Easy Homemade Churros with Chocolate Sauce

from 34 votes

All you need is a few simple ingredients and less than 30 minutes for hot, crispy Homemade Churros with Chocolate Sauce!

Easy Homemade Churros dipped in chocolate sauce

My love affair with churros began at the age of 8, when I visited Disneyland with my best friend, Jenny. I ate six churros that day and didn’t share a single bite of the foot-long magical wands of dough. But inch by inch they’d shrink in size until all that remained was the sugar-dusted tissue paper—a welcome reminder that the only thing left to do when you reach the end of a churro is cry.

Hand holding spatula in small saucepan containing churro dough

So last weekend I found myself perched in front of my stove, squeezing dough into a pot of boiling oil, and fishing out each golden brown churro as it bobbed up and down in a dangerous game of Whac-A-Mole.

Piping churro dough into heavy-bottomed stockpot filled with oil

But making churros is really as easy as 1, 2, 3!

1. Mix up your dough.

2. Pipe and fry your churros.

3. Roll ’em in cinnamon-sugar.

Slotted spoon holding churros over large stockpot containing deep-fry oil

Of course homemade churros aren’t churros without a cinnamon-sugar shower. But I couldn’t stop there. The crispy batons beg to be dipped and dunked, so I’ve included a quick-fix recipe for warm chocolate dipping sauce.

Dip once, dip twice, or dip three times with additional recipes for butterscotch sauce and raspberry sauce.

Bowl with cinnamon-sugar mixture to coat freshly deep-fried churros

Craving smaller bites of fried dough perfection? Don’t miss my recipe for Easy Churro Bites!

Top down view of easy homemade churros dunked in chocolate sauce

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Easy Homemade Churros with Chocolate Sauce

All you need is a few simple ingredients and less than 30 minutes for hot, crispy Homemade Churros with Chocolate Sauce!
Author: Kelly Senyei
4.89 from 34 votes
Easy Homemade Churros dipped in chocolate sauce
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 (4-inch) churros


For the coating:

  • 1/2 cup white sugar
  • 1 1/2 teaspoons ground cinnamon

For the churros:

  • 1 1/2 Tablespoons white sugar
  • 1 cup water
  • 1/2 teaspoon salt
  • 2 Tablespoons vegetable oil, plus more for frying
  • 1 cup all-purpose flour

For the chocolate sauce:

  • 3 1/2 ounces dark chocolate, chopped
  • 1/2 cup heavy cream


  • a deep-fry thermometer; a cloth pastry bag or heavy-duty plastic pastry bag; a large star pastry tip (such as Wilton #2110; optional)


Make the coating:

  • In a small, shallow bowl, stir together the sugar and cinnamon.

Make the churros:

  • In a small saucepan over medium heat, whisk together the water, sugar, salt and vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a smooth ball.
  • Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed stockpot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.) Line a plate with paper towels.
  • Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip (optional).
  • Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through.
  • Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then while they are still hot, roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.

Make the chocolate sauce:

  • Place the chopped chocolate in a small bowl.
  • Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.

Kelly's Notes:

  • It's important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it.
  • The chocolate sauce will thicken as it cools, so it's best to make it right before you're ready to serve it with the churros.
  • A pastry tip isn't essential, however using the large star-shaped tip will give the churros the textured lines characteristic of classic churros.
  • This churro recipe can be easily doubled.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 216kcal, Carbohydrates: 26g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 16mg, Sodium: 124mg, Potassium: 93mg, Fiber: 1g, Sugar: 14g, Vitamin A: 175IU, Calcium: 20mg, Iron: 1.8mg


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Churro dough inspired by AllRecipes.com.

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  1. 5 stars
    Great recipe! Tried twice and delish! My daughter in law requested for me to make some as a treat giveaway for our grandson’s first birthday party this weekend. A bit of work but sure worthwhile to make it. I plan to pipe them on parchment paper and chill for few minutes before frying so I can handle it better. Fingers crossed, it works! Thanks for sharing!

