Crispy Churros & Wine Pairing: Your Sweet Match Made Simple

Introduction

There is nothing quite like biting into a fresh, hot churro: crisp ridges that shatter gently, a soft center, and a warm blanket of cinnamon sugar that perfumes your whole kitchen. It is comfort food and celebration dessert all in one. Even better, churros are incredibly wine‑friendly—especially when you add a side of dark chocolate sauce for dipping.

This churros recipe is designed for home cooks in the U.S. who want bakery‑level results without fancy equipment. And because this is Vinomat, we will go beyond the recipe to show you how to choose the perfect wine pairing for churros—from bright sparkling wines to indulgent dessert styles you can easily find at places like Total Wine, Trader Joe’s, or BevMo.

By the end of this post, you will not only have a reliable churros recipe, but also a clear, confidence‑boosting wine recommendation (or three) to turn a simple plate of fried dough into a dessert course worthy of a great restaurant.

About This Dish

Churros trace their roots to Spain, where they are a beloved street‑food snack and classic pairing with thick hot chocolate, known as chocolate caliente or chocolate a la taza. Today, you will find churros from Madrid to Mexico City to theme parks and food trucks across the United States. They bridge cultures beautifully: familiar enough to feel nostalgic, but distinctive enough to still feel a little special.

At their core, churros are a simple dough—flour, water, a bit of fat and sugar—piped through a star tip and fried until crisp. The signature ridges are more than just pretty; they create extra surface area for that fragrant cinnamon‑sugar coating to cling to, so every bite tastes intensely of warm spice and caramelized sugar.

In Spain, churros can be breakfast, an afternoon pick‑me‑up, or a late‑night snack after an evening out. In the U.S., they tend to show up as a fun dessert at fairs, festivals, and Mexican restaurants, often with chocolate or dulce de leche dipping sauce. What makes them special at home is the immediacy: eaten within minutes of frying, they are dramatically better than anything you can buy pre‑made.

From a wine pairing perspective, churros are especially interesting. They bring together:

• Sweetness, from the sugar coating
• Fat and richness, from frying in oil
• Warm spice, from cinnamon

Those three elements open the door to many styles of wine, from crisp sparklers that cut through the richness to gently sweet wines that echo the dessert’s flavors. That versatility is part of what makes churros such a fun canvas for wine lovers.

Key Ingredients & Their Role

Churros prove that a short ingredient list can deliver huge flavor. Here is how each key component shapes the texture and taste—and how that connects to choosing the right wine for churros.

Flour

All‑purpose flour is the backbone of the dough. It provides structure and chew, creating that tender interior under the crisp shell. Because the flour itself is neutral, it lets the sugar, cinnamon, and any dipping sauce take center stage.

For wine pairing, this neutral base is good news: there are no bold, savory flavors to compete with. Instead, you want wines that complement sweetness and spice while refreshing your palate after each rich, fried bite.

Butter

A modest amount of unsalted butter melts into the water before the flour is added. Butter adds flavor and gives the dough a smoother, slightly richer mouthfeel compared to water‑only versions.

That extra richness means wines with good acidity are your friend. Bright, crisp wines—think sparkling wine or a lively white—slice cleanly through the fat, keeping each churro feeling light rather than heavy.

Sugar

There are two roles for granulated sugar here:

• A small amount in the dough to lend a hint of sweetness
• A generous amount in the cinnamon‑sugar coating to create the signature flavor

The perceived sweetness of churros is what matters for wine pairing. As a rule of thumb, the wine should be at least as sweet as the dessert, or it can taste dull and sour. That is why off‑dry or sweet‑leaning wines often make the perfect match for churros—especially if you add a rich chocolate sauce.

Cinnamon

Ground cinnamon appears twice: in the dough and in the coating. It brings that cozy aroma we associate with snickerdoodles, cinnamon toast, and holiday baking.

Spices like cinnamon pair beautifully with wines that offer warm, baking‑spice notes of their own—think some oak‑aged whites, certain sparkling wines, or dessert wines with caramel and nutty tones. Just avoid heavily tannic reds, which can clash with cinnamon and sugar.

Vegetable Oil

A neutral vegetable oil (such as canola) gives the churros their crisp exterior without adding strong flavors. The clean flavor profile keeps the focus on sugar and spice.

From the wine side, the oil primarily affects texture rather than flavor. That is why wines with lively acidity and/or bubbles work so well: they act like a squeeze of citrus, cutting through the fried richness and resetting your palate.

