Homemade Churros Recipe

Introduction

Homemade churros are a delightful treat that bring a taste of Spanish and Latin American tradition into your kitchen. Crispy on the outside and tender on the inside, these fried dough sticks coated in cinnamon sugar are perfect for sharing or enjoying as a special snack.

Ingredients

• 6 tablespoons unsalted butter
• 2 1/4 cups water
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 stick of cinnamon
• 2 1/4 cups all-purpose flour
• 1 large egg
• 1 1/2 cups sugar
• 1 tablespoon ground cinnamon
• 1 quart canola oil (for frying)

Instructions

1. Step 1: In a saucepan over medium-high heat, melt the butter. Add water, salt, vanilla, and the cinnamon stick. Bring the mixture to a boil, then remove the cinnamon stick and take the pan off the heat.
2. Step 2: Stir in the flour using a wooden spoon until a smooth dough forms, about 3 to 5 minutes.
3. Step 3: Allow the dough to cool for 10 to 15 minutes. Transfer it to a bowl and add the egg. Stir vigorously until the egg is fully incorporated; this prevents the egg from cooking and scrambling.
4. Step 4: Place the dough into a piping bag fitted with a closed star tip and set aside.
5. Step 5: In a shallow bowl, combine the sugar and ground cinnamon and set this mixture aside.
6. Step 6: Heat the canola oil in a Dutch oven to 400°F (204°C).
7. Step 7: Hold the piping bag above the hot oil and pipe out about four 6-inch lengths of dough at a time. Fry the churros until golden brown, approximately 2 minutes, turning occasionally with a spider strainer for even cooking.
8. Step 8: Transfer the fried churros to paper towels to drain briefly, then roll them in the cinnamon-sugar mixture until evenly coated. Repeat this process with the remaining dough.

Tips & Variations

• For extra flavor, add a pinch of nutmeg to the cinnamon-sugar coating.
• Try dipping churros in melted chocolate or caramel sauce for a delicious variation.
• Use a thermometer to maintain the oil temperature to avoid soggy or burnt churros.
• If you don’t have a piping bag, a zip-top plastic bag with a small corner cut off can work in a pinch.

Storage

Churros are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 1 day. Reheat them in a 350°F (175°C) oven for 5 to 7 minutes to regain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make churros ahead of time?

While churros are best fresh, you can prepare the dough ahead and refrigerate it for a few hours before frying. For best texture, fry and coat them just before serving.

What if I don’t have a star tip for piping?

You can use any large tip or even pipe them directly from a plastic bag with a corner cut off. The ridges that a star tip creates help hold the cinnamon sugar better, but churros will still be tasty without them.

Homemade Churros Recipe

Print Recipe

★★★★★

4.6 from 97 reviews

This homemade churros recipe features crispy, golden fried dough sticks rolled in a fragrant cinnamon-sugar mixture. With a buttery, vanilla and cinnamon-spiked dough that’s easy to pipe and fry, these churros make a delightful dessert or snack reminiscent of classic Spanish and Mexican street food.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: About 16 churros 1x
• Category: Dessert
• Method: Frying
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Churro Dough

• 6 tablespoons unsalted butter
• 2 1/4 cups water
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 stick of cinnamon
• 2 1/4 cups all-purpose flour
• 1 large egg

Cinnamon Sugar Coating

• 1 1/2 cups sugar
• 1 tablespoon ground cinnamon

For Frying

• 1 quart canola oil

Instructions

1. Prepare the Liquid Mixture: In a saucepan over medium-high heat, melt the unsalted butter. Once melted, add water, kosher salt, vanilla extract, and the cinnamon stick. Bring the mixture to a boil. Then, remove the cinnamon stick and take the pan off the heat.
2. Make the Dough: Add all-purpose flour to the hot liquid mixture and stir vigorously with a wooden spoon until a smooth dough forms, about 3 to 5 minutes. The dough should be thick and come away from the sides of the pan.
3. Incorporate the Egg: Let the dough cool for 10 to 15 minutes to prevent scrambling the egg. Transfer the dough to a bowl, add the large egg, and stir vigorously until fully incorporated, resulting in a smooth, pliable dough.
4. Prepare for Piping: Transfer the dough into a piping bag fitted with a closed star tip. Set the piping bag aside, ready for frying.
5. Mix Cinnamon Sugar: In a shallow bowl, combine the sugar and ground cinnamon thoroughly and set aside for coating the churros after frying.
6. Heat the Oil: Pour canola oil into a Dutch oven or deep pot to a depth sufficient for frying (about 2–3 inches). Heat the oil to 400 °F (204 °C). Use a thermometer to ensure accurate temperature.
7. Pipe and Fry Churros: Hold the piping bag over the hot oil and pipe about four 6-inch lengths of dough at a time. Fry until golden brown, approximately 2 minutes, turning occasionally with a spider strainer or slotted spoon to ensure even cooking.
8. Drain and Coat: Remove the fried churros and drain briefly on paper towels. While still warm, roll the churros in the cinnamon-sugar mixture until evenly coated. Repeat the frying and coating process with the remaining dough.

Notes

• Ensure the oil temperature stays consistent around 400 °F for crispy churros that aren’t greasy.
• Let the dough cool sufficiently before adding the egg to prevent curdling and scrambled bits.
• Use a piping bag with a star tip to achieve the classic ridged churro shape that crisps nicely.
• Do not overcrowd the oil while frying to maintain temperature and even cooking.
• Churros are best enjoyed fresh and warm for maximum crispness and flavor.

Keywords: homemade churros, fried dough, cinnamon sugar churros, Spanish dessert, Mexican street food, crispy churros