If you’ve never had the pleasure of sinking your teeth into freshly fried and cinnamon-sugar coated churros, please do yourself a favor and make these immediately! This homemade recipe is easy to make and even easier to enjoy! Richer than a traditional doughnut, they can be eaten plain or dipped in melted chocolate, dulce de leche, or hot chocolate.
Churros are a popular Mexican, Spanish, and Portuguese pastry. They are typically sold by street vendors and are enjoyed at carnivals, street fairs, and other celebrations.
Churros are made from a choux-based dough that’s a little less enriched (not as many eggs) and a little sweeter (thanks to vanilla!) that is piped into hot oil and fried like doughnuts. They can be straight, curved, or any shape you’d like. THEN (and this is where the churros shine!) they are tossed in a cinnamon-sugar coating that is just to die for.
Making these beauties is relatively quick and easy, and everyone you serve them to will be begging for more. Let’s get to it!
The Ingredients
The ingredient list for churros is a relatively short one, and you probably already have everything you need in your kitchen and pantry!
Butter: Adds a little fat and flavor to the dough.
Milk + water: Keeps the dough moist.
Salt + vanilla: Flavor, flavor, flavor!
Flour: Gives structure to the choux pastry.
Egg: Enriches the dough and helps it puff up in the frying process.
Oil: For frying the churros.
Cinnamon sugar: A deliciously addictive coating at the end!
How to Make the Dough
Churros are made using a pate a choux dough. Once the dough is made, it is piped into hot oil to be fried, then tossed in a cinnamon-sugar coating. This is how it’s done…
Heat liquid ingredients: Place butter, milk, water, and salt in a medium saucepan and bring to a boil over medium-high heat.
Mix in flour: Add all of the flour at once, reduce heat to medium-low and stir with a wooden spoon until the mixture forms a ball and appears to dry out, another 2 to 3 minutes. A film or “crust” will develop on the sides of the pan.
Cool the dough: Immediately place the dough into a mixing bowl and beat on low until it stops steaming and it just warm to the touch, approximately 1 minute.
Mix in egg + vanilla: Increase the mixer speed to medium and add the egg beating until fully incorporated and scraping the sides and bottom of the bowl as needed. Add the vanilla extract and mix until thoroughly combined, about 1 minute.
Prepare for piping: Transfer the dough to a pastry bag fitted with an extra-large open star piping tip. I recommend Ateco #829.
Fry the Churros
Heat oil: Add at least 1 inch of vegetable oil to a large heavy skillet. I recommend a 12-inch cast iron skillet. Bring the oil to 360°F over medium heat.
Prepare drying station: Line a rimmed baking sheet with two layers of paper towels and set aside. Mix cinnamon and sugar together in a shallow bowl and set aside.
Pipe into oil: Once the oil comes to temperature, pipe the churros directly into the oil, about 6 inches in length. Use a pair of kitchen shears to snip off the dough at the end of the piping tip.
Repeat with additional churros in the oil. Don’t overcrowd the pan- you should fit about 4 to 5 per batch.
Fry the churros: Turn the churros in the oil and cook until golden brown all over, about 2 to 3 minutes.
Drip oil off churros: Remove fried churros to the paper towel-lined pan to drain for about 15 seconds, or until able to be handled.
Toss with cinnamon-sugar mixture and transfer to a serving dish.
Repeat: Allow the oil to heat back up and repeat the frying process with the remaining dough, approximately three more batches.
FAQ and Recipe Tips
Why are the churros raw inside?
The main reason you may end up with raw churros is pulling them from the frying pan before they have cooked through. If you notice they are raw on the inside, pop them back in the pan to fry an additional minute or two.
If the exterior of the churro is dark but the inside is still raw the oil might be too hot, which leads to uneven cooking of the dough. Make sure the dough stays around 360°F.
Soft Churros
If you find your churros to lack the crispy exterior texture it’s probably due to over-crowding the pan. When you add too many churros or too much dough to the hot oil it brings the temperature of the oil down. Be sure to only cook about 4 to 5 churros at a time to keep the temperature hot and provide enough space for each churro to evenly fry.
Serving Suggestions
Fresh out of the frying pan and lightly coated in cinnamon sugar is the best way to enjoy these churros. Once coated in the cinnamon sugar you can dish these churros out with:
These easy churros are best enjoyed right after they are made. If you want to store them or are looking for a way to prep them in advance here are a few helpful tips.
Storing: Cool completely before storing. Keep fried and coated churros in an airtight container lined with paper towels for up to two days.
Freezing: Place cooked and cooled churros on a baking sheet and pre-freeze for 1 hour. Transfer to an airtight container and freeze for up to 1 month for ultimate freshness.
Making ahead: If you plan to make these in advance prep the dough and pipe the churros onto parchment paper. Freeze the dough then transfer the frozen churros to a freezer-safe container for up to 1 month.
Cooking frozen churros: No need to thaw the dough, simply cook the churros following the same frying instructions.
Crispy, golden, and addictively delicious, these homemade churros have it all! Make these light and airy churros for a sweet breakfast treat or an after-dinner dessert. No matter when you make them, they are sure to go fast!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Add at least 1 inch of vegetable oil to a large heavy skillet (I recommend a 12-inch cast iron skillet). Bring the oil to 360 degrees F over medium heat.
