Do you love churros? Well now you can make them right at home with only a couple ingredients you probably already have in your pantry! The most PERFECT & COZY homemade dessert!
Crispy, golden, and coated in the perfect cinnamon sugar blend—these homemade churros are a game-changer. Whether you’re whipping them up for a cozy movie night or impressing guests, this recipe is easy, foolproof, and irresistibly delicious.
Trust me, once you try them fresh out of the fryer, you’ll never go back to store-bought!
If you love delicious sweet treats, you are also going to love my Oreo Brownies, Cinnamon Toast Crunch Cookie, & my mini Basque Cheesecakes!
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Ingredients
- Butter
- White Sugar
- All-Purpose Flour
- Grapeseed Oil
- Ground Cinnamon
See recipe card for quantities.
Instructions & Video
Make the dough with water, butter, sugar & flour!
Fry the churros for 5 minutes!
Roll them in some cinnamon sugar!
Serve & enjoy!
- Make the Dough:
- In a medium saucepan, bring the water, butter, and sugar to a boil over medium heat. Stir until the butter is fully melted.
- Remove the saucepan from the heat and add the flour all at once. Mix with a spatula until a smooth dough forms and pulls away from the sides of the pan.
- Let the dough cool for about 5 minutes while you prepare the cinnamon sugar.
- Prepare the Cinnamon Sugar:
- In a bowl, combine the sugar and cinnamon. Set aside.
- Heat the Oil:
- Pour grapeseed oil into a deep frying pan or pot, ensuring the oil is at least 2 inches deep. Heat the oil to 350°F (175°C). Use a kitchen thermometer for accuracy.
- Pipe the Churros:
- Transfer the slightly cooled dough to a piping bag fitted with a star-shaped tip (essential for that classic churro texture). Keep scissors ready for cutting.
- Carefully pipe the dough into the hot oil, cutting the desired length of churros with scissors close to the oil's surface to avoid splashes.
- Fry the Churros:
- Fry the churros for about 5 minutes, flipping occasionally, until golden brown and crispy.
- Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil briefly.
- Coat in Cinnamon Sugar:
- While still warm, toss the churros in the prepared cinnamon sugar until evenly coated.
- Serve & Enjoy:
- Serve immediately while hot and crispy. Pair with melted chocolate or caramel sauce for dipping, if desired.
Substitutions
- Butter: Use coconut oil or margarine for a dairy-free option.
- White Sugar: Swap with brown sugar for a deeper flavor or coconut sugar for a less refined alternative.
- All-Purpose Flour: Use a 1:1 gluten-free flour blend for gluten-free churros.
- Grapeseed Oil: Replace with canola oil, vegetable oil, or sunflower oil—any neutral, high-smoke-point oil works well.
Equipment
- saucier
- pot for deep frying
- measuring cups & spoons
Storage
Store leftover churros in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for 5 minutes to regain crispiness. Avoid storing in the fridge, as they will become soggy. For best results, enjoy fresh.
Top 3 Tips for Perfect Churros:
- Oil Temperature Matters: Keep the oil at 350°F (175°C). If it’s too hot, churros will burn outside and stay raw inside; too low, they’ll turn greasy.
- Smooth Dough: Ensure the flour is fully incorporated to avoid lumps and achieve a consistent texture.
- Work Quickly: Toss churros in cinnamon sugar while still warm to help it stick evenly.
FAQs
Soft churros usually happen if the oil temperature is too low. Ensure the oil stays at 350°F (175°C) and fry until golden brown for a crispy exterior.
Yes! You can prepare the dough a few hours ahead, store it in an airtight container, and pipe it when ready to fry.
If you don’t have a piping bag, use a sturdy plastic bag with the corner cut off. While it won’t have the signature ridges, the churros will still taste amazing!
See recipe card below for full quantities! Keep scrolling!!:)
Related
Looking for other dessert recipes like this? Try these:
Easy Homemade Mini Churro Recipe
Ingredients
Equipment
Method
- In a medium saucepan, bring the water, butter, and sugar to a boil over medium heat. Stir until the butter is fully melted.
- Remove the saucepan from the heat and add the flour all at once. Mix with a spatula until a smooth dough forms and pulls away from the sides of the pan.
- Let the dough cool for about 5 minutes while you prepare the cinnamon sugar.
- In a bowl, combine the sugar and cinnamon. Set aside.
- Pour grapeseed oil into a deep frying pan or pot, ensuring the oil is at least 2 inches deep. Heat the oil to 350°F (175°C). Use a kitchen thermometer for accuracy.
- Transfer the slightly cooled dough to a piping bag fitted with a star-shaped tip (essential for that classic churro texture). Keep scissors ready for cutting.
- Carefully pipe the dough into the hot oil, cutting the desired length of churros with scissors close to the oil's surface to avoid splashes.
- Fry the churros for about 5 minutes, flipping occasionally, until golden brown and crispy.
- Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil briefly.
- While still warm, toss the churros in the prepared cinnamon sugar until evenly coated.
- Serve immediately while hot and crispy. Pair with melted chocolate or caramel sauce for dipping, if desired.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Natasha says
As a 14 year old wanting to learn to cook, these were good to make. i did have a few troubles for me, this being I left some of them cook a little too long and my piping bag burst part way through . But overall they were good and easyish to make.
oh and my family loved them