  2. 5 stars
    I made one batch and they were great, gone in a second I couldn’t get the star tip to work so i did logs and the sugar stuck fine I would recommend piping all of the churros not in oil and then frying the strips so you don’t have to worry about pipping over hot oil

  3. 5 stars
    These are absolutely scrumptious!!! Ever had cinnamon twists at Taco Bell? That’s what these plain churros taste like–but better! Easy-to-follow instructions combined with a treat worth dying for–absolutely recommend!!!

    1. Hi Nadia – The churros really are best right after deep-frying them as they’ll lose their crispiness.

  4. 5 stars
    Tried this recipe for the first time and my first time ever making churros last Sunday, I’m so surprised at how simple the recipe is. Even taste the ones just fried without coating with the sugar/cinnamon mix, they still tastes so good. My family enjoyed eating them. I recommend this for beginners and all. Thank you for this simple yet delicious recipe

  5. 5 stars
    Some friends and I made these last night and they were delicious! The chocolate sauce is to die for. Unfortunately, the heavy-duty pastry bag did rip when I was trying to pipe them. Next time, I think I’ll only put smaller pieces of dough into the bag instead of putting all the dough in at once. After the rip, I just rolled out pieces into little “worms” and fried them and it worked just fine! For maximum fresh churro enjoyment, it worked well for us to have someone rolling out the dough, someone frying, and someone drying the fried churros and rolling them in cinnamon sugar. I’ll definitely make these again, thanks!

  6. Can I use an air fryer? I looked through the comments, but it was never mentioned…. Just kidding. Great job, Kelly! These look amazing! I’ve been a fan of your website since the beginning, and this is definitely one of my favorites.

    1. Thank you SO much for your readership, Brooke! I’m thrilled you’ve been enjoying Just a Taste for so long! :)

  7. So yummy, but want to try to cook them in my air fryer, so.. that being said I will return with time and temp for the air fryer.

    1. Hi Carol – I’ve never tried making these in an air fryer so I’m not sure what the results would be.

  8. Hi! I just noticed that this recipe doesn’t call for eggs? Is that ok?

    Thank you for sharing?

  9. 5 stars
    Awesome recipe! We made them in Spanish class this morning. The teenagers loved it, and participated in making them. We will be making more!

  10. 5 stars
    Hi. I tried three of your recipes in one day (Bacon-egg-cheese cup toasties, easy beef and broccoli and churros) and really enjoyed it all. So easy to follow with simple ingredients. Thank you. Family enjoyed it. Will definitely be trying some more of your recipes

  11. The batter is way too doughy and it won’t pipe through the nozzle easily.. Should I try increasing the amount of water added when boiling?

  12. 5 stars
    It won’t let me reply to a particular comment for some reason, but for all the folks asking if you can make churros ahead:

    As Kelly keeps saying, they’re really best right out of the fryer. In a pinch, though, you can reheat them in the oven to get them crispy again. It’s not the same, but it’s better than eating a limp, softened churro or than throwing them out entirely.

  13. Hi kelly, my churro dough is becoming really sticky and is not forming a ball. Do you have any suggestions on what i may be doing wrong?

  14. 4 stars
    wow!! those churros we amazing, they are the best with cinnamon on!!
    quite doughy though.
    will deffo use this recipie for next time…
    fun thing to do with friends

  15. Has anyone made this the night before and just warmed it up the next morning? Did it keep good? I though about keeping them in a crackpot on warm until i need them. It’s for a work thing or I would make them the same day. Any help would be appreciate! thanks

    1. Hi Michelle – The churros really are best right after deep-frying them as they’ll lose their crispiness.

  16. was really craving something sweet but didn’t think i had the ingredients. found this recipe and WOW my boyfriend and I lloved them. so so easy! will try it with your butterscotch sauce next! Thanks so much!

    1. Hi Amanda – The churros really are best right after deep-frying them as I think they’d lose their crispiness (even in an air-tight container).

  17. Hello Kelly! Love the recipe although I might be doing something wrong because my churros come out doughy in the middle, not a lot. Is my oil to high and there not frying at the right temp? Thank you

    1. Hi Alice – My guess is the churros were likely too large/thick or your oil wasn’t at the right temp. Did you use a deep-fry thermometer? That will guarantee both the inside and outside cook correctly.

