There are some memories that are truly priceless, and for me, sharing a warm, cinnamon-sugar coated churro with my sons at Disney stands out as one of them. The sheer delight on their little faces, dusted with that sweet, aromatic magic, was simply unforgettable! It’s a moment that sparked a craving not just for the treat itself, but for recreating that special joy. So, when I surprised them by bringing the magic of Mickey’s favorite dessert right into our kitchen, their excitement was palpable. The result? Our homemade churros, perfectly crispy on the outside, wonderfully soft in the middle, and bursting with flavor. These aren’t just any churros; they’re the ideal indulgence for breakfast, a delightful dessert after any meal, or a festive holiday treat for everyone, from eager kids to sophisticated adults. Trust me, this classic confection is absolutely worth dusting off your fryer for!
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The Ultimate Homemade Churros Recipe
Few carnival foods capture the heart quite like churros. My first encounter with these golden-brown delights was at Disney, and ever since, they’ve held a special place in my culinary affections. While funnel cakes have their charm, they simply don’t compare to the unique texture of a well-made churro—that irresistibly crispy, ridged exterior giving way to a soft, tender interior, all generously coated in crunchy cinnamon sugar. It’s a treat that perfectly complements a stroll through any bustling theme park or vibrant festival, but it’s even more magical when made with love right in your own kitchen.
At the heart of every perfect churro is a classic choux pastry dough. This versatile base is the very same one I use for delicate treats like homemade cream puffs. The key difference for churros lies in the preparation: instead of baking, they are expertly piped and then deep-fried to golden perfection. To elevate their flavor profile, I’ve incorporated a touch of sugar, fragrant vanilla, and a hint of warm cinnamon directly into the dough. This ensures they’re incredibly delicious even before their final, iconic flourish. While the cinnamon-sugar coating is technically optional, I enthusiastically recommend it. It’s truly essential for achieving that full, authentic churro experience. And let’s be honest, the more cinnamon sugar on your face (and everywhere else!), the more fun it is!
Churros trace their origins back to Spain and Portugal, where they are a beloved breakfast staple, often served with a thick hot chocolate for dipping. They quickly spread across Latin America, evolving with regional variations in shape, size, and accompanying sauces. Whether you call them Spanish churros or Mexican churros, the core appeal remains the same: a simple, yet profoundly satisfying fried dough. Making them at home allows you to control the quality of ingredients and achieve that fresh-from-the-fryer taste that simply can’t be beaten.
Mastering the Fry: Essential Deep Frying Tips for Perfect Churros
Deep frying can sometimes feel intimidating, but with a few crucial tips, you’ll be creating perfectly golden and delicious churros every time. The most common issues home cooks encounter are churros that turn out undercooked and doughy inside, or overly oily and heavy. Don’t worry, I’ve got you covered with my best advice for achieving churro perfection:
- Temperature Control is Key: I cannot stress enough the importance of using a reliable deep-frying thermometer. Maintaining a consistent oil temperature, ideally around 365°F (185°C), is paramount. Significant fluctuations in temperature are the primary cause of subpar churros. Too hot, and they’ll burn outside while remaining raw inside; too cool, and they’ll soak up too much oil, becoming greasy.
- Combatting Doughy Interiors: If your churros are consistently doughy in the middle, it typically means they need more time in the hot oil. Ensure your oil temperature is stable, and then try extending the frying time slightly until they reach a deep golden brown, indicating they are cooked through.
- Avoiding Burnt Exteriors: Conversely, if your churros are getting too dark on the outside while still being raw or undercooked inside, your oil is likely too hot. Reduce the heat and allow the oil to cool slightly before continuing to fry. Again, a thermometer will be your best friend here.
- Thickness Matters: Even with perfect temperature and timing, if your churros are still doughy, they might be too thick. The diameter of your piped churros directly impacts their cooking time. If you suspect this is the issue, try piping thinner churros. A smaller star tip or less pressure on the piping bag can help achieve a more slender shape.
- Preventing Oily Churros: Oily churros are usually a sign that your frying oil isn’t hot enough. When churros enter oil that isn’t sufficiently heated, they absorb the fat rather than forming an instant crisp crust. Also, overcrowding the pot can significantly drop the oil temperature, leading to the same oily outcome. Fry in small batches to maintain optimal temperature and ensure each churro has enough space to cook evenly.