While the oil is heating, make the dough. Place the butter, milk, water, and salt in a medium saucepan and bring to a boil over medium-high heat. Add all of the flour at once, reduce heat to medium-low and stir with a wooden spoon until the mixture forms a ball and appears to dry out (a film or “crust” will develop on the sides and bottom of the pan), another 2 to 3 minutes.
Immediately place the dough into a mixing bowl and beat on low until it stops steaming and is just warm to the touch, approximately 1 minute.
Increase mixer speed to medium and add the egg, beating until fully incorporated and scraping the sides and bottom of the bowl as needed. Add the vanilla extract and mix until thoroughly combined, about 1 minute. The final dough will appear smooth, creamy, and shiny.
Transfer the dough to a pastry bag fitted with an extra large open star piping tip (I recommend Ateco #829). Line a rimmed baking sheet with two layers of paper towels.
Mix together the sugar and cinnamon in a shallow bowl and set aside.
Once the oil comes to temperature, pipe the churros directly into the oil, about 6 inches in length. Use a pair of kitchen shears to snip off the dough at the end of the piping tip. Repeat with additional churros in the oil (don’t overcrowd the pan – you should fit about 4 or 5 per batch). Turn the churros in the oil and cook until golden brown all over, about 2 to 3 minutes. Remove to the paper towel-lined pan to drain for about 15 seconds, or until able to be handled, then toss in the cinnamon-sugar mixture and transfer to a serving dish.
Allow the oil to back up to temperature and repeat step #7 with the remaining dough, approximately three more batches. Serve immediately!
Recipe Notes:
Storing- Cool completely before storing. Keep fried and coated churros in an airtight container lined with paper towels for up to two days.
Freezing- Place cooked and cooled churros on a baking sheet and pre-freeze for 1 hour. Transfer to an airtight container and freeze for up to 1 month for ultimate freshness.
Making ahead- If you plan to make these in advance prep the dough and pipe the churros onto parchment paper. Freeze the dough then transfer the frozen churros to a freezer-safe container for up to 1 month.
Cooking frozen churros- No need to thaw the dough, simply cook the churros following the same frying instructions.
Easy recipe My husband thought it was difficult to make. Did not have a pastry bag, so I used a ziploc bag instead to pipe into oil. I had no problems at all. Roofers Colorado Springs
Great instructions! Made these for my kids and they loved them! I am going to attempt a chocolate and caramel sauce as well for dipping. So yummy, thanks!
I just made these and they are amazing! The only problem is is that the inside didn’t cook no longer how long I left them in the oil. How can I fix that?
Hi, I was excited when I saw your baking challenge and decided to enter this competition. This is my first international baking competition. On making your Churros recipe, I was bowled over by the results. I couldn’t believe that I had created these babies in my own tiny kitchen. The ease with which your recipe flows is amazing and the end goodie is delicious. Now I am super excited for this competition. Keep up the awesomeness. Love from India.
I don’t deep fry anything… mainly because i don’t know what to do with the oil after frying. What do you all do to get rid of the oil once you’re done???
I have never used a pastry bag before. Do you have recommendations for bags? Is a coupler needed? (I was Googling LOL) I’m looking forward to another “new-to-me” recipe. Thank you!
I never realized how simple it would be to make churros! I will definitely be participating in this month’s bake-along! Thank you so much for the ideas!
welcome to brown eyed baker!
Hello and welcome! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration.
Great recipe. It turned out fantastic. I usually don’t like eating desert but this one was good!
This recipe is fantastic and a concrete way of making these delicious treats. Way to go! I’ll definitely be coming back for more yummy desserts.
Cool! I’ll try it at home for my kids snack. Hopefully it will good as the picture.
Easy recipe My husband thought it was difficult to make. Did not have a pastry bag, so I used a ziploc bag instead to pipe into oil. I had no problems at all. Roofers Colorado Springs
yes i made it its in the freezer right now and i have a feeling its good
Great instructions! Made these for my kids and they loved them! I am going to attempt a chocolate and caramel sauce as well for dipping. So yummy, thanks!
I just made these and they are amazing! The only problem is is that the inside didn’t cook no longer how long I left them in the oil. How can I fix that?
Hmmmm I mean, if you left them in long enough they’d HAVE to cook through. Did you use an extra large piping bag?
Hi, I was excited when I saw your baking challenge and decided to enter this competition. This is my first international baking competition. On making your Churros recipe, I was bowled over by the results. I couldn’t believe that I had created these babies in my own tiny kitchen. The ease with which your recipe flows is amazing and the end goodie is delicious. Now I am super excited for this competition. Keep up the awesomeness. Love from India.
Are these possible in an air fryer?
I don’t deep fry anything… mainly because i don’t know what to do with the oil after frying. What do you all do to get rid of the oil once you’re done???
Saving I have been wanting to try these!
It’s like you read my mind! I spent an hour this weekend looking up churro recipes! Can’t wait to try this out!!
I was just thinking the last few days about searching for a recipe for churros. No more searching; you’ve handed it right to me! Thank you!!
I have never used a pastry bag before. Do you have recommendations for bags? Is a coupler needed? (I was Googling LOL) I’m looking forward to another “new-to-me” recipe. Thank you!
I never realized how simple it would be to make churros! I will definitely be participating in this month’s bake-along! Thank you so much for the ideas!