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Perfecting churros starts with choosing the right ingredients. The flour, oil, sugar, and cinnamon you use can dramatically affect the texture, flavour, and overall quality of your churros. Whether you want them light and crispy, rich and buttery, or extra fragrant, this guide will help you pick the best ingredients for making delicious churros every time!
Best Flour for Churros
The flour you use can make or break your churros. Whether you’re sticking to tradition, going gluten-free, or experimenting with textures, choosing the right flour affects everything from crispiness to chewiness. Below are the best flour types for making churros at home.
Plain (All-Purpose)
Flour – The Classic Choice
- Most traditional churro recipes use plain flour.
- Creates a light, crisp exterior with a slightly chewy centre.
- Easy to work with and widely available.
- Ideal for traditional Spanish-style churros.
- Use brands like McDougalls or Tesco Plain Flour for consistent results.
Bread Flour – Extra Chewy Churros
- Higher protein content makes the dough more elastic.
- Produces a chewier texture – great if you like denser churros.
- Perfect if you enjoy a slightly denser centre, similar to mochi or doughnuts.
- Works well when piping thicker churros that hold shape.
Gluten-Free Flour – A Lighter Alternative
- Works well if you have dietary restrictions.
- Use a gluten-free flour blend containing rice flour, potato starch, tapioca starch, rice starch, or corn starch to achieve a light and crispy churro texture.
- You may need to adjust the egg or water slightly for a smooth dough.
Brown Bread Flour – A Heavier, Earthier Churro
- Made from whole wheat, this flour has a higher fibre content and includes the wheat germ and bran.
- Produces a denser, heartier churro with a slight nutty flavour.
- Absorbs more water, so you may need to increase the liquid slightly in your dough.
- Texture is more bready than crisp — not ideal for traditional churros, but could be interesting for rustic or alternative versions.
- Best paired with spiced sugar coatings (like cinnamon + nutmeg) or dark chocolate dipping sauces
Notes:
- Less crisp than plain flour.
- May clog small piping nozzles due to the coarse texture.
- Can be mixed 50:50 with plain flour to reduce density.
Flour Power: Sifted, Selected & Churro-Approved
Plain | Bread | Gluten Free | Brown Bread |
 |  |  |  |
A trusted classic – perfect for light, golden churros with a crisp edge | Higher protein for chewier, bakery-style churros that hold their shape | Gluten-free but full of texture – light, crisp, and slightly chewy. | A hearty, wholemeal twist – for rustic, wholesome churros with depth. |
💡 Pro Tip: Avoid self-raising flour — churros don’t need rising agents. The steam from the dough is what gives them their puff!
❓ Can I mix flour types?
Yes! Mixing plain flour with a bit of bread flour can give you a balance of crunch and chew.
Best Oils for Frying Churros
Since churros are deep-fried, the oil you use is crucial to getting that perfect crunch.
Vegetable Oil – The Go-To Option
- Neutral flavour that lets the churros shine.
- High smoke point, making it ideal for deep frying.
- Affordable and widely available.
Sunflower Oil – Light & Crisp
- Similar to vegetable oil but with a slightly lighter taste.
- Works well for extra crispy churros.
Peanut Oil – Adds a Slight Nutty Flavour
- High smoke point and gives a subtle richness to the dough.
Best Sugars for Churros
Churros are best when rolled in sugar after frying. But which sugar works best?
Granulated Sugar – Classic & Crunchy
- Gives a satisfying crunch with every bite.
- The most common coating for traditional churros.
Caster Sugar – Finer Texture
- Creates a more even coating on the churros.
- Dissolves slightly for a lighter, less gritty finish.
Brown Sugar – Caramel Notes
- Adds a hint of rich caramel flavour.
- Works well with cinnamon sugar blends.
Powdered Sugar – Sweet Dusting
- Adds a sweet dusting effect.
- Provides a fine, fluffy topping.
Best Cinnamon for Churros
Cinnamon sugar is what gives churros their signature warmth and irresistible flavour — but not all cinnamon is created equal. Depending on the type you use, your churros can taste delicate and sweet or bold and fiery. Here’s a quick guide to help you pick the perfect cinnamon for your style:
🌿 Ceylon Cinnamon – Delicate & Sweet
- Sometimes called “true cinnamon” or “true ceylon”.
- Milder and sweeter flavour, with citrusy notes.
- More expensive but ideal if you want a smoother, more refined coating.
🔥 Cassia Cinnamon – Bold & Spicy
- The most common type found in UK supermarkets – labelled as “ground cinnamon.”
- Strong, bold, warmer flavour with a touch of bitterness.
- Affordable and ideal for everyday spiced and comforting churros.
🌶️ Saigon Cinnamon – Extra Potent
- Also called Vietnamese cassia
- Known for its high oil content which gives it a very intense, sweet-spicy kick.
- It has a bold aroma and a slight peppery edge.
- Great for churro lovers who enjoy a strong cinnamon punch.
A Sprinkle of Magic: Find Your Perfect Cinnamon Match
Ceylon | Cassia | Vietnamese |
 |  |  |
Perfect for subtle warmth | Classic flavour with a deeper bite | Sweet and intensely aromatic |
Choosing the Best Ingredients for Your Churros
For classic churros, go with:
- Plain flour for a light and crispy texture.
- Vegetable or sunflower oil for frying.
- Granulated sugar for the perfect crunch.
- Cassia cinnamon for bold flavour.
If you want to experiment, try:
- Bread flour for a chewier bite.
- Brown sugar for a caramel-like sweetness.
- Vietnamese cinnamon for a spicier kick.
No matter what you choose, the right ingredients will help you make the most delicious churros possible!
And after you’ve finished making your Churros don’t forget to combine them with your favourite dipping sauces and toppings.
