There’s something magical about biting into a warm, crispy churro coated in cinnamon sugar. This classic Spanish and Mexican treat is loved all around the world, often enjoyed with a side of rich chocolate sauce. The good news is that you don’t need to wait for a fair, festival, or restaurant trip to enjoy them—you can easily learn how to make churros at home with just a handful of simple ingredients.
In this blog, we’ll walk through the steps of making homemade churros from scratch, tips to get the perfect crunch, and some fun serving ideas.
Why Make Churros at Home?
While store-bought or frozen versions exist, nothing compares to freshly fried homemade churros. Making them at home means:
- Fresher taste – warm, golden, and coated with cinnamon sugar immediately after frying.
- Simple ingredients – most of which you probably already have in your pa ntry.
- Fun experience – great for family cooking or impressing guests.
- Customizable – dip in chocolate, caramel, or even serve with ice cream.
Ingredients Required to Make Churros
To make this easy churros recipe, gather the following:
- 1 cup water
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract (optional, for flavor)
- 2 large eggs
- Vegetable oil (for frying)
For the cinnamon sugar coating:
- ½ cup sugar
- 1 teaspoon ground cinnamon
Optional for dipping: melted chocolate or caramel sauce.
Step-by-Step: How to Make Churros at Home
1. Make the Dough
In a saucepan, combine water, sugar, salt, and butter. Bring to a gentle boil, then add flour all at once. Stir quickly until the mixture forms a ball and pulls away from the sides of the pan.
2. Add Eggs
Transfer the dough to a bowl and let it cool for a few minutes. Add eggs one at a time, mixing well after each addition. The dough should be smooth and thick. Stir in vanilla extract if using.
3. Prepare the Piping Bag
Spoon the dough into a piping bag fitted with a large star tip. This creates the traditional ridges that make churros crispy and hold the cinnamon sugar.
4. Heat the Oil
Pour vegetable oil into a deep pan (about 2 inches deep). Heat to 350°F (175°C). Test by dropping a small piece of dough; it should sizzle and float to the top.
5. Pipe and Fry
Pipe strips of dough directly into the hot oil, cutting with scissors to the desired length. Fry in small batches for 2–3 minutes per side until golden brown.
6. Coat in Cinnamon Sugar
Remove churros from oil and drain on paper towels. While still warm, roll them in the cinnamon sugar mixture for that iconic sweet coating.
Tips for Perfect Homemade Churros
- Keep oil hot but not smoking – If it’s too cool, churros absorb oil; too hot, they burn.
- Pipe directly into the oil – Avoid shaping in advance, as dough can stick.
- Don’t overcrowd the pan – Fry in batches for even cooking.
- Use a star piping tip – Creates ridges that crisp beautifully.
- Serve immediately – Churros are best enjoyed fresh and warm.
Conclusion
Learning how to make churros at home is easier than you think. With just a few pantry ingredients and simple steps, you can enjoy golden, crispy churros coated in cinnamon sugar anytime. The key is maintaining the right oil temperature and serving them warm for the best flavor.
Whether you dip them in chocolate, stuff them with Nutella, or enjoy them plain, homemade churros are a treat the whole family will love. Once you try this recipe, you’ll never need to wait for a carnival or fair again, fresh churros will be just a kitchen away!
FAQ’s
1. Can I bake churros instead of frying?
Yes, you can pipe them onto a baking sheet and bake at 400°F (200°C) for about 18–20 minutes. They won’t be as crispy as fried ones, but they’re a lighter version.
2. Why are my churros raw inside?
This happens if the oil is too hot. Lower the temperature slightly and fry a bit longer.
3. Can I store churros?
Churros taste best fresh. However, you can store leftovers in an airtight container for 1 day and reheat in the oven.
4. Do I need a piping bag to make churros?
It’s recommended, but if you don’t have one, you can use a sturdy plastic bag with the corner snipped off (though the ridges may not form).
5. Can I freeze churro dough?
Yes! You can pipe raw churro dough onto a tray, freeze, then fry later straight from frozen.