Why You’ll Love This Recipe

This churros recipe is easy, fun, and yields irresistibly crispy, golden pastries that taste just like the ones from fairs or street vendors. You don’t need special ingredients—just flour, water, and butter for the dough—and the result is a sweet, crunchy treat everyone will love. Perfect for parties, holidays, or a cozy weekend treat, these homemade churros are a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Water
Unsalted butter
Granulated sugar
Salt
Eggs
Ground cinnamon
Vegetable oil, for frying
Optional: vanilla extract or nutmeg for flavoring
Optional dipping sauce: chocolate sauce, caramel, or dulce de leche

Directions

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
Once boiling, reduce heat and stir in the flour all at once. Mix vigorously until a dough forms and pulls away from the sides of the pan.
Remove from heat and let the dough cool slightly (about 5 minutes). Then mix in eggs one at a time, stirring until smooth and glossy. Add vanilla if using.
Transfer the dough to a piping bag fitted with a large star tip.
Heat oil in a deep skillet or pot to 350°F (175°C).
Pipe 4–6 inch strips of dough directly into the hot oil, using scissors to cut them. Fry in batches until golden and crisp, about 2–3 minutes per side.
Remove churros with a slotted spoon and drain on paper towels.
While still warm, roll the churros in a mixture of cinnamon and sugar until fully coated.
Serve immediately with dipping sauce if desired.

Servings and timing

This recipe makes about 20–24 churros and takes approximately 45–50 minutes from start to finish, including prep and frying.

Variations

Filled Churros: Use a piping bag to fill cooled churros with dulce de leche, Nutella, or pastry cream.
Chocolate Churros: Add cocoa powder to the dough and serve with a chocolate dip for a rich twist.
Baked Churros: Pipe onto a lined baking sheet and bake at 400°F (200°C) for 18–20 minutes. Brush with melted butter and coat in cinnamon sugar.
Vegan Churros: Use plant-based butter and a milk substitute; replace eggs with a flax egg or omit entirely for a denser texture.

Storage/Reheating

Storage: Store cooled churros in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in the oven or air fryer at 350°F (175°C) for 5–7 minutes until warmed and crisp.
Freezing: Freeze raw, piped dough on a tray, then transfer to a bag. Fry from frozen, adding a minute or two to cook time.

FAQs

What kind of flour is best for churros?

All-purpose flour works best for churros. It gives the right structure and crispness when fried.

Do I need a piping bag to make churros?

A piping bag with a large star tip is ideal for the classic churro shape, but you can also use a zip-top bag with the corner snipped off in a pinch.

Why are my churros raw inside?

This usually means the oil was too hot. Lower the temperature slightly so the churros cook evenly all the way through.

Can I make churros without eggs?

Yes, but the texture will be denser. The eggs add lightness and help bind the dough.

How do I know the oil is hot enough?

Use a thermometer to maintain 350°F (175°C). You can also drop a small bit of dough into the oil—it should sizzle and float to the top.

Why did my churros come out greasy?

If the oil is too cold, churros absorb more oil. Always fry at the proper temperature and avoid overcrowding the pan.

Can I flavor the dough?

Yes! Add vanilla extract, citrus zest, or a pinch of nutmeg to enhance the flavor.

What dipping sauces go well with churros?

Classic options include thick hot chocolate, caramel sauce, dulce de leche, or even fruit compotes.

Can churros be made in an air fryer?

Yes. Pipe the dough onto parchment strips, freeze briefly to hold their shape, then air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.

Can I make churros ahead of time?

Freshly fried churros taste best, but you can prepare the dough in advance and refrigerate it for up to 1 day before frying.

Conclusion

Homemade churros are a fun, delicious treat that’s easier to make than you might think. With their crispy coating, soft interior, and sweet cinnamon sugar finish, they’re perfect for any occasion. Serve them hot with your favorite dipping sauce, and watch them disappear in no time. Once you try this recipe, churros will be a go-to dessert in your kitchen!

Churros Recipe

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Churros are classic fried pastries with a crispy exterior and soft interior, rolled in cinnamon sugar and often served with chocolate or caramel dipping sauces. This easy homemade recipe delivers a sweet, crunchy treat perfect for dessert or snacking.

Author: Laura
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 45–50 minutes
Yield: 20–24 churros
Category: Dessert
Method: Frying
Cuisine: Spanish
Diet: Vegetarian

Instructions

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
Reduce heat and stir in flour all at once. Stir vigorously until dough forms and pulls away from the pan. Remove from heat and let cool for 5 minutes.
Beat in eggs one at a time, mixing until smooth and glossy. Stir in vanilla extract if using.
Transfer dough to a piping bag fitted with a large star tip.
Heat oil in a deep pan to 350°F (175°C).
Pipe 4–6 inch strips of dough into hot oil, cutting with scissors. Fry in batches for 2–3 minutes per side until golden brown.
Remove with a slotted spoon and drain on paper towels.
Roll warm churros in cinnamon sugar mixture until evenly coated.
Serve immediately with dipping sauce of choice.

Notes

Use a thermometer to maintain oil temperature at 350°F (175°C) for even cooking.
Let the dough cool slightly before adding eggs to prevent scrambling.
Don’t overcrowd the oil—fry in batches for best results.
Store dough in the fridge for up to 1 day if preparing ahead.
For a fun twist, fill cooled churros with dulce de leche or Nutella.

Nutrition

Serving Size: 1 churro
Calories: 120
Sugar: 5g
Sodium: 70mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg