Make your own Homemade Churros recipe with a simple dough, piped into hot oil and fried until golden and crispy! These delicious, crunchy treats are often served with a side of chocolate sauce for dipping, making them an irresistible dessert or snack!
My fellow churro lovers will also enjoy my Disneyland Copycat recipe for Churro Toffee, these no-bake Churro Krispie Bars, and these fluffy Cinnamon Muffins.
Why This Recipe Works
Freshly Fried Goodness: There is nothing better than a freshly made churro, right out of the fryer! I know that we have all had a disappointing churro in our lives. The key to having absolutely delicious churros is enjoying them straight after they have been freshly fried! I know it can seem intimidating to fry your own churros, but this recipe is simple and straight-forward, guaranteeing delicious churros every single time!
The Perfect Treat: Whether it is for a special occasion or just a fun weekend activity for the family, these best homemade churros are an absolute treat! They would be perfect to make for dessert on taco night, or serve at your next gathering with friends! Everyone will absolutely love them, that’s for sure.
Ingredients
For the Churros
- Butter: Lots of butter is the key to making a delicious churro! You will need a whole stick of butter here which will be melted down with water before creating the dough.
- Vanilla: For extra flavor!
- Flour: All-purpose flour works great here. If you need to make gluten-free churros, use a gluten-free replacement flour.
- Eggs: Eggs will help to create structure and keep the churros light and fluffy!
- Oil: You will need a neutral oil to fry the churros. I recommend using canola oil, vegetable oil, or avocado oil.
For the Cinnamon Sugar
- Sugar: I prefer to use a superfine sugar here! This will coat the churros more evenly.
- Cinnamon: Of course, use some ground cinnamon for that warming flavor!
Here’s How to Make It
Step by Step Instructions
- Melt Butter with Water: Add the butter to a small saucepan along with 1 cup of water. Set over a medium heat and stir with a wooden spoon until the butter has dissolved and the mixture is bubbling slightly. (photos 1-2)
- Make Dough: Add the flour and beat into a smooth ball without any lumps. Remove from the heat. Set aside to cool for 10 minutes. (photos 3-5)
- Add Eggs: Transfer the dough to a medium bowl and beat in the eggs, one by one. At first it will feel like the mixture won’t come together, but stick at it and it will come together well. (photos 6-8)
- Heat Frying Oil: Heat enough oil to cover 1 1/2 inches at the bottom of a large, heavy bottomed casserole or skillet over a medium high heat to 375F. Meanwhile transfer the dough to a disposable piping bag fitted with a large star tip, or with a 3/4 inch hole cut in the end. (not pictured)
- Make Cinnamon Sugar: Combine the cinnamon sugar ingredients in a shallow dish and set aside. (not pictured)
- Fry: Working a few at a time, squeeze 4-5 inch strips into the hot oil, cutting them with a pair of scissors. Fry for 8 minutes until golden, turning halfway so they cook evenly. Keep an eye on the temperature to make sure the oil does not drop below 350F. By adding the batter to the oil at the hotter temperature you’re making sure it does not cool down too much when the churros are added.(photos 9-10)
- Roll in Cinnamon Sugar: Remove the churros from the oil with a slotted spoon first onto a kitchen paper-lined plate, and then roll them in the cinnamon sugar. (photos 11-12)
- Taste Test: Once you’ve made the first batch, allow them to cool for a minute or two before biting into them. If the outside is too hard or the middle is not cooked through, lower the temperature of the oil a little: all star tips are different and will change the surface area of the churros, making some cook faster than others. If the outside is fine but the middle is still undercooked, cook them for a minute or two longer. (not pictured)
- Serve and Enjoy: Keep the churros warm while you batch cook the rest. Serve either as is, or with a chocolate dipping sauce. (not pictured)
Expert Tips
- Dip in chocolate sauce! If you have ever been to Spain, you know that they love to dip their churros into a chocolate sauce! It is almost like an extra thick hot chocolate. You can keep the cinnamon sugar coating or omit it in this case, totally up to you!
- Use a candy or deep frying thermometer to monitor the temperature of the oil! You want to make sure that the oil is at least 350 degrees F to fry these churros.
- Cooking time may vary! Depending on the size of your piping bag tip, some churros will be thinner than others. Keep an eye on the churros and once they are golden brown, you can take one out and taste test! Then determine if the heat of the oil should be turned down a little bit and the churros cooked longer!
Frequently Asked Questions
How do I know when churros are done cooking?
You need to pay close attention to the color of the churros. The time is less important here. What is important is that they are deep golden brown color! You can check the inside to see if they are doughy or not. If doughy, cook for an additional 1-2 minutes.
