Crispy on the outside but soft and custardy on the inside, these churros rolled in cinnamon sugar are a real treat! Enjoy them warm, and dip them in a rich tablea chocolate sauce to make them even more special.
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What are churros?
Churros are delicious fried dough sticks that originated in Spain and Portugal but have become a popular snack in the Philippines. The dough is piped through a star-shaped nozzle and deep-fried until golden and crisp.
They are crunchy on the outside, while the inside stays soft and custardy. Typically, they are rolled in cinnamon sugar and served with dipping sauces such as thick hot chocolate or dulce de leche.
This churro recipe has simple ingredients that you might already have on hand. I'm also using tablea chocolate for that authentic Filipino flavor, something I think you'll really enjoy!
Ingredients you'll need
Notes and substitutions
- Egg: It adds flavor and texture, and helps the churros puff up as they cook. I’ve tried this recipe without an egg — they still taste good, but they have less flavor and don’t get that soft, custardy texture inside. For an egg-free version, just mix a teaspoon of baking powder into the dry ingredients.
- Tablea chocolate: This traditional Filipino chocolate, or tsokolate, is made from pure cacao beans. It has a rich chocolatey flavor that's different from more processed, commercial chocolates. If you don't have it, you can always use cocoa powder, dark chocolate, or any good quality baking chocolate.
- Cream: I just use whatever I have on hand. Heavy cream makes the sauce rich and creamy, while light cream or half-and-half gives it a lighter consistency.
How to make this recipe
Step 1: Prepare the sugar coating
Combine ¼ cup of sugar and 1 teaspoon of ground cinnamon in a shallow bowl. Stir them together and set it aside—you'll use this mixture to coat the churros later.
Step 2: Combine the dry ingredients
In a bowl, combine 1 cup of all-purpose flour, ½ teaspoon kosher salt (or ¼ teaspoon table salt), and 1 tablespoon of sugar. Whisk them together.
Step 3: Boil water and butter
In a saucepan, mix 1 cup of water and 2 tablespoons of butter. Place over medium-high heat and let it come to a boil until the butter is fully melted. Then, turn off the heat and remove the pan from the stove.
Step 4: Add the flour mixture
Immediately add the dry ingredients (flour, salt, and sugar) to the hot liquid. Stir well with a wooden spoon or sturdy spatula until it forms a smooth dough that pulls away from the sides of the pan.
Step 5: Add the egg
Crack 1 egg into the dough and mix well until it’s smooth and a bit glossy. Make sure the dough isn’t too hot, or the egg might start to cook. Just keep stirring until everything is fully mixed in.
Step 6: Prepare for frying
Transfer the dough into a piping or pastry bag fitted with a large star tip (like Wilton 1M or Ateco 867). Placing the bag in a tall glass makes it easier to fill.
PRO TIP: If you don’t have a piping bag or star-shaped tip, you can use a zip-top or sturdy plastic bag instead. Just fill it with dough and snip off one corner. The churros won’t have the classic ridges, but they’ll still taste just as good.
Step 7: Fry the churros
Use a wide, shallow pot or deep pan for frying. You don’t need a lot of oil — about an inch is enough, as long as the churros can float without touching each other.
Heat the oil over medium-high, or until it reaches 350°F (175°C). If you don’t have a deep-fry thermometer, you can test the oil by dropping in a small piece of dough — it should sizzle and float to the top within a few seconds.
Pipe the dough straight into the hot oil, cutting it with scissors to the length you like. Fry for about 4 minutes, turning halfway, until golden brown.
PRO TIP: Do not overcrowd the churros in the oil; too many at once can lower the temperature and make them greasy.
As an option, you can pipe the dough onto a piece of parchment paper, then gently slide it into the hot oil. Just make sure to remove the paper right away.
Step 8: Drain on paper towels
Once the churros are golden and crispy, take them out of the oil and let them drain on paper towels to absorb any excess oil.
Step 9: Coat with sugar
Toss the churros in the cinnamon-sugar mix until they’re fully coated. The sugar sticks best while they’re still warm.
Step 10: Make the dipping sauce
In a microwave-safe bowl, combine ½ cup of cream, 2 ounces of chopped tablea, and 2 tablespoons of sugar (or adjust depending on the type of chocolate you’re using—some are more bitter than others).
Heat in the microwave for 20 seconds at a time, stirring in between, until the chocolate melts. Stir until smooth and creamy.
Serve your churros with the warm chocolate sauce on the side. They’re best enjoyed while still warm and crisp!
