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There’s nothing quite like freshly fried Homemade Churros. These churros are flaky and warm and practically melts in your mouth! And they are deliciously easy to make at home!

homemade churros with cinnamon sugar on top

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.

What is the difference between Mexican Churros and Spanish Churros?

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.

Can I make my churros into shapes?

Some people pipe the dough onto parchment paper and freeze it so they can get perfect shapes. We have found 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.

What kind of piping tip should I use?

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.

Freezer and Leftover Instructions:

Churros are best enjoyed fresh, but you can also freeze them after they are cooked if you have leftovers. Simply place them onto a baking sheet and place the sheet into the freezer. Once frozen, transfer to a resealable plastic bag for longer term storage. To reheat, bake on a baking sheet in a 400 degree oven for about 10 minutes.

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.

 Angled view of Churros on a countertop with a bowl of caramel sauce and a bowl of chocolate sauce.

If you like this recipe, you may be interested in these other fabulous desserts:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Angled view of Churros on a countertop with a bowl of caramel sauce and a bowl of chocolate sauce.
There’s nothing quite like freshly fried Homemade Churros. These churros are flaky and warm and practically melts in your mouth! And they are deliciously easy to make at home!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
  • 4 cups vegetable or canola oil for frying

Pâte à Choux Churro Dough

  • 1 cup water
  • 1/2 cup salted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs

Cinnamon Sugar Coating

  • 1 cup sugar
  • 1 teaspoon ground cinnamon
Instructions
  • Heat the oil in a large pot to between 350 and 375 degrees.
  • Meanwhile, make the dough by heating water, butter, vanilla, and salt in a large saucepan. Once the butter is completely melted and the mixture begins to simmer, remove from heat and stir in the flour with a wooden spoon.
  • Add in the eggs one at a time, stirring and mashing the dough together until the egg is fully incorporated.
  • Transfer the mixture to a large pastry bag fitted with a large star-shaped tip.
  • Working in batches of 3 to 5, pipe the dough directly into the hot oil using scissors to trim to the desired length.
  • Cook until dough puffs and turns golden brown, turning halfway through so all sides evenly cook. This should just take 2 to 4 minutes total.
  • Carefully remove churro from oil using tongs and place on a paper towel-covered plate to drain, 1-2 minutes.
  • Once the churros have cooled enough to handle, put the sugar and cinnamon into a resealable plastic bag. Put the churros in one or two at a time and gently shake until churro is coated.
Notes

Nutrition

Calories: 149kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 106mg | Potassium: 21mg | Sugar: 13g | Vitamin A: 235IU | Calcium: 9mg | Iron: 0.5mg
Course: Dessert
Cuisine: Mexican
Keyword: churros
Angled view of Churros on a countertop with a bowl of caramel sauce and a bowl of chocolate sauce.
There's nothing quite like freshly fried Homemade Churros. These churros are flaky and warm and practically melts in your mouth! And they are deliciously easy to make at home!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
  • 4 cups vegetable or canola oil for frying

Pâte à Choux Churro Dough

  • 1 cup water
  • 1/2 cup salted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs

Cinnamon Sugar Coating

  • 1 cup sugar
  • 1 teaspoon ground cinnamon
Instructions
  • Heat the oil in a large pot to between 350 and 375 degrees.
  • Meanwhile, make the dough by heating water, butter, vanilla, and salt in a large saucepan. Once the butter is completely melted and the mixture begins to simmer, remove from heat and stir in the flour with a wooden spoon.
  • Add in the eggs one at a time, stirring and mashing the dough together until the egg is fully incorporated.
  • Transfer the mixture to a large pastry bag fitted with a large star-shaped tip.
  • Working in batches of 3 to 5, pipe the dough directly into the hot oil using scissors to trim to the desired length.
  • Cook until dough puffs and turns golden brown, turning halfway through so all sides evenly cook. This should just take 2 to 4 minutes total.
  • Carefully remove churro from oil using tongs and place on a paper towel-covered plate to drain, 1-2 minutes.
  • Once the churros have cooled enough to handle, put the sugar and cinnamon into a resealable plastic bag. Put the churros in one or two at a time and gently shake until churro is coated.
Notes

Nutrition

Calories: 149kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 106mg | Potassium: 21mg | Sugar: 13g | Vitamin A: 235IU | Calcium: 9mg | Iron: 0.5mg
Course: Dessert
Cuisine: Mexican
Keyword: churros
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