Red Velvet Churros Recipe

Why You’ll Love This Recipe

I enjoy making these churros because they look stunning with their vibrant red color and taste as indulgent as they appear. The light crunch on the outside with a soft, tender interior makes them irresistible. The white chocolate dip gives them a creamy contrast, and they’re always a crowd-pleaser for Valentine’s Day, Christmas, or birthdays.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

FOR THE RED VELVET CHURROS:
1 cup water
2 ½ tablespoons unsalted butter
2 tablespoons granulated sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1 tablespoon red gel food coloring
1 cup all-purpose flour
1 large egg
2 tablespoons buttermilk

FOR THE CINNAMON-COCOA SUGAR COATING:
½ cup granulated sugar
½ teaspoon ground cinnamon
½ teaspoon unsweetened cocoa powder

FOR THE WHITE CHOCOLATE DIP:
6 oz white chocolate chips
1 teaspoon coconut oil or vegetable shortening

Directions

Make the Dough Base
I combine water, butter, sugar, salt, cocoa powder, vanilla, and red food coloring in a saucepan and bring it to a boil. Then I reduce the heat, add flour all at once, and stir vigorously until the dough comes together and pulls from the sides. I cook it for another 1 to 2 minutes to remove the raw flour taste.

Enrich the Dough
After removing the pan from heat, I let the dough cool for 5 to 10 minutes. I then add the egg and buttermilk, mixing until the dough is glossy and smooth enough to pipe.

Pipe and Fry
I heat oil to 350°F (175°C), transfer the dough to a piping bag with a star tip, and pipe 5 to 6-inch strips into the oil, cutting them with scissors. I fry each churro for 2 to 3 minutes per side until crispy and vibrant red, then drain them on paper towels and roll them in the cinnamon-cocoa sugar mixture while still warm.

Dip in White Chocolate
In a microwave-safe bowl or double boiler, I melt the white chocolate with coconut oil until smooth. I dip one end of each churro in the white chocolate and let them set on parchment until the coating firms.

Servings and Timing

This recipe makes about 12 churros. Prep time takes around 20 minutes, cooking time about 15 minutes, for a total of 35 minutes.

Variations

Sometimes I drizzle the white chocolate over the churros instead of dipping for a different look. I’ve also swapped the white chocolate for dark or milk chocolate to balance the sweetness. For a bolder flavor, I like adding a touch more cocoa to the dough or even filling the churros with cream cheese frosting for a red velvet cake-inspired surprise.

Storage/Reheating

I find that churros are best enjoyed the day they’re made, while still warm and crispy. If I have leftovers, I store them in an airtight container at room temperature for up to 2 days. To reheat, I pop them in the oven at 350°F (175°C) for 5 to 7 minutes to bring back some of their crispness.

FAQs

Can I make the churro dough ahead of time?

I prefer making the dough fresh, but I can prepare it a few hours ahead and keep it covered before frying.

Can I bake red velvet churros instead of frying?

Yes, I sometimes pipe them onto a baking sheet and bake at 400°F (200°C) until crisp, though frying gives the best texture.

What if I don’t have red gel food coloring?

I use liquid food coloring if needed, but gel gives a more vibrant red without adding too much liquid.

Can I double-fry the churros?

Yes, I sometimes fry them a second time for 30 seconds after cooling for extra crunch.

How do I keep churros crispy?

I avoid covering them while hot and serve them immediately after frying for the best crunch.

Can I use a different coating instead of cinnamon-cocoa sugar?

Yes, I sometimes roll them in just plain sugar or even powdered sugar.

Can I make them gluten-free?

Yes, I substitute the all-purpose flour with a good gluten-free flour blend.

What kind of oil is best for frying churros?

I like using vegetable oil or canola oil because they’re neutral in flavor and have a high smoke point.

Can I fill these churros?

Yes, I can pipe cream cheese frosting or whipped cream inside for a decadent red velvet-style filling.

How do I melt the white chocolate smoothly?

I melt it gently in short bursts in the microwave, stirring between each, or use a double boiler to avoid scorching.

Conclusion

Red velvet churros are one of my favorite ways to elevate a classic dessert into something festive and eye-catching. With their crisp coating, vibrant red color, and creamy white chocolate dip, they’re the perfect sweet treat for special occasions. I love serving them warm and watching them disappear as quickly as they’re made.