Homemade Churros

Crispy on the outside, soft and fluffy inside, and coated in sweet cinnamon sugar, these homemade churros are an easy and delicious dessert. Serve them warm with caramel, chocolate ganache, or dulce de leche for the perfect treat.

Ingredients

Churro Dough

• 1 cup (240 ml) water
• 1/2 cup (113 g) unsalted butter
• 2 tablespoons (25 g) granulated sugar
• 1/4 teaspoon salt
• 1 cup (120 g) all-purpose flour
• 3 large eggs, room temperature

Cinnamon Sugar

• 1/2 cup (100 g) granulated sugar
• 2 teaspoons ground cinnamon

For Frying

• Vegetable or canola oil, enough for about 2 inches of depth

Instructions

1. Make the Dough

1. Combine the water, butter, sugar, and salt in a saucepan.
2. Bring to a gentle boil over medium heat, stirring until the butter melts.
3. Reduce the heat to low and add the flour all at once.
4. Stir vigorously until the dough forms a ball and pulls away from the sides of the pan, about 1 minute.

2. Add the Eggs

1. Remove the dough from the heat and cool for 5–7 minutes.
2. Add the eggs one at a time, mixing well after each addition.
3. Continue mixing until the dough is smooth and glossy.

3. Pipe the Churros

1. Transfer the dough to a piping bag fitted with a large star tip.
2. Pipe 4–5-inch strips onto parchment paper.
3. Keep the churros evenly sized for consistent cooking.

4. Fry

1. Heat the oil to 350°F (175°C).
2. Carefully place the churros into the hot oil.
3. Fry 3–4 at a time for 2–3 minutes, turning occasionally, until golden brown.
4. Remove and drain on paper towels.

5. Coat with Cinnamon Sugar

Mix the sugar and cinnamon in a shallow bowl. While the churros are still warm, roll them in the mixture until evenly coated.

Serving Ideas

• Serve warm with caramel or dulce de leche.
• Dip them in chocolate ganache.
• Fill them with pastry cream for an extra-special treat.
• Make mini churros for parties and brunches.

Tips for Perfect Churros

• Use a star piping tip: The ridges create a crispier texture and help the cinnamon sugar stick.
• Maintain the oil temperature: Keep it around 350°F (175°C) for even cooking.
• Don’t overcrowd the pan: Fry in small batches to prevent the oil temperature from dropping.
• Coat while warm: Cinnamon sugar sticks best to freshly fried churros.

Frequently Asked Questions

Why are my churros greasy?

The oil may not have been hot enough. Keep the temperature around 350–375°F (175–190°C) while frying.

Can I make churros ahead of time?

Yes. Pipe the dough onto parchment and refrigerate for up to 4 hours before frying. Reheat cooked churros in the oven or air fryer.

Can I freeze churros?

Yes. Freeze the piped, uncooked churros on a tray, then transfer them to a freezer bag. Fry directly from frozen and add about 30–60 seconds to the cooking time.

Why did my churros break in the oil?

The dough may be too stiff or wasn’t mixed properly. Make sure the dough is smooth and well combined before piping.

What sauces go well with churros?

Caramel, chocolate ganache, dulce de leche, and vanilla cream are all excellent choices.

Enjoy!

Serve these homemade churros fresh and warm for the best crispy texture and cinnamon-sugar flavor.