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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 YouTube, Facebook 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

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Cynthia

5 stars
My kids and I made this recipe tonight. And the recipe was so easy and fun for them to make. And the tasted terrific!!!

Tanesha Gambling

Can you make dough up the dough a head of time to use in a food booth?

5 stars
They are really great

Sneha Kuryan Reddy

5 stars
Made churros for the first time today, in fact have not even tasted them before. Came out perfectly, the only issue I faced is that the oil started bubbling alot as I progressed through the batches. Had used sunflower oil, the regular refined oil variety

Thank you ? best recipe my family was happy
Have a great Holidays
Primrose

Natalie

5 stars
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! Hughly recommend this recipe.

Heather

5 stars
OMG!!! SOO GOOD AND EASY TO MAKE!!

Chris

5 stars
Tip: fill Ziploc Bag, cut corner of bag, instant piping bag without spending extra on piping bags specifically.

Gracie lynch

5 stars
I had to make something for my spanish class. This was perfect and everyone loved them! Would recommend

Cindy

Has anyone tried frying these in coconut oil??

Alicia

Did you try in coconut oil Cindy?

Jon

If anybody is coming to the recipe recently and is wondering about frying in coconut oil the answer is don’t. Coconut oil has a low smoke point and a low ignition point. If you try to deep fry with coconut oil the oil burn and it will make the churros taste terrible, or if you’re not watching the temperature the oil will catch fire.

Peter Bonifatto

I made these last night, and they were WAY better than I expected. So light and airy and easy to make, will definitely be making them again! I don’t have a piping bag or tips, I just cut the corner of a ziplock bag off and it worked great! Highly recommend!!!

Trudy Turner

5 stars
Has anyone tried these in an air fryer?

KD

Yeah I made them today. The guideline I was using said 6 minutes at 410 F but mine only goes to 400 F and I ended cooking them for a little over 12 minutes at the bottom of the air fryer without any of the add ons for the basket (I use this: https://www.gourmia.com/item.asp?item=10247). I sprayed the bottom and around the basket with avocado oil (because of the high smoke point) and used a plastic knife to cut the churros into the bottom of the basket. Don’t put churros on top of each other and I suggest turning every 6… Read more »

KD

Actually if you don’t take out the churros every six minutes and let them cool 15 min at 400 F in an air fryer might be much. Hope I could help ^^’

Robin

Would that work in an air fryer?

Jeri Bitney

Just above your question there is a response from someone who did theirs in an air fryer. I had the same question.

Kyla Chandler

5 stars
Do you have to use salted butter? I usually use unsalted when I cook and I’m just wondering as we are trying to reduce our salt intake. I love churros and will definitely be making some either way… thanks for the recipe.

5 stars
It’s fried cream puffs dough very cool

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