    1. The churros really are best right after deep-frying them as I think they’d lose their crispiness (even in an air-tight container). Hope that helps!

  18. 5 stars
    Made these tonight with my housemate in Perth Western Australia for a 10.30 pm snack lol, and they turned out perfectly! We were going to go and buy them from a churros place here, but I’m so glad we didn’t. They turned out BETTER than that shop! Thank you so much for the recipe Kelly – and your awesome tips too. Brilliant!!! :) x

  19. 5 stars
    Hi Kelly, I’m Missy from Ga. What a great recipe. So easy and came out perfect. This is the first time I’ve been to your site, but it won’t be the last. Thanks so much.

  20. I can’t wait to try these! Can I ask what you all do with the oil when its used and cooled? That’s the one thing thats stopping me! Thanks so much!!

    1. Hi Jennifer! I usually cool the oil completely in the pot and then ladle it into an empty water jug to dispose of it. That’s just one idea :)

  21. 5 stars
    HI there!

    I just made your churro recipe last night to take to our Spanish dinner night with our friends! First time I have ever made them…and they were amazing! Everyone loved them!

    Thank you so much for such an easy and very tasty recipe! These will become a staple in my repertoire!

    Take care,
    Patricia from Calgary, Alberta Canada

  22. 5 stars
    Hi..m Neha from India ..I have been wanting to make churros for quite sometime but never tried …but today I tried your recipe and it came just perfect ..my kids loved the churros n kept licking the chocolate sauce ..thank you so much for sharing the recipe n looking forward to making more such recipes

    1. Hi Sheila! I have never tried this so I’m not sure how far in advance you can make the dough. Let me know if you give it a shot!

  23. 5 stars
    ive been craving churros for the longest time and now i can make them and enjoy them all to myself ,jk .this recipe is great .

  24. hi kelly, i tried. making churros today using your recipe. but everytime i deep fried it under 375 F, the churros would end up absorbing a lot of oil, glad i used olive, and as a result becomes oily in the inside. i was expecting a churro that’s crunchy outside and soft dough inside, not an oily one. hope you can give me advise. thanks a lot.

    1. Hi James! You definitely do not want to be deep-frying with olive oil. You’ll need to use vegetable or canola oil. Olive oil doesn’t have a high enough smoke point so it’s going to make whatever you try to fry get burned very quickly. Hope that helps!

      1. thanks for the advise regarding the olive oil. i tried another batch this time using vegetable oil and the result is, outer layer of the churros is breaking and so the inside absorbs the oil. by the way, i’m using the Bernar Churrera with the traditional mould, does it have any effect on the quality of the churros i’m making? i mean does the thickness of the churros had to do with the breaking of the outer layer? thanks for your patience..

      2. Hi James – Are you using a deep-fry thermometer and all of the other ingredients specified in the recipe?

  25. Thank you so much for this amazing recipe, my class just had a MKR (my kitchen rules) with some classmates and our group won with your deliciuos churros! They were so delicious!!!

    Thanks again!!!!!!!

  26. I found this recipe to be simple yet amazing! It definitely took me back to Six Flags Amusement Park days. My daughter has eaten about 3 of them so far, lol. Thanks for sharing this.

  27. I made these for a dinner party and everyone LOVED them! Delicious and the recipe was awesome. Thanks for the tip about the heavy duty piping bag, a flimsier bag definitely couldn’t handle that dough!

    Two thumbs way up. So excited about our upcoming trip to Spain after this little taste. ;)

  28. This is a terrible recipe – they taste like wallpaper paste. I think you missed the eggs out. There are lots of better alternative recipes out there – Martha Stewart’s is good.

  29. Hi Kelly – I just made these churros and for the most part they were delicious however I found that some burned on the outside yet were still raw in the middle. This was my first time deep frying – was my oil too hot? Or did I just pipe the churros too thick? Thanks :)

  30. I couldn’t disagree more with your statement “churros are not churros without cinnamon and sugar”. It is a Spanish recipe and it has not cinnamon! Nowhere in Spain will find churros with cinnamon. Although, it’s true I have eaten churros with cinnamon overseas.

