Careful! This easy churros recipe is absolutely delicious and seriously addicting.
This sweet street food is beloved for a good reason. What’s not to love about deep-fried dough covered in cinnamon sugar?
Each churro boasts a crispy exterior and a tender, melt-in-your-mouth interior. And they’re not too sweet, nor too plain. These are just right.
Simple pantry ingredients, big taste, and straight-up fun. Homemade churros are honestly some of the best deep-fried desserts.
What Are Churros?
Churros are a fried pastry that’s crunchy outside and soft inside.
They originate in Spain and Portugal. But they’ve also become a beloved Mexican dessert.
The Spanish serve churros with plain sugar and thick, not-too-sweet chocolate sauce. Mexicans prefer a cinnamon sugar coating.
Sometimes, Mexican churros have fillings, too, like caramel or chocolate. They are also often dipped in chocolate or caramel sauce.
Now a global treat, they’ve even inspired variations like Disney Churros Bites. And you can find them at many theme parks around the world!
No matter where you are, these tasty treats make any day sweeter.
Ingredients
Here’s what you’ll need to make these classic churros. You can find the complete recipe at the bottom of the post.
- Water- The starting point of your dough. Water mixes with other ingredients to form the base of your churro dough.
- All-purpose Flour- It thickens your liquid mixture into a dough, ready for shaping and frying.
- Butter & Salt- For fat and flavor. Butter brings richness, while salt sharpens the taste, balancing the dough’s sweetness.
- Granulated Sugar- For sweetness. A bit of sugar in the dough complements the outer cinnamon-sugar coating.
- Eggs- Eggs add structure and richness, essential for that classic churro texture.
- Vanilla Extract- For a dash of flavor. It enhances the churro’s taste with its aromatic depth.
- Vegetable Oil- For frying. Choose a high-heat oil to cook your churros to a perfect golden crisp.
- Sugar and Cinnamon- To create the classic sweet, spiced, and crunchy coating.
How to Make Homemade Churros
Making churros is surprisingly easy and rewarding. Just a few steps, and you’re on your way to enjoying these sweet, crispy treats.
Here’s a quick rundown:
1. Boil water, butter, salt, and sugar in a medium saucepan. This mixture forms the base of your churro pastry.
2. Add the flour. Stir (vigorously) until it forms a ball. Let it cool a bit after.
3. Beat the eggs. Add them one at a time, mixing well after each. Stir in vanilla extract for flavor.
4. Heat oil in a large pot to 350 degrees Fahrenheit. A consistent temperature is vital.
5. Pipe the dough. Fill a piping bag with a large closed star tip with the dough. Pipe strips into the hot oil, cutting to length.
Wondering how to pipe churros without a fancy piping bag? No worries, it’s easy.
- Grab a gallon-sized Ziplock bag, snip a small hole in one corner, and there you go. No need for chef’s tools here: fill, snip, and start piping those churros like a pro.
6. Fry the churros for 2-3 minutes, turning once. Don’t overcrowd the pot, and drain well on paper towels.
7. Prepare the coating. Combine sugar and cinnamon in a shallow dish.
8. Coat the churros. Roll warm churros in the cinnamon sugar mixture until well coated.
9. Serve. Serve your freshly made churros warm, and enjoy! You can eat them as is- the Mexican way. Or serve them with chocolate sauce a la Spain.
Tips for the Best Churros
These tips ensure your churros come out just right: crispy, sweet, and utterly irresistible.
- Use large, cold eggs. Cold eggs cool and thicken the batter, making it ideal for piping. (This is one of the few times I’ll say this.)
- Incorporate eggs one at a time. Ensure you mix each egg in before adding the next for a smoother batter.
- Check the dough’s cooking point. It’s ready when smooth and a thin film forms in the pan.
- Manage churro length. Pipe into 6-inch sections. Shorter churros are easier to handle and flip.
- Maintain the oil temperature. Keep it between 350˚F and 370˚F. Too many churros at once can drop the temperature. And if it’s too hot, you’ll burn the outside of the churro before the inside cooks.
