Easy Homemade Churros

These Easy Homemade Churros are crispy on the outside, fluffy on the inside, and coated in sweet cinnamon sugar. Made with simple pantry ingredients, this family favorite dessert comes together in under 30 minutes and always brings smiles to our kitchen.

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Course: Dessert

Cuisine: Mexican-Inspired, spanish

Keyword: churros con chocolate, churros recipe, Easy Homemade Churros, fried dough dessert

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: churros

Calories: 165kcal

Cost: $6

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.

Nutrition