Homemade Churros Recipe – Crispy, Golden & Irresistibly Delicious

 

Churros are the ultimate sweet treat – golden, crispy on the outside, tender and doughy on the inside, and generously coated in cinnamon sugar that sticks to your fingers in the best possible way. These iconic Spanish fried dough pastries have captured hearts worldwide, and once you try making homemade churros, you’ll understand why! They’re surprisingly easy to make in your own kitchen, requiring just a handful of simple ingredients and about 30 minutes from start to finish. Perfect for weekend breakfasts, Cinco de Mayo celebrations, movie nights, or any time you’re craving something sweet and indulgent, these crispy churros paired with chocolate dipping sauce create pure magic. Whether you’re serving them at a party or enjoying them as a special family treat, homemade churros always steal the show!

History / Background

Churros have a fascinating and somewhat debated history that spans continents and centuries. While they’re most commonly associated with Spain and Latin America today, their true origins remain a delicious mystery with several competing theories.

The most popular origin story credits Portuguese sailors who traveled to China and encountered a similar fried pastry called youtiao (Chinese fried dough). They brought the concept back to the Iberian Peninsula, where it evolved into the churro we know today. The name “churro” might come from the churra sheep, a breed native to the Iberian Peninsula, whose horns resemble the ridged shape of the pastry.

Another theory suggests that Spanish shepherds invented churros in the mountains, as they were easy to make over an open fire and didn’t require an oven. The ridged surface created by the star-shaped piping tip helps the dough cook evenly and creates that signature crispy texture.

What we know for certain is that churros became deeply embedded in Spanish culture by the 16th century. Spanish explorers and colonizers brought churros to Latin America, where they became equally beloved and evolved into regional variations. In Mexico, churros are often filled with dulce de leche or cajeta. In Cuba, they’re sometimes made with guava. In Argentina and Uruguay, they’re typically served with dulce de leche for dipping.

In Spain, churros are traditionally enjoyed for breakfast or as an afternoon snack, often dipped in thick hot chocolate so rich it’s almost like a pudding. The famous Chocolatería San Ginés in Madrid has been serving churros con chocolate since 1894 and remains packed with customers 24 hours a day.

Churros gained mainstream popularity in the United States through Mexican cuisine and theme parks, particularly Disneyland, which began selling them in the 1980s. Today, you’ll find churro vendors at street fairs, carnivals, and festivals across America. The treats have even inspired countless variations – churro ice cream bowls, churro cheesecake, and churro-flavored everything!

Despite their global fame, the basic recipe remains beautifully simple: flour, water, salt, and sugar transformed through frying into golden, crispy perfection.

Why You’ll Love This Recipe

These homemade churros deliver that perfect combination of crispy exterior and soft, pillowy interior that makes this treat so addictive. Making them at home means you can enjoy them fresh and hot – exactly when they taste best!

• Surprisingly easy – simpler than most people think with straightforward steps
• Budget-friendly – uses basic pantry staples you probably already have
• Ready in 30 minutes – from mixing bowl to your mouth in half an hour
• Infinitely better than store-bought – nothing beats fresh, hot churros
• Customizable – change up coatings and dipping sauces to your liking
• Fun to make – kids love helping pipe and coat the churros
• Impressive presentation – looks like you spent hours when it took minutes
• Perfect for crowds – easily doubles or triples for parties
• Authentic taste – rivals the best churro stands and cafés
• No special ingredients – no need to hunt down unusual items
• Crowd-pleaser – universally loved by kids and adults alike

Ingredient Notes

All-Purpose Flour: Forms the structure of your churros. All-purpose flour provides the right protein content for churros that are tender inside with a crispy exterior. Bread flour would make them too chewy; cake flour would make them too delicate.

Water: The liquid base that hydrates the flour and creates steam for that light, airy interior. Some recipes use milk for richer churros, but water creates the most authentic texture with maximum crispiness.

Unsalted Butter: Adds richness and helps create tender churros. Butter also contributes to the golden-brown color when frying. If you only have salted butter, omit the added salt in the recipe.

Granulated Sugar: Used both in the dough (just a touch for subtle sweetness) and in the coating (the generous cinnamon sugar that makes churros irresistible). Regular white granulated sugar works perfectly.

Salt: Essential for enhancing all the flavors. Even sweet treats need salt to prevent them from tasting flat or one-dimensional.

Eggs: While traditional Spanish churros don’t contain eggs, adding one egg creates sturdier churros that hold their shape better and have a richer flavor. The egg also helps bind the dough. You can omit it for a more traditional version, though they’ll be slightly more delicate.

