Churros Recipe
These homemade Churros taste best when I make them fresh at home using simple ingredients like butter, eggs, and warm spices. They’re crispy on the outside, soft and spongy on the inside, and perfectly coated in cinnamon sugar, making them a delicious treat my family loves. It’s an easy dessert ready in just 30 minutes, and perfect to prepare ahead of time.
After my cinnamon cream cheese cookies became a huge success at family gatherings, I wanted to add another cinnamon-flavored favorite to my collection, and churros seemed like the perfect choice. I created this churros recipe with simplicity in mind because, as a mom myself, I understand just how valuable our time can be. From mixing the ingredients to coating them in sweet cinnamon sugar, these churros come together in just 30 minutes. Yes, only half an hour!
Table of contents
Experiencing authentic street foods during my travels to Mexico and Spain inspired me to bring that same fresh, homemade taste into my own kitchen. These churros are ideal for sharing at parties and taste even better when dipped in chocolate or caramel sauce. I hope you enjoy them as much as my family and I do.
Why you will love this recipe
- Easy to make: With a few simple ingredients, you can make fresh homemade churros without any hassle. The steps are easy to follow, and I know you’ll have no trouble making them yourself.
- Crispy and soft: These churros turn out perfectly crispy on the outside and soft inside, with a light, spongy texture. The cinnamon sugar coating adds just the right sweetness.
- Great for any occasion: I’ve made these for my kids’ birthday party, and their friends couldn’t get enough. They kept coming back for more, and I was so glad I had made an extra batch. Warm churros with chocolate or caramel sauce always make any celebration even better.
- No special tools needed: I use a piping bag to shape them, but if you don’t have one, you can easily make them with a plastic bag. Then, all you really need is a pot, some oil, and a little time.
What you will need
- Flour, Egg, and Vanilla – I use these to create a dough that’s soft and airy, just the way churros should be. The vanilla adds a hint of sweetness that makes them even better.
- Cinnamon, Nutmeg, and Salt – Warm spices bring out the best flavors in every bite. A little salt balances the sweetness perfectly.
- Sugar and Water – I mix it into the dough for the right amount of sweetness and roll the churros in more sugar for that classic crunchy coating. I use water for the choux dough.
- Butter and Oil – Butter gives the dough a rich flavor, while frying in hot oil makes the churros golden and crispy. I always make sure the oil is just the right temperature for the best texture.
How to make
Prepare the coating: I mix sugar and cinnamon in a shallow dish until well combined. Then, I set it aside to use later for coating the warm churros.
Make the churro dough: In a large saucepan, I combine water, butter, sugar, and spices, bringing it to a boil over medium-high heat until everything is melted and well combined. Once boiling, I add the flour, stirring continuously until a thick mixture forms. It doesn’t need to be completely smooth yet, as it will be mixed again later.
Prepare the piping: After transferring the dough to a large mixing bowl, I let it cool for about 5 minutes. Then, I add the egg and vanilla extract, using an electric mixer to blend everything until smooth. Once mixed, the dough goes into a 16-inch piping bag fitted with a large star tip like Wilton 1M. Before piping, I let it rest for a few minutes to make handling easier.
Heat the oil: A large pot, deep pan, or cast-iron pot works well for frying, so I place it over medium-high heat and add about 2 inches of vegetable oil. To ensure even frying, I use a thermometer to check that the oil reaches 360 degrees F before piping the churros.
Fry: I pipe 6-inch strips of dough directly into the heated oil, cutting them with kitchen scissors. Frying in small batches of about five pieces at a time, I cook each side for about 2 minutes until golden and crispy.
Coat, roll and serve: After frying, I transfer the churros to a plate or baking sheet lined with paper towels to drain excess oil. While still warm, each one gets rolled in the cinnamon-sugar mixture until fully coated. Then, I serve warm with my favorite caramel sauce.
Expert tip
Perfect Oil Temperature Matters
The oil needs to be at 360°F before frying so the churros turn out perfectly crispy on the outside and soft inside. If the oil gets too hot, they brown too fast and stay raw in the center. If it’s too cool, they soak up too much oil and turn greasy. I always use a thermometer to check the temperature and get that perfect golden texture every time.
More tips to consider:
- I avoid overcrowding the pan so each churro fries properly and stays crispy.
- Letting the dough rest for a few minutes before piping makes it easier to handle.
- I fry in small batches to keep the oil temperature steady and prevent soggy churros.
- Rolling the churros in cinnamon sugar while they are still warm helps the coating stick perfectly.
- Draining them on paper towels for a couple of minutes keeps them from getting greasy.
- Keep in mind that using a cold egg straight from the fridge works best for this recipe. It helps the dough come together properly and creates the right texture for piping and frying.
Recipe variations
- Oreos: I like to mix 1/2 cup of crushed Oreos into the batter for a fun cookies-and-cream twist. It adds a little crunch that my kids always get excited about.
- Chocolatey: Adding 1 tablespoon of dark cocoa powder to the dough makes the churros extra chocolatey. It blends right in and gives them an amazing taste.
- Different coatings: Rolling the churros in powdered sugar instead of cinnamon sugar gives them a soft, sweet coating. I also love mixing sugar with 1 tablespoon of cocoa powder for a chocolate-flavored coating.
