Description
Learn how to make crispy homemade churros that taste better than the fair! Easy recipe with cinnamon sugar coating. Ready in 35 minutes!
Ingredients
For the Churro Dough:
- 1 cup water
- 1/2 cup unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
For Frying:
- 2–3 cups vegetable oil or canola oil (for deep frying)
For Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Optional Dipping Sauces:
- Chocolate ganache (1/2 cup heavy cream + 1 cup chocolate chips, heated until melted)
- Dulce de leche
- Caramel sauce
- Date caramel sauce for healthier option
Instructions
- Make the dough base: In medium saucepan over medium heat, combine water, butter, sugar, and salt. Stir occasionally until butter melts completely and mixture reaches a rolling boil.
- Add flour: Remove from heat immediately and add all flour at once. Stir vigorously with wooden spoon for 1-2 minutes until mixture forms a ball and pulls away from sides of pan.
- Cool dough: Let dough cool for 5 minutes until warm but not hot (to prevent cooking the eggs).
- Add eggs: Beat in eggs one at a time, mixing thoroughly after each addition until dough is smooth and glossy. Stir in vanilla extract.
- Prepare for piping: Transfer dough to piping bag fitted with large star tip (or large ziplock bag with corner cut off). Star tip creates traditional ridges.
- Heat oil: Pour oil into large deep pot or Dutch oven to depth of 2 inches. Heat to 350-375°F using thermometer – temperature is critical for proper cooking.
- Pipe and fry: Carefully pipe 4-5 inch strips of dough directly into hot oil, using scissors to cut dough from tip. Fry 3-4 churros at a time to avoid crowding.
- Cook until golden: Fry 2 minutes per side, flipping once, until golden brown and puffed. Remove with slotted spoon or spider strainer.
- Drain and coat: Place on paper towel-lined plate to drain briefly. While still hot, immediately roll in cinnamon sugar mixture.
- Continue batching: Repeat piping and frying with remaining dough, maintaining oil temperature between batches.
- Serve warm: Serve churros warm with chocolate ganache, dulce de leche, or caramel sauce for dipping. Best enjoyed fresh!
Notes
Oil temperature is critical: Use a thermometer and maintain 350-375°F. Too hot = burnt outside/raw inside. Too cool = greasy churros that absorb oil.
Don’t overcrowd: Fry only 3-4 churros at a time so they don’t stick together and oil temperature stays consistent.
Coat while hot: Roll churros in cinnamon sugar immediately after frying while still warm – this helps sugar stick properly.
No piping bag? Use a large ziplock bag with corner cut off. Won’t have traditional ridges but will taste just as good.
Storage: Best eaten fresh within 1-2 hours. To reheat, place in 350°F oven for 5 minutes to crisp up.
Make ahead: Dough can be made 1 hour ahead and kept at room temperature in piping bag.
Safety tip: Be careful when piping into hot oil to avoid splatter. Use scissors to cut dough cleanly from piping tip.
Star tip importance: The ridges from star tip help create more surface area for crispiness and authentic appearance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (includes frying in batches)
- Category: Dessert
- Method: Fried
- Cuisine: Spanish, Mexican
Nutrition
- Serving Size: 2 churros
- Calories: 245 calories
- Sugar: 18g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg