Churro Recipe

Churro Ingredients and Substitutions

Churros

• 1 ½-2 cups vegetable oil for frying- or another high smoking point oil such as canola oil or peanut oil
• 1 cup water
• ½ cup unsalted butter cut into pieces– or use salted butter
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt– Reduce or omit if using salted butter.
• 1¼ cups all-purpose flour- How to Measure Flour
• 3 large eggs- We find that room temperature eggs incorporate better than cold eggs.
• ½ teaspoon vanilla extract

Topping

• ½ cup sugar- granulated
• 1 teaspoon ground cinnamon, divided– or blend the cinnamon with a pinch of nutmeg or cardamom, or use a different blend like Pumpkin Pie Spice.

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How to Make a Churro

1. PREP. Fill a heavy-bottomed pot with 1½–2 inches of oil and heat over medium-high heat to about 360°F (can also be made in a deep fryer).
2. TOPPING. To make the topping, whisk sugar and cinnamon in a shallow dish and set aside.
3. DOUGH. To make the churro batter, combine water, butter, cinnamon, and salt in a small saucepan. Bring the mixture to a rolling boil over medium heat, then reduce the heat to low.
   • Add flour and stir to form a ball. Remove from the heat and let cool for 5 minutes.
   • Add eggs one at a time, stirring until combined after each addition. Add vanilla.
4. FRY. Add a large star tip to a piping or pastry bag and spoon dough into the piping bag. Pipe dough over the hot oil and cut with scissors at 1–3 inches long. Repeat until churros fill the pan, leaving room between churros. Fry until golden brown, 2–3 minutes on each side.
   • Remove churros from oil with a slotted spoon and place on a paper towel lined plate to let oil drain.
5. ENJOY! While still warm, roll in cinnamon sugar mixture. Repeat with the remaining batches of dough. Serve warm with chocolate dipping sauce.

Kristyn’s Recipe Tips

• Try to keep the oil temperature at 360-365°F. Too low, the churros can get soggy. Too high, the churros will burn before the inside cooks. 
•  If you don’t have a piping set, simply fill a gallon Ziploc bag with the dough and trim off one corner. You will get a smooth-sided churro, but it will still taste great.
• Add a twist to your churros by incorporating unexpected flavors into the dough like a hint of orange zest or a pinch of cayenne pepper. Or substitute the cinnamon with Pumpkin Pie Spice.
• A traditional dip for churros is Mexican Hot Chocolate. You can also dip them into Dulce de Leche, Hot Fudge Sauce, or Caramel Sauce.

5 from 39 votes

Churro Recipe

By: Kristyn Merkley

This churro recipe is a family favorite! It's fried to perfection and covered in cinnamon and sugar making it incredibly delicious.

Servings: 16

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Ingredients 

1x2x3x

Churros

• ▢ 1½-2 vegetable oil for frying
• ▢ 1 cup water
• ▢ ½ cup unsalted butter cut into pieces
• ▢ ¼ teaspoon ground cinnamon
• ▢ ¼ teaspoon salt
• ▢ 1¼ cups all-purpose flour
• ▢ 3 large eggs
• ▢ ½ teaspoon vanilla extract

Topping

• ▢ ½ cup sugar
• ▢ 1 teaspoon ground cinnamon divided

Instructions 

• Fill a heavy-bottomed pot with 1½–2 inches of oil and heat over medium-high heat to about 360°F.
• To make the topping, whisk together sugar and cinnamon in a shallow dish and set aside.
• To make the churros, combine water, butter, cinnamon, and salt in a small saucepan. Bring the mixture to a rolling boil over medium heat, then reduce the heat to low.
• Add flour and stir to form a ball. Remove from the heat and let cool for 5 minutes.
• Add eggs one at a time, stirring until combined after each addition. Add vanilla.
• Add a large star tip to a piping bag and spoon dough into the piping bag. Pipe dough over the hot oil and cut at 1–3 inches long. Repeat until churros fill the pan, making sure to leave room between churros. Fry until golden brown, 2–3 minutes on each side.
• Remove churros from oil with a slotted spoon and place on a paper towel–lined plate.
• While still warm, roll in cinnamon/sugar mixture. Repeat with remaining dough. Serve warm.

Video

Notes

Recipe Tips.

• Try to keep the oil temperature at 360-365°F. Too low, the churros can get soggy. Too high, the churros will burn before the inside cooks. 
•  If you don’t have a piping set, simply fill a gallon Ziploc bag with the dough and trim off one corner. You will get a smooth-sided churro, but it will still taste great.
• Add a twist to your churros by incorporating unexpected flavors into the dough like a hint of orange zest or a pinch of cayenne pepper. Or substitute the cinnamon with Pumpkin Pie Spice.
• A traditional dip for churros is Mexican Hot Chocolate. You can also dip them into Dulce de Leche, Hot Fudge Sauce, or Caramel Sauce.

Prep ahead. The dough can be made a day beforehand. Store it in an airtight container in the fridge. Bring the dough back to room temperature before frying.

Store leftovers in an airtight container for about 2 days or frozen for about 1 month.

• Reheat in a preheated oven (350-400°F) or air fryer for 5-10 minutes until warmed through and re-crisped. Avoid microwaving, as it can make them soggy.

Nutrition

Serving: 1churro, Calories: 123kcal, Carbohydrates: 14g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 46mg, Sodium: 50mg, Potassium: 25mg, Fiber: 0.3g, Sugar: 6g, Vitamin A: 222IU, Vitamin C: 0.01mg, Calcium: 10mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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