Why You'll Love It
- The crispy, sugary exterior gives way to a wonderfully soft and warm center.
- They fill your home with the most comforting aroma of cinnamon and fried dough.
- Surprisingly simple to make with ingredients you likely already have on hand.
- Perfect for a special treat, a cozy dessert, or even a sweet breakfast.
"My family devoured these in minutes! The crispy outside and soft inside were absolute perfection."
Essential Ingredient Guide
- All-purpose flour: It forms the structure of the churro. Just scoop and level it for the right measure.
- Cinnamon sugar: This is the soul of the churro. Mixing cinnamon and sugar together while the churros are hot makes it stick perfectly.
- Vegetable oil: For frying. You need enough to fully submerge the churros so they cook evenly and get that classic golden color.
- Unsalted butter: Adds richness to the dough. Let it melt gently with water and sugar before adding the flour.
- Eggs: They help the dough puff up and create a light, airy texture inside.
- Vanilla extract: A little splash deepens the sweet flavor. Use real vanilla if you can, it makes a difference.
Complete Cooking Process
-
Ingredient Readiness:
Have all your ingredients measured and ready. The dough comes together quickly once the water and butter boil, and you don't want to be scrambling. The oil should be heating up in a deep pot while you mix.
-
Flavor Development:
The flavor really builds in two places: first, when you cook the dough base on the stove, and then again when you toss the hot churros in cinnamon sugar. The heat opens up the spices.
-
Texture Control:
The key to the signature crisp shell and soft interior is the oil temperature. If it's too cool, they'll be greasy. Too hot, and they'll brown too fast before cooking through. A candy thermometer is your best friend here.
-
Finishing Touches:
Rolling the churros in cinnamon sugar the moment they come out of the oil is crucial. The residual heat makes the sugar cling in a lovely, sparkly coat.
-
Serving Timing:
Churros are best served immediately, while they're still warm and crisp. They lose their magic if they sit for too long.
- Use a large, heavy pot for frying to maintain a steady temperature.
- Pipe the dough directly into the hot oil, using scissors to snip it cleanly.
- Don't overcrowd the pot; fry in small batches for even cooking.
- Let the piped dough rest on parchment paper for a minute before frying to help it hold its shape.
Pro Tips
Honestly, the first time you make these, it might feel a little fiddly. But by the second batch, you'll have the rhythm down. I remember thinking I'd never get the piping right, but my hands learned the pressure after a few tries. The scent of them frying is just... heavenly. It's a simple pleasure, really, watching something so ordinary turn into a little bit of magic. And if you're cooking a more substantial meal, like a comforting hearty beef stew or a savory pot roast, these churros are the perfect sweet ending. They balance out a rich main course beautifully.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The oil temperature is non-negotiable for perfect texture.
- The dough will be thick and slightly sticky—that's exactly right.
- Serve them immediately; they're not a make-ahead treat.
Frequently Asked Questions
→ Can I bake churros instead of frying?
You can try, but they won't have the same crisp texture. Frying is essential for that classic churro shell. Baking results in a more doughy, bready stick.
→ My dough is too thick to pipe. What do I do?
The dough is meant to be quite thick. Use a sturdy piping bag and a star tip. If it's truly un-pipeable, you can add a teaspoon of warm water at a time until it's just manageable.
→ Can I make the dough ahead of time?
It's best made right before frying. If you must, you can prepare it an hour or two ahead, cover it tightly, and let it sit at room temperature.
→ Why did my churros turn out oily?
This usually means your oil wasn't hot enough. The oil should be around 375°F (190°C). Use a thermometer to be sure.
→ What can I serve with churros?
A simple dusting of cinnamon sugar is traditional. For a real treat, dip them in warm chocolate sauce, dulce de leche, or even a fruit sauce.
→ How do I store leftovers?
They're best fresh. If you have leftovers, store them in an airtight container. Re-crisp them in a toaster oven or air fryer for a few minutes before serving.
Chef's Tips
The oil temperature is key. If it drops too low, the churros will absorb oil and be greasy.,If you don't have a piping bag, you can use a sturdy zip-top bag with a corner snipped off, but a star tip gives the best ridges.,These are best eaten right away, as they soften as they cool.
Nutrition Facts
per serving
280
Calories
4g
Protein
32g
Carbs
16g
Fat
Taste Profile
A warm, sweet, and comforting flavor dominated by cinnamon and sugar.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Will work but may slightly alter the flavor. Use a stick margarine for best results.
Check that the blend contains xanthan gum for proper structure.
Recipe Variations
Try these delicious twists on the original
Chocolate-Dipped Churros
After coating in cinnamon sugar, dip one end of the warm churros in melted dark or milk chocolate.
