There’s something magical about biting into a warm, crispy churro, fresh out of the fryer, coated in a generous dusting of cinnamon sugar. Whether you’ve enjoyed them at a bustling street fair, a cozy café, or a theme park, churros have a way of bringing joy with every bite. Their golden, crunchy exterior and soft, airy inside make them an irresistible treat.
Originating in Spain and Portugal, churros have since made their way around the world, becoming a favorite in many Latin American countries and beyond. In Mexico, they’re often paired with rich, velvety hot chocolate, while in Spain, they’re enjoyed with thick chocolate sauce or a simple sprinkle of sugar. No matter how you serve them, homemade churros are a delight—and much easier to make than you might think!
This recipe will guide you through creating perfectly crispy-on-the-outside, soft-on-the-inside churros right in your own kitchen. Whether you’re making them for a cozy family dessert, a special celebration, or just because you’re craving something sweet, these homemade churros are sure to be a hit.
Why You’ll Love This Recipe
- Crispy and golden – Perfectly crunchy on the outside while remaining light and fluffy inside.
- Simple ingredients – Made with pantry staples you likely already have at home.
- Fun to make – Piping the dough and watching the churros puff up in hot oil is incredibly satisfying.
- Customizable – Dip them in chocolate, caramel, or even dulce de leche for extra indulgence.
Ingredients You’ll Need
For the Churros:
- 1 cup water
- 2 ½ tablespoons sugar
- ½ teaspoon salt
- 2 tablespoons butter
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 large egg
- 1 to 1 ½ cups vegetable oil (for frying)
For the Cinnamon Sugar Coating:
- ½ cup sugar
- 1 teaspoon ground cinnamon
Optional Dipping Sauce:
- ½ cup dark chocolate chips
- ½ cup heavy cream
How to Make Homemade Churros
Making churros from scratch is easier than you might expect! The dough comes together quickly, and once piped and fried, the result is a crispy, golden treat that’s absolutely irresistible.
Step 1: Prepare the Dough
In a medium saucepan over medium heat, combine the water, sugar, salt, and butter. Stir occasionally and bring the mixture to a light boil. Once the butter has melted completely, reduce the heat to low and add the flour all at once.
Using a wooden spoon or spatula, stir vigorously until the dough comes together and forms a smooth ball. Keep stirring for about 1-2 minutes to cook out some of the moisture. This step helps give the churros their perfect texture.
Remove the dough from the heat and let it cool for about 5 minutes. Once slightly cooled, add the vanilla extract and the egg. Stir quickly and continuously until the egg is fully incorporated. At first, the dough might look lumpy, but keep mixing, and it will turn into a smooth, glossy batter.
Step 2: Pipe the Churros
Transfer the dough into a piping bag fitted with a large star tip. This is what gives churros their signature ridges, helping them crisp up beautifully when fried. If you don’t have a piping bag, you can use a sturdy plastic bag with a corner snipped off, though the ridges may not be as pronounced.
Pipe 4- to 5-inch strips of dough onto a parchment-lined baking sheet. You can cut the dough using scissors or a knife to get clean edges.
Step 3: Fry the Churros
In a deep pan or heavy-bottomed pot, heat the vegetable oil over medium heat until it reaches 375°F (190°C). To test if the oil is ready, drop a small piece of dough into the oil—if it sizzles and rises to the top, the oil is at the right temperature.
Carefully drop the piped dough into the hot oil, frying in batches to avoid overcrowding. Fry each churro for about 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Step 4: Coat in Cinnamon Sugar
While the churros are still warm, roll them in a mixture of sugar and cinnamon, making sure they’re well coated. The warm surface helps the sugar stick perfectly, adding that signature sweetness and slight crunch.
Step 5: Prepare the Chocolate Dipping Sauce (Optional)
For an extra indulgent touch, make a quick chocolate sauce. Simply heat the heavy cream in a small saucepan or microwave until warm but not boiling. Pour the warm cream over the dark chocolate chips and let it sit for a minute. Stir until smooth and creamy.
