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!

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 360 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 17 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.

Servings: 18
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes

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 360 degrees Fahrenheit. 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 139 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 37mg 2%
Potassium 11mg 0%
Total Carbohydrates 17g 6%
Sugars 11g
Protein 1g 2%
Vitamin A 1.8%
Calcium 0.4%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Mexican
Keyword: churros
Calories: 139 kcal
Author: Jaclyn
This post contains affiliate links.

65 comments

  • Jennifer: This is the 3rd churro recipe I tried, and it’s the best so far. The other versions were tasteless, this one is yummy. I used 1/2 cup of milk and 1/2 of water instead. Thank you so much for sharing. April 16, 2019 at 6:07pm Reply

  • jay: I made 10 double batches for a fundraiser. Yes you need help to process quickly enough but what a crowd pleaser!! You can’t find a better recipe using these quality ingredients. April 8, 2019 at 9:39am Reply

  • Vm: Can you freeze and reheat? If so what are the best instructions? April 4, 2019 at 1:14pm Reply

    • Jaclyn: I don’t think they’ll taste quite as good but it could probably be done. I’d reheat at 350 about 10 minutes if frozen (I’m guessing). April 10, 2019 at 8:59am Reply

    • Victoria: How many grams of churros I will have cooking by this recipe? April 20, 2019 at 11:46pm Reply

      • Jaclyn: Sorry I don’t know I’m grams. April 26, 2019 at 1:15pm Reply

  • Kai: It taste soooooo darn good omg 🤤 Thank you for this wonderful recipe ❤️ Recommended 10/10 April 3, 2019 at 6:09am Reply

  • Karen: I love this recipe. So yummy. I also use a cookie press. Works wonderful. Thank you for sharing this recipe. March 29, 2019 at 1:12am Reply

  • Sarah: Do you think I could make these up ahead of time and then fry them when company comes? March 26, 2019 at 11:02am Reply

    • Jaclyn: They likely wouldn’t keep their shape and you wouldn’t want to fry chilled
      dough or they’d probably be doughy in the center. Instead I’d fry a few hours in advance then try warming in a 350 degree oven 4 – 5 mins. March 26, 2019 at 12:20pm Reply

    • Catherine: If you need to do this, you can pipe it on a baking sheet lined with parchment paper and then freeze it. That way, it’ll maintain it’s shape. But, it might take longer to fry since it was frozen so just give it another minute or two when you do fry it. April 21, 2019 at 2:01pm Reply

  • Emily Ro.: These are so good!! I totally recommend! They are crispy on the out side and soft on the inside. I will never make anything else for dessert again! March 17, 2019 at 6:23pm Reply

  • Lee: I made this today your recipe is easy and your wrote it so good to understand ..they are delicious. March 8, 2019 at 8:14am Reply

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