- The Right Oil: Use an oil with a high smoke point, such as vegetable oil, canola oil, peanut oil, or sunflower oil. These oils can withstand the high temperatures required for deep frying without burning and imparting off-flavors.
- Draining is Essential: Once fried, immediately transfer your churros to a wire rack placed over a baking sheet lined with paper towels. This allows excess oil to drain away, preventing them from becoming soggy or greasy.
- Gentle Turning: As they fry, gently turn the churros with tongs. This helps ensure they brown evenly on all sides, resulting in that beautiful, consistent golden hue.
Following these tips will significantly improve your churro-making game, leading to consistently delicious, perfectly textured treats every time!
Churros Recipe
15 minutes
2 minutes
17 minutes
21
churros
Print
Ingredients
-
Vegetable oil
for frying -
½
cup
water -
4
tablespoons
unsalted butter
(½ stick) -
2
tablespoons
granulated sugar -
½
cup
all-purpose flour -
1
teaspoon
pure vanilla extract -
¼
teaspoon
ground cinnamon -
1
large egg
Cinnamon-Sugar Coating (optional)
-
½
cup
granulated sugar -
1
teaspoon
ground cinnamon
Metric
Watch our step-by-step video for making perfect homemade churros!
Equipment
- Kitchen Scale (optional, for precise measurements)
- Dutch Oven or Deep Fryer
- Deep Frying Thermometer
- Piping Bag and Star Tip
Instructions
- Prepare your frying setup: Fill a Dutch oven or heavy-bottomed pot with about 2 inches of vegetable oil. Place it over medium-high heat and use a deep-frying thermometer to bring the oil temperature to a steady 365°F (185°C). If using a deep fryer, follow its specific instructions for preheating.Vegetable oil
- In a small saucepan, combine ½ cup of water, 4 tablespoons of unsalted butter, and 2 tablespoons of granulated sugar. Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring constantly until the butter is completely melted and the sugar has fully dissolved.½ cup water,
4 tablespoons unsalted butter,
2 tablespoons granulated sugar - Immediately remove the pan from the heat. Add ½ cup of all-purpose flour, 1 teaspoon of pure vanilla extract, and ¼ teaspoon of ground cinnamon to the hot liquid. Stir vigorously with a wooden spoon or spatula until all ingredients are fully combined and a smooth, thick dough forms that pulls away from the sides of the pan.½ cup all-purpose flour,
1 teaspoon pure vanilla extract,
¼ teaspoon ground cinnamon - Set the churro dough aside to cool for 5 minutes. This cooling step is crucial; if the dough is too hot when you add the egg, it will scramble the egg, ruining the dough’s texture.
- Once slightly cooled, add 1 large egg to the dough. Mix thoroughly until the egg is fully incorporated and the dough is smooth and uniform. This might seem like it won’t come together at first, but keep mixing until it does.1 large egg
- Transfer the churro mixture into a piping bag fitted with a large star tip. The star tip is what gives churros their characteristic ridges, which become delightfully crispy when fried. If you don’t have a star tip, you can snip the corner off a sturdy Ziplock bag for a plain churro, but the ridges are highly recommended for optimal texture.
- Working carefully to avoid splashing hot oil, pipe the churro dough directly into the preheated oil. Use sharp kitchen scissors to cut the dough at approximately 3-inch lengths. Fry only a few churros at a time to prevent overcrowding the pot and dropping the oil temperature.
- Fry the churros for 1-2 minutes per side, or until they turn a beautiful golden brown and are crispy all over. Use tongs to gently turn them for even cooking. Once done, remove the churros from the oil and transfer them to a paper towel-lined wire rack to drain any excess grease. Repeat this process with the remaining churro batter, ensuring the oil temperature stays consistent between batches.
- For the classic churro coating, combine ½ cup of granulated sugar and 1 teaspoon of ground cinnamon in a shallow bowl or plate. While the churros are still warm (this helps the sugar adhere), toss them thoroughly in the cinnamon sugar mixture until evenly coated. Serve immediately and enjoy your perfectly homemade churros!½ cup granulated sugar,
1 teaspoon ground cinnamon
Notes & Pro Tips
- Maintain Consistent Oil Temperature: This cannot be overstated. If your oil is too cool, churros become oily and greasy. If it’s too hot, they’ll burn quickly on the outside while remaining raw and doughy in the middle. A deep-frying thermometer is your best investment for perfect churros.
- Even Browning: Use tongs to gently turn the churros while they cook. This ensures they get that beautiful, consistent golden-brown color and crispy texture on all sides.
