Homemade Churros

One of my favorite weekend traditions is making homemade churros.

There’s just something magical about watching them puff up and turn golden in hot oil, then rolling them — still warm — in cinnamon sugar.

The kitchen fills with that sweet, cozy smell, and suddenly, it feels like a celebration, even if it’s just a regular afternoon.

These churros are crisp on the outside, soft and airy on the inside, and honestly? They taste so much better than anything store-bought.

Plus, they’re simpler to make than you might think.

With just a few pantry staples, you’ll have a batch ready to share — though if you’re anything like me, you’ll want to eat a few straight from the plate.

Serve them as a fun dessert, a sweet party snack, or just because.

Let’s make churros!

For the Churros

Water – The base for the dough, providing the moisture needed to bring everything together.
Unsalted Butter – Adds richness and flavor to the churro dough.
Granulated Sugar – Sweetens the dough for the perfect balance with the cinnamon sugar coating.
Salt – Enhances the flavor of the dough and brings out the sweetness.
All-purpose Flour – Provides structure to the dough, giving it that perfect chewy inside.
Egg – Binds the dough and gives it the tender texture.
Vanilla Extract – Adds a lovely depth of flavor to the dough.
Vegetable Oil – Used for frying the churros, ensuring they cook up golden and crispy.

For the Cinnamon Sugar Coating

Granulated Sugar – Sweetens and coats the churros, giving them that signature sugary crunch.
Ground Cinnamon – Adds warmth and spice to the coating, complementing the sweetness of the churros.

Homemade Churros

If you’ve never had a churro fresh from the fryer, you’re missing out! These homemade churros are crisp on the outside, fluffy on the inside, and coated in irresistible cinnamon sugar.

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Course: Dessert

Cuisine: Mexican

Keyword: Homemade Churros

Prep Time: 10

Cook Time: 20

Cooling Time:: 5

Total Time: 35

Servings: churros

Notes

Ingredients

Dough:

1 cup (250 ml) water
1/4 cup (56 g) unsalted butter, cut into small cubes
1 tablespoon (13 g) granulated sugar
1/4 teaspoon salt
1 cup (141 g) all-purpose flour (spoon and level to measure)
1 large egg
1/2 teaspoon vanilla extract
Vegetable oil, for frying

Cinnamon Sugar Coating:

1/2 cup (100 g) granulated sugar
3/4 teaspoon ground cinnamon

Instructions

1. Prepare the Cinnamon Sugar Coating:

In a shallow dish, whisk together the sugar and cinnamon. Set aside for coating the churros later.

2. Heat the Oil:

Pour about 1 1/2 inches of vegetable oil into a large pot or deep skillet. Heat over medium-high until it reaches 360°F (182°C). Adjust the heat as needed to maintain this temperature while frying.

3. Make the Dough:

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat.
Once boiling, reduce heat to medium-low, add the flour, and stir constantly with a rubber spatula until the mixture forms a ball and pulls away from the sides. A few lumps are okay.
Transfer the dough to a large mixing bowl and let it cool for 5 minutes.

4. Add Egg and Vanilla:

Add the egg and vanilla extract to the slightly cooled dough.
Immediately beat the mixture using an electric mixer until smooth and fully combined. The dough will look like it’s separating at first—keep mixing, and it will come together into a smooth, sticky dough.

5. Pipe the Churros:

Transfer the dough to a piping bag fitted with a star tip (recommended: Ateco 845 or 846, no larger than 1/2 inch).
Carefully pipe 6-inch lengths of dough directly into the hot oil, cutting off each piece with clean kitchen scissors.

6. Fry the Churros:

Fry each churro until golden brown, about 2 minutes per side.
Use tongs to transfer them to a paper towel-lined plate to drain briefly.

7. Coat in Cinnamon Sugar:

While still warm, roll each churro in the prepared cinnamon sugar until fully coated.

8. Serve and Enjoy:

Enjoy churros warm as-is, or serve with chocolate ganache or caramel sauce for dipping.

Tips:

For longer churros, pipe longer strips—just make sure they fit in your pan.
Fry in small batches (no more than 5 at a time) to avoid overcrowding and dropping the oil temperature.

Nutrition

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1. Can I make churro dough ahead of time?

Yes, you can! If you’re short on time, prepare the dough and refrigerate it for up to 24 hours. Just let it sit at room temperature for about 30 minutes before you pipe and fry it, so it’s easier to handle.

2. What’s the best way to fry churros without making a mess?

To keep things tidy, use a deep pot or skillet with high sides to minimize splattering. Also, make sure your oil is at the right temperature (around 360°F/182°C) — this will help prevent the dough from absorbing too much oil and make the frying process cleaner.

3. How can I tell when my churros are cooked perfectly?

Fry your churros for about 2 minutes per side, or until they’re golden brown and crispy on the outside. If you’re not sure, just cut one open to check if it’s soft and fluffy inside — it should puff up nicely when fried at the right temperature.

4. Can I use a different piping tool if I don’t have a star tip?

Of course! If you don’t have a star tip, a regular round piping tip will work just fine. You could also use a zip-top bag with the tip cut off. Just keep in mind that the shape might be a little less traditional, but they’ll still taste amazing!

5. How do I keep churros crispy if I need to make a big batch?

To keep churros crispy while you’re frying in batches, lay them out on paper towels to absorb any excess oil, then transfer them immediately to a cooling rack. This prevents them from getting soggy. If you’re really prepping ahead, you can even reheat them in the oven for a couple of minutes before serving.