.
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Remove with tongs or a slotted spoon and drain on paper towels.
7. Roll in Sugar
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While still warm, roll churros in granulated sugar (and cinnamon, if using) until evenly coated.
8. Serve Immediately
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Serve hot with a side of thick Spanish hot chocolate or your favorite dipping sauce!
Pro Tips for Perfect Churros:
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Don’t overcrowd the pan—fry in small batches.
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Make sure the oil stays hot enough; if it cools too much, churros can get greasy.
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Use a churrera with a star nozzle and compact the dough thoroughly. A cut-corner plastic bag does not provide the same ridged shape or compression; trapped air can cause hot-oil splattering.
These churros are best enjoyed fresh, straight from the fryer.
Crispy, golden, and dusted in sugar—they’re a true Spanish delight!
Expert Tips for Serving and Storing Spanish Churros
Spanish churros are best enjoyed fresh and hot, straight from the fryer—but with a few simple tricks, you can serve and store them like a pro.
Whether you’re prepping for a brunch crowd or saving leftovers for a late-night snack, here’s how to keep your churros crispy, warm, and utterly irresistible.
Best Ways to Serve Spanish Churros:
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Serve immediately: Churros are at their best when hot and crunchy. Fry and coat them just before serving.
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Pair with dipping sauces: Classic thick chocolate a la taza is a must, but you can also try dulce de leche, caramel, Nutella, or even fruit preserves.
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Keep them warm: If you’re making a large batch, keep fried churros in a warm oven (around 200°F / 90°C) on a wire rack while finishing the rest.
How to Store Leftover Churros:
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Cool completely first: Let them come to room temperature before storing to avoid sogginess.
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Use an airtight container: Store churros in a paper towel-lined container at room temperature for up to 1–2 days.
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Avoid refrigeration: The fridge will make churros rubbery and dry.
♨️ How to Reheat Churros:
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Oven (best method): Preheat to 350°F (175°C), place churros on a baking sheet, and warm for 5–8 minutes. They’ll get crispy again!
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Air fryer (Amazon Overall Pick): Reheat at 350°F (175°C) for 3–5 minutes for maximum crunch.
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Avoid the microwave: It can make churros chewy instead of crisp.
✨ Pro Serving Ideas:
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Sprinkle with powdered sugar for a festive touch.
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Serve in cones or paper sleeves for a street food-style vibe.
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Add a scoop of ice cream and turn them into a full-on dessert!
With the right serving and storage techniques, you can enjoy Spanish churros anytime—whether freshly fried or as next-day treats.
Just don’t forget the chocolate!
Read: Chocolate a la Taza: Authentic Spanish Hot Chocolate Recipe
The History and Origins of Churros in Spain
The exact origins of churros are a bit of a mystery, but one popular theory credits Spanish shepherds who needed an easy-to-make, portable food while tending their flocks in the mountains.
They would fry strips of dough over open fires, creating what we now know as churros.
Some historians believe churros were inspired by the Chinese youtiao, brought to Europe by Portuguese explorers and adapted by the Spanish.
Over time, churros became a beloved staple of Spanish culture—especially as a morning treat served with thick hot chocolate in cafés and churrerías across the country.
Conclusion: Why Spanish Churros Deserve a Spot in Your Kitchen
Spanish churros are more than just a delicious Spanish dessert—they’re a crispy, golden symbol of Spain’s culinary heritage.
With their simple ingredients, satisfying crunch, and irresistible pairing with thick hot chocolate, it’s no wonder they’ve become a global favorite.
Whether you’re enjoying them at a bustling Madrid churrería or frying them fresh at home, Spanish churros offer an authentic taste of tradition in every bite.
Ready to bring this iconic Spanish dessert to your table? Grab your churrera, heat up the oil, and let the churro magic begin!
Spanish Churros Recipe
Crispy on the outside, soft on the inside—this easy homemade churros recipe uses simple ingredients and delivers the perfect golden treat every time. Serve them hot with cinnamon sugar and a side of thick hot chocolate!
Ingredients
- 1 cup (240 ml) water
- 1 cup (125 g) all-purpose flour
- 1/2 tsp salt
- Vegetable oil, for frying
- 1/2 cup (100 g) granulated sugar, for coating
- Optional: 1 tsp ground cinnamon, for coating
Instructions
- Bring the water and salt to a boil in a medium saucepan. Remove from the heat and immediately add all the flour. Stir vigorously with a wooden spoon until fully combined.
- Let the dough cool for about 10 minutes until safe to handle. Knead briefly until smooth. Pack firmly into a churrera with a star nozzle, pressing out trapped air.
- Heat about 2 inches of vegetable oil in a deep, heavy pan to 375°F (190°C). Keep the pan no more than one-third full and monitor the temperature with a frying thermometer.
- Press 4–6 inch ridged strips onto a lightly oiled plate, then carefully lower them into the oil. Do not use a plain round opening or a cut-corner plastic bag.
- Fry in small batches, turning, for about 2–3 minutes per side until golden and cooked through. Let the oil return to temperature between batches. Lift out with a slotted spoon and drain on paper towels.
- While warm, coat in the sugar (mixed with cinnamon if using). Serve promptly with thick Spanish hot chocolate, dulce de leche or another dip.
Notes
Serves 4. The 15-minute preparation estimate includes about 10 minutes of dough cooling; allow about 15 minutes for frying, with extra time if you need more batches. Dips are not included in the timing.
Use a churrera with a star nozzle and pack the dough firmly to remove air pockets. Trapped air can cause hot oil to splatter. Do not substitute a plain cut-corner plastic bag.
Best freshly fried. Cool plain, unfilled leftovers completely and store airtight at room temperature for 1–2 days. Reheat at 350°F (175°C) for 5–8 minutes. Store perishable dips separately in the refrigerator.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.