There’s something almost magical about biting into Easy Homemade Churros—the crisp outside, that fluffy, tender middle, and the sweet cinnamon kiss coating every inch. If you’ve ever dreamed of recreating this classic fair and street food treat in your own kitchen, you’re in the right place. This is a recipe you’ll be craving again and again!
Why You’ll Love This Recipe
- Authentic Texture: With a perfectly crunchy exterior and a cloud-like center, these churros taste just like the ones from your favorite food stand.
- Simple Ingredients: Everything you need for Easy Homemade Churros is likely already in your pantry and fridge—no hard-to-find specialty ingredients!
- Quick and Fun: You can whip up a batch in about 30 minutes, making this dessert a spontaneous treat for the whole family.
- Customizable Coating: Roll them in classic cinnamon sugar, or get creative with your favorite sweet toppings for an extra special touch.
Ingredients You’ll Need
The beauty of Easy Homemade Churros is in their simplicity—each ingredient has a crucial role to play. From the rich butter that gives the dough its flavor, to the cinnamon sugar that wraps every warm bite, these basics are building blocks for irresistible churros.
- Water: The main liquid in churro dough, it creates steam as you fry, ensuring a light, airy interior.
- Unsalted butter: Adds that rich, crave-worthy flavor and helps the dough come together smoothly.
- Granulated sugar: Both a touch for sweetness in the dough and for the classic cinnamon-sugar coating.
- Salt: Just a pinch brings out all the flavors and keeps the churros from tasting flat.
- All-purpose flour: The backbone of the dough. Be sure to scoop and level it for accuracy—the right texture depends on it!
- Large egg: The secret to their golden color and beautifully puffed interior.
- Vanilla extract: A splash adds a gentle, warm aroma and depth to the churros.
- Vegetable oil: For frying—choose one with a high smoke point for best results (like canola or sunflower oil).
- Ground cinnamon: Mixed with sugar, it creates that classic churro finish everyone adores.
Variations
One of the best things about Easy Homemade Churros is how endlessly customizable they are. You can tweak the flavors and even the frying process to suit allergies, dietary needs, or just your dessert mood.
- Chocolate-Chip Churros: Gently fold mini chocolate chips into the dough just before piping for gooey surprise bites.
- Gluten-Free Churros: Use a one-to-one gluten-free all-purpose flour blend so everyone can enjoy these golden treats.
- Baked Churros: For a lighter twist, pipe dough onto a parchment-lined baking sheet, brush with melted butter, and bake until crisp.
- Spiced Sugar Coating: Swap cinnamon for pumpkin spice or add a touch of nutmeg for a fall-inspired churro version.
How to Make Easy Homemade Churros
Step 1: Make the Cinnamon Sugar Coating
Begin by whisking together the granulated sugar and ground cinnamon in a shallow dish. This sweet, aromatic blend will coat your churros later and is what sends them over the top. Be generous—every churro deserves a full dusting!
Step 2: Heat the Oil
Pour about 1½ inches of vegetable oil into a deep skillet or heavy pot. Bring the oil up to 360°F over medium-high heat. It’s worth the patience—this ensures your churros get perfectly crisp and don’t soak up excess oil.
Step 3: Make the Churro Dough
Bring water, butter, sugar, and salt to a boil in a large saucepan. Once bubbling, dump in the flour all at once and reduce the heat to medium-low. Stir constantly—you’ll see the dough gather into a glossy ball. A few lumps are fine, just make sure there are no raw flour pockets.
Step 4: Cool and Add Egg & Vanilla
Transfer the dough to a large mixing bowl and let it cool for about five minutes (this prevents scrambling your egg!). Add the vanilla and crack in the egg, then beat with an electric mixer. At first, it may look separated—don’t worry, keep mixing until a shiny dough forms.
Step 5: Pipe and Fry the Churros
Spoon the dough into a large piping bag fitted with a star tip (Ateco 845 or 846 is perfect). Pipe 6-inch strips of dough directly into the hot oil, using scissors to snip the ends cleanly. Work in batches—about five at a time. Fry each until golden, about two minutes per side.
Step 6: Drain and Coat
Once the churros are crisp and golden, transfer them briefly onto paper towels to remove excess oil. While still warm, roll them generously in your cinnamon sugar mixture so the coating clings to every curve.
Step 7: Serve and Enjoy!
Repeat with the remaining dough, keeping the batches small for the crispiest results. Enjoy your Easy Homemade Churros warm and fresh, served with chocolate ganache or caramel sauce for dunking if you’re feeling decadent!
Pro Tips for Making Easy Homemade Churros
- Oil Temperature Matters: Always use a thermometer and keep the oil at 360°F—if it’s too cool, churros absorb oil; too hot, they brown too quickly outside before cooking through.
