Churros originated in Spain as a simple fried dough snack sold by street vendors and at fairs. They are traditionally enjoyed with thick hot chocolate for breakfast or as a dessert, and have become iconic in Spanish and Latin American celebrations.

In Spain, churros are often long and thin, dusted with sugar and served with chocolate. In Mexico and other Latin American countries, they may be shorter, sometimes filled with cajeta (caramel) or chocolate, and occasionally rolled in cinnamon‑sugar.

In Spain, churros are typically served hot, rolled in sugar, and accompanied by a cup of thick, sweet hot chocolate for dipping. They are a popular breakfast treat and a staple at festivals.

Churros are commonly enjoyed at fairs, carnivals, and during holiday mornings such as Christmas and New Year's. They are also a favorite snack during late‑night gatherings and after‑school treats.

Homemade churros use a classic choux pastry dough that yields a light, airy interior and a crisp exterior, allowing you to control the cinnamon‑sugar coating and pair them with custom dips like salted caramel or chocolate ganache.

Common errors include not cooking the flour long enough, frying at the wrong oil temperature, overcrowding the pot, and coating the churros after they have cooled, which prevents the sugar from sticking.

Choux pastry creates a light, hollow interior that expands when fried, giving churros their characteristic airy texture. A simple dough would be denser and lack the signature crisp‑soft contrast.

Yes, you can prepare the dough up to the egg‑mixing stage, cover it, and refrigerate for up to 24 hours. Bring it back to room temperature before piping and frying.

The churros should be uniformly golden‑brown, with a slightly crisp exterior and a hollow, airy interior. When you tap them, they should sound hollow, indicating they are fully cooked.

The YouTube channel Natashas Kitchen focuses on approachable, home‑cooked recipes ranging from classic pastries to everyday meals, with clear step‑by‑step tutorials and a friendly, upbeat presentation style.

Natashas Kitchen emphasizes technique explanations, such as mastering choux pastry, and provides practical tips like using a clip‑on thermometer for oil temperature, making the recipes more reliable for home cooks compared to channels that skip these details.