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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
Cook Time:20 minutes
Total Time:40 minutes

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