What makes a churro perfect?

A dry, bland, or underfilled churro can ruin the experience. The perfect churro has a crisp crust, soft interior, and a generous filling from end to end. Achieving this depends on three key elements: the dough, frying method and filling.

The perfect dough: ratio and temperature

Traditional churro dough uses just water, wheat flour and a pinch of salt — sometimes a bit of butter. The trick is consistency: it should be firm enough to pipe yet light enough to puff when fried. The water must be boiling before mixing in the flour to gelatinize the starch for a softer interior.

In Brazil, some recipes include eggs for a lighter result. While that’s not typical in Spain, both approaches work well with proper technique.

Proper frying technique

Oil temperature is critical. It should be between 180°C and 190°C (356°F to 374°F). If the oil is too cool, the churros absorb it and become soggy. If it’s too hot, they burn outside and stay raw inside.

Frying time is about 2 to 3 minutes, until golden and slightly firm. Once out of the oil, roll them in cinnamon sugar while still hot for the classic finish.

Popular fillings

In Brazil, dulce de leche is the undisputed classic. But other favorites include:

• • Brigadeiro (Brazilian chocolate fudge);

  • Dark chocolate ganache;

  • Milk powder and hazelnut cream;

  • Pistachio cream;

  • Dulce de lache, Etc…

Most vendors fill churros after frying using a piping bag. Others pre-fill before frying for a different experience.

How to serve churros creatively

Beyond the classic stick shape, modern trends include mini churros in cups with toppings and sauces, or ring-shaped churros served with ice cream and whipped cream. These formats are highly customizable and increase the perceived value — great for business and presentation.