Recipe

Ingredients:

• 1 cup All-purpose flour
• 1/4 cup Butter (unsalted)
• 2 tbsp Granulated sugar
• 1 cup Water
• 1 tsp Ground cinnamon
• Enough to fill a deep saucepan halfway Vegetable oil (for frying)
• 1/2 cup Additional granulated sugar (for coating)
• 1 tsp Ground cinnamon (for coating)

Instructions:

1. Prepare the cinnamon-sugar coating. In a shallow dish, mix 1/2 cup granulated sugar with 1 tsp ground cinnamon. Set aside.
2. In a medium saucepan, combine 1 cup water, 1/4 cup butter, and 2 tbsp granulated sugar. Heat over medium heat until the butter melts and the mixture begins to boil.
3. Reduce the heat to low, then quickly stir in 1 cup of all-purpose flour. Stir vigorously until the mixture forms a smooth dough and pulls away from the sides of the saucepan. Remove from heat and let it cool for 5-10 minutes.
4. While the dough is cooling, heat vegetable oil in a deep saucepan to 375°F (190°C).
5. Transfer the dough to a piping bag fitted with a star-shaped tip.
6. Pipe 4-5 inch lengths of dough directly into the hot oil, using scissors or a knife to cut the dough as you go. Fry 3-4 churros at a time, being careful not to overcrowd the pan.
7. Fry the churros for 2-4 minutes, turning occasionally, until they are golden brown and crispy. Remove with a slotted spoon and drain on a plate lined with paper towels.
8. While the churros are still warm, roll them in the prepared cinnamon-sugar mixture until evenly coated.
9. Serve the churros warm on a plate arranged neatly for an elegant presentation. Optionally, serve with a side of chocolate sauce for dipping.

Nutrition Facts (per serving):

• Calories: 320 kcal
• Protein: 5.0g
• Fat: 15.0g
• Carbohydrates: 40.0g
• Salt: 0.3g

Dietary Information: Contains gluten, Contains dairy, Nut-free

Perfect Wine Pairings

Because churros are crispy, sweet, and often served with chocolate, they invite several delicious wine pairing options. Here is how to think about choosing wine for churros, plus a few concrete styles you can look for at Total Wine, Trader Joe’s, BevMo, or your local shop in the $15–$30 range.

What to Look For in a Wine for Churros

Focus on wines that offer:

• Medium to high acidity to balance the fried dough and butter
• Low tannins (or none) so they do not clash with sweetness and cinnamon
• Some sweetness or ripe fruit to match the sugar level, especially if you serve chocolate
• Warm, dessert‑friendly flavors like caramel, vanilla, stone fruit, or spice

1. Off‑Dry Sparkling Wine (Prosecco, Cava, or California Sparkling)

An off‑dry (extra dry or demi‑sec) sparkling wine is a classic, crowd‑pleasing match. The bubbles scrub away the richness of the fried dough, while a touch of sweetness harmonizes with the cinnamon sugar.

• Look for Italian Prosecco labeled extra dry or dry, Spanish Cava, or a demi‑sec sparkling wine from California.
• Expect flavors of pear, apple, citrus, and sometimes a hint of brioche that mirrors the pastry notes of churros.
• These are widely available at Total Wine and BevMo, and Trader Joe’s often carries house‑label Prosecco and Cava in the $10–$18 range—well within our target.

2. Moscato d’Asti or Lightly Sweet Riesling

If you love your desserts truly dessert‑sweet, a lightly sparkling Moscato d’Asti from Italy is an excellent wine recommendation. The low alcohol, floral aromas, and gentle sweetness make it a natural perfect match for churros.

• Expect flavors of peach, apricot, orange blossom, and honey.
• The sweetness mirrors the cinnamon sugar, while bright acidity keeps each bite and sip feeling fresh.
• Alternatively, an off‑dry Riesling from Washington State or Germany (look for “Kabinett” or “off‑dry”) brings citrus and stone fruit notes plus fantastic acidity.
• Total Wine and local shops will have multiple options in the $15–$25 range; Trader Joe’s often has budget‑friendly Moscatos.

3. Tawny Port or Cream Sherry (for Churros with Chocolate)

If you are serving churros with a luscious chocolate sauce, consider a nutty Tawny Port or sweet Cream Sherry.