    1. Actually, the first time I had a churro was in Spain and it had cinnamon sugar on it, I really hate cinnamon but they had it on them and it was in Spain so

    2. Every time I’ve had churros in Spain they have had cinnamon. I have had them without but every time in Spain they have had cinnamon on.

  31. This has become my go-to recipe for churros. It’s so quick and easy; makes the greatest churros ever.
    I’ve tried just substituting gluten free flour 1:1, and even though it didn’t make GF churros, we made gluten free breadstick instead. My celiac friend is ecstatic! (She found bread again!)
    Thanks for this!

  32. Churros are one of those things I only eat at Disneyland, but I need to try this recipe so I can enjoy them at home too! Yum!

  33. Do you know if these can be piped and frozen ahead of time? Thinking about doing them for a group but would want to do some of the prep before hand.

    1. Hi Raquel! I’ve never tried piping or freezing them so I can’t say with certainty if that would work. Let me know if you give it a shot!

  34. Hi I just made this churro recipe and it was really easy…. I didn’t have the star piping tip so I just made round bite size churros. When I Fred then they were a little raw in the middle and soaked up a lot of oil any suggestions?

    1. Hi Gerri – My guess is that they were likely too large/thick or your oil wasn’t at the right temp. Did you use a deep-fry thermometer? That will guarantee both the inside and outside cook correctly.

  35. Wow! So easy and I already have almost all the ingredients!!! I will definitely be making these sometime this week. But do you know if I can use almond milk instead of the heavy cream for the chocolate sauce?

  36. Traditional churros ( from Spain) do not have sugar or cinnamon.
    I make them almost every Sunday and eat them as is, but my family sprinkles powder sugar on them.
    You can buy a churro maker for less than $20.00 at latienda.com that will simplify making them.

  37. neat little recipe! first time I made these and I just added a little more water and oil to the dough to soften it a lil more for piping, but yes was a real hit and heaps of people loved them for a Mexican food night

    I made chocolate sauce, butterscotch sauce and sour cream/cream dipping mix

    to make an easy runny butterscotch sauce you chuck about 50g butter, 3 tbsp brown sugar and 1/3 cup cream (add more or less cream to thicken/loosen) and cook it in the microwave or on the stovetop, stirring regularly til sugar has all dissolved and it thickens a lil.

    sour cream/cream mix, about 2 tsp sifted icing sugar to taste, 2 tbsp sour cream, 1/4 cup cream whisk together , ends up with a yoghurty type dip which tartness is good for the sweet sugar coating of the churros

  38. As I live in Estonia I haven’t even heard about churros, but thanks to Facebook I got here. Now I am really interested in them! As i have almost everything at home, gonna give it a try. Bet my kids will love them! Thanks for the tutorial!

    1. Unfortunately the spout of the bottle isn’t thick enough for the size of churros depicted, however if you want to make much smaller/thinner ones you could try it. Although the dough itself is also very thick and would be hard to get into the bottle.

  39. I’ve never tried making churros using a recipe that does not use eggs. Will try this soon and compare with what I’m used to.

  40. Just popped my churro at a local Mexican snack bar and wow, how have I not tried these before? It’s like the totally legitimate offspring of a donut and a crispy crêpe. They served them with a dulce de leche dip, which I wouldn’t attempt but could happily substitute with condensed milk caramel. Thanks for the recipe – I’m looking forward to trying to make them.

  41. I tried churros a few months ago and they were so good! I can imagine how good they must be dipped in chocolate!

  42. Just made the Churros!!!!!!!!!!Fantastic,the kids love them and they look exactly like the ones in the pictur!!!!!!!!!!!!Thank you for the clear and simple but delicious recipe!!!!!!!!! It’s not so easy to find churros in Greece but now I can make them myself!!!!!!!Many thanks!!!!!!!!!!