Step 6: Serve and Enjoy
Enjoy your homemade churros while they’re fresh and warm! Dip them in chocolate sauce, caramel, or eat them as they are.
Helpful Tips
- Use a star-shaped piping tip – This gives the churros their classic ridges, which help them cook evenly and get extra crispy.
- Let the dough cool slightly before adding the egg – If the dough is too hot, it may cook the egg before it’s fully mixed in, leading to a scrambled texture.
- Maintain the right oil temperature – Too hot, and the churros will brown too quickly on the outside while remaining raw inside. Too cool, and they’ll absorb too much oil and turn greasy. A thermometer is helpful, but if you don’t have one, test with a small piece of dough.
- Work in batches – Frying too many churros at once lowers the oil temperature, making them less crispy.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 12 churros
- Category: Dessert
- Method: Frying
- Cuisine: Spanish, Mexican
- Diet: Vegetarian
Notes
- Churro dough is similar to pâte à choux – This means it’s cooked before adding the egg, creating a structure that puffs up beautifully when fried.
- Don’t overmix after adding the egg – Stir just until incorporated to avoid making the dough too runny.
- Use a deep, heavy-bottomed pan for frying – It helps maintain an even temperature and prevents oil splatter.
- Drain on paper towels, but don’t let them sit too long – This prevents them from getting soggy. Roll them in cinnamon sugar while they’re still warm.
- For extra crispiness, double-fry – If you want even crunchier churros, fry them once at 325°F (163°C) until they are light golden, remove them, and then refry at 375°F (190°C) until deep golden brown.
- Piping tip matters – A large star tip (like a 1M or 2D) gives you the signature ridges, which help create that crisp texture.
- Experiment with different coatings – While cinnamon sugar is classic, you can also try powdered sugar, cocoa powder, or even a mix of nutmeg and cinnamon.
- If your churros come out oily, the oil was too cool – Always check the temperature before frying to ensure they cook properly.
- Leftover chocolate sauce? – Store it in the fridge and reheat gently. It also makes a great drizzle for ice cream or pancakes.
Storage Instructions
Churros are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, bake them in the oven at 350°F (175°C) for 5-7 minutes or air fry them for a few minutes to restore their crispiness.
For longer storage, freeze uncoated churros in an airtight container. When ready to eat, bake them at 375°F (190°C) until heated through, then roll in cinnamon sugar.
Frequently Asked Questions
Can I bake churros instead of frying them?
Yes! While frying gives them the best texture, you can bake churros at 375°F (190°C) for about 18-20 minutes, flipping them halfway through. Brush them lightly with melted butter before baking for extra crispiness.
Why did my churros come out too soft?
This usually happens if the oil temperature was too low or if the dough was too wet. Make sure your oil is hot enough before frying, and cook the dough well before adding the egg.
Can I make the dough ahead of time?
Yes! You can prepare the dough a few hours in advance, store it in a piping bag in the fridge, and fry the churros when you’re ready to serve.
Related Recipes
If you loved these homemade churros, you might also enjoy:
- Churro Poppers – Bite-Sized Cinnamon Delight
- Churro Cheesecake Bars — Creamy, Cinnamon-Sugary Bliss!
- Churro Poppers: A Bite-Sized Twist on a Sweet Classic
- Churro Cheesecake Donut Cookies
Conclusion
There’s nothing quite like the satisfaction of making homemade churros from scratch. With their golden crunch, warm cinnamon-sugar coating, and optional chocolate dip, they’re a guaranteed crowd-pleaser. Whether you’re making them for a special occasion or just treating yourself, this easy-to-follow recipe ensures you’ll get perfect churros every time.
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Homemade Churros
Description
There’s something magical about biting into a warm, crispy churro, fresh out of the fryer, coated in a generous dusting of cinnamon sugar. Whether you’ve enjoyed them at a bustling street fair, a cozy café, or a theme park, churros have a way of bringing joy with every bite. Their golden, crunchy exterior and soft, airy inside make them an irresistible treat.
