This easy homemade churro recipe is truly the best! Crispy crunchy edges coated in a sweet cinnamon sugar mixture surround a soft, buttery inside. Step by step instructions and a quick how to video show you just how simple these are to make at home!
The Perfect Churro Recipe…
What makes these the best churros you will ever eat?
- Fresh: most churros you purchase elsewhere have been fried, then frozen and reheated. These are homemade and fresh! The outside is crisp and the outside is soft and tender.
- Cinnamon & sugar in the dough: this recipe adds a hint of sweetness and cinnamon to the actual dough itself, creating a more flavorful churro! Making this truly the BEST churro recipe out there.
The dough comes together with simple pantry ingredients:
- Water: doesn’t need to be filtered since we will be bringing to a boil.
- Butter: unsalted butter is used, if using salted butter then adjust the amount of salt called for in the recipe.
- Sugar: granulated white sugar
- Vanilla extract
- Cinnamon: a bit of cinnamon in the dough gives more flavor to the churro itself.
- Flour: all purpose
- Egg: one large egg is all that is needed for the dough.
- Oil for frying: use vegetable or canola oil.
How to Make Churros:
- Boil Ingredients: In a medium size saucepan combine the water, butter, sugar, vanilla extract, salt and cinnamon. Bring this to a boil, the butter will be melted and the water will start to bubble along the edge of the pot.
- Add flour: Remove the pot from the heat and add the flour. Stir this together until well combined. Then add this dough to the bowl of a stand mixer and add in the beaten egg.
- Add dough to piping bag: the dough will be thick and sticky once completely mixed. This is what we want! The dough needs to be able to hold it’s form when being piped into the oil. If needed spray the inside of your pastry bag with cooking spray. I use a large 1M piping tip (amazon affiliate link) to get the star shape.
- Fry the churro dough: Squeeze out strips of dough into the hot oil (375℉) 2 1/2-3 inches long. Use scissors to cut the dough. Fry 3-4 strips of dough at a time to prevent crowding. Fry the dough for 2-3 minutes until golden brown on the outside and crispy.
- Coat in Cinnamon Sugar: remove the fried churros to a baking sheet lined with a cooling wire rack, this helps remove any excess oil. Pipe in the next batch of dough for frying and then carefully dip the fried churros into the cinnamon sugar mixture.
Pro Tips for the Best Churros Every Time:
- Oil Temperature: it’s important to maintain a consistent temperature for proper cooking. If the oil isn’t hot enough then the dough won’t cook through or get a crispy exterior. If the oil is too hot the outside will cook too much and create a blackened exterior.
- Maintaining Temperature: adding dough to the oil will lower the temperature. It’s important to let the oil come back up to temperature before adding another batch of dough.
- Cooking Thoroughly: let the exterior get a nice dark golden coloring to help ensure that the inside of the dough cooks completely through.
- Keep warm: churros are best served warm. If needed you can place on a baking sheet and place in a 275℉ preheated oven for 30-45 minutes before serving.
- Making ahead of time: Store the churros at room temperature. If needed place into an oven at 350℉ for 7-9 minutes to reheat and help the exterior crisp back up. As churros sit out they soften as they cool.
If you don’t have any piping bags on hand you can use a large plastic freezer bag, simply put the dough inside the bag and cut off the corner to squeeze the dough.
The combination of churros with a rich and luscious fudge sauce is wonderful! Other options would include serving with a small bowl of dulce de leches, or maybe a fruit sauce like this Homemade Strawberry Sauce.
Churros are made from fried dough coated in a cinnamon sugar mixture, so they have a very similar taste to fried doughnuts.
More Churro Inspired Recipes:
- Cinnamon Sugar Tortilla Roll Ups
- Churro Cinnamon Squares
- Cinnamon Tortilla Chips
- Sopapilla Cheesecake
- Mexican Buñuelos
If you tried this recipe please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! Thank you so much!
Recipe first published January 1, 2021. Updated December 12, 2022 with new information, recipe is unchanged.
Photography done by KJandCompany.co