Costco Has Nothing On These Churros

Costco Has Nothing On These Churros is a medium American recipe that serves 4. 460 calories per serving. Recipe by ThatDudeCanCook on YouTube.

Prep: 12 min | Cook: 23 min | Total: 45 min

Cost: $9.79 total, $2.45 per serving

Ingredients

1 cup Water (for the dough base)
7 tablespoons Unsalted Butter (cut into small pieces)
1 tablespoon Granulated Sugar (for the dough)
1/2 teaspoon Salt (for the dough)
1 cup All-Purpose Flour (sifted)
3 large Eggs (room temperature)
1/4 teaspoon Ground Cinnamon (for the dough)
1 teaspoon Vanilla Extract (for the dough)
1 cup Heavy Cream (for chocolate sauce)
1 tablespoon Light Corn Syrup (for chocolate sauce, adds shine)
1/2 teaspoon Vanilla Extract (for chocolate sauce)
Pinch Salt (for chocolate sauce)
3/4 cup Dark Chocolate (chopped; 70% cocoa or higher)
1 cup Granulated Sugar (for cinnamon sugar coating)
1 tablespoon Ground Cinnamon (for cinnamon sugar coating)
2 quarts Neutral Oil (Canola, Peanut, or Vegetable) (for deep frying; maintain 375°F)

Instructions

Make the Churro Dough Base
In a medium saucepan combine 1 cup water, 7 tbsp unsalted butter, 1 tbsp white sugar, and 1/2 tsp salt. Bring to a rolling boil over medium‑high heat.
Time: PT3M
Cook the Flour
Add 1 cup all‑purpose flour all at once, stirring vigorously. Continue cooking for 2–3 minutes until a thin film forms on the bottom of the pot and the mixture pulls away from the sides.
Time: PT3M
Incorporate the Eggs
Transfer the hot dough to a large mixing bowl. Beat in the three eggs one at a time, fully mixing each egg before adding the next. The dough will look separated at first but will become smooth and glossy.
Time: PT5M
Add Flavorings to the Dough
Stir in 1/4 tsp ground cinnamon and 1 tsp vanilla extract until evenly distributed.
Time: PT1M
Prepare the Chocolate Sauce
In a clean saucepan, combine 1 cup heavy cream, 1 tbsp light corn syrup, 1/2 tsp vanilla extract, and a pinch of salt. Bring to a gentle boil over medium heat, then remove from heat and pour over 3/4 cup chopped dark chocolate in a heat‑proof bowl. Stir until smooth and glossy.
Time: PT5M
Make Cinnamon Sugar
Combine 1 cup granulated sugar with 1 tbsp ground cinnamon in a shallow bowl. Mix until the cinnamon is evenly distributed.
Time: PT1M
Heat Oil for Frying
Fill a deep‑fry pot with enough neutral oil to submerge the churros (about 2 quarts). Heat the oil to 375°F (190°C) using a candy thermometer.
Time: PT5M
Temperature: 375°F
Pipe and Fry the Churros
Transfer the dough to a pastry bag fitted with a large star tip (or a zip‑top bag with a corner cut). Pipe 4‑5‑inch strips directly into the hot oil, cutting with scissors to release each churro. Fry for about 2 minutes per side, or until golden brown and puffed.
Time: PT8M
Temperature: 375°F
Drain and Coat
Using a slotted spoon, lift the churros onto a paper‑towel‑lined plate. While still hot, toss them in the cinnamon‑sugar mixture until fully coated.
Time: PT2M
Serve
Arrange the churros on a serving platter and drizzle or dip in the warm chocolate sauce. Enjoy while hot.
Time: PT0M

Nutrition Facts

Calories: 460
Protein: 6 g
Carbohydrates: 55 g
Fat: 22 g
Fiber: 2 g

Dietary info: Vegetarian

Allergens: Eggs, Milk, Wheat (gluten), Soy (if soy oil is used)

Ingredient Substitutions

Instead of Unsalted Butter: Salted butter (reduce added salt by 1/4 tsp)
Instead of All-Purpose Flour: Bread flour (will make churros slightly chewier)
Instead of Eggs: Egg replacer (use 3 tbsp each, texture will change)
Instead of Ground Cinnamon: Ground nutmeg (use 1/8 tsp)
Instead of Vanilla Extract: Vanilla bean paste (use 1 tsp)
Instead of Heavy Cream: Half-and-half (sauce will be less rich)
Instead of Light Corn Syrup: Honey (use 1 tbsp, flavor will change), Maple syrup (use 1 tbsp)
Instead of Vanilla Extract: Vanilla bean paste (use 1/2 tsp)
Instead of Dark Chocolate: Semi-sweet chocolate (slightly sweeter), Milk chocolate (will be sweeter and less intense)
Instead of Granulated Sugar: Powdered sugar (will coat thinner)
Instead of Ground Cinnamon: Ground nutmeg (use 1 tsp)
Instead of Neutral Oil (Canola, Peanut, or Vegetable): Sunflower oil, Corn oil

Equipment Needed

Medium Saucepan
Large Mixing Bowl
Wooden Spoon or Heat‑Resistant Spatula
Whisk (optional)
Candy/Deep‑Fry Thermometer
Deep‑Fry Pot or Heavy Pot
Slotted Spoon or Tongs
Paper Towels
Measuring Cups
Measuring Spoons
Scissors
Pastry Bag with Star Tip (optional) (optional)

Critical Steps — Do Not Skip

Cooking the flour until a thin film forms (step 2).
Fully incorporating the three eggs into the hot dough (step 3).
Maintaining oil temperature at 375°F for crisp frying (step 7).
Coating churros in cinnamon sugar while still hot (step 9).

