There’s something downright magical about biting into a warm, cinnamon-sugar-dusted churro, its crisp exterior giving way to a tender, almost custardy center—especially when it’s dunked into a pool of velvety dulce de leche. This isn’t just dessert; it’s a full sensory experience, the kind that makes you close your eyes and savor every bite.
Growing up, my first encounter with churros was at a local fair, where they were piped fresh into bubbling oil and handed over in a paper sleeve, still too hot to handle. But it wasn’t until I traveled to Spain and tasted them alongside that rich, caramel-like dulce de leche that I truly understood their potential. Now, I’m sharing everything I’ve learned to help you recreate that magic at home.
Why This Recipe Works
- Double-frying for the perfect crunch: Borrowed from the world of Belgian fries, this method ensures your churros stay crispy on the outside while remaining light and airy inside. The first fry cooks the dough through, while the second fry (after a brief rest) creates a blistered, shatteringly crisp shell.
- Homemade dulce de leche that’s worth the wait: Simmering a can of sweetened condensed milk transforms it into a deep, caramelized dream—though I’ll also share a quick cheat if you’re in a hurry. The slow cooking process breaks down the sugars, creating a complex, almost toffee-like flavor.
- Room-temperature dough for smooth piping: Cold dough fights back when you try to pipe it, but letting it rest ensures those beautiful ridges form effortlessly. The eggs incorporate better at room temperature, preventing a greasy texture.
Essential Ingredients & Tools
Ingredients for the Churros Dough
- 1 cup water (creates steam for a light, airy interior)
- ½ cup unsalted butter (adds richness; substitute margarine for a dairy-free option)
- 2 tbsp granulated sugar (balances savoriness; reduce if preferred less sweet)
- ¼ tsp salt (enhances flavor; omit if using salted butter)
- 1 cup all-purpose flour (provides structure; gluten-free blends may alter texture)
- 2 large eggs, room temperature (binds dough; for vegan, use flax eggs but expect denser results)
- 1 tsp vanilla extract (adds warmth; optional but recommended)
Ingredients for Coating
- ½ cup granulated sugar (forms the classic sweet crust)
- 1 tbsp ground cinnamon (adds spice; adjust to taste)
Ingredients for Dulce de Leche
- 1 can (14 oz) sweetened condensed milk (simmered to caramelize; or use store-bought)
- Pinch of sea salt (balances sweetness; optional)
Tools You’ll Need
- Heavy-bottomed pot (maintains steady oil temperature; a Dutch oven works too)
- Piping bag + star tip (creates ridges for crispiness; a zip-top bag with a corner cut off works in a pinch)
- Candy thermometer (ensures oil stays at 350°F/175°C; prevents greasy or burnt churros)
- Slotted spoon (safely removes churros from oil)
How to Make Golden, Crispy Churros with Luscious Dulce de Leche
- Start with the dulce de leche: Place an unopened can of condensed milk in a pot, cover it with water by at least two inches, and let it simmer gently for two hours. This low-and-slow method turns the milk into a thick, caramelized sauce. Once it’s cooled, whisk in a pinch of salt to balance the sweetness. (If you’re short on time, store-bought works—just warm it with a splash of milk to make it dippable.)
- Make the dough: In a saucepan, bring 1 cup water, ½ cup unsalted butter, 2 tbsp granulated sugar, and ¼ tsp salt to a rolling boil. Dump in 1 cup all-purpose flour all at once and stir like your life depends on it until the dough forms a smooth ball. Let it cool slightly before adding 2 large eggs—one at a time—until you’ve got a glossy, pipeable batter. Stir in 1 tsp vanilla extract.
- Fry to golden perfection: Heat oil to 350°F (175°C)—a candy thermometer is your best friend here. Pipe 4-inch strips directly into the oil (a star tip gives those signature ridges), frying just a few at a time to avoid crowding. Flip them once for even browning, then drain on paper towels.
- The cinnamon-sugar coat: While they’re still warm, roll them in a mix of ½ cup granulated sugar and 1 tbsp ground cinnamon. The heat helps the sugar stick, creating that irresistible crackly shell.
- Serve immediately: Churros wait for no one. Pile them high with a bowl of dulce de leche for dipping, and maybe a drizzle of melted chocolate if you’re feeling extra indulgent.
Pro Technique
- Double-fry for maximum crispiness: Fry them once to cook through, let them rest for a few minutes, then fry again for an extra-crisp exterior. It’s a game-changer.
- Piping like a pro: Hold the piping bag like you’re guiding a firehose—steady pressure, confident motion. If the dough sticks to your scissors, dip them in oil between cuts.
- Oil temperature is everything: Too hot, and they’ll burn before cooking through. Too cool, and they’ll soak up oil like a sponge. Keep that thermometer handy.
Storage & Freshness Guide
Let’s be real—fresh is best. But if you must save some, reheat them in an air fryer at 375°F (190°C) for a couple of minutes to bring back the crunch. Dulce de leche keeps in the fridge for two weeks, or freeze it in small portions for future cravings.
Perfect Pairings
Complementary Dishes
- Chorizo Tapas: The smoky, spicy notes of Spanish chorizo cut through the sweetness of churros, creating a balanced bite. Serve small portions to avoid overwhelming the dessert.
- Manchego Cheese Plate: Salty, sharp Manchego contrasts beautifully with dulce de leche. Add quince paste (membrillo) for a sweet-tart bridge.
Drinks
- Spanish Hot Chocolate: Thick, dark, and barely sweet, this traditional pairing lets the churros shine. The high cocoa content stands up to the caramel.
- Pedro Ximénez Sherry: This syrupy dessert wine mirrors the raisiny notes in dulce de leche. Serve chilled in small glasses.
Something Sweet
- Mango Slices: Fresh, acidic mango cleanses the palate between bites. Sprinkle with lime zest for brightness.
- Almond Biscotti: Crunchy biscotti add texture and a nutty flavor that complements the cinnamon sugar.
Golden, Crispy Churros with Luscious Dulce de Leche: A Love Letter to Fried Dough
Recipe Controls
Make irresistible Churros with Dulce de Leche at home! Crispy, cinnamon-dusted, and perfect for dipping. Get my easy, pro-tested recipe now!
Ingredients
For the Churros Dough
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1 cup water
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½ cup unsalted butter
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2 tbsp granulated sugar
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¼ tsp salt
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1 cup all-purpose flour
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2 large eggs (room temperature)
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1 tsp vanilla extract
For the Coating
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½ cup granulated sugar
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1 tbsp ground cinnamon
For the Dulce de Leche
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1 can sweetened condensed milk (14 oz)
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pinch sea salt
Instructions
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Prepare the dulce de leche by simmering the unopened can of condensed milk in water for 2 hours. Cool, then whisk in salt.01
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Make the dough by boiling 1 cup water, ½ cup unsalted butter, 2 tbsp granulated sugar, and ¼ tsp salt. Stir in 1 cup all-purpose flour, then cool slightly before adding 2 large eggs one at a time. Stir in 1 tsp vanilla extract.02
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Heat oil to 350°F (175°C). Pipe 4-inch strips into the oil and fry until golden, flipping once.03
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Roll warm churros in a mix of ½ cup granulated sugar and 1 tbsp ground cinnamon.04
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Serve immediately with dulce de leche for dipping.05
