I always assumed churros were a "fancy" bakery item that required special ingredients. I was shocked when I finally looked at a recipe and realized: it's just water, butter, flour, and eggs! This Easy Homemade Churros recipe is the ultimate "something from nothing" magic trick. Using the humblest pantry staples you likely have in your kitchen right this second, you can create a golden, sugared, crispy fried dough that feels like a 5-star treat. It's simple, rustic cooking at its finest.
This easy Homemade Churros recipe uses a simple boiling water dough method (similar to choux pastry) that comes together in minutes. You'll boil water with sugar, salt, and oil, add flour, pipe the dough through a star tip piping nozzle, fry until golden, and roll in cinnamon sugar coating. The result is churros that taste just like the ones you'd find at churros near me searches or authentic churros Mexicanos from your favorite churrerias. With just nine churros ingredients, you can create these irresistible fried dough treats that have a crispy exterior and fluffy interior texture. Serve them with chocolate dipping sauce, dulce de leche, or just enjoy them plain.
Jump to:
- Why You'll Love These Homemade Churros
- Ingredients For Homemade Churros
- How to Make Homemade Churros
- My Top Tips For Perfect Homemade Churros
- Little Moments in the Kitchen
- Substitutions For Homemade Churros
- Variations on Homemade Churros
- Equipment For Making Homemade Churros
- Storage Tips For Homemade Churros
- Adam's Tip For Homemade Churros
- FAQ About Homemade Churros
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love These Homemade Churros
- Simple ingredients you already have. No need to search for specialty items. This Homemade Churros uses basic pantry staples like flour, sugar, oil, and cinnamon to create authentic-tasting churros.
- Ready in under 30 minutes. From mixing the dough to frying and coating, these churros come together quickly. Perfect for satisfying sudden cravings or entertaining unexpected guests.
- Crispy outside, fluffy inside. The boiling water method creates that signature texture that makes churros so addictive. Golden and crunchy on the outside, soft and pillowy on the inside.
Ingredients For Homemade Churros
This Homemade Churros makes about 12 to 15 churros, depending on how long you pipe them. The ingredient list is simple, and the results taste like they came from a professional churro cart.
What You'll Need
For the Churro Dough:
- 1 cup water
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 large egg
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
For Frying:
- Vegetable oil or canola oil (about 2 to 3 cups for deep frying)
Optional for Serving:
- Chocolate dipping sauce (melted chocolate or chocolate ganache)
- Dulce de leche
- Caramel sauce
- Whipped cream
Why These Ingredients Matter
Boiling water creates the right texture. The boiling water dough method cooks the flour slightly, which helps create that unique churro texture with a crispy exterior and fluffy interior.
Baking powder adds extra lift. While traditional churros don't always use baking powder, adding it helps create an even lighter, fluffier interior that's perfect for homemade versions.
The egg enriches the dough. Adding an egg to the dough makes the churros richer and helps them hold their ridged shape better when piped through the star tip.
How to Make Homemade Churros
Step-by-Step Directions
- Make the cinnamon sugar coating. In a shallow dish, mix together the ½ cup sugar and 1 tablespoon cinnamon. Set aside.
- Heat the water mixture. In a medium saucepan, combine the water, 2 tablespoons sugar, salt, and 2 tablespoons vegetable oil. Bring to a boil over medium-high heat.
- Add the flour mixture. In a small bowl, whisk together the flour and baking powder. Once the water mixture is boiling, remove from heat and immediately add the flour mixture all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough and pulls away from the sides of the pan.
- Add the egg. Let the dough cool for about 2 minutes, then add the egg. Stir vigorously until the egg is fully incorporated and the dough is smooth and glossy.
- Prepare for piping. Transfer the dough to a piping bag fitted with a large star tip (about ½ inch opening). If you don't have a piping bag, you can use a large ziplock bag with the corner cut off and a star tip inserted.
- Heat the oil for frying. In a large, deep skillet or heavy-bottomed pot, heat about 2 inches of vegetable oil to 375°F (190°C). Use a thermometer to monitor the temperature for best results.
- Pipe and fry the churros. Carefully pipe 4 to 5 inch strips of dough directly into the hot oil, using scissors or a knife to cut the dough from the piping tip. Fry 3 to 4 churros at a time (don't overcrowd) for about 2 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to turn them halfway through.
- Drain and coat. Remove the fried churros and place them on a paper towel-lined plate to drain for about 30 seconds. While still warm, roll them in the cinnamon sugar mixture until fully coated.
- Serve immediately. Churros are best enjoyed fresh and warm. Serve with chocolate dipping sauce, dulce de leche, or your favorite topping.