• Tawny Port offers caramel, toffee, dried fruit, and nut flavors that play beautifully with both cinnamon and chocolate.
• Cream Sherry brings a similar profile with a slightly lighter body and oxidative, nutty character.
• Both styles echo the toasted, caramelized edges of perfectly fried churros and make the whole experience feel like a dessert course at a fine Spanish restaurant.
• Look for 10‑year Tawny Ports or good‑quality Cream Sherries at BevMo or Total Wine for around $20–$30.

4. Late‑Harvest Zinfandel or Sweet Red Blend (for Red‑Wine Lovers)

If you strongly prefer red wine, reach for something sweet‑leaning and low in tannin, such as a late‑harvest Zinfandel or a sweet red blend from California.

• These wines bring jammy blackberry, raspberry, and baking‑spice notes that can complement cinnamon sugar.
• The key is residual sugar and soft tannins; dry, heavily tannic reds will taste too sharp and bitter with churros.
• Ask at your local shop, Total Wine, or BevMo for a “dessert Zinfandel” or “sweet red blend” in the $15–$25 range.

Unsure what to pick? Open the Vinomat app, enter “churros,” and let it suggest a tailored wine pairing based on what is already in your pantry or what your local stores stock.

Cooking Tips & Techniques

A good churros recipe is only half the story; the details of technique are what turn a decent batch into exceptional, bakery‑level results.

Control the Oil Temperature

• Aim for 375°F (190°C). Too hot, and the churros will brown quickly while staying doughy inside. Too cool, and they will soak up oil and turn greasy.
• Use a thermometer if possible, and let the oil re‑heat slightly between batches.

Rest and Pipe the Dough Properly

• Let the dough cool for 5–10 minutes before piping so it is firm but still pliable.
• Use a sturdy piping bag with a star tip. A thicker star tip creates deeper ridges, which means extra crispiness and more surface for the cinnamon sugar to cling to.
• Cut the dough with scissors or a knife as you pipe for clean, even churros.

Do Not Overcrowd the Pan

• Fry 3–4 churros at a time. Adding too many at once drops the oil temperature and leads to soggy, unevenly cooked churros.
• Turn them occasionally so they brown evenly on all sides.

Coat While Still Warm

• Roll the churros in cinnamon sugar immediately after draining on paper towels.
• The residual heat helps the sugar adhere, giving you that characteristic crunchy coating.

Common Mistakes to Avoid

• Using flavored oil: Stick to neutral vegetable oil so you do not introduce off‑flavors that clash with your wine.
• Skipping the rest time: Piping dough that is too hot can be difficult to handle and may lead to uneven texture.
• Making churros too far in advance: They are at their best within minutes of frying. If needed, you can hold them briefly in a low oven, but avoid long waits.

Get these basics right, and your churros will taste like they came from a professional churrería—ready for that glass of perfectly chosen wine.

Serving Suggestions

Presentation can turn this humble fried dough into a show‑stopping dessert worthy of a special occasion—or a cozy night in with a great bottle.

• Serve immediately: Arrange the churros in neat rows or in a loose stack on a warm platter. The visual of steam rising from sugar‑dusted ridges is irresistible.
• Add a dipping trio: Offer a small bowl of dark chocolate sauce, plus optional dulce de leche and a lightly sweetened whipped cream. This allows you to play with different wine pairing angles at the same table.
• Garnish with style: A light dusting of extra cinnamon sugar right before serving, a sprinkle of flaky sea salt over the chocolate sauce, or a few orange zest curls can add a professional touch.
• Set the table for wine: Use small dessert wine glasses or flutes. Pour 3–4 oz servings so guests can try more than one wine for churros—for example, Prosecco with plain churros and Tawny Port with chocolate‑dipped bites.
• Make it a tasting flight: Line up two or three wines (such as Moscato d’Asti, off‑dry Riesling, and a Tawny Port) and let everyone taste and vote on their perfect match. Vinomat can help you log your favorites so you remember what worked best.

Churros are casual by nature, but a little attention to plating, garnishes, and glassware turns them into a dessert experience rather than just a snack.

Conclusion

Churros prove that simple ingredients—flour, butter, sugar, and spice—can deliver serious wow factor, especially when you serve them hot and crisp alongside a thoughtfully chosen glass of wine. With this step‑by‑step recipe and a few smart wine pairing ideas, you are ready to turn an ordinary evening into a memorable dessert moment.

Whether you fall for off‑dry sparkling, Moscato d’Asti, Riesling, or a nutty Tawny Port as your wine for churros, the real joy is in experimenting. Use Vinomat to explore new bottles, compare styles, and discover your own perfect match every time you fry up a fresh batch.