- Troubleshooting Expanding/Exploding Churros: If your churros are expanding excessively or even exploding in the oil, it’s a clear sign that the outside is cooking too rapidly compared to the inside. This creates steam that has no escape. Immediately reduce your oil temperature to slow down the cooking process and prevent further mishaps.
- Preventing Splitting: If you notice your churros splitting, it indicates they don’t have enough space to puff up properly. This usually happens when the pot is too crowded. Always fry in small batches to give each churro ample room to cook and expand without interference.
- Serving Suggestions: While classic cinnamon sugar is divine, don’t hesitate to serve your churros with dipping sauces like rich chocolate ganache, luscious dulce de leche, or even a fresh fruit compote.
Storage: For optimal crispness, homemade churros are truly best enjoyed the day they are made, ideally within 30 minutes of frying. However, if you have leftovers, store them in an airtight container lined with paper towels at room temperature for up to 2 days.
Calories from Fat 45
Becky Hardin
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Baked Churros: A Lighter Alternative
While I firmly believe that deep-frying yields the most authentic and satisfying churro experience – delivering that unparalleled crisp exterior and tender interior – I understand that some prefer an alternative. For those seeking a lighter option, or simply avoiding deep-frying, these homemade churros can certainly be baked. It’s important to note, however, that baked churros will have a distinct texture. They’ll lean more towards a traditional choux pastry-like consistency rather than the chewy, donut-like fried dough texture. Despite this difference, they remain incredibly delicious and a wonderful treat!
To bake your churros to perfection, I recommend a specific setup for optimal crisping. Once you’ve piped and snipped your churro dough, arrange them in a single layer on a wire rack. Place this wire rack inside a rimmed baking sheet. This configuration allows hot air to circulate all around the churros, ensuring they crisp up evenly on all sides. Preheat your oven to a robust 400°F (200°C). Bake the churros for approximately 18-22 minutes, or until they are golden brown and firm to the touch. To enhance their crispness and ensure they dry out properly, turn off the oven and leave the churros inside for an additional 10 minutes. This residual heat will help them firm up without over-browning. Once thoroughly dried, remove them from the oven, immediately toss them in the irresistible cinnamon-sugar coating, and serve warm.
Keep in mind that baked churros, while tasty, won’t replicate the deep-fried indulgence. They are a fantastic compromise for a healthier snack or a different textural experience, offering a delightful lightness that complements their sweet and spicy coating. Consider serving them with a lighter fruit salsa or a fresh yogurt dip for an added twist!
How to Make Churros at Home: A Detailed Step-by-Step Guide
Let’s walk through the process of making these delightful churros, ensuring you master each step for the best results. Precision and timing are your allies here!
1. Gather Your Ingredients & Prepare to Fry
Before you begin, ensure all your ingredients are measured and ready. Fill a sturdy Dutch oven or a heavy-bottomed pot with about 2 inches of vegetable oil. Place it on your stove over medium-high heat. The goal is to reach a stable temperature of 365°F (185°C). This is where a deep-frying thermometer or an instant-read thermometer becomes indispensable. Seriously, if you don’t own one, now is the time to invest. It’s truly the secret weapon for consistently great, non-greasy churros. While the oil heats, you’ll be making your churro batter.
2. Create the Base: Melt Butter, Water & Sugar
In a small saucepan, combine ½ cup of water, 4 tablespoons of unsalted butter, and 2 tablespoons of granulated sugar. Place this saucepan over medium heat. Bring the mixture to a brisk boil, stirring continuously. You want to ensure that the butter is completely melted and the granulated sugar has fully dissolved into the liquid. This forms the essential flavorful foundation of your choux pastry. A clear, slightly bubbling mixture indicates you’ve achieved the correct stage.
3. Introduce the Dry Ingredients: Form the Dough
Once the butter and sugar mixture is boiling, remove the saucepan from the heat immediately. Swiftly add ½ cup of all-purpose flour, 1 teaspoon of pure vanilla extract (for that classic aroma!), and ¼ teaspoon of ground cinnamon. Stir vigorously with a sturdy wooden spoon or heat-resistant spatula. You’ll notice the mixture quickly transform into a thick, pasty dough. Keep stirring until the dough comes together beautifully, pulling away cleanly from the sides of the pan and forming a ball. This rapid cooking of the flour helps create the structure for the churros. Now, transfer this dough to a separate bowl and set it aside to cool for at least 5 minutes. This cooling step is critical; skipping it means you risk scrambling the egg you’ll add next, which will compromise the dough’s texture and ability to puff.
