Classic Churros – The BEST homemade churro recipe! Deep fried dough that is coated in cinnamon sugar. Perfect for dipping in warm chocolate sauce.
I love a good churro. I would order them every time I go to my local taco restaurant so when I moved away, I needed to figure out how to get my churro fix. Making them at home ended up being so easy, cost-effective, and delicious! Coat them in a whole bunch of cinnamon sugar and then serve them with chocolate sauce.
The important thing to remember is that they are a dessert to be eaten pretty immediately as they do not warm up very well.
Common Questions About Making Churros
What is a churro?
Churros are a tube-shaped fried dough that is typically covered in a blend of cinnamon sugar.
What can I serve with churros?
Churros are great for dipping! Some favorites of mine are –
- Chocolate Sauce
- White Chocolate Sauce
- Salted Caramel Sauce
- Bourbon Salted Caramel Sauce
- Butterscotch Sauce
How many churros does this recipe make?
This recipe makes 25 churros that are about 2.5″ long.
How long do churros last?
I suggest eating them the day that they are made because they get soggy if they sit too long.
Ingredient Notes –
- Water adds moisture to the churros to create a soft and chewy dough.
- Butter adds richness and fat to the churros.
- Sugar adds sweetness – brown sugar is a delicious substitute as well.
- Flour gives the churros structure. Make sure to measure using the scoop and level technique.
- Vanilla enhances the sweetness of the churros.
- Cinnamon adds a bit of spice and warmth to the dough.
Looking for more dessert recipes? Check these out!
- 1/2 cup water
- 4 tablespoons butter
- 2 tablespoons granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 large egg
- Vegetable oil, for frying
- Fill a large, high sided pot with 2" of vegetable oil and heat it to 365 degrees F while you make the churro batter.
- In a small saucepan set over medium heat, add in the water, butter, and granulated sugar. Bring the mixture to a boil and stir until the butter has melted and the sugar has dissolved.
- Remove the pan from the heat and add the flour, vanilla, and cinnamon. Stir until fully combined.
- Set the mixture aside to cool for 5 minutes.
- Next, add the egg and mix to combine.
- Transfer the mixture to a piping bag fitted with a star tip.
- Very carefully, pipe the churros directly into the oil and use sharp scissors to cut the dough.
- Fry for 1-2 minutes, or until golden brown. Remove the churros to a paper towel to drain any excess grease. Repeat with the remaining churros.
- (Optional) For the classic churro coating, combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl. Toss the warm churros in the cinnamon sugar and enjoy.
- Churros are best enjoyed on the day they are made - I don't recommend storing them as they tend to become soggy.
Never miss a Mildly Meandering recipe
Check out the web story for this recipe by clicking HERE.