Chef Tips from the Video

Pipe the dough through a large star tip for classic ridged churros.
For extra crispness, let the fried churros rest on a wire rack instead of paper towels.
A pinch of sea salt in the chocolate sauce balances the sweetness.

Troubleshooting

Dough is too thick and does not pipe smoothly.

Add 1‑2 tsp warm water, mix until the dough loosens enough to pipe through the bag.

Churros are soggy or greasy.

Make sure the oil stays at 375°F; if it drops below 350°F, the churros will absorb excess oil.

Chocolate sauce separates or looks grainy.

Re‑heat gently over low heat while stirring; if needed, add a splash of cream to bring it back together.

Storage

Refrigerator: Chocolate sauce will keep in an airtight container for up to 5 days; re‑heat gently before serving.

Freezer: Unfried churro dough can be frozen in a zip‑top bag for up to 1 month. Thaw overnight in the fridge before piping and frying.

Room temperature: Fried churros are best served immediately; they lose crispness after 2 hours at room temperature.

Make-Ahead Tips

Prepare the churro dough up to step 4, cover the bowl with plastic wrap, and refrigerate for up to 24 hours.
Chocolate sauce can be made a day ahead; store in the fridge and gently re‑heat before serving.

Frequently Asked Questions

What is the cultural significance and history of churros in Spanish and Latin American cuisine?

Churros originated in Spain as a simple fried dough pastry, traditionally eaten for breakfast with hot chocolate. They spread to Latin America during colonization, where each country added its own twist, such as filling them with dulce de leche or serving them at festivals.

What are the traditional regional variations of churros in Spain versus Mexico?

In Spain, churros are often long, thin, and served plain with thick hot chocolate. In Mexico, they are usually shorter, sometimes coated with sugar before frying, and may be filled with cajeta or chocolate. The Mexican version often includes a light dusting of cinnamon sugar, similar to this recipe.

How is churros traditionally served in Spanish cafés?

Spanish cafés typically serve churros in a tall, narrow glass of thick, velvety hot chocolate for dipping. The churros are freshly fried, lightly dusted with sugar, and eaten while still warm.

What occasions or celebrations are churros associated with in Mexican culture?

Churros are popular at fairs, street festivals, and family gatherings in Mexico. They are also a common treat during holidays like Día de los Muertos and are sold by street vendors as a sweet snack any time of day.

What makes this churro recipe special compared to other home‑cooked churro recipes?

This recipe follows the classic “pipe‑and‑fry” technique, creates a light, airy interior by cooking the flour into a paste, and finishes with a rich dark chocolate sauce that adds depth. The addition of a pinch of corn syrup in the sauce gives it a glossy sheen that mimics professional churro stalls.

What are the most common mistakes to avoid when making churros at home?

Common errors include over‑mixing the dough (which makes it dense), not cooking the flour long enough (resulting in gummy churros), and frying at the wrong oil temperature (causing soggy or burnt churros). Following the critical steps listed will prevent these issues.

Why does this churro recipe use a brief 2‑minute fry on each side instead of a longer deep‑fry?

A short, high‑heat fry quickly puffs the interior while creating a crisp exterior. Longer frying can dry out the interior and make the churros tough. The 2‑minute per side timing ensures a light, airy bite.

Can I make the churro dough ahead of time and how should I store it?

Yes, you can prepare the dough up to step 4, cover it tightly, and refrigerate for up to 24 hours. Bring it back to room temperature before piping and frying to ensure even cooking.

What texture and appearance should I look for when the churros are done cooking?

The churros should be golden‑brown all over, slightly puffed in the middle, and have a crisp, ridged surface. When lifted, they should feel light and make a gentle “hollow” sound as they cool.

What does the YouTube channel ThatDudeCanCook specialize in?

The YouTube channel ThatDudeCanCook focuses on approachable, step‑by‑step cooking tutorials for classic comfort foods and street‑food favorites, often adding detailed tips for home cooks of all skill levels.

How does the YouTube channel ThatDudeCanCook's approach to making churros differ from other cooking channels?

ThatDudeCanCook emphasizes precise temperature control, explains the science behind the flour‑paste technique, and provides clear visual cues for each step, which helps viewers achieve restaurant‑quality churros without specialized equipment.

Last updated: August 20, 2026

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