These delicious homemade Churros are perfectly crispy on the outside and soft in the middle. An easy dessert, breakfast, or holiday treat!
There’s nothing quite like biting through those wonderful textures in these easy homemade churros! Perfect for dipping or just on their own, either way they deliver a sweet treat that’s packed with flavor!
Why You’ll Love this Churro Recipe:
- Crispy: Fried to perfection, these little beauties come out golden brown and super crispy!
- Packed with flavor: That unmistakable mix of cinnamon and vanilla in every bite!
- Easy: With just a handful of pantry staples, these delicious churros are ready in under 20 mins!
How to Make Churros
Be sure to see the recipe card below for full ingredients & instructions!
- Mix your batter ingredients together in a small saucepan, over medium heat.
- Put your batter in a piping bag and carefully pipe the churros into a Dutch oven with oil.
- Toss the warm churros in the cinnamon and sugar mix.
- Serve on their own or with dipping sauces – enjoy!
- Water: Adds moisture to the churros to create a soft and chewy dough.
- Butter: Adds richness and fat to the churros.
- Sugar: Adds sweetness. Brown sugar is a delicious substitute as well.
- Flour: Gives the churros structure. Make sure to measure using the scoop and level technique.
- Vanilla: Enhances the sweetness of the churros.
- Cinnamon: Adds a bit of spice and warmth to the dough.
Churros are a type of fried dough made from choux pastry. They originate from Spain, Portugal, and Latin America and are normally eaten for breakfast or dessert dipped in hot chocolate, dulce de leche, or coffee.
While they are similar to donuts, churros are lighter and crispier than donuts due to their shape and dough. Choux pastry dough is the same dough used to make eclairs and cream puffs.
Churros taste like crispy cinnamon donuts or American fried dough.
No, churros are not vegan due to the use of butter and eggs.
Yes, you can bake churros at 400°F for about 18-22 minutes, leaving them in the turned-off oven to dry for 10 minutes. After they have dried, toss them in cinnamon-sugar and serve. Baked churros will have a more choux pastry-like texture and less of a donut/fried dough texture, but they will still be delicious!
Crispy on the outside, tender and soft in the middle – you have to try these homemade churros, you’ll never go back to store bought!
Light and delicious, these churros are great for a weekend breakfast, dessert or holiday treat!
Churros are best enjoyed on the day they are made. After about 30 minutes, they will start to lose their crispy texture. Store leftover churros in an airtight container lined with a paper towel at room temperature for up to 2 days. To reheat churros, place them in a single layer on a baking sheet and bake at 375°F for about 5-8 minutes.
To freeze churros, allow them to cool to room temperature, then transfer to a baking sheet. Spread the churros out in a single layer and freeze until solid. Then, transfer to an airtight container or Ziplock bag for up to 2 months. Thaw at room temperature for about 10 minutes before reheating.
Churros are great on their own, but they are also commonly served with hot drinks or sauces. Try your churros with:
There are a few common issues that can come up when making churros.
- Doughy: If your churros are doughy inside, try frying them a little longer. If they seem too dark on the outside and still raw on the inside, it’s probably because your oil is too hot. If you’ve adjusted the time and temperature, and they’re still doughy inside, you likely made them too thick. Try piping thinner churros.
- Oily: If your churros seem really oily, it’s likely that the oil is not hot enough. If you place too many churros in the oil at once, this can also reduce the oil temperature and lead to oily churros. I recommend using a deep frying thermometer to keep track of the oil temperature.
- Exploding: If your churros are expanding or exploding, it’s because the outside is cooking faster than the inside. If this is happening, reduce the oil temperature.
- Splitting: If your churros are splitting, it’s because they don’t have enough room to puff up properly. Make sure to only fry a few churros at a time and not to crowd the pot.
- Uneven: If your churros are cooking unevenly, use tongs to gently turn them as they cook.
Crispy on the outside, soft in the middle – so good. These homemade churros, coated in cinnamon sugar are pure and simple joy! Easy to make and packed with flavor, perfect for dessert, parties – any time really!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
- Vegetable oil for frying
- ½ cup water 114 grams
- 4 tablespoons unsalted butter 57 grams (½ stick)
- 2 tablespoons granulated sugar 25 grams
- ½ cup all-purpose flour 60 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¼ teaspoon ground cinnamon
- 1 large egg 50 grams
Cinnamon-Sugar Coating (optional)
- ½ cup granulated sugar 100 grams
- 1 teaspoon ground cinnamon 3 grams
- Fill a Dutch oven with 2 inches of vegetable oil and heat it to 365°F while you make the churro batter.Vegetable oil
- In a small saucepan set over medium heat, add in the water, butter, and granulated sugar. Bring the mixture to a boil and stir until the butter has melted and the sugar has dissolved.½ cup water, 4 tablespoons unsalted butter, 2 tablespoons granulated sugar
- Remove the pan from the heat and add the flour, vanilla, and cinnamon. Stir until fully combined.½ cup all-purpose flour, 1 teaspoon pure vanilla extract, ¼ teaspoon ground cinnamon
- Set the mixture aside to cool for 5 minutes.
- Next, add the egg and mix to combine.1 large egg
- Transfer the mixture to a piping bag fitted with a star tip.
- Very carefully, pipe the churros directly into the oil and use sharp scissors to cut the dough at about 3 inches.
- Fry for 1-2 minutes, or until golden brown. Remove the churros to a paper towel to drain any excess grease. Repeat with the remaining churros
- For the classic churro coating, combine the granulated sugar and ground cinnamon in a small bowl. Toss the warm churros in the cinnamon sugar and enjoy.½ cup granulated sugar, 1 teaspoon ground cinnamon
- Serve churros with hot coffee, hot chocolate, dulce de leche, caramel sauce, chocolate sauce, fruit syrup, or jam.
- If your churros are doughy inside, try frying them a little longer. If they seem too dark on the outside and still raw on the inside, it’s probably because your oil is too hot. If you’ve adjusted the time and temperature, and they’re still doughy inside, you likely made them too thick. Try piping thinner churros.
- If your churros seem really oily, it’s likely that the oil is not hot enough. If you place too many churros in the oil at once, this can also reduce the oil temperature and lead to oily churros. I recommend using a deep-frying thermometer to keep track of the oil temperature.
- If your churros are expanding or exploding, it’s because the outside is cooking faster than the inside. If this is happening, reduce the oil temperature.
- If your churros are splitting, it’s because they don’t have enough room to puff up properly. Make sure to only fry a few churros at a time and not to crowd the pot.
- If your churros are cooking unevenly, use tongs to gently turn them as they cook.