Churros

09.02.2018

In my opinion Churros are one of the worlds best desserts – when made fresh from scratch of course. These are hands down the best churros I’ve ever had, even better than those I got in the Mexican market. They’re crispy on the outside, soft and tender on the inside and they have a flavor no one can resist!

Churros

The Perfect Churro Recipe

We’ve all had those churros, the kind that come in a long uniform straight form, that were previously fried, frozen then reheated and they’re sitting there for hours next to the hot pretzels. Every now and then you’ll come across one that’s okay, but most of the time no thanks.

That’s because I’ve had real churros and nothing compares. Fresh homemade churros are the best out there!

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I’ve decided these need to be a new tradition for family parties. I made these earlier this week for the blog then a few days later made them again for a family party and you would not believe how quickly they disappeared! Definitely faster then I could fry them.

And everyone was begging for me to make a second batch! That included my brother who couldn’t care less about dessert and lots of picky eating kids. Everyone wanted more.

They can seem a little intimidating if you’ve never made them before but they really are a breeze to make. Simple ingredients, straight forward method and I’ve shared the steps and tips below so you can make a perfect batch too!

(Note that pictured in the photo above is nearly two batches)

churros

How to Make Churros

For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.

Heat about 1 1/2 inches vegetable oil in a large pot or deep saute pan over medium-high heat to 260 degrees. Prepare the dough while oil is heating.

Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.

churros

Add flour, reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).

churros making batter in saucepan

Transfer mixture to a large mixing bowl, let cool 5 minutes.

churros adding egg and vanilla to batter

Add vanilla and egg to flour mixture then blend immediately with an electric mixer.

churros batter in mixing bowl

Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).

churro batter in mixing bowl mixing with electric hand mixer

Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). I recommend using the Ateco 845 or Ateco 846 (in the kit).

Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.

churro batter in piping bag fitted with star tip

Let fry about 2 minutes per side until golden brown.

churros frying in oil

Transfer to paper towels to dry briefly, about 15 seconds (don’t wait too long or they’ll be dry and the sugar won’t stick as well).

churros drying on paper towels

Then transfer to cinnamon sugar mixture and roll to coat.

Repeat process with remaining dough (frying no more than 5 at once, separate with metal tongs if they stick a little).

Let cool for a few minutes then serve warm.

churros rolling in cinnamon sugar mixture in dish

Tips for Delicious Churros Every Time

  • Use a candy thermometer for the oil (I own this one HERE). I think it’s a must so you can heat the oil to the proper temperature and monitor it as the churros fry. Preheat the oil while you make the batter because it will take time to come up to temperature.
  • I like to stick with one egg in the batter. Some recipes use 3 eggs but I feel like they come out too eggy, some omit the eggs but the egg gives them some rise and a richer flavor so I found just one egg was perfect.
  • Use a closed star piping tip (one with rounded off edges, like THIS), it gives the churros more defined edges. Which means crispier exterior and classic churro appearance.
  • Let the dough rest before adding the egg, you don’t want to cook and scramble the egg into the batter. Keep in mind though the dough will still be really warm so have the mixer ready to go right after you add the egg and mix away.
  • Really pay attention to the color as they fry. They never seem to need an exact amount of time, their golden brown color will let you know when each side is done. If undercooked they’ll seem raw in the center so wait for that golden brown shade.
  • Let the churros drain on paper towels just briefly before you add them to the cinnamon sugar mixture. You don’t want them to be wet and oily and add straight to the sugar or they’ll just clump up the sugar and you’ll get too thick of a coating, but on the other hand you don’t want them to dry completely on the paper towels or the sugar won’t stick very well. Something like 15 seconds then roll.
  • Serve them warm. There’s nothing like a freshly made warm churro. This is how you make best friends, everyone who tries one will love you :).

Churros

More Churro Inspired Recipes to Try

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Churros

5 from 4 votes

There's nothing like a fresh homemade churro. Easily one of my favorite treats! They're crispy on the outside, soft and tender on the inside and they have the most irresistable flavor. Plus they're easier to make than you'd think. Always a crowd favorite! Plan on two per person or pipe out longer churros.

Course: Dessert
Cuisine: Mexican
Keyword: churros
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18
Calories: 193 kcal
Author: Jaclyn

Ingredients

  • 1 cup (250ml) water
  • 1/4 cup (56g) unsalted butter, diced into small cubes
  • 1 Tbsp (13g) granulated sugar
  • 1/4 tsp salt
  • 1 cup (141g) all-purpose flour
  • 1 large egg
  • 1/2 tsp vanilla extract
  • Vegetable oil, for frying

For coating

  • 1/2 cup (100g) granulated sugar
  • 3/4 tsp ground cinnamon

Instructions

  1. For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.

  2. Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 260 degrees. While oil is heating prepare batter.

  3. Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.

  4. Add flour reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).

  5. Transfer mixture to a large mixing bowl, let cool 5 minutes.

  6. Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).

  7. Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). I recommend using the Ateco 845 or 846.

  8. Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.

  9. Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.

  10. Repeat process with remaining dough (frying no more than 5 at once). Serve warm.

Nutrition Facts
Churros
Amount Per Serving
Calories 193 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 12g 60%
Cholesterol 16mg 5%
Sodium 37mg 2%
Potassium 11mg 0%
Total Carbohydrates 12g 4%
Sugars 6g
Protein 1g 2%
Vitamin A 1.9%
Calcium 0.4%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.
This post contains affiliate links.

19 comments

  • Gilda M Ojeda: Awesome recipe!! October 14, 2018 at 7:27pm Reply

    • Jaclyn: I’m glad you think so Gilda! Thanks for your review! October 14, 2018 at 7:48pm Reply

  • Yhudis New: These look delicious! Would I be able to make the batter in advance? September 17, 2018 at 12:18am Reply

    • Jaclyn: I think for best results the batter should be used right away. Otherwise chilled it would be too hard to pipe and wouldn’t fry up well. September 17, 2018 at 10:01pm Reply

  • Tracy: I made these over the weekend and they’re fantastic (the best I’ve had!) and super easy to make! The hardest part was waiting on each batch to cook and keeping the oil at the right temperature. Hardly any mess, quick, easy, delicious! Thanks for another great recipe! September 11, 2018 at 11:16am Reply

    • Jaclyn: I’m so glad you liked them Tracy! And I agree with you, hardest part is waiting for batches and monitoring that oil temp. Thanks for your review! September 11, 2018 at 11:30am Reply

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