How can I keep churros warm in between batches?
Turn your oven on the lowest temperature setting. Place the already cooked churros on a baking sheet lined with a wire rack and place it in the oven to keep warm while you are finishing the rest of the churros!
More Dessert Recipes to Try
- Salted Caramel Brownies
- Churro Toffee
- Peanut Brittle Recipe
- Old Fashioned Sour Cream Donuts
- Cinnamon Sugar Biscuit Waffles
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Churros
Make your own Homemade Churros with a simple dough, piped into hot oil and fried until golden and crispy! These delicious, crunchy treats are often served with a side of chocolate sauce for dipping, making them an irresistible dessert or snack!
Servings: 18 churros
Ingredients
For the Churros
- 1 stick of butter
- 1 tsp vanilla
- 1 ⅓ cups flour
- 2 eggs
- neutral oil - for frying
For the Cinnamon Sugar
- ¼ cup superfine sugar
- ½ tsp cinnamon
Instructions
- Add the butter to a small saucepan along with 1 cup of water. Set over a medium heat and stir with a wooden spoon until the butter has dissolved and the mixture is bubbling slightly.
- Add the flour and beat into a smooth ball without any lumps. Remove from the heat. Set aside to cool for 10 minutes.
- Transfer the dough to a medium bowl and beat in the eggs, one by one. At first it will feel like the mixture won’t come together, but stick at it and it will come good.
- Heat enough oil to cover 1 1/2 inches at the bottom of a large, heavy bottomed casserole or skillet over a medium high heat to 375F. Meanwhile transfer the dough to a disposable piping bag fitted with a large star tip, or with a 3/4 inch hole cut in the end.
- Combine the cinnamon sugar ingredients in a shallow dish and set aside.
- Working a few at a time, squeeze 4-5 inch strips into the hot oil, cutting them with a pair of scissors. Fry for 8 minutes until golden, turning halfway so they cook evenly. Keep an eye on the temperature to make sure the oil does not drop below 350F. By adding the batter to the oil at the hotter temperature you’re making sure it does not cool down too much when the churros are added.
- Remove the churros from the oil with a slotted spoon first onto a kitchen paper-lined plate, and then roll them in the cinnamon sugar.
- Once you’ve made the first batch, allow them to cool for a minute or two before biting into them. If the outside is too hard or the middle is not cooked through, lower the temperature of the oil a little: all star tips are different and will change the surface area of the churros, making some cook faster than others. If the outside is fine but the middle is still undercooked, cook them for a minute or two longer.
- Keep the churros warm while you batch cook the rest. Serve either as is, or with a chocolate dipping sauce.
Notes
- Dip in chocolate sauce! If you have ever been to Spain, you know that they love to dip their churros into a chocolate sauce! It is almost like an extra thick hot chocolate. You can keep the cinnamon sugar coating or omit it in this case, totally up to you!
- Personally, my favorite dipping sauce for churros is caramel sauce (I know, not as authentic but SO. GOOD.) You can use caramel ice cream topping that has been warmed for a bit in the microwave, or dulce de leche would take these churros to the next level!
- Use a candy or deep frying thermometer to monitor the temperature of the oil! You want to make sure that the oil is at least 350 degrees F to fry these churros.
- Cooking time may vary! Depending on the size of your piping bag tip, some churros will be thinner than others. Keep an eye on the churros and once they are golden brown, you can take one out and taste test! Then determine if the heat of the oil should be turned down a little bit and the churros cooked longer!
Nutrition
Calories: 97 kcal, Carbohydrates: 10 g, Protein: 2 g, Fat: 6 g, Saturated Fat: 3 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 2 g, Trans Fat: 0.2 g, Cholesterol: 32 mg, Sodium: 48 mg, Potassium: 19 mg, Fiber: 0.3 g, Sugar: 3 g, Vitamin A: 184 IU, Vitamin C: 0.002 mg, Calcium: 6 mg, Iron: 1 mg
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This recipe was quick, easy to adjuSt and make changes and most importantly delicious! High quality with minimal effort
Thank you for your positive feedback, Lacey! Thrilled to hear you enjoyed this recipe so much. 🙂
Very nice recipes
Do you ever add anything in with the cream cheese like fresh blueberries? Fresh Strawberries? Just curious bc I’m allergic to cinnamon….but Love Cream cheese/pastry puff..yummmy!
I think that is for sure worth a try! Sounds delicious.
Can I make the dough ahead of time and how long could I store it before using?
Yes, you can! In the fridge it should last about 3 days and in the freezer it should last one month 🙂