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!
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.
If you like this recipe, you may be interested in these other fabulous desserts:
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!!!
Has anyone tried these in an air fryer?
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 minutes or at least check them that often. 18 minutes seemed to be a little much for the churros so I think 15 minutes is good. I don’t mind 18 minutes though but it’s more solid outside than crunchy tbh.
Still would be best to use a traditional fryer or a frying pan.
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 ^^’
Would that work in an air fryer?
I don’t think this one would.
Just above your question there is a response from someone who did theirs in an air fryer. I had the same question.
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.
You can use unsalted.
It’s fried cream puffs dough very cool
I just wanted to add that for fillings, I use a pastry bag with a very small snip in the end. I slide a straw through the inside down to where the hole is in the tip. I put the straw almost all the way through and tape the bag to the straw from the outside. Be sure you have the hole smaller than you straw so it is tight around it before you tape it. You have to squeeze the filing gently so as not to push the straw on through. I also have a funnel that I glued a heavy duty straw to fior fillings. You still have to place the pastry bag inside three funnel and gently press the filling inside. It’s easier for me… Everyone have a wonderful day!
Mi e came out more airy/donut like?
Never had one ! Is it like a elephant ear?
Not quite. Elephant ears are puff pastry based so they are much lighter.
Yum and they look easy
What is the dip for the churros pictured at the top? Looks delicioso!
It is just plain fresh whipped cream, which is pretty heavenly with these churros!
I think its whipped cream from what the article says…”Mexican churros are coated in a cinnamon sugar mixture and served with chocolate, caramel, or whipped cream or eaten plain.”
or dip in blueberry or raspberry coulis