Homemade Churros

Jump to Recipe

Homemade Churros: The Ultimate Guide

Churros bring a celebration of crispy dough and sugar to any kitchen. Their crisp, golden exterior and tender interior have delighted generations from Spain to Latin America and beyond. Making homemade churros isn’t just satisfying—it’s fun, impressive, and easier than you might think. If you’re ready to master every step of this beloved deep-fried dessert, you’re in the right place.

What Are Churros?

A churro is a slender fried pastry often coated in cinnamon sugar. These sweet treats originated in Spain, finding new life and added flourishes in Mexico and across the world. Traditionally, churros are breakfast fare in Spain, often dunked in thick chocolate. In Mexico, they serve as an anytime street snack, coated in cinnamon sugar and sometimes filled with chocolate or caramel.

Homemade churros take this classic further—you control the flavor, texture, and details. Whether you crave a basic batch or want to add custom dips and toppings, it all starts with the fundamentals.

Ingredients and Tools

Churros use simple pantry staples. Here’s what you’ll gather:

For the dough:
– Water
– Unsalted butter
– Salt
– Granulated sugar
– All-purpose flour
– Large eggs (cold)
– Vanilla extract

For frying and coating:
– High-heat neutral oil (vegetable or canola)
– Granulated sugar
– Ground cinnamon

Below is a quick ingredients table for clarity:

Essential tools:
– Medium saucepan
– Large pot or deep fryer
– Slotted spoon or spider strainer
– Paper towels
– Piping bag with a large star tip (or a sturdy ziplock bag)
– Candy or deep-fry thermometer
– Mixing bowls

Step-by-Step: How to Make Homemade Churros

Making churros is a process with clear steps. Success comes from attention to detail as you move through each phase:

1. Prepare the Dough

Start by combining water, butter, salt, and sugar in a medium saucepan over medium heat. Stir until the butter melts and the mixture begins to simmer, not boil. Remove the pan from the heat and add the flour all at once.

Mix briskly with a sturdy spoon until lumps disappear and the dough forms a smooth mass. This is known as a pâte à choux, the same classic dough used for cream puffs—but here, it’s destined for the fryer.

Set the pan aside and let the dough cool for 5 minutes. You want it warm, not hot, so the eggs don’t scramble.

Add the eggs one at a time, beating after each. The dough may separate at first, but keep mixing; it’ll smooth out. Stir in the vanilla extract. By the end, your dough should feel glossy and thick, easily piping but still holding shape.

2. Heat the Oil

Pour 2 to 3 inches of oil into a large, heavy-bottomed pot and clip on your thermometer. Heat the oil to 350°F (175°C). Don’t rush—proper temperature is the secret to crisp churros. Too cool, and they’ll be greasy. Too hot, and they’ll brown before the insides cook through.

3. Pipe the Churros

Fill your piping bag with dough and use a large closed star tip—the signature ridges help the coating stick. No piping bag? Grab a ziplock bag, snip off a corner, and squeeze. Pipe 5–6-inch strips directly over the hot oil, snipping the ends with kitchen scissors. For smaller churros, go 3–4 inches.

Tip: Only fry 3–5 churros at a time to avoid overcrowding and keep the oil temperature steady.

4. Fry to Golden Perfection

Fry the churros for 2 to 4 minutes, turning once with a slotted spoon. They’ll float and take on a deep golden hue. Remove with a slotted spoon and drain on paper towels.

5. Coat While Warm

While churros are still warm, roll them in cinnamon sugar. Combine 1 cup granulated sugar and 1 to 2 teaspoons cinnamon in a shallow bowl or plate. The warmth of the churro helps the coating cling perfectly.

