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5.0 from 3 votes

Churros Recipe

These delicious homemade Churros are perfectly crispy on the outside and soft in the middle - an easy dessert, breakfast or holiday treat!

Prep Time
15 mins
Cook Time
15 mins
Total Time
17 mins
Servings: 21 churros
Calories: 79 kcal
Course: Dessert , Breakfast
Cuisine: Mexican

Ingredients

  • vegetable oil for frying
  • ½ cup water
  • 4 tablespoons unsalted butter (½ stick)
  • 2 tablespoons granulated sugar
  • ½ cup all-purpose flour
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 large egg
Cinnamon-Sugar Coating (optional)
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

    Cup of Yum
  1. Fill a Dutch oven with 2 inches of vegetable oil and heat it to 365°F while you make the churro batter.
  2. In a small saucepan set over medium heat, add in the water, butter, and granulated sugar. Bring the mixture to a boil and stir until the butter has melted and the sugar has dissolved.
  3. Remove the pan from the heat and add the flour, vanilla, and cinnamon. Stir until fully combined.
  4. Set the mixture aside to cool for 5 minutes.
  5. Next, add the egg and mix to combine.
  6. Transfer the mixture to a piping bag fitted with a star tip.
  7. Very carefully, pipe the churros directly into the oil and use sharp scissors to cut the dough at about 3 inches.
  8. Fry for 1-2 minutes, or until golden brown. Remove the churros to a paper towel to drain any excess grease. Repeat with the remaining churros
  9. For the classic churro coating, combine the granulated sugar and ground cinnamon in a small bowl. Toss the warm churros in the cinnamon sugar and enjoy.

Notes

  • Storage: Store churros in an airtight container lined with paper towels at room temperature for up to 2 days or freeze them for up to 2 months.
  • Serve churros with hot coffee, hot chocolate, dulce de leche, caramel sauce, chocolate sauce, fruit syrup, or jam.
  • If your churros are doughy inside, try frying them a little longer. If they seem too dark on the outside and still raw on the inside, it's probably because your oil is too hot. If you've adjusted the time and temperature, and they're still doughy inside, you likely made them too thick. Try piping thinner churros.
  • If your churros seem really oily, it's likely that the oil is not hot enough. If you place too many churros in the oil at once, this can also reduce the oil temperature and lead to oily churros. I recommend using a deep-frying thermometer to keep track of the oil temperature.
  • If your churros are expanding or exploding, it's because the outside is cooking faster than the inside. If this is happening, reduce the oil temperature.
  •  If your churros are splitting, it's because they don't have enough room to puff up properly. Make sure to only fry a few churros at a time and not to crowd the pot.
  • If your churros are cooking unevenly, use tongs to gently turn them as they cook.

Nutrition Information

Serving 1churro Calories 79kcal (4%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 14mg (5%) Sodium 4mg (0%) Potassium 8mg (0%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 78IU (2%) Vitamin C 1mg (1%) Calcium 4mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 21churros

Amount Per Serving

Calories 79

% Daily Value*

Serving 1churro
Calories 79kcal 4%
Carbohydrates 8g 3%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 14mg 5%
Sodium 4mg 0%
Potassium 8mg 0%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 78IU 2%
Vitamin C 1mg 1%
Calcium 4mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.