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How to make the very best Churros at home! Warm, fried, crispy dough with a soft and light inside rolled in cinnamon sugar and served with a super easy chocolate dipping sauce. Made with simple pantry ingredients and impossible to resist!
I don’t think anyone can resist freshly made churros, still warm straight from the fryer. They’re just the ultimate sweet treat and so much fun to both make and eat, I mean, who can say no to hot cinnamon doughnuts with chocolate sauce?
You might think of a churro recipe being Mexican but did you know they’re actually a traditional Spanish street food? They taste just like crispy doughnuts with a fluffy middle except they’re made with a choux pastry dough that you would use to make Eclairs or Cream Puffs instead of a yeast-leavened dough.
They’re super popular in the US and you’ll often see them served up as a party dessert at fairs and carnivals but let me tell you, making churros at home is so much better. You won’t believe how easy and delicious they are made from scratch!
What you need to make this recipe
Flour – Make sure to use all-purpose flour and not self-raising!
Oil – You can use vegetable oil or canola oil for frying, make sure you have a candy thermometer to get the temperature just right!
Piping bag and nozzle – You’ll need a piping bag with an 869 or large closed star tip to pipe the churros into the hot oil.
How to make Churros
1. Bring the water, butter, sugar, and water to boil then take off the heat.
2. Stir in flour until thoroughly combined.
3. Return mixture to the heat and cook for a few seconds.
4. Add the mixture to a mixing bowl and using a hand-held mixer beat in one egg at a time scraping down the sides of the bowl after each addition (you can also do this in a stand mixer).
5. Using piping bags, pipe pieces of dough into the hot oil using scissors to cut each piece.
6. Fry in the hot oil until golden brown then drain on paper towels.
7. Roll the churros in cinnamon sugar mixture while still hot.
8. Make a chocolate dipping sauce by mix chocolate chips and heavy cream together in a bowl over a pot of barely simmering water until melted and combined.
Pro tips for making this recipe
- Use a candy thermometer for frying! It’s really important to make your oil is at the right temperature, if it’s too hot the churros will brown too quickly and be raw inside and if it’s too cool you’ll end up with oily churros!
- Don’t leave the hot oil unattended for any reason.
- Watch the churros closely as they are frying, they don’t take long and can overcook.
- Make sure to drain the churros on kitchen paper after frying just for a few seconds to remove any excess oil.
- Make sure to roll the churros in cinnamon sugar while they are still hot so the sugar sticks!
Frequently Asked Questions
What do churros taste like?
Homemade churros are fried, crisp, and delicious on the outside with a soft, light, and tender inside. Coated in cinnamon sugar and then dipped in chocolate sauce they are such a special treat!
What can I use instead of a piping bag?
If you don’t have a piping bag don’t worry, you can also use a Ziploc bag with the corner cut off. You won’t get the classic star shape without a star-shaped nozzle but they will still taste just as delicious!
What’s the best way to serve them?
I love to make a super easy chocolate dipping sauce for serving these, the cinnamon sugar and chocolate is just such a delicious combo but there are so many other options! Why not try caramel sauce or a fruity berry sauce?
How long do they last?
There’s nothing better than fresh, hot churros straight from the fryer but they will keep well for 1-2 days stored in sealed containers.
Can I prepare these in advance?
Yes, if you’re making these for a party or for guests you can make them in advance and either serve them at room temperature or reheat them. If you plan on reheating them I recommend not rolling in the cinnamon sugar after frying. Heat them in the oven until hot and crispy again then roll in sugar before serving!
Can I freeze them?
Yes, you can freeze the fried churros for up to 2 months in sealed containers or bags. Thaw them completely before serving, if you want you can heat them up in the oven once thawed.
If you’ve tried this Churros recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Churros Recipe
Ingredients
For the Cinnamon Sugar Coating:
- ¾ cup granulated sugar (150g)
- 2 teaspoons cinnamon
For the Churros:
- 1 cup water (240ml)
- 6 tablespoons unsalted butter (85g)
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour (120g)
- 3 to 4 large eggs
- 1 teaspoon vanilla extract
- 1-2 quarts vegetable oil for frying
Instructions
For the Coating:
- Stir together the sugar and cinnamon in a large bowl or shallow dish. Set aside.
For the Churros:
- In a large saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat. When it boils, immediately take the pan off the heat.
- Using a wooden spoon, add all the flour at once, and stir hard until all the flour is incorporated, 30 to 60 seconds.
- Return to the heat and cook, stirring, for 30 seconds. Scrape the mixture into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment.
- Mix at medium speed for 2 minutes to start cooling the mixture down. With the mixer running, add 3 eggs, one egg at a time, stopping to scrape down the bowl between each addition. Add in the vanilla. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, beat the remaining 1 egg and mix in a little at a time until the dough is the right consistency (you may not need the whole egg). Transfer the dough to a large piping bag fitted with a large closed star tip. I used an Ateco 846. (DO NOT use a plain round tip! The ridges are important to keep the churros from bursting open when frying.)
- Fill a large pot with 2 inches of oil, insert a deep fry or candy thermometer, and heat to 400°F over medium heat. While the oil is heating, line a large baking sheet with paper towels.
- Working carefully, pipe 3-5-inch-long strips of dough into the hot oil. (It's best to fry about three at a time.) Fry on both sides for 1 to 2 minutes or until golden brown. Remove the churros with tongs and allow to drain on the paper towels for about thirty seconds before placing in the cinnamon sugar. Toss in the sugar, tapping to remove any excess, and serve immediately.
Notes
- To make a chocolate dipping sauce, combine ½ cup chocolate chips, ½ cup heavy cream, and 2 teaspoons cinnamon in a bowl on top of a pot of barely simmering water. Stir occasionally until melted and thoroughly combined.
- Always use a thermometer. Oil that's too hot browns the outside before the center cooks; too cool and the churros absorb oil. Also, just a reminder to never leave the pot of hot oil unattended!
- Roll in cinnamon sugar while the churros are still hot so it sticks. If the churros cool down, some sugar will stick but not much.
Nutrition
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