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featured churros.

Churros Recipe

Course: Breakfast, Dessert
Cuisine: Mexican, Spanish
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Servings: 21 churros
Calories: 79kcal
These delicious homemade Churros are perfectly crispy on the outside and soft in the middle - an easy dessert, breakfast or holiday treat!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Dutch Oven
  • Deep Frying Thermometer
  • Piping Tip Set

Ingredients

  • 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

Instructions

  • Fill a Dutch oven with 2 inches of vegetable oil and heat it to 365°F while you make the churro batter.
    Vegetable oil
    overhead view of ingredients for churros.
  • 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
    water butter and sugar in a saucepan.
  • 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
    churro dough in a saucepan.
  • Set the mixture aside to cool for 5 minutes.
  • Next, add the egg and mix to combine.
    1 large egg
    churro dough in a saucepan.
  • 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
    churros on a wire rack set in a baking sheet.

Video

Notes

  • 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.
Storage: Store churros in an airtight container lined with paper towels at room temperature for up to 2 days or freeze them for up to 2 months.

Nutrition

Serving: 1churro | Calories: 79kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 4mg | Potassium: 8mg | Fiber: 1g | Sugar: 6g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg