Homemade Churros Recipe
Fresh, warm churros straight from the fryer – is there anything better?
These crispy, cinnamon-sugar-coated treats are just as easy to make as they are delicious. Whether you’re craving a sweet snack or impressing guests with a fun homemade dessert, this churro recipe will quickly become your new favorite.
You won’t believe how simple it is to recreate that irresistible fairground flavor in your own kitchen. Ready in under 35 minutes, these churros are the perfect treat to share – or keep all to yourself!
For Churros
- Water – The base of the dough, helping to bind everything together.
- Unsalted Butter – Adds richness and flavor to the dough.
- Granulated Sugar – Sweetens the dough and enhances the flavor.
- Salt – Balances out the sweetness.
- All-Purpose Flour – Forms the dough and gives structure.
- Large Egg – Helps bind the ingredients together and adds texture.
- Vanilla Extract – Adds a fragrant, sweet flavor to the dough.
- Vegetable Oil – Used for frying the churros until crispy and golden.
For Coating
- Granulated Sugar – Sweetens the churros’ exterior for that perfect cinnamon-sugar crust.
- Ground Cinnamon – Adds warm, spicy flavor that makes churros irresistible.
Homemade Churros Recipe
Craving a warm, golden-brown churro fresh out of the fryer? Skip the line at the fair and make these irresistibly crispy, melt-in-your-mouth churros right at home! Coated in a sugary cinnamon dust, they’re the perfect sweet treat for any occasion.
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Servings: 18
Notes
Ingredients:
- 1 cup (250ml) water
- 1/4 cup (56g) unsalted butter, diced
- 1 Tbsp (13g) granulated sugar
- 1/4 tsp salt
- 1 cup (141g) all-purpose flour (scoop and level)
- 1 large egg
- 1/2 tsp vanilla extract
- Vegetable oil for frying
- 1/2 cup (100g) granulated sugar
- 3/4 tsp ground cinnamon
Instructions:
- Prepare the Coating:
- In a shallow dish, whisk together the sugar and cinnamon, then set aside.
- Heat the Oil:
- In a large pot or deep skillet, heat vegetable oil over medium-high heat to about 360°F (182°C). You’ll need about 1.5 inches of oil.
- While the oil is heating, prepare the batter. Adjust the heat as needed to maintain the 360°F temperature once it's reached.
- Make the Dough:
- In a large saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and stir in the flour. Keep stirring with a rubber spatula until the dough is smooth (a few lumps are fine).
- Cool the Dough:
- Transfer the mixture to a large mixing bowl and let it cool for about 5 minutes.
- Add Egg and Vanilla:
- Once cooled slightly, add the egg and vanilla extract to the dough.
- Use an electric mixer to blend everything together until smooth. It might seem a bit separated at first, but keep mixing until it all comes together.
- Prepare the Piping Bag:
- Fit a 16-inch piping bag with a rounded star tip (no larger than 1/2 inch, such as Ateco 845 or 846).
- Fill the bag with the churro dough.
- Fry the Churros:
- Carefully pipe 6-inch lengths of dough into the hot oil. Use scissors to cut the dough as you go.
- Fry the churros for about 2 minutes per side, or until they are golden brown.
- Use a slotted spoon to remove them from the oil and place them on paper towels to drain briefly.
- Coat the Churros:
- Roll the fried churros in the cinnamon-sugar mixture to coat them evenly.
- Serve:
- Enjoy the churros warm, with optional dipping sauces like chocolate ganache or caramel if desired.
Nutrition
Calories: 139 kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 37mg | Potassium: 11mg | Fiber: 1g | Sugar: 11g | Vitamin A: 90 IU | Vitamin C: 0mg | Calcium: 4mg | Iron: 0.4mg
- How can I make sure my churros are crispy and not oily?
The key is to fry at the right temperature! Make sure your oil is heated to 360°F (182°C). This way, your churros will get that perfect crispiness without absorbing too much oil. Also, once fried, place them on paper towels to absorb any extra oil. - Can I use a different kind of flour?
Stick to all-purpose flour for the best texture. It gives churros the right consistency. Avoid using self-raising flour, as it can affect the texture and cause your churros to be less crisp. - Can I make the churro dough ahead of time?
Yes! You can prepare the dough a day ahead. Just cover it tightly and store it in the fridge. Before frying, let it come to room temperature for best results. - Why is my churro dough too thick or too runny?
If it’s too thick, add a little water, one tablespoon at a time, until it’s smooth and easy to pipe. If it’s too runny, slowly add more flour until the dough is the right consistency for piping. - How can I make churros without a piping bag?
If you don’t have a piping bag, you can use a large plastic sandwich bag with the tip cut off. Just be sure to seal it well before piping! It’ll work just like a piping bag but with fewer tools.
