If you’re looking for a dessert that delivers both crunch and comfort, churros are your answer. These golden fried sticks of dough are crisp on the outside, fluffy on the inside, and coated in sweet cinnamon sugar. Whether dipped in thick caramel, melted chocolate, or simply devoured fresh, churros make every moment feel like a celebration.
Ingredients for Homemade Churros
🧁 Dough Ingredients
- 1 cup (240ml) water – forms the base of the dough
- 1/2 cup (113g) unsalted butter 🧈 – adds richness
- 2 tablespoons (25g) granulated sugar – sweetens the dough slightly
- 1/4 teaspoon salt – balances the sweetness and enhances flavor
- 1 cup (120g) all purpose flour – gives the churros their structure
- 3 large eggs 🥚 – at room temperature, add elasticity and lightness
🌟 Cinnamon Sugar Coating
- 1/2 cup (100g) white sugar – for coating
- 2 teaspoons ground cinnamon 🍪 – for that classic churro flavor
🛢️ For Frying
- Vegetable oil or canola oil – enough to fill your pan about 2 inches deep
What Makes Churros So Irresistible?
Churros are loved worldwide for their crunchy texture, nostalgic flavor, and versatility. Their ridged surface holds cinnamon sugar perfectly, while the interior stays soft and airy. Best of all, they come together with simple pantry ingredients and just a bit of piping technique.
“Fresh churros are like edible joy crisp, warm, cinnamon sweet comfort that melts in your mouth.”
They’re great on their own or with dips like dulce de leche, chocolate ganache, or even vanilla cream. These bite sized treats also make a fantastic party dessert or sweet brunch item.
Tips for Churro Success
- Use a star shaped piping tip. It gives churros their signature ridged shape that crisps up perfectly.
- Fry in hot oil (around 350°F/175°C). This ensures even browning and prevents sogginess.
- Don’t overcrowd the pan. Fry in batches so each churro cooks evenly and stays crisp.
- Coat immediately after frying. The cinnamon sugar sticks best while they’re still hot.
Coming next: the complete step by step directions to mix, pipe, fry, and coat your churros like a pro.
Step by Step to Make Homemade Churros
1: Prepare the Dough
- In a medium saucepan, combine 1 cup of water, 1/2 cup of butter, 2 tablespoons of sugar, and 1/4 teaspoon of salt.
- Bring to a gentle boil over medium heat, stirring occasionally until the butter has melted completely.
- Reduce the heat to low, then add the flour all at once.
- Stir quickly using a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 1 minute.
2: Cool and Add Eggs
- Remove the pan from heat and let the dough cool for 5-7 minutes to prevent scrambling the eggs.
- Add one egg at a time, beating well after each addition until smooth and glossy. You can use a stand mixer or a hand mixer for this step.
- The dough will appear separated at first but will come together with thorough mixing.
3: Pipe the Churros
- Spoon the dough into a piping bag fitted with a large open star tip (such as Ateco 827 or Wilton 1M).
- Cut parchment paper into 4-5 inch strips and pipe 4-5 inch long churro shapes onto the paper. This makes them easier to transfer to hot oil cleanly.
4: Fry Until Golden
- Heat oil in a deep pot to 350°F (175°C). Use a thermometer to maintain a steady temperature.
- Carefully place the piped churros into the hot oil, parchment side up. The paper will release and can be removed with tongs after a few seconds.
- Fry 3-4 churros at a time, turning them occasionally, for 2-3 minutes or until deep golden brown.
- Remove and drain on paper towels to absorb excess oil.
5: Coat with Cinnamon Sugar
- In a shallow bowl, mix 1/2 cup of sugar with 2 teaspoons of ground cinnamon.
- Roll each warm churro in the cinnamon sugar mixture to coat evenly on all sides.
Serving Ideas
- Serve fresh and warm with a bowl of thick caramel sauce or chocolate ganache.
- For an extra indulgent twist, fill them with pastry cream using a piping bag and a narrow tip.
- Make mini churros for parties or brunch boards just pipe shorter lengths and fry as usual.
“Every bite of a freshly fried churro is golden perfection crisp, cinnamon coated joy with a soft and tender heart.”
Frequently Asked Questions About Churros
Why are my churros greasy?
This usually means the oil wasn’t hot enough. Always fry between 350-375°F (175-190°C) to get a crisp, golden exterior without soaking up excess oil.
Can I make churros ahead of time?
Churros are best served fresh, but you can pipe the dough onto parchment and refrigerate for up to 4 hours before frying. Reheat leftovers in the oven or air fryer.
Can I freeze churros?
Yes. Pipe and freeze raw churros on a tray, then transfer to a bag. Fry directly from frozen no thawing needed, just add an extra 30-60 seconds to frying time.
Why did my dough break in the oil?
The dough may have been too cold or too stiff. Ensure proper mixing and rest time, and don’t refrigerate the dough once eggs are added.
What sauces go best with churros?
Caramel, dark chocolate ganache, dulce de leche, or even vanilla cream. A thick dipping sauce balances the crispy sweetness perfectly.
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