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:
My kids and I made this recipe tonight. And the recipe was so easy and fun for them to make. And the tasted terrific!!!
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
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.
Can you make dough up the dough a head of time to use in a food booth?
It’s possible. You’ll need to experiment to see what you need to do for the climate and temperature that you are in.
OMG!!! SOO GOOD AND EASY TO MAKE!!
Tip: fill Ziploc Bag, cut corner of bag, instant piping bag without spending extra on piping bags specifically.
I had to make something for my spanish class. This was perfect and everyone loved them! Would recommend
They are really great
Has anyone tried frying these in coconut oil??
Did you try in coconut oil Cindy?
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.
Not true, coconut oil is fine to deep fry.