Quick Tip: Keep the oil temperature steady at 375°F. If it's too hot, the churros will brown too quickly on the outside while staying raw inside. If it's too cool, they'll absorb too much oil and become greasy.
My Top Tips For Perfect Homemade Churros
- Use a thermometer for the oil. Maintaining the right frying temperature is crucial. Too hot and they burn, too cool and they get soggy. Keep it at 375°F for perfect results.
- Don't skip the star tip. The ridges created by the star tip aren't just for looks, they increase the surface area and help the churros get extra crispy.
- Work quickly when coating. Roll the churros in cinnamon sugar while they're still hot. The heat helps the sugar stick and creates that classic churro coating.
- Don't overcrowd the pan. Fry only 3 to 4 churros at a time. Too many at once will lower the oil temperature and result in greasy, undercooked churros.
Little Moments in the Kitchen
The first time I made these, Adam watched me pipe the dough into the hot oil and said, "Mom, you're making fancy breakfast with just regular stuff from the cupboard? That's weird." I laughed and told him to wait. When the first batch came out golden and crispy, and I rolled them in cinnamon sugar, his eyes lit up. "Wait, those are CHURROS?! Like from the fair?!"
He grabbed one while it was still hot and took a bite. "These are even better than the fair ones! Can we make these every weekend?" Grandma Viola smiled and said, "In Spain, we ate churros every Sunday morning with thick hot chocolate. Your abuelo would have loved these." She took a bite and nodded. "You got the texture just right, crispy outside, fluffy inside. And you made it look so simple."
If you love fried treats like this, you'll also want to try our Churro Stuffed Cheesecake Bites. They're another churro-inspired favorite.
Substitutions For Homemade Churros
- All-purpose flour: Use gluten-free all-purpose flour for gluten-free churros. The texture will be slightly different but still delicious.
- Vegetable oil (in dough): Use melted butter for a richer flavor.
- Granulated sugar: Use coconut sugar for a deeper caramel flavor in the coating.
- Egg: For a vegan version, omit the egg and add 2 tablespoons of aquafaba (chickpea liquid) or additional water.
Variations on Homemade Churros
- 3 Ingredient Churros: Use store-bought frozen puff pastry cut into strips, fry until golden, and coat in cinnamon sugar. This is the ultimate shortcut version.
- Churros con Chocolate: Serve with authentic Spanish hot chocolate for dipping. Make it by melting 4 ounces dark chocolate with 1 cup whole milk and 1 tablespoon cornstarch.
- Filled Churros (Churros Preparados): After frying, use a piping tip to inject dulce de leche, chocolate ganache, or pastry cream into the center of each churro.
- Churros Recipe Easy Air Fryer: Spray piped churros with cooking spray and air fry at 375°F for 8 to 10 minutes, flipping halfway through. They won't be quite as crispy as fried, but they're healthier.
- Churros Cheesecake: Crumble leftover churros and use them as a crust for cheesecake, or serve churros alongside individual cheesecake cups.
If you love Mexican desserts, try our Strawberry Banana Pudding Dream. It's another crowd-pleaser.
Equipment For Making Homemade Churros
- Large piping bag with star tip: Essential for creating those signature ridges. Use a star tip with at least a ½ inch opening for best results.
- Deep heavy-bottomed pot or skillet: For safe, even frying. A cast iron skillet or Dutch oven works perfectly.
- Candy or deep-fry thermometer: To monitor oil temperature accurately. This is key to perfectly cooked churros.
- Tongs or slotted spoon: For safely turning and removing churros from hot oil.
- Paper towels and shallow dish: For draining excess oil and coating in cinnamon sugar.
Storage Tips For Homemade Churros
- Best served fresh. Churros are best enjoyed immediately after frying while they're still warm and crispy. They start to soften as they cool.
- Room temperature (same day only): Store in an airtight container for up to 4 hours. Reheat in a 350°F oven for 5 minutes to restore some crispiness.
- Refrigerator: Not recommended, as churros become soft and chewy when refrigerated.
- Freezer: Freeze unfried piped churros on a baking sheet, then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding 1 to 2 minutes to the cooking time.
- Pro Tip: If you have leftover churros that have gone soft, cut them into pieces and use them as a crunchy topping for ice cream or pudding!
For more delicious dessert inspiration, check out our Classic Magic Bars. They're another vintage favorite.
Adam's Tip For Homemade Churros
"Don't touch the churros right when they come out of the oil or you'll burn your fingers really bad. I know because I tried. Wait at least a minute!"
