Easy Homemade Churros Recipe

When prepared properly, churros can rival any dessert in the world. Even compared to the churros I bought at a Mexican market, these are the best I’ve ever had. They have a flavour that can’t be beat and a texture that’s hard to resist.

The Spanish churro is a delicious example of the fried dough found in many different cuisines around the world. Since its inception, the churro has been adopted by many cultures; ours is an amalgamation of the Mexican style (often rolled in cinnamon sugar) and the Spanish style (typically served with a chocolate dipping sauce).

When we do decide to fry something, we usually don’t use a lot of oil. It’s well worth it, though, when you have access to a simple churro recipe as good as this one. A terrific party treat, they just take a few minutes to fry and can maintain their flavour for several hours when left out at room temperature.

The dough will turn out better if you let the butter mixture come to a full boil before adding the flour. Vigorously whisk until the flour and butter have formed a dough, and then continue stirring to allow the residual heat to form the dough into a ball. The gluten in the dough is activated in this way, which is important for creating a batter that is pliable enough to pipe but not runny. To incorporate air into the dough and provide structure to the final batter, use a hand mixer or a stand mixer to beat in each egg completely before adding the next one.

Before frying, you may need to chill the dough in the refrigerator if it is still too soft. Don’t let it rest in there for too long, or else it will be difficult to pipe into your frying oil.

Make sure to also whip up some chocolate dipping sauce; we can’t get enough of it. You can begin your day with Churro French Toast if you like to keep the churro theme going.

Rate these and tell us what you think in the comments if you try them out.




1 c. water

6 tbsp. butter

2 tbsp. granulated sugar

1 tsp. pure vanilla extract

1 c. all-purpose flour

1 tsp. kosher salt

large eggs

Vegetable oil, for frying

Cinnamon sugar


3/4 c. dark chocolate chips

3/4 c. heavy cream

1 tsp. ground cinnamon

1/4 tsp. kosher salt


  • To make churros, combine water, butter, and sugar in a big pot and heat over medium heat. Cook till boiling, then stir in the vanilla. Remove from heat, then stir in the flour and salt. For 30 seconds, stir vigorously with a wooden spoon to achieve a thick consistency. Ten minutes should be enough time for the mixture to cool.
    Add the eggs, one at a time, and whisk them into the cooled mixture using a hand mixer. Fill a piping bag with a large open star tip and set aside.
  • Put enough oil to come halfway up the sides of a big saucepan and heat it to 375 degrees over medium heat. Carefully pipe churros into ropes that are 6 inches long, keeping the piping bag a few inches above the oil. Remove excess dough from the piping bag using kitchen shears.
  • Fry for about 5 minutes total, flipping once, until golden brown. Fry 3–4 churros at a time, waiting for the oil temperature to return to 375° between batches. With a slotted spoon or tongs, remove the churros from the oil, and quickly coat them with cinnamon sugar before placing them on a cooling rack.
  • Put chocolate chips in a medium, microwave-safe bowl and stir until melted and smooth; use as a dipping sauce. Slowly heat heavy cream to a simmer in a small saucepan over medium heat. After waiting 2 minutes,
  • stir the chocolate chunks into the heated cream. Whisk in the cinnamon and salt.
  • The chocolate dipping sauce should be served with the churros.


Keep in mind that chilling for 10 minutes before frying is crucial. You’ll get better results from frying because the batter will firm up as it cools.

Easy Homemade Churros cooled
Easy Homemade Churros cooled

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