Golden, crisp, and dusted in sugar, Spanish churros are one of the most beloved street foods in Spain and once you taste them fresh and hot, it’s easy to understand why. Unlike the thick, heavily sweetened versions often found at fairs, traditional churros from Spain are surprisingly simple: a humble dough made from flour, water, and a touch of salt, piped into hot oil until beautifully ridged and lightly crunchy on the outside while remaining tender inside. They’re typically enjoyed for breakfast or a late-night snack, served with a cup of thick Spanish hot chocolate for dipping, a daily ritual in cafés across Madrid and beyond. The beauty of churros is that they transform pantry staples into something special, filling the kitchen with the comforting aroma of fried dough and sugar. This homemade recipe recreates that authentic experience so you can enjoy real Spanish-style churros at home, whether you’re planning a cozy weekend brunch, a festive gathering, or simply craving a warm, nostalgic treat.

When Spaniards Eat Churros (and What They Dip Them In)

In Spain, churros aren’t considered a dessert as much as a daily ritual, and the time you eat them actually depends on the region and the occasion. Early in the morning they’re a classic workers’ breakfast — bakeries and churrerías open before sunrise, and people stop in on their way to work for a paper cone of hot churros alongside strong café con leche. Late at night, especially on weekends, they become a social food after dinner, concerts, or nights out, when friends gather around standing counters sharing plates straight from the fryer. What truly completes the experience is what they’re served with: most traditionally thick Spanish hot chocolate, almost pudding-like in consistency, meant for dipping rather than drinking. In other areas you’ll find them paired with lightly sweetened café con leche, cortado, or even a simple espresso to balance the fried dough. They’re sometimes dusted with sugar, occasionally cinnamon, and rarely filled — because authentic Spanish churros focus more on texture and contrast than heavy sweetness. The combination of hot, crisp churros and rich, velvety chocolate is less about indulgence and more about comfort — a simple, everyday pleasure woven into Spanish food culture.

Simple Ingredients, No Fuss: Getting Ready to Make Churros

One of the best surprises about authentic Spanish churros is how incredibly simple they are to make. No yeast, no rising time, and no special pastry skills required. The dough comes together in just a few minutes on the stove-top by combining water, flour, and salt into a thick paste, then piping it straight into hot oil. Before you begin, it helps to set up a small “frying station”: a heavy pot or deep skillet, a thermometer (helpful but optional), paper towels for draining, and a sturdy piping bag fitted with a star tip to create those classic ridges that make churros crisp. Ingredient-wise, you likely already have everything — all-purpose flour, water, salt, oil for frying, and sugar for coating. Because the dough cooks immediately after mixing, having your tools ready beforehand makes the process smooth and stress-free, turning this traditional street snack into one of the quickest homemade treats you can prepare.

Make sure to check out the Spanish thick hot chocolate dipping sauce below the churros recipe!

🇪🇸 Authentic Spanish Street Churros

Crispy outside • airy inside • simple dough

Traditional Spanish churros use only flour, water and salt — the shepherd version cooked over fire in Spain centuries ago.

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Prep Time 10

Cook Time 10

Servings: 4 18-22 Churros

Course: Appetizer, Breakfast, Snack

Ingredients Equipment Method

Ingredients

1 cup All purpose flour
1 cup Water
1/2 tsp salt
1 tbsp olive oil

For Frying

Neutral oil (sunflower or vegetable)

For Coating

1/2 cup Sugar
1 tsp cinnamon (optional — Spain often skips it but US readers love it)

Equipment

1 Piping bag or churrera fitted with a large star tip (prevents bursting while frying)
1 Deep heavy pan or pot
1 Kitchen tongs or slotted spoon
Paper Towels

Method

1) Make the Dough

Bring water + salt + olive oil to a boil. Remove from heat.
Add flour all at once.
Stir vigorously with wooden spoon until thick and smooth.
You should get a sticky mashed-potato texture — not runny.

2) Load the Piping Bag

Transfer dough while warm into a piping bag with a large star tip.
(Do NOT wait until cold — it becomes stiff.)

3) Fry

Heat oil to 360°F / 182°C
Pipe 5–7 inch lines directly into oil
Cut with scissors
Fry 2–3 minutes turning until golden

4) Finish

Drain on paper towel
Roll in sugar
Serve Hot and ENJOY!

Spanish Thick Hot Chocolate for Churros

Unlike thin dessert sauces, traditional Spanish chocolate for churros is meant to be luxuriously thick — almost like drinkable pudding. Served hot in cafés and churrerías across Spain, this rich chocolate a la taza is designed for dipping, coating each crispy churro with deep cocoa flavor and velvety warmth. Below you will find an easy authentic Spanish recipe.

🇪🇸 Spanish Thick Hot Chocolate for Churros

(Chocolate a la Taza – Churro Dipping Chocolate)

Rich, velvety, and luxuriously thick — this traditional Spanish chocolate sauce is made specifically for dipping crispy churros.

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Prep Time 3

Cook Time 7

Servings: 4 serves 4

Course: Appetizer, Breakfast, sauce, Snack

Ingredients Equipment Method