Serving suggestions
These warm churros pair incredibly well with a side of my dulce de leche for dipping. The crispy cinnamon-sugar coating makes every bite even more indulgent. When I want to turn them into a fun dessert platter, I like to add fresh fruit and a scoop of oreo ice cream.
For a cozy weekend treat, I enjoy pairing churros with a warm cup of hot chocolate or with my peanut butter hot chocolate which is sweet and creamy with a nutty twist. If I’m making them for a party, I love serving them alongside my fluffy carrot cake cinnamon rolls, which are just as soft and flavorful, creating the perfect dessert spread.
How to store
- Store: I always let any leftovers cool completely before storing them. Once cooled, I place them in an airtight container and keep them in a cool, dry place for up to five days.
- Freeze raw: When I want to prepare churros ahead of time, I pipe the dough onto a baking sheet lined with wax paper and freeze them. Once solid, I wrap each one individually in plastic wrap, then store them in the freezer until I’m ready to fry.
- Freeze cooked churros: After they have cooled, I place them in a freezer-safe bag and store them for up to three months. To keep them from sticking together, I like to wrap each one individually before adding them to the container.
- Thaw: When I’m ready to enjoy them, I let the frozen churros thaw overnight in the fridge. After that, I reheat them in the oven and toss them in cinnamon sugar for that fresh-from-the-fryer taste.
- Reheat: A few minutes in a hot oven brings them back to life with a crispy texture. I avoid the microwave because it makes them soggy.
Frequently Asked Questions
The key to crispy churros is frying them at the right temperature. I always check that my oil is at 360°F before frying so they cook evenly and get that perfect golden crunch.
If churros turn out greasy, the oil was probably too cold. I always use a thermometer to check the temperature before frying because if the oil is too cool, the dough absorbs too much oil instead of crisping up.
The biggest difference between Mexican and Spanish churros is how they are served. Spanish churros are traditionally made without sugar in the dough and are often dipped in thick hot chocolate. They have a slightly denser texture and are sometimes straight or looped. Mexican churros, on the other hand, are coated in cinnamon sugar right after frying, giving them a sweet and crispy exterior. I love both versions, but the cinnamon-sugar coating on Mexican churros makes them extra special for me!
Yes, this recipe is perfect for making ahead, and it saves me time when I need a quick dessert. I simply cover the uncooked dough and store it in the fridge, where it stays fresh for up to three days. When I want to serve fresh churros, I prepare the dough in advance and fry them right before enjoying. They always taste best when freshly cooked this way.
More classic dessert recipes:
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Churros Recipe
Ingredients
- 1 cup water
- 1/4 cup unsalted butter diced into small pieces
- 2 tablespoons white granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 large egg cold
- 1 teaspoon vanilla extract
- Vegetable oil for frying
Cinnamon Sugar:
- 1/2 cup white granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
Cinnamon Sugar:
- In a shallow dish, whisk together sugar and cinnamon, and set aside.
Make the Batter:
- Place water, unsalted butter, sugar, cinnamon, nutmeg, and salt into a large saucepan and bring to a boil over medium-high heat.
- Next, reduce heat to medium-low and stir in the flour with a rubber spatula or wooden spoon. Stir constantly until the mixture comes together and is shiny and smooth, with no lumps (a few tiny lumps are ok).
- Transfer the mixture to a large mixing bowl, and let it cool for 5 minutes.
- Using a hand electric mixer, whisk in vanilla extract and the egg into the flour mixture until fully combined and smooth. The mixture may start to separate, keep mixing until its combined.
- Transfer the mixture to a piping bag fitted with 1/2 inch star tip, WiltonM1 works great.
Fry the Churros:
- Heat about 1 1/2-2 inches of vegetable oil in a large pot or deep cast-iron skillet over medium-high. The oil should reach 360 degrees Fahrenheit, use a candy thermometer to check the temperature.
- Carefully pipe the mixture into the preheated oil, pressing about 6-inch lengths of churros and cutting the end with clean kitchen scissors. Do not overcrowd the pan.
- Fry until golden brown, about 2 minutes per side.
- Use a slotted spoon to transfer the fried churros to paper towels for about 2-3 minutes, after that toss them immediately into the cinnamon-sugar mixture.
- Repeat with the remaining dough.
- Serve warm with chocolate or caramel sauce for dipping.
Video
Notes
Perfect Oil Temperature Matters
The oil needs to be at 360°F before frying so the churros turn out perfectly crispy on the outside and soft inside. If the oil gets too hot, they brown too fast and stay raw in the center. If it’s too cool, they soak up too much oil and turn greasy. I always use a thermometer to check the temperature and get that perfect golden texture every time.More tips to consider:
- I avoid overcrowding the pan so each churro fries properly and stays crispy.
- Letting the dough rest for a few minutes before piping makes it easier to handle.
- I fry in small batches to keep the oil temperature steady and prevent soggy churros.
- Rolling the churros in cinnamon sugar while they are still warm helps the coating stick perfectly.
- Draining them on paper towels for a couple of minutes keeps them from getting greasy.
- Keep in mind that using a cold egg straight from the fridge works best for this recipe. It helps the dough come together properly and creates the right texture for piping and frying.
Nutrition