How to Make the Perfect Red Velvet Churros Recipe

After weeks of testing various formulas to create the perfect red velvet churros, I’m excited to share this recipe that transformed my kitchen into a red-dusted laboratory of sweet experiments. What started as a simple idea – combining the beloved flavors of red velvet cake with crispy churros – turned into an obsession with achieving the perfect balance of color, texture, and taste.

I’ll never forget my first attempt – a batch that looked promising until they hit the oil, turning from vibrant red to an unappetizing brown. Or the time I used too much cocoa powder, losing that distinctive churro crunch. Each failure taught me something new about the delicate chemistry between ingredients. The breakthrough came when I finally understood that traditional churro techniques needed subtle but crucial modifications to accommodate the red velvet elements.

This recipe represents countless hours of testing, dozens of batches, and more than a few skeptical taste-testers (who quickly became enthusiastic volunteers). The result? A perfectly crispy exterior that gives way to a tender, red velvet interior, complete with that subtle chocolate note that makes red velvet so irresistible. When paired with either the cream cheese sugar coating or glaze, these churros capture everything we love about both classic desserts.

Before we dive into the recipe, let me share what makes these red velvet churros special. Unlike regular churros, these incorporate cocoa powder and food coloring without sacrificing that signature churro texture. The addition of milk alongside water creates a richer dough that better represents the red velvet profile we all know and love. Trust me, the extra steps and special ingredients are worth it for these show-stopping treats.

Time and Servings

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 18-20 churros

Equipment Needed

• Large heavy-bottomed pot
• Candy thermometer
• Stand mixer with paddle attachment (or hand mixer)
• 2 medium saucepans
• Pastry bag
• 1/2 inch star tip
• Wooden spoon
• Rubber spatula
• Paper towels
• Tongs
• Wire cooling rack
• 2 mixing bowls
• Fine mesh strainer for cocoa
• Measuring cups and spoons

Ingredients

For the Churros:

• 2 cups all-purpose flour, sifted
• 2 tablespoons natural cocoa powder (not Dutch process)
• 1/4 teaspoon salt
• 1 cup water
• 1/2 cup whole milk
• 1/2 cup unsalted butter
• 2 teaspoons vanilla extract
• 1 tablespoon red gel food coloring (not liquid – this is crucial)
• 3 large eggs, room temperature
• Vegetable oil for frying

For the Cream Cheese Sugar Coating:

• 1 cup granulated sugar
• 4 tablespoons cream cheese powder
• 1/4 teaspoon vanilla powder (optional)

For the White Chocolate Dipping Sauce:

• 12 oz high-quality white chocolate, chopped
• 1/2 cup heavy cream
• Pinch of salt
• 1/4 teaspoon vanilla extract

For the Cream Cheese Glaze:

• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions for Red Velvet Churro Dough

1. Sift together flour, cocoa powder, and salt in a medium bowl. Set aside.
2. In a medium saucepan, combine:
   • Water
   • Milk
   • Butter
   • Bring to a full boil over medium heat
3. Once boiling:
   • Remove from heat
   • Add vanilla extract and red food coloring
   • Add flour mixture all at once
   • Stir vigorously with wooden spoon until dough forms smooth ball
   • Continue stirring for 1-2 minutes until thin film forms on pan bottom
4. Transfer dough to stand mixer with paddle attachment:
   • Let cool 5 minutes
   • Add eggs one at a time, beating well after each
   • Mix until dough is glossy and forms V-shape when pulled up
   • Transfer to pastry bag fitted with star tip

Frying Your Red Velvet Churros

1. Heat oil in heavy-bottomed pot to 375°F:
   • Fill pot 2-3 inches deep
   • Use candy thermometer to maintain temperature
   • Line a baking sheet with paper towels
2. Pipe and fry churros:
   • Pipe 4-inch lengths, cutting with scissors
   • Carefully drop into oil, 3-4 pieces at a time
   • Fry 2-3 minutes per side until deep red-brown
   • Remove with tongs, drain on paper towels

Cream Cheese Sugar Coating

1. While churros are still hot:
   • Mix granulated sugar, cream cheese powder, and vanilla powder
   • Roll churros in mixture until well coated
   • Set on wire rack

Cream Cheese Glaze

1. Using electric mixer:
   • Beat softened cream cheese until smooth
   • Gradually add powdered sugar
   • Add milk slowly until desired consistency
   • Mix in vanilla and salt
   • Beat until smooth and glossy

White Chocolate Dipping Sauce

1. Prepare sauce:
   • Heat heavy cream until just simmering
   • Pour over chopped white chocolate
   • Let stand 2 minutes
   • Stir until smooth
   • Add vanilla and salt
   • Keep warm for dipping

Serving Your Red Velvet Churros

Timing is crucial with these churros. While they’re best served immediately, I’ve discovered a few tricks to keep them perfect for parties or longer serving times. For the best experience, roll them in the cream cheese sugar coating while they’re still hot, then serve alongside the warm white chocolate sauce. If you’re using the cream cheese glaze, drizzle it over just before presenting.

When I’m hosting parties, I keep the uncoated churros warm in a 200°F oven for up to 30 minutes. This allows me to fry them slightly ahead but still serve them fresh and warm. I’ll arrange them on a serving platter with the warm dipping sauce in a small bowl alongside. The key is coating or glazing them just before your guests dig in.

Storage Tips

Let’s talk storage – while these churros are undoubtedly best fresh, sometimes you need to work ahead. I’ve found that the dough can be made up to two hours before frying. Keep it in the piping bag at room temperature, but avoid refrigerating it as this significantly changes the texture.

The cream cheese sugar mixture stays fresh for a week when stored in an airtight container, while the glaze can be made two days ahead and refrigerated. The white chocolate sauce reheats beautifully in the microwave – just warm it gently, stirring occasionally.

Troubleshooting Common Issues

Through my testing, I’ve encountered and solved several common issues. If your churros are browning too quickly, try lowering your oil temperature slightly. When they’re not holding their shape, it usually means the dough needs to cool more before adding the eggs. Color vibrancy issues can be solved by adjusting the amount of gel coloring until you achieve that perfect red velvet shade. For glaze consistency problems, adjust with small additions of milk until you reach the ideal texture.

Want to explore more churro variations? Check out our complete churro recipe collection!