4. Incorporate the Egg for Structure
After the dough has cooled sufficiently (it should be warm to the touch, not hot), add 1 large egg to the mixture. Mix well to combine. At first, it might seem like the egg won’t incorporate and the dough will be lumpy or slippery. Don’t be alarmed! Continue mixing with determination, either by hand with a spoon or using an electric mixer on low speed. The dough will eventually come together, becoming smooth, cohesive, and slightly sticky. This egg is essential for providing structure, helping the churros puff up beautifully during frying.
5. Pipe & Fry to Golden Perfection
Now for the fun part! Transfer your churro dough into a piping bag fitted with a large open star tip. The star tip is crucial for creating those iconic ridges that give churros their characteristic crisp texture. If you don’t have one, a Ziplock bag with the corner snipped off will work, but the star tip really elevates the experience. Very carefully, holding the piping bag directly over the hot oil, begin to pipe the churros into the oil. Use sharp kitchen scissors to cut the dough at approximately 3-inch intervals. Work quickly but cautiously. Fry the churros for 1-2 minutes per side, or until they are uniformly golden brown and appear wonderfully crispy. Remove the churros from the oil and immediately place them on a paper towel-lined wire rack to drain any excess grease. Repeat this process with the remaining batter, always ensuring not to overcrowd the pot, which would lower the oil temperature. While the churros are still warm, prepare the classic coating: combine ½ cup of granulated sugar and 1 teaspoon of ground cinnamon in a shallow bowl. Toss the warm churros in this irresistible mixture until they are thoroughly coated in spicy-sweet goodness. Serve immediately with your favorite dipping sauce!
How to Store, Freeze, and Reheat Churros
For that ultimate, fresh-from-the-fryer experience, homemade churros are truly at their peak when enjoyed immediately after they’re made. Their delightful crispness begins to soften after about 30 minutes, which is why I always recommend serving them warm. However, if you find yourself with a delicious bounty of leftovers, proper storage can extend their life, albeit with a slight change in texture.
Storing Leftover Churros: To store cooled churros, place them in an airtight container. Lining the container with a paper towel can help absorb any residual moisture, which might otherwise make them soggy. Keep them at room temperature for up to 2 days. While they won’t have the initial crunch, they’ll still be wonderfully flavorful.
Freezing Churros: Churros freeze remarkably well, making them a fantastic make-ahead treat. First, allow your freshly fried and coated churros to cool completely to room temperature. Then, arrange them in a single layer on a baking sheet, making sure they don’t touch each other. Freeze them until they are solid – this prevents them from sticking together. Once frozen, transfer the solid churros to a freezer-safe airtight container or a heavy-duty Ziplock bag. They can be stored in the freezer for up to 2 months. This method is perfect for having a quick, delicious treat on hand whenever a churro craving strikes!
Reheating Frozen Churros: To reheat frozen churros, first remove them from the freezer and let them thaw at room temperature for about 10 minutes. This helps them reheat more evenly. Arrange them in a single layer on a baking sheet (no need to line it with paper towels this time, unless you want extra crispness). Preheat your oven to 375°F (190°C) and bake for approximately 5-8 minutes, or until they are warmed through and crispy again. You can also briefly air fry them at 350°F (175°C) for 3-5 minutes for excellent results. Toss them in fresh cinnamon sugar (if desired) after reheating for a renewed burst of flavor and texture.
More Irresistible Fried Dessert Recipes to Try!
If you’ve fallen in love with the magic of deep-fried delights, here are a few more recipes that promise crispy, sweet satisfaction. Expand your repertoire of homemade carnival-style treats!
Elephant Ear Pastry (Fried Flat Dough)
Deep Fried Apple Fritters (Glazed & Delicious)
Homemade Cinnamon Sugar Donuts (Easy & Fluffy)
French Cruller (Dunkin Donuts Copycat Recipe)
There’s nothing quite like the joy of freshly made churros, whether they’re a nostalgic treat from childhood memories or a new culinary adventure. With this comprehensive guide, you’re now equipped with all the knowledge and tips to create perfectly crispy, tender, and cinnamon-sugar coated churros right in your own kitchen. So, gather your ingredients, fire up the fryer, and get ready to indulge in this delightful fried dessert. Happy cooking, and even happier eating!