Cinnamon: The signature flavor in the coating! Use ground cinnamon – Ceylon cinnamon is more delicate and sweet, while Cassia cinnamon (the common supermarket variety) is more robust. Both work beautifully.

Vegetable Oil: For frying. Choose a neutral oil with a high smoke point like vegetable, canola, peanut, or sunflower oil. Avoid olive oil, which has too strong a flavor and lower smoke point.

Vanilla Extract: A small addition that enhances the overall flavor without being obviously present. Pure vanilla extract is preferred over imitation.

Equipment Needed

• Medium saucepan (for cooking the dough)
• Large, deep pot or Dutch oven (for frying – at least 3 inches deep)
• Piping bag with large star tip (or a churrera if you have one)
• Wooden spoon or sturdy spatula (for mixing dough)
• Candy/deep-fry thermometer (highly recommended for oil temperature)
• Slotted spoon or spider strainer (for removing churros from oil)
• Baking sheet lined with paper towels (for draining)
• Shallow dish or plate (for cinnamon sugar coating)
• Kitchen scissors or knife (for cutting dough at piping tip)
• Measuring cups and spoons
• Tongs (for handling hot churros)

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Tips & Variations

Filled Churros: Use a piping bag with a thin tip to inject dulce de leche, chocolate sauce, or pastry cream into cooled churros from one end. This is popular in many Latin American countries!

Churro Bites: Instead of long strips, pipe small 1-2 inch pieces for bite-sized churro nuggets – perfect for parties and easier for kids to eat.

Chocolate Churros: Add 2 tablespoons of cocoa powder to the flour for chocolate-flavored churros. These are amazing with vanilla dipping sauce!

Baked Churros: For a lighter version, pipe churros onto a parchment-lined baking sheet, brush with melted butter, and bake at 425°F for 15-18 minutes until golden. They won’t be as crispy but still delicious.

Spiced Sugar Coating: Mix the cinnamon sugar with a pinch of cayenne pepper, cardamom, or nutmeg for interesting flavor variations.

Matcha Churros: Replace 1 tablespoon of flour with matcha powder and omit cinnamon from coating, using just sugar instead. These are trendy and beautiful!

Churro Ice Cream Sandwiches: Slice churros in half lengthwise and use them to sandwich vanilla ice cream for an incredible dessert.

Different Dipping Sauces: Try caramel sauce, dulce de leche, raspberry sauce, Nutella warmed with a splash of cream, or even peanut butter sauce.

Mini Churros: Use a smaller star tip to create delicate, thin churros that cook even faster – great for garnishing desserts.

Pro Chef Tips

Temperature control is everything: The single most important factor for perfect churros is maintaining steady oil temperature at 350-375°F. Invest in a thermometer! Between batches, let the oil return to temperature before adding more churros. If the oil is too cool, churros absorb excess oil and become greasy and heavy. Too hot, and they burn outside while staying raw inside.

Pipe directly into oil: For the best shape and to avoid handling raw dough, pipe churros straight into the hot oil. Hold the piping bag a few inches above the oil surface and pipe in a straight line, using scissors to cut when you reach desired length.

The star tip isn’t optional: Those ridges do more than look pretty – they increase surface area for maximum crispiness and help the oil penetrate for even cooking. A plain round tip creates churros that are often raw in the center and don’t have that signature crunch.

Mix the dough thoroughly: When adding the egg, it will look like it’s not going to come together. Keep stirring vigorously for 1-2 minutes – it will transform into a smooth, glossy dough. This vigorous mixing is essential for the right texture.

Don’t overcrowd the pan: Fry only 3-4 churros at a time. Overcrowding drops the oil temperature dramatically and causes uneven cooking. Be patient – it’s worth it for perfect results.

Sugar them while hot: The cinnamon sugar coating needs to stick to hot churros. The residual heat and slight oiliness help the sugar adhere. If they cool too much, the sugar won’t stick well.

Test your first churro: Your first churro is a test run. If it’s too pale or too dark, adjust your frying time. If it’s greasy, your oil is too cool. If it’s burnt outside but doughy inside, your oil is too hot.

Use fresh oil: Old or repeatedly used oil can make churros taste stale or off. For the best flavor, use fresh oil or oil that’s been used only once or twice.

Keep churros moving: Turn them several times during frying for even golden color all around. They should cook to a deep golden brown, not pale or tan.

Common Mistakes to Avoid

Not letting the oil get hot enough: This is the most common mistake! If you add churros to oil that’s not properly heated to 350-375°F, they’ll absorb too much oil and be greasy and heavy instead of light and crispy. Always use a thermometer or test with a small piece of dough first.

Overcrowding the frying pan: Adding too many churros at once causes the oil temperature to plummet, resulting in greasy, unevenly cooked churros. Fry in small batches of 3-4 churros max, and let the oil return to temperature between batches.

Adding egg to hot dough: If you add the egg before the dough has cooled for 5 minutes, it will scramble into unappealing bits in your dough. Let it cool just until you can comfortably touch the outside of the pan (it should still be warm, not hot).

Not mixing the dough enough after adding egg: The mixture looks like a disaster when you first add the egg – separated and curdled. Many people give up here! Keep stirring vigorously for 1-2 full minutes. It will transform into smooth, glossy dough. This mixing is crucial for texture.

Using a piping bag that’s too full: Fill your piping bag only halfway to three-quarters full. An overfilled bag is hard to control and can burst at the seams. You can always refill it.

Letting churros cool before coating in sugar: Sugar needs to stick to warm churros. If they’ve cooled completely, the coating won’t adhere well. Coat them within 30 seconds of removing from oil while they’re still hot.

Not using a star tip: A plain round tip won’t give you the ridged texture that makes churros distinctive and helps them cook properly. The ridges create more surface area for crispiness and allow heat to penetrate evenly.

Storage & Meal Prep

Immediate Serving: Churros are absolutely best served immediately after frying and coating while they’re still hot and crispy. This is one treat where timing really matters for optimal texture.

Room Temperature Storage: If you have leftover churros (rare!), store them in an airtight container at room temperature for up to 24 hours. They’ll lose most of their crispiness but will still taste good. Don’t refrigerate, as this makes them tough and chewy.

Reheating: To revive leftover churros, place them on a baking sheet and reheat in a 350°F oven for 5-7 minutes until warmed through. They won’t be quite as crispy as fresh but will be much better than eating them cold. You can also air fry them at 350°F for 3-4 minutes.

Storing Dough: Prepared churro dough can be refrigerated in a piping bag or covered bowl for up to 24 hours. Let it come to room temperature before piping and frying, as cold dough doesn’t pipe as easily and can lower oil temperature.

Chocolate Sauce Storage: Chocolate dipping sauce can be refrigerated in an airtight container for up to 5 days. Reheat gently in the microwave in 15-second intervals, stirring between each, until smooth and warm.

Make-Ahead & Freezer Notes

Prepare Dough Ahead: You can make the churro dough up to 24 hours in advance and refrigerate it. Store it in a covered bowl or in a piping bag with the tip sealed. Let it come to room temperature (about 30 minutes) before piping and frying for easier handling.

Freeze Uncooked Churros: Pipe churros onto a parchment-lined baking sheet and freeze until solid (about 2 hours). Transfer frozen churros to a freezer bag and store for up to 2 months. Fry directly from frozen, adding 1-2 minutes to cooking time. No need to thaw!

Freeze Cooked Churros: While not ideal, you can freeze cooked churros. Cool completely, then freeze in a single layer before transferring to a freezer bag for up to 1 month. Reheat in a 350°F oven for 8-10 minutes from frozen. They won’t be as crispy as fresh but are still tasty.

Best Make-Ahead Strategy: For parties, freeze piped uncooked churros ahead of time. About 30-45 minutes before serving, heat your oil and fry them fresh. This gives you the best possible texture while eliminating last-minute dough preparation stress.

Cinnamon Sugar: Mix the cinnamon sugar weeks ahead and store in an airtight container. It keeps indefinitely.

Chocolate Sauce Ahead: Make chocolate sauce up to 5 days ahead and refrigerate. Reheat gently before serving. It actually benefits from sitting, as flavors meld together.

Serving Suggestions

Churros are incredibly versatile and can be served in many delicious ways:

Classic Pairings:

• Thick Spanish hot chocolate (chocolate caliente)
• Coffee or café con leche
• Mexican hot chocolate with cinnamon
• Rich dark chocolate ganache
• Dulce de leche for dipping

Creative Dipping Sauces:

• Salted caramel sauce
• Nutella or chocolate hazelnut spread
• Strawberry or raspberry sauce
• White chocolate sauce
• Cream cheese frosting
• Cajeta (Mexican goat’s milk caramel)
• Vanilla custard or crème anglaise

Special Occasions:

