Name: Churro Fries with Peanut Butter Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 3 Tbsp butter; 2 Tbsp white sugar; 2 Tbsp milk; 2 Tbsp honey or corn syrup; Pinch of salt; ½ cup peanut butter; 1 cup water; ⅓ cup butter; 3 Tbsp white sugar; Pinch of salt; ½ tsp vanilla extract; 1 cup all-purpose flour; 2 large eggs; Cooking oil, for frying; Cinnamon sugar, as needed

Watch the full recipe

See every step.

Play the complete Kubo Cooks video directly on this page.

Player not loading? Watch on YouTube ↗

Discover the dish

About Churro Fries with Peanut Butter Sauce

Churros are fried dough pastries closely associated with Spanish cooking. They are commonly coated with sugar and served for breakfast or merienda, often with hot chocolate for dipping.

Traditional Spanish churro dough can be as simple as flour, water, salt, and a little oil. This version takes a richer approach by using butter, vanilla, and eggs in a cooked flour dough.

Piping the dough into shorter, fry-shaped pieces makes the churros easy to cook, coat, and dip. Instead of the usual chocolate, they are served with a warm peanut butter sauce for a creamy, sweet, and slightly salty finish.

The Kubo Cooks method

Why This Recipe Works

Heating the water, butter, sugar, and salt before adding the flour hydrates the flour quickly. Stirring it over low heat forms a smooth dough that pulls away from the pan.

Allowing the dough to cool slightly before adding the eggs prevents them from cooking on contact. Adding the eggs one at a time makes it easier to bring the mixture back together into a smooth, pipeable dough.

A star-shaped piping tip creates ridges along the surface. Those ridges increase the amount of dough exposed to the hot oil, giving the churro fries more crisp edges for the cinnamon sugar to cling to.

Frying in batches keeps the oil temperature steadier and gives the pieces enough room to expand and brown evenly.

The peanut butter sauce combines butter, milk, sugar, and honey or corn syrup for a smooth consistency. A pinch of salt balances the sweetness, while gently warming the sauce keeps it easy to dip.

What to know

Ingredient Notes

Butter: Used in both the churro dough and peanut butter sauce. It gives the dough a richer flavor and helps make the sauce smooth.
White sugar: Lightly sweetens the dough and sauce. Most of the churro’s sweetness comes from the cinnamon-sugar coating.
Milk: Loosens the peanut butter sauce. Add only a little extra if the sauce becomes too thick.
Honey or corn syrup: Adds sweetness and helps the sauce remain smooth and glossy.
Peanut butter: Smooth peanut butter produces the easiest dipping consistency. Natural peanut butter may separate and require more stirring.
Water: Provides the moisture needed to hydrate the flour and create the cooked dough.
Vanilla extract: Adds aroma to the churro fries without competing with the cinnamon coating.
All-purpose flour: Add it all at once, then stir continuously until no dry flour remains and the dough pulls away from the pan.
Eggs: Enrich the dough and give the churro fries a lighter interior. Add them one at a time after the dough has cooled slightly.
Cooking oil: Use a neutral oil suitable for deep-frying. Give the churro fries enough room to float without crowding the pan.
Cinnamon sugar: Coat the churro fries while they are still warm so it sticks to the surface.

Make it your own

Substitutions

Peanut butter: Use another smooth nut butter or sunflower seed butter. The thickness and sweetness may differ, so adjust the milk and sugar gradually.
Honey or corn syrup: Either can be used. Maple syrup also works but will give the sauce a different flavor and slightly thinner consistency.
Milk: Use evaporated milk for a richer sauce or an unsweetened plant-based milk when needed.
Butter: Margarine can be used, although the flavor and final texture may differ slightly.
Vanilla extract: Leave it out or replace it with a small amount of another flavoring that pairs well with cinnamon.
Cinnamon sugar: Use plain white sugar, powdered sugar, or a mixture of sugar and a small amount of cocoa powder.
Peanut butter sauce: Serve the churro fries with chocolate sauce, caramel sauce, or condensed milk instead.

Churro Fries with Peanut Butter Sauce process photo 1

Churro Fries with Peanut Butter Sauce process photo 2

Churro Fries with Peanut Butter Sauce process photo 3

Gallery photos 1–3 of 6

From my kitchen

Kubo Cooking Notes

Cool the dough before adding the eggs

The dough should still be warm but no longer steaming heavily when the eggs are added.

If it is too hot, the eggs can begin cooking before they are incorporated. If it becomes completely cold and firm, mixing and piping may become more difficult.

Add the eggs one at a time

The dough may initially look separated or slippery after each egg is added. Continue mixing until it becomes smooth again before adding the next one.