- Use a candy thermometer. Monitor oil with a thermometer to maintain the perfect frying temperature.
- Pay attention to color. Look for a golden brown hue to know when they’re fried to perfection.
- Roll while warm. Coat Mexican churros in cinnamon sugar while warm for the best stick. For Spanish churros, skip the cinnamon.
How to Serve Churros
Churros, with their crispy texture and sweet cinnamon sugar, beg to be dipped and devoured. Here’s how to jazz them up:
- Chocolate Dipping Sauce: The classic Spanish way. Dip those golden sticks into a rich, velvety chocolate sauce.
- Caramel Drizzle: Sweet buttery caramel sauce takes your churros to the next level.
- Dulce de Leche: Creamy and luxurious, this sweet milk-based sauce is a match made in heaven for the crispy churros.
- Oreo Coating: Swap cinnamon sugar for crushed Oreos for a crunchy cookie twist.
- Chocolate & Nuts: Dip in chocolate, then sprinkle with chopped nuts for a crunchy contrast.
- My Favorite Chocolate Glaze: Thick yet dippable, it’s the perfect companion for those crispy delights.
Mix and match, or serve a variety to dazzle your guests. Each bite is a new adventure!
How to Store
Did you know that you can make churros ahead of time? It’s easy!
So, these churros are ready when you are. Plus, with these storage tips, your churros will always be at their crispy, sugary best!
To Store Raw Churros: Make and pipe the dough onto a wax paper-lined baking sheet. Cover it, and keep it in the fridge for 1-2 days.
To Store Cooked Churros: Let leftovers cool completely. Then, pop them in an airtight container and store them for 4-5 days in a cool, dry place.
To Freeze Raw Churros: Pipe dough strips onto a baking sheet with waxed paper. Freeze, then wrap each strip in plastic wrap for long-term storage.
Fry straight from frozen when you’re ready.
To Freeze Cooked Churros: Cool your churros, wrap each individually, and stash them in a freezer-safe bag for up to 3 months.
To Reheat: If frozen, thaw churros in the fridge overnight. They’ll be ready for a quick reheat when you are.
Reheat the churros in a hot oven for a few minutes. Skip the microwave to avoid sogginess.
More Mexican Recipes You’ll Love
Homemade Churros
12
servings25
minutes10
minutes146
kcalThese easy, tasty churros will satisfy all your sugar and carb cravings. Churros are sweet fried pastries, rolled in cinnamon sugar- what’s not to love?
Ingredients
1 cup water
1/4 cup unsalted butter
1/4 teaspoon salt
2 tablespoons granulated sugar
1 cup all-purpose flour
3 large eggs
1 teaspoon vanilla extract
Vegetable oil for frying
- For the Coating
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
- Combine water, butter, salt, and sugar in a medium saucepan. Bring to a boil over medium heat.
- Reduce the heat to low and add the flour, stirring vigorously until the mixture forms a ball, about 1 minute. Remove from heat and let the dough cool for a few minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Heat about 2 inches of vegetable oil to 350 degrees Fahrenheit in a large, heavy-bottomed pot.
- Spoon the dough into a piping bag with a large star tip. Pipe strips of dough into the hot oil, cutting them with scissors to the desired length.
- Fry the churros, turning them once, until golden brown on all sides, about 2-3 minutes per batch. Do not overcrowd the pot. Drain cooked churros on a plate lined with paper towels.
- Make the coating. Combine sugar with cinnamon in a shallow dish.
- Roll the hot, drained churros in the cinnamon sugar mixture until well coated.
- Serve and enjoy!
Notes
- Ensure the oil temperature remains consistent at 350 degrees Fahrenheit for even cooking. This also prevents the churros from absorbing too much oil.
- Use a candy thermometer to accurately monitor the oil temperature, as fluctuations can affect the texture of the churros.
- To avoid oil splatter and ensure safety, pipe the dough close to the oil surface when adding it to the pot.
