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Homemade Churros Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/homemade-churros-recipe/