• Cinco de Mayo celebrations
• Dia de los Muertos gatherings
• Spanish-themed dinner parties
• Movie nights (they’re like fancy movie popcorn!)
• Birthday party dessert bars
• Wedding dessert tables
• Holiday brunches

Complete Dessert Presentations:

• Serve with vanilla or cinnamon ice cream
• Create a churro sundae with ice cream, toppings, and sauces
• Arrange on a platter with multiple dipping sauces
• Pair with fresh fruit like strawberries or sliced bananas
• Serve alongside flan or tres leches cake for a full Spanish dessert spread

Beverage Pairings:

• Mexican hot chocolate
• Spanish coffee or espresso
• Horchata (rice milk beverage)
• Champurrado (chocolate atole)
• Cold milk for kids
• Sweet dessert wines like Port or Moscato

Breakfast or Brunch: Churros actually make a decadent breakfast treat! Serve with coffee and fresh fruit for a special weekend morning.

FAQs Section

Q: Can I bake churros instead of frying them?
A: Yes, though they won’t be quite as crispy or authentic. Pipe churros onto a parchment-lined baking sheet, brush generously with melted butter, and bake at 425°F for 15-18 minutes until golden. Coat in cinnamon sugar immediately after baking. They’ll be more bread-like than fried churros but still delicious and much lighter in calories.

Q: Why are my churros raw in the middle?
A: This usually means your oil temperature is too high, causing the outside to cook too quickly while the inside remains raw. Lower your heat and maintain 350-375°F. Also, make sure you’re not making churros too thick – they should be about ½ inch in diameter. Thicker churros need more time to cook through.

Q: Can I make churros without a piping bag?
A: It’s challenging but possible. You can use a sturdy plastic freezer bag with a corner cut off, though you won’t get the traditional ridged texture. For ridges, buy disposable piping bags and star tips (they’re inexpensive). Some people use a churrera (traditional churro maker), or you can even shape the dough by hand into logs, though they won’t be as uniform.

Q: Do I have to use a star-shaped piping tip?
A: For authentic churros with the right texture, yes! The ridges created by the star tip aren’t just decorative – they increase surface area for crispiness and help the churros cook evenly throughout. A plain round tip creates churros that are often doughy in the middle and less crispy.

Q: Why are my churros greasy?
A: Greasy churros result from oil that’s not hot enough (below 350°F). When churros enter cooler oil, they absorb more fat instead of immediately crisping. Always use a thermometer, and make sure oil returns to temperature between batches. Also don’t overcrowd the pan, which drops the temperature.

Q: Can I make churros gluten-free?
A: It’s difficult because churros rely on gluten development for their structure. You can try a 1:1 gluten-free flour blend, but the texture will be different – more crumbly and less chewy. Adding xanthan gum (if not in your blend) helps. Expect them to be more delicate and potentially break apart more easily.

Q: How do I prevent churros from exploding in the oil?
A: Churros sometimes burst or explode when water inside turns to steam too quickly. To prevent this: 1) Don’t make the dough too wet, 2) Make sure oil temperature is correct (not too hot), 3) Fry at moderate heat, and 4) Don’t make churros too thick. Properly made churros at the right temperature shouldn’t explode.

Q: Can I make churros ahead for a party?
A: Your best bet is to pipe and freeze unbaked churros ahead of time, then fry them fresh before serving. Fried churros don’t hold well and lose crispiness quickly. If you must make them ahead, fry up to 2 hours before serving and reheat in a 350°F oven for 5 minutes right before serving.

Conclusion

Making homemade churros is one of those kitchen adventures that feels fancy but is surprisingly achievable – and the results are absolutely worth it! There’s nothing quite like biting into a hot, crispy churro you made yourself, coated in cinnamon sugar with chocolate sauce for dipping. It’s the kind of treat that makes ordinary days feel special and turns gatherings into celebrations.

The beauty of this churro recipe is that once you’ve made them once or twice, you’ll realize how simple they really are. Yes, you’re working with hot oil (which requires respect and attention), but the actual dough comes together in minutes and the frying process is quick. The reward is that incredible combination of crispy exterior, tender interior, and sweet cinnamon coating that makes churros so addictive.

Ready to make your own batch of golden, crispy churros? I’d love to hear about your churro-making experience! Did you try any of the variations? What did you serve them with? Leave a comment below and let me know how they turned out. And if you loved this homemade churros recipe, please pin it to your Pinterest dessert board so you can find it again – and share it with other home cooks who deserve to experience fresh, hot churros!

Now heat up that oil and let’s make some churro magic happen! 🍩