Making your own churros is a lot easier than you think. We’ve included step by step instructions as well as a video demonstration so that you will have more than enough information to make your own perfect churros at home.
For more churro recipes, try our Churro Funnel Cakes or our Nutella Stuffed Churro Cookies.
Why Our Recipe
- Churros that are crispy on the outside and soft on the inside!
- Make ahead and freeze for later instructions included.
- Dip in hot caramel sauce, chocolate sauce, or whipped cream.
Churros originate in Spain and Portugal, but made their way to Mexico and other former Spanish colonies and settlements as well. Spanish churros and Mexican churros are very similar. Spanish churros are coated in sugar and served with a thick dipping chocolate. Mexican churros are coated in a cinnamon sugar mixture and served with chocolate, caramel, or whipped cream, or eaten plain.
Ingredient Notes
- Vegetable Oil: Use a neutral oil with a high smoke point, like vegetable or canola oil, for frying. You’ll need enough to have about 2 inches of oil in your pot or deep fryer.
- Salted Butter: For unsalted butter, add an extra pinch of salt to the dough.
- Vanilla Extract: For the best taste, use pure vanilla extract rather than imitation.
- All-Purpose Flour: The base for this traditional Pâte à Choux dough.
- Eggs: Use large, grade AA eggs at room temperature for easy mixing.
- Sugar: This is used for the cinnamon-sugar coating. You’ll want to coat the funnel cakes while they’re still warm so the sugar sticks well.
- Ground Cinnamon: This is what gives the churro flavor its signature spice. Feel free to adjust the amount to your taste, but 1 teaspoon should give a good balance.
Piping Tips
You’ll need a large star-shaped tip for your pastry bag. The dough puffs up as it cooks, but you’ll still want to use a large tip. A star tip gives the nice ridged sides. A large circular tip works too, but forms a round churro instead of ridged. In the end, it’s the shape of the churro does not impact the taste.
Some people pipe the dough onto parchment paper and freeze it so they can get perfect shapes. We have found that freezing the dough prior to frying doesn’t give as flaky and puffy a texture. We recommend squeezing the dough directly into the hot oil for the best texture.
Make-Ahead Freezer Instructions
To freeze the dough BEFORE frying, simply pipe the dough out onto a parchment lined baking sheet and freeze. Once they are frozen solid, transfer them to an airtight container to freeze. They should stay good in the freezer anywhere from 1 to 3 months, depending on how well you stored them. Vacuum sealed frozen food lasts much longer as all air is removed. Freezing the dough prior to frying doesn’t give as flaky and puffy a texture as freshly fried.
Storage & Reheating
Store at room temperature in an airtight container for up to 2 days.
Freeze cooked churros by placing them onto a baking sheet and freezing. Once frozen, transfer to a resealable plastic bag for up to 3 months. Thaw in the refrigerator overnight.
Reheat in the oven at 400°F for about 10 minutes.
More delicious Mexican recipes…
Made Churros for the first time ever today. This recipe was really easy to follow, and they tasted amazing. Needless to say there are none left! Highly recommend this recipe.
– Natalie
Hello my name is Gwen cn these be air fried
They need to be deep fried.
Hello everyone, BROOKEY DAVIES is back in the cove! I got kicked out of my kingdom so now I am in a better kingdom and I am Queen of the Mermaids, I got kicked out because I made the churros wrong for the King. Now I have my own king, my tail is now bright pink with blue and purple dots so that is delightful.
I tried another recipe from this cook and it is delicious, my cove actually loved it. Have a beautiful day everyone.
PS: don’t quit the day job kids 🙂
Hello everyone, my name is Brookey Davies. And I tried these churros out, they were quite the appetite and were delicious for any event. Although I brought these to a funeral the other day, my mothers sons grandmothers fathers sisters dogs friend cousin aunties. My tears made the sauce of the churros all salty because its like I am a mermaid. My kids were running around in the funeral like it was the mermaids cove back at home, my tail is bright pink with purple dots. There was a kicker of a dish, although I cant kick because of my tail baha. I hope to all that you become who you want to be like a mermaid.
Be who you wanna be, I wanted to be a unicorn but that didn’t work out. Dont quit your day job kids.
Lots of love signaturaly BROOKEY THE MERMAID UNICORN
These Mexican churros are quite the delight, very delicious and good for my taste buds. My children are fussy eaters but they were in heaven with this dish. I certainly believe that this dish will be perfect for anyone in particular! Have a good day everyone!
Wow. Your step by step is so very clear. It’s not very clear in my memory but I think I remember one churro recipe called for whipped egg whites to be added to the mixture towards the end of the recipe preparation. The whipped egg whites would make the churros even fluffier. Airier. But if one incorporates the beaten egg whites, I suppose you have to introduce them when the dough has cooled down?
Thank you for your great ability to pilot us so clearly through your awesome recipes.
Cheers from North of San Fran Bay.
I just love your web sight & you I’m saving all your receipts .Just now I can’t cook but I sure want to try them all .God you sweetie love you .💕🙏💕🙏
Thank you for making everything look so approachable and easy!! Can’t wait to make these in a few days and I am 100% positive they will be as delicious as they look!