I feel like I make churros every 3-4 business days. I’ve made so many videos on them. 

I told myself I was going to stop, but I kept seeing picture of like these churros flowers?? I have no idea what they’re called.

They’re essentially just churros, placed on a circle plate, with a dipping sauce in the middle. But they always look so good so I wanted to try making them too!

Video Tutorial

The toppings

I personally believe a churro is not a churro unless it’s been dipped in some cinnamon sugar. So I did add some cinnamon sugar to all of these.

Then after, I dipped part of the churros into some melted white chocolate, then added crushed pistachios to some of them, crushed oreos to some, and then crushed biscoff biscuits to the rest.

You can top these with whatever you want. I’ve seen people add cereal, or chopped chocolate bars. Add anything. I just used whatever I could find in my kitchen.

What piping tip should I use?

When piping churros you always want to use a star tip. This gives them that classic churro look but also helps make them crispy.

It’s best to use a medium sized star tip. If you use one that’s too large, you will just have churros that are too thick. 

I know this does kind of sound good but it becomes a problem when you’re frying them. The outside of them will cook much quicker than the inside, leaving you with raw churros.

Frying these

The oil temperature 

The temperature of your oil when frying churros is something you want to keep an eye on. You don’t want it to be too high because then the insides won’t cook fully. But if it is too low, the churros will taste oily.

The best temperature is around 180C-190C. If you have a thermometer, that’s great.

If not, that is also fine. Just add a small piece of the churro dough into your heated oil. If the dough starts bubbling and rises to the top after about 30 seconds, your oil is ready.

If it bubbles aggressively and rises to the top straight away, your oil is too hot. Take it off the heat and let it cool down for a few minutes!

How long to fry them for

When it comes to frying time, it honestly just depends on the size of your churros.
You want to cook them until they’re a deep golden brown colour on both sides. I do mine for around 3-4 minutes on each side.
I recommend only frying one at first. Once it’s done, cut into it to see if the inside is cooked.  Then from there, you will know if you need to be frying them for longer. 


5.0 from 1 vote


  • For the churros:
  • 480ml water

  • 120g unsalted butter

  • 60g granulated sugar

  • 1/4 teaspoon salt

  • 240g plain flour

  • 2 eggs

  • For the cinnamon sugar:
  • 150g caster sugar (granulated works too)

  • 1 tablespoon ground cinnamon

  • For the chocolate sauce:
  • 100g dark chocolate

  • 100ml double cream

  • Toppings:
  • 200g white chocolate

  • 1 tablespoon any flavourless oil (I use vegetable)

  • Plus any other toppings you want, I used crushed pistachios, oreos and biscoff biscuits


  • Making the churro dough:
  • Add the water, butter, sugar and salt into a pot and place this over medium heat. Keep heating until the butter has all melted and the mixture comes to a boil.
  • Once it comes to a boil, take it off the heat and add in the flour. Mix until a dough forms.
  • Add this back onto medium heat and keep heating, whiles mixing the dough, for 2 minutes. Now take it off, add it into a large bowl and leave to cool for 10 minutes.
  • Once cooled down a little, add in the eggs and beat until you get a smooth dough.
  • Add this into a piping bag fitted with a star tip.
  • Cut some baking paper into rectangles and then pipe your churro shapes onto these, you can pipe whatever shapes you want. The rectangles of baking paper will make it easier to pick them up later.
  • Frying the churros:
  • Once your churros are piped, heat some oil up. You want your oil to be around 180C-190C.
  • To fry, pick up one of the churros. It's easiest to pick up the baking paper that the churro is on, instead of the actual churro.
  • Carefully place this into the oil, with the baking paper too. After a few seconds, the baking paper will separate from the churro, take this out of the oil with some tongues.
  • Fry the churros until they're a deep golden brown colour. Around 3-4 minutes on each side.
  • The cinnamon sugar:
  • Mix together the sugar and cinnamon. Whiles the churros are still warm, coat them with this sugar.
  • Making the chocolate sauce:
  • Add the chocolate and cream into a bowl and heat this in the microwave for 30 seconds.
  • After 30 seconds, take it out, give it a stir and then heat it for 15 seconds this time, then stir again. Keep repeating this until the chocolate has all melted and you get a smooth mixture.
  • Adding the toppings:
  • In a glass or measuring jug, add the white chocolate and oil. Heat this until melted and smooth.
  • Dip the churros into this, let the excess drip off and then dip them into your chosen toppings.
  • Let them sit for a few minutes so the chocolate can set a little and then enjoy!