Originating in Spain and Portugal, churros have since made their way around the world, becoming a favorite in many Latin American countries and beyond. In Mexico, they’re often paired with rich, velvety hot chocolate, while in Spain, they’re enjoyed with thick chocolate sauce or a simple sprinkle of sugar. No matter how you serve them, homemade churros are a delight—and much easier to make than you might think!
This recipe will guide you through creating perfectly crispy-on-the-outside, soft-on-the-inside churros right in your own kitchen. Whether you’re making them for a cozy family dessert, a special celebration, or just because you’re craving something sweet, these homemade churros are sure to be a hit.
Ingredients
For the Churros:
- 1 cup water
- 2 ½ tablespoons sugar
- ½ teaspoon salt
- 2 tablespoons butter
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 large egg
- 1 to 1 ½ cups vegetable oil (for frying)
For the Cinnamon Sugar Coating:
- ½ cup sugar
- 1 teaspoon ground cinnamon
Optional Dipping Sauce:
- ½ cup dark chocolate chips
- ½ cup heavy cream
Instructions
In a medium saucepan over medium heat, combine the water, sugar, salt, and butter. Stir occasionally and bring the mixture to a light boil. Once the butter has melted completely, reduce the heat to low and add the flour all at once.
Using a wooden spoon or spatula, stir vigorously until the dough comes together and forms a smooth ball. Keep stirring for about 1-2 minutes to cook out some of the moisture. This step helps give the churros their perfect texture.
Remove the dough from the heat and let it cool for about 5 minutes. Once slightly cooled, add the vanilla extract and the egg. Stir quickly and continuously until the egg is fully incorporated. At first, the dough might look lumpy, but keep mixing, and it will turn into a smooth, glossy batter.
Transfer the dough into a piping bag fitted with a large star tip. This is what gives churros their signature ridges, helping them crisp up beautifully when fried. If you don’t have a piping bag, you can use a sturdy plastic bag with a corner snipped off, though the ridges may not be as pronounced.
Pipe 4- to 5-inch strips of dough onto a parchment-lined baking sheet. You can cut the dough using scissors or a knife to get clean edges.
In a deep pan or heavy-bottomed pot, heat the vegetable oil over medium heat until it reaches 375°F (190°C). To test if the oil is ready, drop a small piece of dough into the oil—if it sizzles and rises to the top, the oil is at the right temperature.
Carefully drop the piped dough into the hot oil, frying in batches to avoid overcrowding. Fry each churro for about 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain excess oil.
While the churros are still warm, roll them in a mixture of sugar and cinnamon, making sure they’re well coated. The warm surface helps the sugar stick perfectly, adding that signature sweetness and slight crunch.
For an extra indulgent touch, make a quick chocolate sauce. Simply heat the heavy cream in a small saucepan or microwave until warm but not boiling. Pour the warm cream over the dark chocolate chips and let it sit for a minute. Stir until smooth and creamy.
Enjoy your homemade churros while they’re fresh and warm! Dip them in chocolate sauce, caramel, or eat them as they are.
Notes
- Churro dough is similar to pâte à choux – This means it’s cooked before adding the egg, creating a structure that puffs up beautifully when fried.
- Don’t overmix after adding the egg – Stir just until incorporated to avoid making the dough too runny.
- Use a deep, heavy-bottomed pan for frying – It helps maintain an even temperature and prevents oil splatter.
- Drain on paper towels, but don’t let them sit too long – This prevents them from getting soggy. Roll them in cinnamon sugar while they’re still warm.
- For extra crispiness, double-fry – If you want even crunchier churros, fry them once at 325°F (163°C) until they are light golden, remove them, and then refry at 375°F (190°C) until deep golden brown.
- Piping tip matters – A large star tip (like a 1M or 2D) gives you the signature ridges, which help create that crisp texture.
- Experiment with different coatings – While cinnamon sugar is classic, you can also try powdered sugar, cocoa powder, or even a mix of nutmeg and cinnamon.
- If your churros come out oily, the oil was too cool – Always check the temperature before frying to ensure they cook properly.
- Leftover chocolate sauce? – Store it in the fridge and reheat gently. It also makes a great drizzle for ice cream or pancakes.
