Cuban churros are simple fried dough coated in sugar—crispy on the outside, soft inside, and endlessly satisfying. Paired with a rich hot chocolate for dipping, they make a comforting dessert or snack that’s easy to prepare at home.
These churros are best eaten warm, straight from the fryer. The recipe is straightforward: a basic dough of flour and boiling salted water is formed into ropes, fried until golden, and rolled in sugar. With just a few ingredients and minimal technique, you can have fresh churros in minutes.
To create the classic ridged shape, use a churro press, a cookie press with a star plate, or a sturdy pastry bag fitted with a large star tip. If you don’t have those tools, a heavy-duty zip-top bag with a corner snipped off will work in a pinch. A star-shaped tip gives the churros more surface area for a crispier crust and better sugar adhesion.
Below is a clear, step-by-step recipe along with tips for fry safety, serving suggestions, and small variations you can try. Follow the instructions closely for best results, and remember that temperature control is key when frying.
Cuban Churros with Chocolate Caliente
Course: Dessert
Cuisine: Cuba
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 114 kcal (per serving)
Author: International Cuisine
Ingredients
- 1 cup all-purpose flour
- 1 cup water with 1/8 tsp salt (bring to a boil)
- Vegetable oil (for frying)
- Plate of granulated or powdered sugar (for rolling)
Optional for serving: hot chocolate, whipped cream, and a cinnamon stick.
Instructions
- Sift the flour into a mixing bowl. Meanwhile, bring the salted water to a rolling boil.
- Pour the boiling water over the flour and stir lightly until the dough comes together in a compact ball, about 30 seconds. The dough should be firm and not runny.
- Transfer the dough to a churrera, cookie press, or a heavy-duty pastry bag fitted with a large star tip. If you don’t have those, use a strong freezer bag and cut a corner to create an opening. A star-shaped tip will create the traditional ridges.
- Pipe the dough onto waxed paper in strips of about 6 inches. Keep a damp towel over any dough you’re not using so it doesn’t dry out.
- Heat vegetable oil in a deep pan or fryer until it is very hot but not smoking. Aim for an oil temperature around 350–375°F (175–190°C) if you have a thermometer. If you don’t, test the oil by dropping a small bit of dough—if it sizzles and rises immediately, it’s ready.
- Carefully fry the dough, turning once when the edges just begin to color, similar to cooking pancakes. Fry until golden brown, about 4–6 minutes total depending on thickness.
- Remove churros with a slotted spoon and let excess oil drain. Immediately roll each churro in granulated or powdered sugar so the coating sticks while the surface is still warm.
- Serve right away with hot chocolate, whipped cream, and a cinnamon stick if desired. Churros are at their best fresh and hot.
Notes and Tips
Consistency: The dough should be compact and hold its shape when piped. If it is too soft, it will spread in the oil; if too stiff, it will be hard to pipe. Adjust quickly with a teaspoon of hot water or a dusting of flour if necessary.
Frying safety: Use a deep, heavy pot and do not overfill with oil. Keep children and pets away from the cooking area, and have a pair of tongs or a slotted spoon handy. Never leave hot oil unattended.
Temperature control: Maintain steady oil temperature to ensure even cooking and to prevent greasy churros. If the oil is too cool, churros absorb oil; if too hot, they brown too fast and may remain uncooked inside.
Variations: Roll in cinnamon sugar for a warm spice note, or dust with powdered sugar. For filled churros, pipe a thin churro and, after frying, use a piping bag to inject dulce de leche or chocolate into the center.
Storage and reheating: Churros are best eaten immediately. If you must store them, keep them in a paper bag at room temperature for a few hours and reheat briefly in a preheated oven to restore some crispness. Avoid microwaving, which makes them soggy.
Nutrition
Per serving (approx.): Calories: 114 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 1 mg | Potassium: 33 mg | Fiber: 1 g | Sugar: 1 g | Calcium: 5 mg | Iron: 1 mg
Enjoy these Cuban churros as a delightful treat any time you want something warm, sweet, and a little indulgent. With a simple ingredient list and straightforward technique, they’re a great introduction to frying dough at home and a beloved classic when paired with chocolate caliente.