Stuffed Churros
Pipe a line of dulce de leche or chocolate hazelnut spread into the center of the churro dough before frying for a surprise inside.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Adding eggs to dough that's too hot, causing them to cook.
- Overcrowding the frying pot, leading to a drop in oil temperature and greasy churros.
- Not frying long enough, resulting in a doughy, undercooked center.
- Letting the churros cool before coating them, so the sugar doesn't stick.
Meal Prep & Storage
Make Ahead Tips
The cinnamon sugar can be mixed days ahead. The dough is best made just before frying for optimal puffiness.
Leftover Ideas
Leftover churros can be reheated in a toaster oven or air fryer at 350°F (175°C) for 3-4 minutes to re-crisp the exterior.
Perfect Pairings
Serve this with...
Cooking Timeline
Heat oil, mix cinnamon sugar, and line baking sheet with paper towels.
Make the dough: boil butter/water/sugar, mix in flour, cool slightly, beat in eggs and vanilla.
Pipe and fry churros in batches, ensuring oil returns to temperature between batches.
Roll hot churros in cinnamon sugar and serve immediately.
Easy Churros Recipe: Sweet Mexican Dessert
Making churros at home feels like a quiet miracle. The kitchen fills with the warm, sweet scent of cinnamon and frying dough, and you get to watch these golden sticks puff up right before your eyes. Honestly, it's simpler than you'd think.
Timing
Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
For the Churro Dough
- 01 1 cup water
- 02 1/2 cup unsalted butter
- 03 1 tablespoon granulated sugar
- 04 1/4 teaspoon salt
- 05 1 cup all-purpose flour
- 06 2 large eggs
- 07 1 teaspoon vanilla extract
For Coating and Frying
- 01 1/2 cup granulated sugar
- 02 1 teaspoon ground cinnamon
- 03 Vegetable oil, for frying (about 4 cups)
Instructions
In a small bowl, whisk together the 1/2 cup sugar and 1 teaspoon cinnamon for the coating. Set it aside near your frying station. Line a baking sheet with paper towels for draining the fried churros.
Pour the oil into a large, heavy-bottomed pot or Dutch oven until it's about 2 inches deep. Heat over medium heat until it reaches 375°F (190°C) on a candy thermometer. This is important for the right crispness.
While the oil heats, make the dough. In a medium saucepan, combine the 1 cup water, 1/2 cup butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Bring to a boil over medium heat, stirring until the butter melts.
Reduce the heat to low and add the 1 cup of flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan, about 1 minute. Remove from heat and let it cool for 5 minutes.
Transfer the dough to a mixing bowl. Using an electric mixer or vigorous stirring by hand, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the 1 teaspoon vanilla. The dough will be thick and glossy.
Scoop the dough into a piping bag fitted with a large open-star tip (like a 1M tip). Carefully pipe 4- to 5-inch strips of dough directly into the hot oil, using kitchen scissors to snip the dough from the tip. Fry 4-5 churros at a time, don't overcrowd the pot.
Fry for about 2-3 minutes per batch, turning occasionally, until they are puffed and a deep golden brown. Use a slotted spoon or spider strainer to remove them from the oil, letting excess oil drip back into the pot.
Immediately roll the hot churros in the cinnamon-sugar mixture until fully coated. Place them on the paper-towel-lined baking sheet. Serve warm.
Notes & Tips
- 1 The oil temperature is key. If it drops too low, the churros will absorb oil and be greasy.
- 2 If you don't have a piping bag, you can use a sturdy zip-top bag with a corner snipped off, but a star tip gives the best ridges.
- 3 These are best eaten right away, as they soften as they cool.
Tools You'll Need
-
Large heavy-bottomed pot or Dutch oven
-
Candy thermometer
-
Wooden spoon
-
Piping bag with large open-star tip (e.g., 1M)
-
Kitchen scissors
-
Slotted spoon or spider strainer
-
Mixing bowls
-
Baking sheet
-
Paper towels
Must-Know Tips
- Don't overcrowd the pot, or the oil temperature will drop too much.
- Let the dough cool slightly before adding eggs to avoid scrambling them.
- Taste as you go, but wait until they're coated in sugar!
Professional Secrets
- Room temperature eggs incorporate more evenly into the warm dough.
- A consistent oil temperature ensures even browning and crispness.
- Piping directly into the oil helps maintain the churro's shape.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
Get Delicious Recipes Weekly
Join 25,000+ home cooks getting our best recipes straight to their inbox.
Free forever • No spam • Unsubscribe anytime