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This churros recipe is super easy to make with a simple churro dough that is piped into oil and fried, then coated in cinnamon-sugar. You can enjoy these crisp, yet soft homemade churros anytime!
Ever since we went to Disneyland (in February) I’ve been craving churros like nobody’s business. We had traditional cinnamon-sugar churros and rose-gold churros that tasted like strawberries. So good! Today, I’m sticking with traditional churros, because you can’t beat a classic!
What’s in this Churros Recipe?
Churros are basically made from choux pastry dough (flour, butter, water, salt and eggs — typically used for eclairs and cream puffs) that’s been deep fried and coated in cinnamon-sugar. Although churros originated in Spain, I can’t help but love the stuffed Mexican churros. (Hello Cinco de Mayo!)
This churros recipe isn’t stuffed, but you bet that I put some dulce de leche and chocolate sauce on the side to dip them in! Yum! If I had known just how easy homemade churros were to make, I would have made them much sooner! I guess all it took was a craving to make some of my own. Enjoy my friends!
MORE CINCO DE MAYO RECIPES:
*Recipe altered and updated 3/29/20. After some feedback about the centers of the churros not being fully cooked, I have altered the recipe with more flour and an extra egg, which created a lighter, fluffier dough and allowed the centers to be fully cooked, but still soft.
- 1 cup water
- 6 Tbsp butter, cut into Tablespoons
- 1 Tbsp granulated sugar
- 1/8 tsp salt
- 1 1/4 cups all-purpose flour (stir, spoon & level)
- 2 large eggs
- Oil, for frying
- 1/2 cup granulated sugar
- 1 Tbsp ground cinnamon
- Place water, butter, sugar, and salt into a medium saucepan. Bring to a boil.
- Add flour and mix vigorously until dough balls up, and everything is well blended. Remove from heat.
- Place dough into the bowl of a stand mixer fitted with a paddle attachment. Mix on low until steam disappears.
- Add eggs one at a time while the machine is on. Turn speed up to medium, and mix until fully incorporated before repeating with second egg.
- Scoop dough into a piping bag fitted with a star piping tip. (I used a Wilton 2D tip. Make sure the tip is slightly rounded -- helps prevent churros from splitting.) Combine cinnamon and sugar on a large plate and set aside.
- Heat oil in a large frying pan or stock pot to 350-375 degrees Fahrenheit. To test the oil for frying, drop a tiny piece of dough into the oil. Once it browns, you are ready to pipe the churros in.
- Pipe the dough directly into the hot oil to desired length (about 5-inches) and cut with a fork, knife, or scissors. Straighten churros with the cutting utensil if needed. Do not pipe too many churros at once. (So they cook evenly.)
- Cook churros about 2 minutes (1 minute on each side) or until golden brown.
- Remove churros and place on a paper towel to absorb excess oil. While still warm, roll churros in cinnamon-sugar mixture. Serve with dulce de leche or chocolate sauce, if desired.
- Can mix completely by hand. Allow dough to cool slightly before adding the egg, so it doesn't scramble. Stir vigorously once adding the eggs, until it binds together.
- If churros brown too fast, the oil is too hot, if they take a long time to brown, the oil is too cold. Aim for 350-375 degrees Fahrenheit.
- *Recipe altered from Happy Foods Tube