This churro recipe is a fried Mexican pastry dough dipped in cinnamon and sugar.
Churro dough is similar to choux pastry (used in Eclairs or Cream Puffs), but it is typically thicker and more hearty. The fried dough is then covered with a sweet cinnamon sugar coating.
If you love Mexican desserts too, you’ll love this churros recipe, and our Churro Cheesecake Bars, Churro Funnel Cakes, and Angel Food Cake Churro Bites.
Why we think you’ll love it:
- Simple. This recipe for churros starts with a simple pastry dough.
- Delicious. The treat was beyond delicious and will become a new staple for go-to desserts in our home.
- A Disney favorite. They have become one of our favorite snacks to pick up while at Disneyland.
Churro Ingredients
Churros
- Vegetable oil for frying (1½–2, as written): Heated to about 360°F so churros fry quickly and crisp evenly. Or another high smoking point oil such as canola oil or peanut oil
- Water (1 cup): Hydrates the flour to make the quick choux style dough.
- Unsalted butter, cut into pieces (½ cup): Adds richness and helps the dough come together smoothly.
- Ground cinnamon (¼ teaspoon in dough): Light warmth that echoes the cinnamon sugar finish.
- Salt (¼ teaspoon): Balances sweetness and sharpens flavor.
- All purpose flour (1¼ cups): Forms the structure for churros that hold ridges and puff nicely.
- Large eggs (3) room temp: Create a silky dough that fries tender inside. We find that room temperature eggs incorporate better than cold eggs.
- Vanilla extract (½ teaspoon): Adds bakery aroma to every bite.
Topping
- Sugar for topping (½ cup): Sweet coating that sticks to warm churros.
- Ground cinnamon for topping (1 teaspoon, divided): Mixes with sugar for the classic finish. Or blend the cinnamon with a pinch of nutmeg or cardamom, or use a different blend like Pumpkin Pie Spice.
How to Make Homemade Churros
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).
TOPPING. To make the topping, whisk sugar and cinnamon in a shallow dish and set aside.
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.
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.
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.
Churro Recipe
Video
Ingredients
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.
Notes
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
Churros are best when eaten right away, but leftovers can be stored 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.
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This recipe was first shared April, 2020.
These came out so good! Thanks for sharing!
These are so fun to make and taste just like the churros at Disneyland (but it’s so nice you don’t have to go there to get them). My whole family loves them!
We love this churro recipe! Our favorite dip to use is the chocolate sauce. So yummy!
Nothing is better than a warm churro & this recipe takes me right back to the cart at Disneyland! Delish!
Yay! So glad you love the churros!
These are a family favorite! My kids can’t get enough!!
Making homemade churros always seemed too daunting. I’m going to try them now!! I love the step-by-step directions and the tips seem especially helpful. My kids are going to be thrilled!
i think it was interesting i just wish u could personally cotact us
Delicious! Made these to go with a Sunday dinner with my family and my parents. My Dad who isn’t a big desserts or sweet things guy loved them. He asks for them now every time we have Mexican food for our Sunday dinner.
Homemade churros are the BEST! We couldn’t stop eating these!
I’m glad they were such a hit. Thanks for trying it!
These are amazing and so delicious! We love putting the chocolate and strawberry sauce with them! So addicting and easy! I’m definitely making these again!