Golden, crisp, and dusted with cinnamon sugar—churros are pure happiness in every bite. They’re the kind of treat that makes any day feel like a little celebration. The best part?
You don’t need a specialty bakery or fancy tools to make them at home. With a handful of pantry staples and a sturdy saucepan, you can whip up a batch in under an hour. Whether you’re feeding a crowd or just treating yourself, these churros deliver big flavor and bigger smiles.
Churros the Crispy Sugary Joy You Didn’t Know You Needed – Easy, Warm, and Absolutely Irresistible
Ingredients
Method
- Make the cinnamon sugar: In a shallow dish, mix 1/2 cup sugar with 1–2 teaspoons cinnamon. Set aside for coating while the churros are warm.
- Heat the oil: Pour vegetable oil into a heavy pot to about 2 inches deep. Heat over medium to medium-high until it reaches 350–365°F (175–185°C). Keep a thermometer clipped to the side if you have one.
- Start the dough: In a medium saucepan, combine water, butter, 1 tablespoon sugar, and salt. Bring to a gentle boil, then reduce heat to low.
- Add the flour: Dump in the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides, about 1–2 minutes. You’ll see a thin film on the pan—that’s good.
- Cool slightly: Transfer the dough to a bowl and let it cool for 3–5 minutes. It should be warm, not hot, so the eggs don’t scramble.
- Beat in eggs and vanilla: Add vanilla and one egg. Mix until fully absorbed—it will look gloppy at first, then smooth. Add the second egg and beat again until glossy and pipeable.
- Prep the piping bag: Fit a piping bag with a large open star tip (like 1M or 829). Spoon in the dough. If you don’t have a piping bag, use a heavy zip-top bag with a corner snipped (the ridges won’t be as defined, but it works).
- Test the oil: Pipe a 1-inch strip of dough and carefully drop it in. If it sizzles steadily and turns golden in about 2 minutes per side, you’re good to go.
- Pipe and fry: Pipe 4–6-inch lengths directly into the oil, cutting the dough with scissors or a knife. Fry in batches to avoid crowding. Cook for 2–3 minutes per side until deep golden brown.
- Drain and coat: Remove with a slotted spoon to a paper towel-lined plate for 15–20 seconds. While still warm, roll each churro in cinnamon sugar until well coated.
- Serve: Enjoy immediately with chocolate sauce or dulce de leche. Churros are best hot and fresh.
Why This Recipe Works
This recipe uses a simple choux-style dough that turns light and airy when fried, giving you that signature crisp exterior with a tender center.
A touch of sugar in the dough helps the churros brown beautifully, while salt and vanilla keep the flavor balanced. Piping the dough through a star tip creates ridges that hold more cinnamon sugar, so every bite is coated just right. Frying at the right temperature ensures they cook evenly and don’t get soggy or greasy.
Finish with warm chocolate sauce or dulce de leche for the total experience.
What You’ll Need
- Water: 1 cup (240 ml)
- Unsalted butter: 4 tablespoons (56 g)
- Granulated sugar: 1 tablespoon (for the dough)
- Kosher salt: 1/4 teaspoon
- All-purpose flour: 1 cup (125 g), spooned and leveled
- Large eggs: 2 (room temperature)
- Vanilla extract: 1 teaspoon
- Vegetable oil: For frying (about 3–4 cups, enough for 2 inches of depth)
- Cinnamon sugar: 1/2 cup granulated sugar + 1–2 teaspoons ground cinnamon
- Optional dips: Warm chocolate sauce, dulce de leche, or caramel
Step-by-Step Instructions
- Make the cinnamon sugar: In a shallow dish, mix 1/2 cup sugar with 1–2 teaspoons cinnamon. Set aside for coating while the churros are warm.
- Heat the oil: Pour vegetable oil into a heavy pot to about 2 inches deep. Heat over medium to medium-high until it reaches 350–365°F (175–185°C).
Keep a thermometer clipped to the side if you have one.
- Start the dough: In a medium saucepan, combine water, butter, 1 tablespoon sugar, and salt. Bring to a gentle boil, then reduce heat to low.
- Add the flour: Dump in the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides, about 1–2 minutes.
You’ll see a thin film on the pan—that’s good.
- Cool slightly: Transfer the dough to a bowl and let it cool for 3–5 minutes. It should be warm, not hot, so the eggs don’t scramble.
- Beat in eggs and vanilla: Add vanilla and one egg. Mix until fully absorbed—it will look gloppy at first, then smooth.
Add the second egg and beat again until glossy and pipeable.
- Prep the piping bag: Fit a piping bag with a large open star tip (like 1M or 829). Spoon in the dough. If you don’t have a piping bag, use a heavy zip-top bag with a corner snipped (the ridges won’t be as defined, but it works).
