Churro Recipe

5 from 39 votes

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

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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.

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