Okay, can we talk about churros for a second?
That first bite into a fresh churro is pure magic. The outside? Crispy and golden, almost crackling as you bite down. The inside? Soft, pillowy, practically melting on your tongue.
I used to think making these at home was way too complicated. Like, wasn’t this something only theme park vendors and street fair experts could pull off?
Turns out, I was so wrong.
The first time I tried making churros in my own kitchen, I couldn’t believe how easy it was. Seriously. The whole process took less than an hour, and suddenly I had this impressive dessert that made me look like some kind of culinary genius.
Now? These are my secret weapon whenever I need to wow guests.
Recipe Timing:
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Servings: 12 churros | Difficulty: Easy
Here’s Why This Recipe Actually Works
I’m using a technique called choux pastry. Fancy name, simple concept.
When you fry the dough, steam builds up inside. That creates those perfect air pockets. You end up with churros that are crispy outside, tender inside.
I’ve made these probably 30 times. Maybe more. I kept tweaking until the proportions were exactly right.
The egg situation? That’s where most recipes mess up.
Three eggs make them taste too… eggy. Nobody wants that. Zero eggs? Your churros turn out dense and heavy. But two eggs? That’s the sweet spot. Light centers, rich flavor, perfect texture.
What Makes These Different from Store-Bought
Let me be honest with you.
Store-bought churros can’t compete. They just can’t.
When you make them fresh at home, the difference is night and day. That exterior gets incredibly crispy. And those ridges from the star-shaped piping tip? They’re not just for looks. More surface area means more crunch.
The inside stays soft and almost custardy. It’s this amazing contrast that you simply can’t get from anything sitting under a heat lamp.
You can eat these for breakfast with your morning coffee. As an afternoon pick-me-up. Or serve them as dessert after dinner. The cinnamon sugar coating adds just enough warmth and sweetness without being over the top.
Want more cinnamon? Add more. Want less? That’s cool too.
When Should You Make These?
I pull out this recipe for:
- Family get-togethers
- Holiday parties
- Random Saturday afternoons when I’m feeling fancy
- When my kids want to help in the kitchen
Kids absolutely love rolling the warm churros in cinnamon sugar. It’s messy, it’s fun, and they’re actually helping create something delicious.
Adults go crazy for them too. Last week, my neighbor smelled them from across the street and came knocking. True story.
Dipping sauce options:
I usually go with chocolate sauce. But caramel? Amazing. Some people skip the sauce entirely and just enjoy the cinnamon sugar.
There’s literally no wrong answer here.
And here’s your warning: you cannot eat just one. I’ve tried. It’s impossible. The smell alone will have you reaching for seconds before you’ve finished your first.
Let’s Get Cooking
What You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Water | 1 cup (8 oz) | Room temperature |
| Butter | ½ cup (113g) | Cut into small pieces |
| Salt | ¼ teaspoon | Balances sweetness |
| All-purpose flour | 1¼ cups (170g) | Measured correctly |
| Eggs | 2 large | Room temperature preferred |
| Canola oil | For frying | 2-3 inches deep |
| Granulated sugar | ¼ cup (50g) | For coating |
| Ground cinnamon | 1-2 teaspoons | Adjust to taste |
Making the Dough (This is Easier Than You Think)
Grab a medium saucepan. Toss in your water, butter pieces, and salt.
Put it on the stove over medium-high heat. Stir it every now and then. You’ll watch the butter slowly melt into the water. Keep going until the whole thing hits a rolling boil.
Then? Take it off the heat. Right away.
Now dump in all your flour. Yes, all at once. I know it looks weird, but trust me on this.
Stir like your life depends on it. Use a wooden spoon and really work it. The mixture transforms right before your eyes. It goes from soupy to this thick, smooth dough that pulls away from the sides of the pan.
This takes about a minute of solid stirring. Your arm might get a little tired. That’s normal.
Time for the eggs:
Crack your first egg right into that warm dough. Stir it in.
At first? It’s going to look like a disaster. Separated. Chunky. Don’t panic. Keep stirring.
Suddenly, it comes together. Smooth and glossy, like magic.
Do the same thing with egg number two. Mix until everything’s completely blended.
Your final dough should be thick but still soft enough to pipe. Think… thick mashed potatoes.
Getting Ready to Fry
Scoop that dough into a sturdy piping bag with a large star tip attached.
The best tips for this? Wilton 1M or Ateco 845. Both create those classic churro ridges.
Don’t have a piping bag? Listen, you can use a gallon-sized plastic bag. Cut off one corner. But fair warning: the dough is pretty thick. A flimsy bag might burst on you. Learned that one the hard way.
Oil prep time:
Pour canola oil into a large, heavy pot. You want about 2-3 inches deep.
Heat it slowly over medium heat. You’re aiming for 365°F.
Get yourself a candy thermometer. Seriously. This isn’t optional.
Why?
Too cold, your churros soak up oil like sponges. Greasy city. Too hot, they burn on the outside while staying raw inside. Neither is good.
While you’re waiting for the oil to heat up, mix your cinnamon and sugar together in a shallow dish. Set up a plate lined with paper towels next to your stove.
Having everything ready before you start frying? Game changer. Makes the whole process so much smoother.
The Frying Part (Don’t Be Scared)
Your oil’s at 365°F. Perfect.
Hold your piping bag a few inches above the oil surface. Squeeze out a 6-inch length of dough straight into that hot oil.
Grab your kitchen scissors. Snip the dough cleanly from the bag.
Be careful here. Hot oil splashes hurt. Ask me how I know.
How many at once?
Three to four churros max. Don’t crowd the pot. They need room to float and cook evenly.
Let them sit for about two minutes on the first side. You’ll see them turning this gorgeous golden brown color. Use tongs or a slotted spoon to flip them over.