- Test the oil: Pipe a 1-inch strip of dough and carefully drop it in.
If it sizzles steadily and turns golden in about 2 minutes per side, you’re good to go.
- Pipe and fry: Pipe 4–6-inch lengths directly into the oil, cutting the dough with scissors or a knife. Fry in batches to avoid crowding. Cook for 2–3 minutes per side until deep golden brown.
- Drain and coat: Remove with a slotted spoon to a paper towel-lined plate for 15–20 seconds.
While still warm, roll each churro in cinnamon sugar until well coated.
- Serve: Enjoy immediately with chocolate sauce or dulce de leche. Churros are best hot and fresh.
Keeping It Fresh
Churros shine when they’re just fried. If you need to hold them, keep them on a wire rack in a 200°F (95°C) oven for up to 30 minutes.
Avoid sealing them in containers while warm—steam softens the crust. For make-ahead, pipe the dough onto a parchment-lined sheet, freeze until solid, and store in a freezer bag. Fry from frozen, adding about a minute to the cooking time.
Benefits of This Recipe
- Simple ingredients: Everything is easy to find and budget-friendly.
- Quick payoff: From mixing to munching in under an hour.
- Perfect texture: Crisp outside, tender inside—no dense centers.
- Customizable: Change the sugar blend, shape, or dip to suit your mood.
- Crowd-pleaser: Ideal for parties, movie nights, or a fun weekend project.
Common Mistakes to Avoid
- Oil too cool or too hot: Cool oil makes greasy churros; hot oil burns the outside before the center cooks.
Aim for 350–365°F and adjust the heat as needed.
- Skipping the dough “drying” step: Cooking the flour for a minute in the pan removes excess moisture and prevents soggy results.
- Adding eggs to hot dough: This can scramble the eggs. Let the dough cool a few minutes first.
- Crowding the pot: Too many at once drops the oil temperature and leads to uneven frying. Fry in small batches.
- Waiting to coat: Sugar sticks best to warm churros.
Roll them right after draining.
Alternatives
- Baked churros: Pipe dough onto a parchment-lined sheet, brush lightly with melted butter, and bake at 425°F (220°C) for 10–12 minutes, then broil 1–2 minutes to brown. Roll in cinnamon sugar while warm. Texture will be lighter and less shattery, but still tasty.
- Air fryer option: Pipe onto parchment strips, freeze 15 minutes, then air fry at 375°F (190°C) for 8–10 minutes, flipping once.
Brush with a little melted butter before coating.
- Flavor twists: Add orange zest, a pinch of nutmeg, or cardamom to the dough. Try vanilla sugar, pumpkin spice sugar, or cocoa sugar for coating.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. Dough may be slightly softer; chill before piping.
- Dips: Serve with chocolate ganache, spiced hot chocolate, salted caramel, or berry coulis.
A simple mix of sweetened condensed milk and a splash of vanilla works in a pinch.
FAQ
Can I make the dough ahead of time?
Yes. Refrigerate for up to 24 hours in a sealed bag. Let it sit at room temperature for 15–20 minutes so it’s easier to pipe, or pipe and freeze as logs, then fry from frozen.
Why are my churros hollow inside?
That’s usually a sign of oil that’s too hot or overbeating the dough, which traps excess air.
Keep the oil at 350–365°F and mix only until smooth and glossy.
How do I keep churros from getting soggy?
Drain briefly on paper towels, don’t stack them while hot, and coat with sugar right away. If holding, use a wire rack in a low oven to keep air circulating.
What if I don’t have a piping bag or star tip?
Use a sturdy zip-top bag and snip a corner. The surface will be smoother, but still delicious.
For ridges without a tip, you can press the dough between two forks as you pipe, though it’s a bit fiddly.
Can I reuse frying oil?
Yes. Let it cool, strain through a fine mesh lined with paper towel to remove bits, and store covered. Reuse 2–3 times for neutral-flavored frying.
If it smells off or darkens, discard.
How many churros does this make?
Depending on length and thickness, you’ll get about 16–20 4-inch churros. For longer carnival-style sticks, expect 10–12.
What chocolate sauce works best?
Heat 1/2 cup heavy cream until steaming, pour over 3 ounces chopped dark chocolate, rest 2 minutes, then stir smooth. Add a pinch of salt and a splash of vanilla for balance.
Wrapping Up
Churros are the kind of treat that feels special but doesn’t ask for much.
A simple dough, hot oil, and a shower of cinnamon sugar—suddenly you’re everyone’s favorite person. Keep the oil at the right temperature, coat while warm, and serve with something silky to dip. Once you see how easy they are, you’ll find plenty of excuses to make them again.
Warm, crisp, and unapologetically joyful—these churros are exactly what you didn’t know you needed.
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