FAQ About Homemade Churros
What are churros made of?
Churros are made from a simple fried dough using water, butter or oil, salt, flour, eggs (in some recipes), and sometimes baking powder. The dough is piped through a star tip into hot oil, fried until golden, then rolled in cinnamon sugar. The basic churros ingredients are very simple and usually things you already have in your pantry.
Are churros a Mexican thing?
Churros are originally from Spanish and Portuguese cuisine, but they're also hugely popular in Mexico and throughout Latin America. Each culture has its own variations. Spanish churros are often served with thick hot chocolate, while Mexican churros (churros Mexicanos) are typically coated in cinnamon sugar and sometimes filled with dulce de leche or cajeta.
What does a churro taste like?
Churros taste like sweet fried dough with a crispy, crunchy exterior and a soft, slightly chewy interior. The cinnamon sugar coating adds warmth and sweetness. The flavor is similar to a cinnamon sugar donut but with a lighter, airier texture. When served with chocolate or caramel sauce, they become even richer and more indulgent.
Why are churros healthy?
Churros are a fried dessert and aren't particularly healthy, but they can be enjoyed as an occasional treat. They're lower in sugar than many other desserts since most of the sweetness comes from the coating rather than the dough itself. For a healthier version, you can make air fryer churros or baked churros, though they won't be quite as crispy as the traditional fried version.
For a classic Homemade Churros recipe with a different twist, check out these Churros II from Allrecipes. They're a delicious variation.
Conclusion
To think, these golden, sugary wands were hiding in your flour jar the whole time! I hope this Homemade Churros recipe encourages you to open your pantry and create a little bit of magic from the basics tonight.
If you try this Homemade Churros recipe, let me know how it turns out! And if you come up with any fun variations or dipping sauces, I want to hear about it. For more fun and creative desserts, check out our Fudgy Chewy Brookies. Tag me on social media or leave a comment below. Happy frying, and enjoy every crispy, cinnamon-sugary bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Homemade Churros:
recipe
Easy Homemade Churros
Equipment
- 1 Medium saucepan For boiling the dough
- 1 Mixing Bowl Heat-safe
- 1 Wooden spoon For stirring thick dough
- 1 Piping bag Zip-top bag works too
- 1 Large star tip Essential for classic churro ridges
- 1 Deep skillet or Dutch oven For frying
- 1 Cooking Thermometer Keeps oil at 375°F
- 1 Slotted spoon or tongs For safe frying
- 1 Paper towel–lined plate Drains excess oil
- 1 Shallow dish For cinnamon sugar coating
Ingredients
For the Churro Dough
- 1 cup Water
- 2 tablespoon Granulated sugar
- ½ teaspoon Salt
- 2 tablespoon Vegetable oil
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 large Eggq Room temperature
For Cinnamon Sugar Coating
- ½ cup Granulated sugar
- 1 tablespoon Ground cinnamon
For Frying
- 2–3 cups Vegetable or canola oil
Optional for Serving
- Chocolate dipping sauce
- Dulce de leche
- Caramel sauce
- Whipped cream
Instructions
- In a shallow dish, mix the [sugar] and [cinnamon]. This is Olivia’s favorite part, she insists on tasting just one tiny finger dip every time.
- In a medium saucepan, bring the [water], [sugar], [salt], and [oil] to a boil. Olivia watches closely for the first bubble and proudly announces, “It’s ready, Mom!”
- Remove from heat and stir in the [flour] and [baking powder] all at once until a smooth ball forms. This step builds strong little arms, my daughter loves stirring this thick dough
- Let the dough cool slightly, then stir in the [egg] until glossy and smooth. Olivia calls this “magic dough” because it suddenly turns shiny.
- Transfer dough into a piping bag with a star tip. Olivia carefully practices piping onto parchment before we fry, confidence grows here.
- Heat oil to 375°F. Pipe 4–5 inch strips into the oil and fry until golden on both sides. Olivia’s job is counting “one-Mississippi” flips.
- Drain on paper towels, then roll warm churros in cinnamon sugar. This step always turns into giggles and sugar dust everywhere.
- Serve immediately with chocolate sauce, caramel, or dulce de leche. Watching my daughter dip her first churro never gets old.
Notes
- For air fryer churros, spray lightly with oil and air fry at 375°F for 8–10 minutes.
- For gluten-free, substitute with a 1:1 gluten-free flour blend.
- Churros are best eaten fresh, but leftovers can be reheated in the oven at 350°F for 5 minutes.
- These pair beautifully with hot chocolate on chilly California evenings, our favorite tradition after school.
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