Another two minutes on the second side.
The Sugar Coating Magic
Pull each churro out when both sides are golden and crispy all over.
Set them on your paper towel-lined plate. Let them drain for 1-2 minutes. Not longer.
You want them still warm but not dripping oil.
Now roll each one in that cinnamon sugar mixture. Make sure every inch is coated. The heat from the churros makes the sugar stick like glue.
Transfer your coated churros to a wire cooling rack.
Why a rack instead of a plate? Air circulation. Keeps the bottoms crispy instead of turning soggy.
Serve them while they’re still warm. That’s when they’re absolutely best.
Tips I Wish Someone Had Told Me
Temperature is Everything
Watch that oil temperature like a hawk.
Between batches, check it again. If it drops below 350°F, wait. Let it heat back up before you add more churros.
This single tip makes the difference between perfect churros and disappointing ones.
Dough Texture Check
When you lift your spoon from the finished dough, it should form a thick ribbon.
Too runny? Your churros won’t hold their shape in the oil. They’ll just… spread out. Not good.
Too thick? You’ll struggle to pipe them. Your hands will hurt from squeezing so hard.
You want thick mashed potato texture. That’s your target.
Piping Like a Pro
Hold that piping bag with both hands. Better control that way.
Squeeze with steady, even pressure. This creates uniform churros that all cook at the same rate.
And that star tip? Those ridges aren’t just pretty. They add so much extra crispiness. Don’t skip this detail.
Trust Your Eyes
Wait until your churros turn deep golden brown before pulling them out.
Pale churros taste doughy. Undercooked. Gross.
The color tells you everything. Forget the timer. Your eyes are the best judge here.
Keeping Leftovers (If You Have Any)
Room Temperature Storage
Let your churros cool down completely first.
Put them in an airtight container. Line the bottom with paper towels to soak up moisture.
They’ll keep for up to three days at room temperature.
But real talk? Eat them within 24 hours. The texture is so much better.
Freezer Method
Want to make a big batch? Freeze them.
Cool your churros completely. Lay them on a baking sheet in a single layer. Freeze for an hour until solid.
Then transfer to freezer-safe bags. They’ll last three months.
Reheating:
Bake at 375°F for 5-7 minutes. They’ll crisp right back up.
Do NOT microwave them. Ever. Microwaves make churros soggy and sad. Nobody wants that.
Questions People Always Ask Me
Can I make the dough ahead?
No. Don’t do it.
This dough needs to be made fresh and fried immediately. When you try to store it, the structure breaks down. The eggs start separating. Your churros won’t turn out right.
Make it right before you fry. Always.
What if I don’t own a piping bag?
A heavy-duty freezer bag works in a pinch.
Cut off one corner. Pipe through that opening.
But heads up: this dough is thick. Really thick. Thin bags might burst under the pressure. If you’re planning to make churros regularly, just buy a reusable piping bag. Worth it.
Why are my churros greasy?
Oil temperature too low. That’s usually the culprit.
When the oil isn’t hot enough, churros absorb it instead of quickly forming that crispy crust.
Double-check your oil hits 365°F before frying. Also, don’t skip draining them on paper towels.
Can I bake these instead?
You can, but you won’t get authentic churros.
Frying creates that crispy-on-the-outside, fluffy-on-the-inside texture. That’s what makes churros special.
Baked versions? They turn out more like cinnamon breadsticks. Not terrible, but not churros.
If you’re avoiding fried foods, maybe look for a different dessert recipe.
How do I stop them from getting soggy?
Serve them right after you coat them in cinnamon sugar.
The longer they sit out, the more moisture they pull from the air. Eventually, they get soft.
If you need to store them, skip the sugar coating. Add that right before serving. Reheat first, then roll in fresh cinnamon sugar.
Make these tonight. Eat them warm. Thank me later.
Easy Homemade Churros
Ingredients
Churro Dough
- 1 cup water 8 oz, room temperature
- 1/2 cup butter 113g, cut into small pieces
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour 170g, measured correctly
- 2 large eggs room temperature preferred
For Frying and Coating
- canola oil for frying, 2-3 inches deep
- 1/4 cup granulated sugar 50g, for coating
- 1-2 teaspoons ground cinnamon adjust to taste
Instructions
- In a medium saucepan, combine water, butter pieces, and salt. Heat over medium-high heat, stirring occasionally, until butter melts and mixture reaches a rolling boil.
- Remove from heat immediately. Add all the flour at once. Stir vigorously with a wooden spoon for about 1 minute until mixture forms a thick, smooth dough that pulls away from the sides of the pan.
- Add the first egg to the warm dough and stir until completely incorporated (it will look separated at first but will come together). Repeat with the second egg, mixing until dough is smooth and glossy with a thick mashed potato consistency.
- Transfer dough to a sturdy piping bag fitted with a large star tip (Wilton 1M or Ateco 845). Mix cinnamon and sugar together in a shallow dish. Line a plate with paper towels.
- Pour canola oil into a large, heavy pot to a depth of 2-3 inches. Heat oil slowly over medium heat to 365°F, using a candy thermometer to monitor temperature.
- Hold piping bag a few inches above oil surface. Squeeze out a 6-inch length of dough into the hot oil and snip cleanly with kitchen scissors. Fry 3-4 churros at a time, being careful not to crowd the pot.
- Fry for about 2 minutes on the first side until golden brown, then flip with tongs or a slotted spoon. Fry for another 2 minutes on the second side until golden all over.
- Remove churros and place on paper towel-lined plate to drain for 1-2 minutes. While still warm, roll each churro in the cinnamon sugar mixture until completely coated.
- Transfer coated churros to a wire cooling rack. Serve warm with chocolate sauce, caramel, or enjoy plain. Best eaten immediately.
