Homemade Churros Recipe

Homemade Churros

Crispy on the outside, soft and tender on the inside, these homemade churros are a classic Spanish and Mexican treat. Rolled in cinnamon sugar and served with a rich chocolate dipping sauce, they’re perfect for dessert, snacks, or celebrations.

Ingredients

For the Churros:

• 1 cup water

• 2 1/2 tbsp granulated sugar

• 1/2 tsp salt

• 2 tbsp vegetable oil

• 1 cup all-purpose flour

• 2 large eggs

• 1 tsp vanilla extract

• Vegetable oil, for frying

For Cinnamon Sugar Coating:

• 1/2 cup granulated sugar

• 1 tsp ground cinnamon

For Chocolate Dipping Sauce:

• 1/2 cup heavy cream

• 4 oz (115 g) semi-sweet chocolate, chopped

• 1 tsp vanilla extract

Instructions

1. Prepare Cinnamon Sugar:
   In a shallow bowl, mix 1/2 cup sugar with cinnamon. Set aside.

2. Make Churro Dough:
   In a medium saucepan, combine water, sugar, salt, and 2 tbsp vegetable oil. Bring to a boil over medium heat. Remove from heat and stir in flour until mixture forms a ball. Let cool 5 minutes.

3. Add Eggs and Vanilla:
   Beat in eggs one at a time, then add vanilla extract. The dough should be smooth and thick enough to pipe.

4. Heat Oil:
   In a deep skillet or saucepan, heat 2–3 inches of vegetable oil to 350°F (175°C).

5. Pipe Churros:
   Transfer dough to a piping bag fitted with a large star tip. Pipe 4–6 inch strips directly into hot oil, cutting dough with scissors. Fry in batches to avoid overcrowding.

6. Fry Until Golden:
   Fry churros 2–4 minutes per side until golden brown. Use a slotted spoon to transfer to a paper towel-lined plate to drain.

7. Coat in Cinnamon Sugar:
   While still warm, roll churros in cinnamon sugar until evenly coated.

8. Make Chocolate Sauce:
   Heat cream in a small saucepan until just simmering. Pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth. Add vanilla extract.

9. Serve:
   Serve churros warm with chocolate sauce for dipping.

Equipment

• Medium saucepan

• Whisk and spatula

• Piping bag with large star tip

• Deep skillet or saucepan for frying

• Slotted spoon

• Paper towels

• Shallow bowl for cinnamon sugar

• Measuring cups and spoons

Timing

• Prep Time: 20 minutes

• Cook Time: 15–20 minutes

• Total Time: 35–40 minutes

Serving Size
Makes 12–14 churros (serves 4–6)

Homemade Churros

Crispy on the outside, soft and tender on the inside, these homemade churros are a classic Spanish and Mexican treat. Rolled in cinnamon sugar and served with a rich chocolate dipping sauce, they’re perfect for dessert, snacks, or celebrations.

Print Recipe

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Total Time:40 minutes mins

Equipment

• Medium saucepan
• Whisk and spatula
• Piping bag with large star tip
• Deep skillet or saucepan for frying
• Slotted spoon
• Paper towels
• Shallow bowl for cinnamon sugar
• Measuring cups and spoons

Ingredients

• For the Churros:
• 1 cup water
• 2 1/2 tbsp granulated sugar
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 cup all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• Vegetable oil for frying
• For Cinnamon Sugar Coating:
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• For Chocolate Dipping Sauce:
• 1/2 cup heavy cream
• 4 oz 115 g semi-sweet chocolate, chopped
• 1 tsp vanilla extract

Instructions

• Prepare Cinnamon Sugar:
• In a shallow bowl, mix 1/2 cup sugar with cinnamon. Set aside.
• Make Churro Dough:
• In a medium saucepan, combine water, sugar, salt, and 2 tbsp vegetable oil. Bring to a boil over medium heat. Remove from heat and stir in flour until mixture forms a ball. Let cool 5 minutes.
• Add Eggs and Vanilla:
• Beat in eggs one at a time, then add vanilla extract. The dough should be smooth and thick enough to pipe.
• Heat Oil:
• In a deep skillet or saucepan, heat 2–3 inches of vegetable oil to 350°F (175°C).
• Pipe Churros:
• Transfer dough to a piping bag fitted with a large star tip. Pipe 4–6 inch strips directly into hot oil, cutting dough with scissors. Fry in batches to avoid overcrowding.
• Fry Until Golden:
• Fry churros 2–4 minutes per side until golden brown. Use a slotted spoon to transfer to a paper towel-lined plate to drain.
• Coat in Cinnamon Sugar:
• While still warm, roll churros in cinnamon sugar until evenly coated.
• Make Chocolate Sauce:
• Heat cream in a small saucepan until just simmering. Pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth. Add vanilla extract.
• Serve:
• Serve churros warm with chocolate sauce for dipping.

Servings: 14 churros

Frequently Asked Questions (FAQs)

Can I make churros ahead of time?
Yes. You can prepare the dough in advance and refrigerate for up to 24 hours. Fry them just before serving for best texture.

Can I bake churros instead of frying?
Yes. Pipe churros onto a parchment-lined baking sheet and bake at 400°F (200°C) for 20–25 minutes until golden. They won’t be as crispy as fried ones but are lighter.

Can I make them gluten-free?
Yes. Substitute all-purpose flour with a gluten-free flour blend suitable for frying. Texture may vary slightly.

Can I add flavors to the dough?
Yes. Vanilla is classic, but you can also add cinnamon, nutmeg, or citrus zest to the dough for extra flavor.

Can I make them dairy-free?
Yes. The recipe is already mostly dairy-free but ensure chocolate for dipping is dairy-free if desired.

How do I keep churros crispy?
Serve immediately after frying and coating in cinnamon sugar. They lose crispness if stored filled or wrapped while warm.

Can I freeze churros?
Yes. Freeze unfried dough or fried churros in an airtight container for up to 1 month. Reheat in the oven at 350°F (175°C) until crisp.

Can I use different toppings?
Yes. Instead of cinnamon sugar, try powdered sugar, cocoa sugar, or drizzle with caramel or chocolate.

How do I make the chocolate sauce smoother?
Heat cream gently and pour over chocolate. Let it sit 1–2 minutes before stirring to avoid clumps.

Can I make mini churros?
Yes. Pipe smaller strips and reduce frying time to 1–2 minutes per side for bite-sized treats.

How To Store Homemade Churros

Room Temperature:
Best enjoyed fresh, but fried churros can be kept in an airtight container for 2–4 hours. They will soften over time.

Refrigerator:
Store fried churros in an airtight container for up to 1 day. Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness.

Freezer:
Freeze fried or unfried churros in a freezer-safe container for up to 1 month. Reheat in the oven to crisp.

Serving Tips:
Serve warm with chocolate sauce, caramel, or your favorite dipping sauce. Dust with extra cinnamon sugar just before serving for maximum flavor.