Irresistible Homemade Churros

Irresistible Homemade Churros are one of my go-to treats when I want something warm, crispy, and coated in cinnamon sugar. These golden, ridged pastries are crispy on the outside, soft and airy on the inside, and perfect for dipping in chocolate or caramel sauce. Making them at home is easier than I once thought, and the result is fresher and more delicious than anything I’ve bought.

Why You’ll Love This Recipe

I love this recipe because it turns a few pantry staples into a show-stopping dessert. The dough comes together on the stove, and with a little piping and frying, I’ve got a plate of hot, sugary churros that taste just like the ones I remember from fairs and street vendors. They’re incredibly fun to make (and eat), and I can customize them with different shapes, toppings, and dips depending on the occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the churros:

• Water

• Unsalted butter

• Granulated sugar

• Salt

• All-purpose flour

• Eggs

• Vanilla extract

• Oil (for frying – vegetable or canola)

For the cinnamon sugar coating:

• Granulated sugar

• Ground cinnamon

Optional for dipping:

• Chocolate sauce

• Caramel sauce

• Dulce de leche

Directions

1. I combine water, butter, sugar, and salt in a saucepan over medium heat and bring it to a simmer.

2. Once the butter melts and the mixture boils, I remove it from heat and stir in the flour all at once.

3. I stir vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.

4. I let the dough cool for a few minutes, then beat in the eggs one at a time, mixing well after each addition. I stir in the vanilla last.

5. I transfer the dough to a piping bag fitted with a star tip.

6. I heat oil in a deep pan to 350°F (175°C) and carefully pipe 4–6 inch strips of dough directly into the oil, cutting with scissors.

7. I fry the churros in batches for 2–3 minutes per side, until golden brown.

8. I remove them with a slotted spoon and drain on paper towels.

9. While still warm, I roll them in cinnamon sugar until well coated.

10. I serve immediately with my favorite dipping sauce.

Servings and timing

This recipe makes about 15–20 medium-sized churros. It takes 10 minutes to prep the dough, 10 minutes to rest and heat the oil, and around 20 minutes to fry all the batches. I usually have a plate of fresh churros ready in 40 minutes.

Variations

• I sometimes fill them with chocolate or dulce de leche using a piping bag and narrow tip.

• For a chocolate twist, I add cocoa powder to the dough or dip the ends in melted chocolate.

• I’ve dusted them with powdered sugar instead of cinnamon sugar for a lighter coating.

• I make mini bite-sized churros for parties—they fry faster and are great for dipping.

• For a spicy-sweet version, I mix a pinch of cayenne into the cinnamon sugar.

storage/reheating

Churros are best enjoyed fresh, but I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I place them in a 350°F (175°C) oven for 5–7 minutes to restore their crispiness. I avoid microwaving since it makes them soft and chewy instead of crisp.

FAQs

Can I make churro dough ahead of time?

Yes, I make the dough and store it covered in the fridge for up to 1 day. I let it sit at room temperature for 20–30 minutes before frying for best results.

What oil is best for frying churros?

I use neutral oils like vegetable or canola oil. They have a high smoke point and won’t overpower the flavor.

Can I bake churros instead of frying?

Yes, I pipe them onto a parchment-lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, then broil briefly to get some color. They won’t be as crisp, but still tasty.

Do I need a piping bag?

It helps with the classic ridged shape, but I’ve used a zip-top bag with the corner snipped in a pinch—it works fine, though the texture will be smoother.

How do I keep churros warm for serving?

I place fried churros on a baking sheet in a warm oven (around 200°F/95°C) while I finish frying the rest. That way they stay crisp and ready to serve.

Conclusion

Irresistible Homemade Churros are one of those treats that never fail to impress. I love how a simple dough transforms into crispy, golden pastries with just the right amount of sweetness. Whether I serve them at a party or enjoy them warm with coffee on a cozy night in, they always disappear fast. Once I started making churros at home, there was no going back.

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