Easy Homemade Churros
Crispy on the outside, soft and pillowy on the inside, these homemade churros are surprisingly easy to make. Using a simple choux pastry technique and the perfect two-egg ratio, you'll have golden, cinnamon-sugar coated churros ready in under an hour.
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.
Notes
Temperature is Everything: Monitor oil temperature carefully. If it drops below 350°F between batches, let it heat back up before adding more churros.
Dough Texture: The finished dough should form a thick ribbon when lifted. Too runny and churros won't hold shape; too thick and piping becomes difficult.
Storage: Store cooled churros in an airtight container at room temperature for up to 3 days (best within 24 hours). Can be frozen for up to 3 months. Reheat at 375°F for 5-7 minutes. Do not microwave.
Make Ahead: This dough must be made fresh and fried immediately. Do not store unbaked dough.
Equipment: A candy thermometer is essential for proper oil temperature. Use a sturdy piping bag as the dough is thick.