This gives you better control over the final consistency.

Use a sturdy piping bag

The dough is thicker than cake frosting and can split a thin piping bag.

Use a sturdy bag with a properly fitted star tip, and avoid filling it completely so it remains easier to control.

Shape before frying

Pipe the churro fries onto a lined tray before transferring them to the oil. This gives you better control over their length and keeps your hands farther from the hot oil.

Keep the oil temperature steady

Aim for 175–180°C. Oil that is too cool can make the churro fries greasy, while excessively hot oil can brown the outside before the center cooks.

Fry in small batches and let the oil return to temperature between batches.

Coat while warm

Allow the churro fries to drain briefly, then toss them in cinnamon sugar while their surfaces are still warm.

Waiting too long can make the coating slide off instead of sticking evenly.

Adjust the sauce after warming

The peanut butter sauce thickens as it cools. Warm it gently and stir in a small amount of milk when needed.

Avoid boiling it aggressively because the sauce can become oily or catch on the bottom of the pan.

Plan ahead

Make-Ahead, Storage, and Reheating

Plan ahead: The peanut butter sauce can be prepared ahead and refrigerated in a covered container. The churro dough can be prepared several hours ahead and kept covered in the refrigerator. Allow it to soften slightly if it becomes too firm to pipe. For the crispiest result, fry and coat the churro fries close to serving time.

Storage: Store leftover churro fries in a covered container after they have cooled completely. Keep the peanut butter sauce in a separate covered container in the refrigerator. Consume the churro fries within two days and the sauce within 3–4 days for the best quality.

Freezing: Cooked churro fries can be frozen without the cinnamon-sugar coating. Arrange them in a single layer until firm, then transfer them to a freezer-safe covered container. Consume within one month for the best texture.

Reheating: Reheat the churro fries in an oven or air fryer until hot and crisp. Add fresh cinnamon sugar after reheating. Warm the peanut butter sauce gently, stirring in a small amount of milk if it has become too thick. Avoid reheating the churro fries in a microwave when you want to preserve their crisp exterior.

Bring it to the table

Serving Suggestions

Serve warm with the peanut butter sauce on the side.
Add chocolate or caramel sauce for another dipping option.
Serve with coffee, hot chocolate, or cold milk.
Add sliced bananas alongside the peanut butter dip.
Serve as merienda or a shareable dessert.
Finish with extra cinnamon sugar immediately before serving.

Ingredients

For the Peanut Butter Sauce

3 Tbsp butter
2 Tbsp white sugar
2 Tbsp milk
2 Tbsp honey or corn syrup
Pinch of salt
½ cup peanut butter

For the Churro Fries

1 cup water
⅓ cup butter
3 Tbsp white sugar
Pinch of salt
½ tsp vanilla extract
1 cup all-purpose flour
2 large eggs
Cooking oil, for frying

For Coating

Cinnamon sugar, as needed

Special Equipment

Sturdy piping bag
Large open-star piping tip
Deep-fry thermometer

How to Make It

Make the Peanut Butter Sauce

Melt the butter in a small saucepan over low heat.
Add the sugar, milk, honey or corn syrup, and a pinch of salt.
Stir until smooth and the sugar has dissolved.
Add the peanut butter and mix until creamy and well combined.
Remove from the heat and set aside.

Make the Churro Fries

Combine the water, butter, sugar, and salt in a saucepan.
Bring to a gentle boil and stir until the butter is completely melted.
Reduce the heat, add the all-purpose flour, and stir continuously until a smooth dough forms and pulls away from the sides of the pan.
Remove from the heat and let the dough cool slightly.
Mix in the vanilla extract.
Add the eggs one at a time, mixing well after each addition until the dough becomes smooth and thick.
Set aside to cool down.
Transfer the dough to a sturdy piping bag fitted with a large open-star piping tip.
Pipe short strips onto a lined tray and cut them into fry-sized pieces.
Heat the cooking oil to 175–180°C.
Fry the churro fries in small batches, turning as needed, until evenly golden and crisp.
Keep the oil close to 175–180°C between batches and allow it to return to temperature before adding more dough.
Transfer the cooked churro fries to a wire rack or paper towels and let the excess oil drain briefly.
Toss them in cinnamon sugar while they are still warm.
Serve with the warm peanut butter sauce for dipping.

Kubo Tips

Let the dough cool slightly before adding the eggs so they do not cook from the heat.
Add the eggs one at a time so the dough stays smooth and easy to pipe.
Do not overcrowd the pan when frying to keep the oil temperature steady.
Coat the churro fries with cinnamon sugar while they are still warm so it sticks better.
Warm the peanut butter sauce gently if it becomes too thick before serving.