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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.