If you’re making them ahead, just reheat the churros in the oven or air fryer at 350°F (175°C) until they’re warm and crisp. Toss them in cinnamon sugar right after reheating.
Recipe FAQs
Churros are like crispier fried doughnuts—sweet and slightly doughy with a hint of cinnamon. What I love about them is how they're crispy on the outside but tender and custardy inside. The sugar coating adds just the right amount of sweetness, and dipping them in chocolate or caramel makes each bite even better.
You can enjoy churros anytime, but they’re especially popular for breakfast or as a snack in places like Spain and Latin America. People often dip them in hot chocolate or café con leche in the morning. They’re also a favorite at fairs, festivals, or as a sweet treat after dinner or late at night.
Yes, you can make the dough ahead of time.If you let the dough sit in the fridge for some time, it gets firmer and easier to shape. I've tried refrigerating it overnight, and it worked out great. The churros were crispier and tasted even better. This might not work for every recipe, but it's great for this one.
Yes, you can make churros ahead of time. Fry them, let cool, and store without sugar for 1-2 days. When you're ready to serve, reheat in the oven or air fryer to make them crispy again. Roll them in sugar after reheating.
Other dessert recipes you may like
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📖 Recipe
Churros with Tablea Chocolate
Equipment
- Piping bag or zip-top bag
- Small saucepan or pot (for the dough)
- Wooden spoon or sturdy spatula
- Wide, shallow pot (or a deep skillet for frying)
- Deep fry thermometer (optional)
- Scissors
- Tongs or slotted spoon
Ingredients
For the sugar coating
- ¼ cup granulated sugar
- 1 teaspoon cinnamon powder
For the churros
- 1 cup all-purpose flour
- ½ teaspoon kosher salt (use half for table salt)
- 1 tablespoon granulated sugar
- 1 cup water
- 2 tablespoons butter salted or unsalted
- 1 large egg (see note)
- High-heat, neutral oil for frying
For the chocolate dipping sauce
- 2 ounces tablea chocolate (see note)
- ½ cup cream (see note)
- 2 tablespoons sugar if needed
Instructions
For the churros
- Combine ¼ cup of sugar and 1 teaspoon cinnamon powder in a shallow bowl. Mix and set it aside.
- In a bowl, combine 1 cup all-purpose flour, ½ teaspoon kosher salt (use half for table salt), and 1 tablespoon of sugar. Whisk them together.
- In a saucepan, combine a cup of water and 2 tablespoons butter. Heat it up over medium-high until it boils and the butter melts. Once it’s boiling, turn off the heat and take the pan off the stove.
- Immediately add the dry ingredients (flour, salt, sugar) to the hot liquid. Mix well with a wooden spoon or sturdy spatula until it forms a smooth dough that pulls away from the sides of the pan.
- Crack 1 egg into the dough and mix well until it’s smooth and a bit glossy. Make sure the dough isn’t too hot, or the egg might start to cook. Just keep stirring until everything is fully mixed in.
- Transfer the dough into a piping or pastry bag fitted with a large star tip (like Wilton 1M or Ateco 867). Place the bag in a tall glass to make it easier to fill.
- Heat over medium-high until it reaches 350°F (175°C), or test with a small piece of dough — it should sizzle and float.
- Pipe the dough straight into the hot oil, cutting it with scissors to the length you like. Fry for about 4 minutes, turning halfway, until golden brown.
- Once the churros are golden and crispy, take them out of the oil and let them drain on paper towels to absorb any extra oil.
- Toss the churros in the cinnamon-sugar mix until they’re fully coated. The sugar sticks best while they’re still warm.
For the chocolate sauce
- In a microwave-safe bowl, combine ½ cup of cream, 2 ounces of chopped tablea, and 2 tablespoons sugar (or to taste).
- Heat in the microwave for 20 seconds at a time, stirring in between, until the chocolate melts. Mix until smooth.
Notes
- Egg: It adds flavor and texture, and makes the churros puff up. For an egg-free version, use 1 teaspoon baking powder in the dry ingredients.
- Tablea chocolate: This Filipino chocolate is made from pure cacao beans. It has a rich, deep flavor that's different from regular store-bought chocolate. You can also use cocoa powder, dark chocolate, or any good-quality baking chocolate.
- Cream: I just use whatever I have on hand. Heavy cream makes the sauce rich and creamy, while light cream or half-and-half gives it a lighter texture.
Rob
This was sooo good and so easy to make! Thank you for this recipe.
Nora Reyes
Hi Rob, Thank you so much and so happy you liked it.