Looking for the best homemade churros recipe? These crispy, golden churros are coated in cinnamon sugar and are the perfect treat for dessert lovers. With simple ingredients like flour, eggs, and butter, this easy recipe will guide you step-by-step to achieve authentic churros that rival your favorite fair or café.

Serve them with rich chocolate dipping sauce, caramel, or enjoy them plain for a classic, sweet snack. Whether fried or baked, this recipe delivers perfectly crispy churros with a soft interior. Great for parties, holidays, or indulging your cravings!
Ingredients:
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs, cold
- 1/2 cup granulated sugar (for coating)
- 1 tsp cinnamon (for coating)
- Vegetable or canola oil (for frying)
Instructions
How to Make Churros
- Prepare the Dough:
In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat, stirring frequently to ensure the butter melts evenly. - Incorporate the Flour:
Remove the saucepan from heat and immediately stir in the flour all at once using a wooden spoon. Return the pan to medium heat and stir constantly for 2 minutes. The dough should come together into a smooth ball, and a thin film will form on the bottom of the pan. - Cool and Add Eggs:
Transfer the dough to a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes to cool slightly. Add eggs one at a time, mixing thoroughly after each addition. Continue beating until the dough is smooth and forms a thick ribbon when lifted. - Heat the Oil:
Pour vegetable oil into a deep pot or skillet to a depth of 2 inches. Heat the oil to 370°F, using a clip-on thermometer to maintain the temperature between 350°F and 370°F while frying. - Pipe and Fry the Churros:
Transfer the dough to a pastry bag fitted with a large open star tip (e.g., Wilton 1M). Pipe 6-inch lengths of dough directly into the hot oil, cutting the ends with scissors. Fry the churros in batches of 5-6 at a time, cooking for about 1 1/2 minutes per side or until golden brown. Use tongs to flip them and fry the other side. - Coat in Cinnamon Sugar:
Mix 1/2 cup granulated sugar and 1 tsp cinnamon in a shallow dish. Drain the churros on a paper towel-lined plate, then roll them in the cinnamon-sugar mixture while still warm.
Tips
- Temperature Control: Keep the oil temperature steady between 350°F and 370°F for evenly cooked churros. Too low, and they’ll be greasy; too high, and they’ll burn.
- Prevent Dough Splitting: Avoid overloading the pastry bag to ensure even piping without bursting.
- Use Fresh Oil: Fry in clean oil for the best flavor and crispness.
Variations and Substitutions
- Flavor the Coating: Add a pinch of nutmeg or cocoa powder to the cinnamon sugar for a unique twist.
- Chocolate Dip: Serve churros with melted chocolate or Nutella for dipping.
- Baked Churros: Pipe the dough onto a parchment-lined baking sheet, brush with melted butter, and bake at 400°F for 20-25 minutes.
- Egg-Free Option: Replace eggs with 1/2 cup mashed bananas or applesauce for a different texture and flavor.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to 1 day. Bring it to room temperature before frying for the best results.
Why are my churros soggy?
This usually happens when the oil temperature is too low. Ensure the oil is at the correct heat before frying.
How do I store leftover churros?
Churros are best served fresh, but you can store them in an airtight container for up to 1 day. Reheat in the oven at 350°F for 5-7 minutes to restore crispness.
Serving Suggestions
- Pair churros with hot chocolate, coffee, or a creamy caramel sauce.
- Serve as a dessert with fresh fruit and whipped cream for a festive touch.
- Include churros on a dessert platter for parties or gatherings.
Why You’ll Love This Recipe
This homemade churros recipe delivers crispy, golden perfection every time. The dough is simple to prepare, and the cinnamon-sugar coating adds just the right amount of sweetness. With options for frying, baking, or dipping, it’s a versatile treat that everyone will enjoy. Perfect for parties, holidays, or satisfying your sweet tooth any day!
Churros Recipe
8
servings15
minutes20
minutesIngredients
1/2 cup water
1/2 cup whole milk
8 Tbsp unsalted butter
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour
4 large eggs, cold
1/2 cup granulated sugar (for coating)
1 tsp cinnamon (for coating)
Vegetable or canola oil (for frying)
Directions
- How to Make Churros
- Prepare the Dough:
- In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat, stirring frequently to ensure the butter melts evenly.
- Incorporate the Flour:
- Remove the saucepan from heat and immediately stir in the flour all at once using a wooden spoon. Return the pan to medium heat and stir constantly for 2 minutes. The dough should come together into a smooth ball, and a thin film will form on the bottom of the pan.
- Cool and Add Eggs:
- Transfer the dough to a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes to cool slightly. Add eggs one at a time, mixing thoroughly after each addition. Continue beating until the dough is smooth and forms a thick ribbon when lifted.
- Heat the Oil:
- Pour vegetable oil into a deep pot or skillet to a depth of 2 inches. Heat the oil to 370°F, using a clip-on thermometer to maintain the temperature between 350°F and 370°F while frying.
- Pipe and Fry the Churros:
- Transfer the dough to a pastry bag fitted with a large open star tip (e.g., Wilton 1M). Pipe 6-inch lengths of dough directly into the hot oil, cutting the ends with scissors. Fry the churros in batches of 5-6 at a time, cooking for about 1 1/2 minutes per side or until golden brown. Use tongs to flip them and fry the other side.
- Coat in Cinnamon Sugar:
- Mix 1/2 cup granulated sugar and 1 tsp cinnamon in a shallow dish. Drain the churros on a paper towel-lined plate, then roll them in the cinnamon-sugar mixture while still warm.
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