  43. Owh Kelly, I’m not sure if you still track the comments since this is last year’s entry but really hope for a reply.
    I haven’t been in any of the states/countries that sell Churros, so I don’t really know the taste, but I’ve heard so much about it. I made it last night, and my niece did take a bite at that time and it sounds crunchy, and it IS delicious indeed. After a while, it becomes soft but the taste is still heavenly.
    I’ve a question though. After mixing the dough to a ball, do we let it cool first before piping? Is there any impact that made the churros softer after 1/2 hour? I saw your comments to Tom that it will be crunchy only after frying, but just want to confirm if piping it while it’s hot has any effect. Or was it because I let it air while waiting to eat them. Btw, it does hurt piping while hot hehe.
    Thanks for the recipe :).

    1. Hi Delia! Yes, I do my best to read all comments :) The churros will be slightly crunchy on the exterior and slightly soft in the center.

  44. I have to admit, its simple, easy and obviously delicious.. and best the best part of all – typically some churros will hardened when left outside for an hour or so, but not this one. I skipped the piping bag as well as the choc dip.. but who cares when the taste of the churros itself supersede everything else! Thanks for this awesome recipe. Everyone in my family loves them!

  45. I really really wanted these but I didn’t have a pastry bag, so I subbed by putting one gallon storage/freezer bag inside of another, then cutting off a corner at the bottom. The bags had no problem piping the dough and I wound up with delicious churros. I skipped on the chocolate sauce and just topped with cinnamon sugar. They’re amazing.

    I’ll be making the secret ingredient chocolate chip cookies tomorrow, and I’m looking forward to them. :) I’m thinking of doing one batch with chips and another with m&ms. We’ll see how it turns out. Thank you so much for your recipes!

  46. My boyfriend and I were pondering how hard it would be to make the churros longer in this recipe or could we just double the recipe in size

    1. Hi Chad! The churros can be a bit hard to pipe/fry if they’re longer than the length designated in the recipe. You can give it a go, but you’ll need a much deeper pot of oil. Hope that helps!

  47. ps–you can pipe them on parchment and freeze them. When you want churros fresh–drop them frozen into the oil–they fry up perfectly–might take a wee bit longer. I don’t mind checking one hot from the fryer ;-)

  48. Ahhh, churros. I can just see you standing above the hot oil and piping them in. I’ve been there. Try filling/dipping them with/into ducle de leche. omg.

    1. Hi Janeille – Per the recipe yield, it makes about 10 (4-inch) churros, so you should triple it, but I’d recommend making three batches (separately), as three times the ingredients above will be very difficult to handle.

    1. Hi Julie! I don’t recommend making them a day in advance, as they’ll be best served immediately after deep-frying.

  49. My first churro was in Santiago, Maipu, Chile this past Christmas at a special Christmas Open Market. They were making them on the spot. Some wer covered in powdered sugar and some were served with some kind of caramel paste. Delicious. Thought I had died and gone to Heaven. Will certainly try this recipe.

  50. Hi!I will try to cook them for sure!The only problem is that i do not have thermometer for the oil..So, could you tell me how many hour do i need to warm it so it can reach that temperature?

    1. Hi Maria – It’s very difficult to make these without the thermometer because the oil has to be at a very specific temperature so that it cooks the inside of the churro while slowly crisping the outside.

  51. I was so excited to try this recipe. Everything was looking great, I served up my Churros with the cinnamon-sugar and hot chocolate.. then when we started eating them, we found that the inside was not cooked and a soft, gooey dough.
    Really not happy with this result! Not quite sure where I went wrong as I followed the recipe word for word.

  52. Cinnamon in churros? No way! In traditional Spaniard cuisine any hint of cinnamon or any other spice looks suspicious and way too spicy (except for black pepper and garlic, the only spices we used before globalization). So obviously no cinnamon in the churros, only sugar, a lot of sugar.
    It also surprised me how you cooked hot chocolate. Here in Spain you can have powder hot chocolate in every grocery store, I never thought you could make it with real chocolate (well I guess they do it like this in cafés but I never actually asked them…) With hot chocolate I mean the thick hot chocolate (as shown in the picture), what Americans call hot chocolate (the more liquid one) is what here in Spain we call “milk with Nesquick” (or Colacao, another brand) and it’s what kids usually have for breakfast every morning along with their cereals.