- Rest the Dough Briefly: Letting your dough cool for five minutes is essential—the egg will blend in much more smoothly and the dough will pipe beautifully.
- Piping for Perfection: Use a star tip for that classic ridged look—the more surface area, the more cinnamon sugar sticks!
- Serve Fresh and Warm: Churros are best enjoyed right after frying when they’re crisp and light. If you must keep them, reheat as suggested below for best texture!
How to Serve Easy Homemade Churros
Garnishes
The classic garnish is a shower of cinnamon sugar, which clings to every warm churro groove and brings irresistible aroma. For a fancier touch, dust with powdered sugar, or drizzle with melted chocolate for extra decadence. A scattering of colorful sprinkles can make them extra playful for parties or celebrations!
Side Dishes
Pair your Easy Homemade Churros with dippable sides! A silky chocolate ganache, caramel sauce, or dulce de leche for dipping are absolute crowd-pleasers. For a more authentic experience, try serving them with thick Spanish-style hot chocolate, perfect for sipping and dunking.
Creative Ways to Present
For a fun twist at gatherings, set up a churro bar: offer a plate of warm churros alongside bowls of toppings like grated chocolate, fruity jams, or crushed nuts. Stack churros in a spiral tower for a wow-worthy centerpiece, or serve them in paper cones for a street-fair vibe at home!
Make Ahead and Storage
Storing Leftovers
While Easy Homemade Churros are best eaten right away, you can store leftovers in an airtight container at room temperature for up to 1 day. To help keep them crisp, line the container with a paper towel to soak up any extra moisture.
Freezing
Yes, you can freeze churros! For best results, freeze them after frying and cooling but before coating with the cinnamon sugar. Arrange in a single layer on a baking sheet, freeze until solid, then store in a freezer bag for up to 2 months.
Reheating
To regain that just-fried texture, pop churros in a 350°F oven or air fryer for 5–8 minutes until hot and crisp again. After reheating, roll in fresh cinnamon sugar for that perfect finish before serving.
FAQs
-
Can I make churros without a piping bag?
Absolutely! You can use a sturdy zip-top bag with a snipped corner. While your churros might not have the classic ridges, they’ll still taste delicious and get plenty of cinnamon sugar coverage.
-
Why did my churros turn out greasy?
This usually happens if the oil isn’t hot enough. Check with a thermometer and keep the temperature at 360°F. If the oil is too cool, the dough soaks up oil before crisping.
-
Can I prepare the dough ahead of time?
Churro dough is best piped and fried fresh for the ideal texture. However, you can make the dough a few hours in advance, keep it at room temperature, and cover tightly with plastic wrap until ready to fry.
-
How can I make my churros extra crispy?
Be sure not to overcrowd the pan—fry churros in small batches to avoid lowering the oil temperature. Also, drain them on paper towels right after frying, and coat in cinnamon sugar while still warm for best crunch.
Final Thoughts
If you’re craving something nostalgic and wildly delicious, give these Easy Homemade Churros a try—you might be surprised just how simple and fun they are to make. So invite your favorite people, warm up the oil, and get ready for lots of smiles (and sticky fingers) around your kitchen table!
PrintSouthern Fried Potatoes & Sausage Recipe
Learn how to make delicious homemade churros with this easy recipe. Crispy on the outside, soft on the inside, and coated in a cinnamon sugar mixture, these churros are a delightful treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18 churros 1x
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
For the Churros:
- 1 cup (250ml) water
- 1/4 cup (56g) unsalted butter, diced into small cubes
- 1 Tbsp (13g) granulated sugar
- 1/4 tsp salt
- 1 cup (141g) all-purpose flour (scoop and level to measure)
- 1 large egg
- 1/2 tsp vanilla extract
- Vegetable oil, for frying
For Coating:
- 1/2 cup (100g) granulated sugar
- 3/4 tsp ground cinnamon
Instructions
- Prepare the Coating: Whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
- Heat the Oil: Heat vegetable oil in a large pot or deep skillet to 360°F. Reduce heat if needed to maintain temperature.
- Make the Churro Batter: Boil water, butter, sugar, and salt. Add flour, then transfer to a bowl to cool. Add vanilla and egg, blend until smooth.
- Fry the Churros: Pipe the batter into the hot oil, fry until golden brown on both sides. Transfer to paper towels briefly, then coat in cinnamon sugar mixture.
- Serve: Repeat with remaining batter. Serve warm with chocolate ganache or caramel sauce for dipping if desired.
Notes
- For best results, use a piping bag with a star tip for the churro batter.
- Do not overcrowd the pot when frying the churros.
Nutrition
- Serving Size: 1 churro
- Calories: 110
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