Serving Suggestions: Classic and Creative

Churros beg for dips, sauces, and a little flair. Here’s how to level up your batch:

Popular dips:
– Thick Spanish-style chocolate (traditionally rich and not overly sweet)
– Dulce de leche (smooth caramel)
– Classic chocolate sauce—simple and always welcome
– Creamy vanilla custard or even whipped cream

Toppings and Twists:
– Dip in melted chocolate, then sprinkle with chopped nuts or shredded coconut.
– Toss in crushed cookies or freeze-dried berries with the cinnamon sugar.
– Fill churros with chocolate, custard, or caramel for an indulgent surprise (using a skewer and a piping bag).

How to Store and Reheat Churros

Churros are best the day they’re made but can be prepared ahead or stored for later enjoyment. Use these strategies to keep them tasting fresh:

To store raw dough:
– Pipe raw churros onto a wax paper-lined baking tray
– Refrigerate, covered, for up to two days

To freeze raw churros:
– After piping, freeze on the tray. Once firm, transfer to a zip-top freezer bag.
– Fry directly from frozen, adding a minute or two to the cook time.

To store cooked churros:
– Let cool completely
– Keep in an airtight container at room temperature for up to 3 days

To freeze cooked churros:
– Wrap each individually in plastic wrap and store in a freezer-safe bag for up to 3 months

Reheating tips:
– Skip the microwave, which steams churros and softens their crisp
– Arrange on a baking sheet and heat in a hot oven (400°F/205°C) for 4–6 minutes
– Roll in extra cinnamon sugar after reheating, if desired

Expert Troubleshooting and Tips

Getting that perfect churro texture is all about technique. Here’s how to avoid common pitfalls:

• Use cold eggs, one at a time: Cold eggs thicken the dough, making it easier to pipe.
• Keep the oil temperature steady: Use a thermometer and work in small batches to avoid soggy churros.
• Watch the texture: The dough should be thick but pipeable, not runny or dry.
• Don’t overcrowd the pan: Overcrowding lowers the oil temperature and leads to greasy results.
• Coat while warm: Cinnamon sugar sticks best to fresh, just-fried churros.

Frequently Asked Questions

Can I make churros in advance?
Yes. Pipe raw churros and keep them chilled or frozen, then fry when needed. Reheating works well for cooked churros, too.

Can churros be baked instead?
You can bake, but the texture will differ—more like pâte à choux puffs than classic churros.

Is it possible to make gluten-free churros?
Use a cup-for-cup gluten-free flour blend. The result will be a little less stretchy, but you’ll keep that iconic crispy outside.

Homemade Churros: The Full Recipe

Here’s a basic recipe to reference as you fry, coat, and dip your way to churro bliss:

Ingredients:
– 1 cup water
– ½ cup unsalted butter
– 2 tablespoons granulated sugar (dough)
– ¼ teaspoon salt
– 1 cup all-purpose flour
– 3 large eggs, cold
– 1 teaspoon vanilla extract
– 2 quarts vegetable oil, for frying
– 1 cup granulated sugar (coating)
– 2 teaspoons cinnamon

Instructions:
1. Combine water, butter, salt, and the 2 tablespoons sugar in a saucepan over medium heat. Bring to a simmer.
2. Remove from heat. Add all the flour and stir vigorously until it forms a smooth, cohesive dough. Let cool 5 minutes.
3. Add eggs one by one, mixing after each. Stir in vanilla.
4. Fill a piping bag with dough. Heat oil in a deep pot to 350°F.
5. Pipe 5–6-inch strips into the hot oil. Snip ends. Fry 3–5 at a time, turning once, until golden brown, 2–4 minutes.
6. Remove churros to paper-towel-lined plate to drain.
7. Immediately roll in cinnamon sugar mixture.
8. Serve warm, with dipping sauces if desired.

Final Thoughts

Churros blend classic flavor, straightforward cooking, and crowd-pleasing magic in every bite. Whether you stick to the basics or go wild with dips and fillings, homemade churros always deliver. Enjoy the adventure and don’t be surprised when they’re gone in minutes—the best sign of a kitchen triumph.