  53. I have made these once already as a snack for a football game! They were a huge hit! Now my son is asking me to make them again for a project at his school. I only have one ? How do I keep them crispy overnight? I don’t want him to take soggy limp churros to school tomorrow. Should I cover them?? Or just leave them in a container uncovered???

    1. So glad you are enjoying the recipe, Tom! Unfortunately they will only be crispy right after frying. However, if you fry them a night in advance, you could rewarm them in the oven at 350F until crispy and warm. Keeping them covered will make them limp, as the moisture will accumulate. Hope this helps!

  54. Been looking around for a recipe that won’t mess me around and just happened to try yours – nice and fluffy and so so easy!! Love it :) thanks!

  55. I discovered at the deli counter at a gas station, filled Churros. I don’t know how they fill it, but it had custard in the middle and I loved those even more than the plain. I have had them in Disneyland too, always look for them when we are there.

  56. I never ever had churros in my life and im 25, I’ve been looking for recipes, after searching and searching,I found your recipe and I fell in love with ot right away, so im definitely going to give it a try.

  57. I love churro a and so do my boys but it’s tough to find one with out an amusement park or fair going on. Can’t wait to try this recipe. Thanks!

  58. These were so delicious!!! Gone in 10 minutes. Making my second batch now, this time with the chocolate sauce. A gem! Thanks for the recipe!

  59. WOW! These are SOOOO GOOD. I made then today for my family and they LOVED IT! May not be the healthiest snack, but it’s amazing. I didnt have vegetable oil in hand, so I used canola oil instead. They came out WONDERFUL, however a little salty for my taste, so the next time I make it I will cut back the salt to 1/4 tsp. Thank you so much!! :)

  60. Oh god. Thank you! I grew up in California where you could find a churro just about anywhere. I’ve been living in Tennessee and can’t find a decent one anywhere. I’ve not had a decent ine in 10 years. Is there a way to store these. I’m certain if not I will eat them ALL.

    1. I know the feeling, Rachel! In terms of storing them, they really are best warm and I think they’d lose their crispiness (even in an air-tight container).

  61. I’ve just made the recipe fir a Spanish breakfast here I’m Venezuela. It couldn’thave beenmore easy. Almost burned a few but theyall taste delicious thanks!

  62. While up googling “pregnancy insomnia” at 4am, I came across a website saying my 28 week old baby is now the length of an amusement park churro. So now, of course, I HAVE to have one this second, and am now still up, searching for homemade churro recipes!! Ahh! Im not sure if I love you or hate you for posting this amazing and delicious looking recipe…but im seriously considering climbing out of bed and heating up a pan of oil right now. Lol :-)

    1. Jennifer – I just have to tell you that I think this may be the greatest comment ever posted on Just a Taste in its nearly 5-year existence. THANK YOU for absolutely making my day with a much-needed roaring laugh! Get some rest and make these tasty churros in the a.m. :)

  63. i never made or eat churros before, and there are just a few resto sells churros here in my country…
    i just made churros based on this recipe..oh boy, it is sooo GOOD..
    i ended not rolling them on sugar, but only dipping them on dark chocolate sauce..so GREAT..
    Thanks for the recipe!!

  64. Love your story behind these. I lived in LA as a kid and went to Disney Land for every one of my birthday’s until I was about 8. Churros have a place in my heart that, unless you’ve had those churros at DL, no one can understand.

    Can’t wait to make these someday!

  65. We are from the border, and my daughter LOVES churros. We haven’t been able to find any where we live now that are very tasty. Will definitely be making these! Thank you~


  66. I have never had a churro! I will have to try making my own, as they seem so easy. Love anything coated with cinnamon sugar!

  67. My daughter will absolutely want me to make these! I love that the recipe is simple and the beautiful photos.

  68. I am so glad you came over to my blog, and now I’m here at your beautiful site! And churros? Reminds me of Espana! And also the Philippines (where I grew up)…these take me back to a fine time in my life…I adore churros con chocolate!

  69. I’m such a dipper! AND a churro lover…but never thought of dipping these amazing cinnamon delectables into chocolate! Brilliant! (=

  70. The churros look so yummy. Your pictures are making me salivate. I think the only times I’ve had churros were when I went to amusement parks or fairs, so they are definitely connected to memories of carefree fun times of childhood. Munching on warm, freshly made churros while waiting in line for the rides or while walking around at the Happiest Place on Earth, has always made my visits to the Magic Kingdom enjoyable. Even now when I visit, I can’t resist having one. The Disney parks always smell of popcorn, kettle corn, baked treats, caramel apples, and of course, churros! And the temptation is too irresistible. I just can’t help myself.

  71. Yes please! These churros need to be happening, in my mouth, this instant. Thanks for giving me churro cravings at midnight…

  72. These look perfect! We lived in Spain for 12 years when our kids were young and we bought a kilo of churros, hot from the oil, wrapped in a paper cone every Sunday morning for breakfast! Dipped in that thick hot chocolate–incredible. I’ve tried making them back here in California– with little success. So I’m glad to see yours– Hope I can do it just the same! thanks!

  73. I absolutely love Churros! However, I had no idea how easy they were to make. Can’t wait to try this recipe.

  74. I miss churros so much! We used to get ’em all the time when I lived in Phoenix. We’d dip ours in dulce de leche, but the chocolate looks finger lickin’ good, too!

  75. ooo look at that chocolate dripping from the churros! I think I’m in love with these photos!

  76. I just LOVE churros!! Delicious cinnamon fried dough sticks. What is not to love?

  77. I have very similar childhood memories of chomping down on churros although I don’t think my parents ever let me eat 8! That is like a chid’s dream come true! Beautiful photos and recipe!

  78. Strangely, I had never even tasted a churro until I was in Beijing last year. (Save to say that they have international appeal!) I couldn’t believe I’d gone so long without them. I’d love to try making them – looking forward to trying this out!

  79. These look perfect! And amazing! Made me laugh that the only thing to do its cry when all that is left is the sugary tissue! SO so true!

  80. i’m so hopelessly in love with churros!! i always got the churros at costco – the HUGE ones – for 99 cents. i almost got one the other day, too, but luckily i didn’t ’cause now i can make it at home :) yours looks so perfect!

  81. Hey Kelly – you have another new follower here! I am OBSESSED with churros – every since I was young – just like you. Can’t wait to try this recipe.

    xo Jackie

  82. I have never had a churro…. which is such a shame since all good things are deep fried. These look amazing.

  83. well my 1st love of churros isn’t all glamorous, but I have, I think, a bucket of them from a local food truck in cali.
    and this was back when food trucks were not the norm as they are now, but rather a pimped out 80’s style camper, and no one serving spoke a lick of english, but sure made a pretty incredible churro!

  84. I actually missed my flight out of Madrid Spain because I stopped for Churros and Chocolate sauce. Although it was an accident (and I initially freaked out a tad bit) I maintain that it was totally worth it. These look incredible.

    1. This is one of the greatest churro stories ever. I’d also freak out, then look at the fried dough in my hand and realize it was all worth it :)

  85. I remember my first Churro too! I think it was Knott’s Berry Farm. Had one every day of my vacation in CA. Never eve nthought of making them at home – awesome!!

  86. My love for churros began when I went to my first amusement park. It’s so overpriced at these parks but hey, they really are amazing. But I bet these homemade ones are 100000x better! Can’t wait to try them out myself. I’ll double the batch so I don’t cry when I reach the end of the churro :)

  87. Oh my goodness. I love love LOVE churros. My current favorites are from Rick Bayless’ restaurant Xoco in Chicago. I have never tried to make them at home though. That will have to change soon.

  88. I’ve been wanting to make churros forever, especially since I got back from Barcelona where I had some incredible ones with a chocolate dipping sauce! Totally need to try these, they look soo good.

  89. I had my first churros con chocolate in Spain during college (when your mom was in England Jr. year abroad). Then had them again in Baja Mexico because I could not resist them. Thanks for bringing back one of my favorite food memories. Can’t wait to try them.

  90. Delicius!! did you know churros with chocolate are tipical from spain? we love churros for breakfast, specialy on weekends, so you must come to spain and try the real ones. Congratulations for your blog!

  91. I am so into these it’s not even funny! LOVE this recipe. What a gorgeous snack!!