Home > Desserts > Churros Churros July 16, 2024 | 22 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These Churros are crispy outside, soft and fluffy inside, with a sweet cinnamon punch. Whole milk and butter make them rich and tender. Plus, I’m sharing two amazing dipping sauces with you! Homemade Churros My family loves when I make cinnamon-sugar donuts from scratch, but I’m always more excited about making cinnamon-sugar churros. They are easier and quicker—no yeast or rising needed. Making churros from scratch might seem intimidating, but my goal today is to convince you that it’s not! With a few ingredients and basic kitchen tools, you’ll be making delicious churros in no time! Churro Ingredients Unsalted Butter: Use unsalted for better control of flavor. Whole Milk: Adds richness and moisture. Water: Balances the batter for the right consistency. Salt: Brings out the flavors! Cinnamon: For that classic churro flavor. White Granulated Sugar: Sweetens the batter and helps with texture. All-Purpose Flour: Provides structure. Large Eggs: Adds richness and helps with binding. Vanilla Extract: Adds a hint of sweetness and depth of flavor. For Frying and Coating Vegetable or Canola Oil: Perfect for frying thanks to the high smoke points. Brown Sugar: Adds a deeper caramel flavor to the coating. Ground Cinnamon: Essential for the coating mixture. How To Make Churros Dough Prep: Mix milk, water, salt, sugar, cinnamon, and butter in a pot. Heat until butter melts, then add flour. After cooling slightly, mix in vanilla and eggs. Heat Oil: Warm oil in a deep fryer or pot to 350°F. A candy thermometer is very helpful for getting the right temperature. Cinnamon Sugar Mix: Combine white and brown sugars with cinnamon. Frying: Fill a pastry bag with dough and pipe strips into hot oil. Fry until golden, then drain. Finish & Serve: Roll in cinnamon sugar. Serve hot, with chocolate sauce or dulce de leche. QUICK TIP What piping tip is best? I recommend the Wilton 1M Open Star Tip. Smaller tips result in thinner churros that cook rapidly, becoming crispy without a soft inside. Using heavy-duty or cloth pastry bags is advised to prevent splitting due to the dough’s heat and pressure. How To Serve Churros These are typically a street treat, so you’d pick up a churro (or some bite-sized ones), that are often drizzled with sauce by vendors. The perfect snack to munch on as you stroll! But at home? Just lay them out on a plate with a dipping sauce on the side and dig in! For an extra treat, pair them with ice cream. Trust me, Churro Ice Cream Sandwiches are a game-changer! However you choose to serve them, keep in mind that these treats are best enjoyed while they’re fresh, warm, and crispy. Churros FAQs Why Are My Churros Raw Inside? The oil might be too hot. Lower the heat if they are cooked outside but raw inside. Use a candy thermometer to keep the temperature right. How Long Do Churros Last? Churros are best fresh, right after frying and coating with cinnamon sugar. Refrigerate dough for a day; let it warm to room temperature before frying. For pre-fried churros, skip the sugar, store in an airtight container, and reheat at 350°F for 3-5 minutes before adding sugar. Eat within 1-2 days. What Does A Churro Taste Like? Churros are sweet, crispy on the outside, soft inside, and coated in cinnamon sugar. They taste like a cinnamon-spiced, buttery pastry or donut. Tips For Success Use a Candy Thermometer: Keep the oil at 350°F for perfect frying. Don’t Crowd the Pot: Fry only 4-6 churros at a time to maintain temperature. Smooth Dough: After adding flour, use a spatula to press down and remove lumps. Immediate Sugar Coating: Coat churros in cinnamon-sugar while warm. Make Sauces Ahead: Prepare sauces before frying churros. If they thicken, microwave briefly. Avoid Over-Mixing: Mix eggs until just combined for soft churros. Safety First: Pipe dough gently to avoid oil splashes. More Cinnamon-Sugar Treats: Cinnamon Bread with a crunchy cinnamon top Air Fryer Donuts only four ingredients Snickerdoodle Cookies soft and chewy! Easy Cinnamon Roll Recipe no kneading the dough! Cinnamon Roll Monkey Bread with a vanilla glaze FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Churros 5 from 1 vote - Review this recipe These Churros are crispy outside, soft and fluffy inside, with a sweet cinnamon punch. Whole milk and butter make them rich and tender. Plus, I'm sharing two amazing dipping sauces with you! SAVE TO RECIPE BOX Print Recipe Churros 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe These Churros are crispy outside, soft and fluffy inside, with a sweet cinnamon punch. Whole milk and butter make them rich and tender. Plus, I'm sharing two amazing dipping sauces with you! Course Dessert, Snack Cuisine American Keyword churro, churros Prep Time 20 minutes minutes Cook Time 5 minutes minutes Resting Time 10 minutes minutes Total Time 25 minutes minutes Servings 25 churros Chelsea Lords Calories 227kcal Author Chelsea Lords Cost $3.52 Equipment1M Open Star TipCandy ThermometerPastry bag (cloth/canvas recommended) Ingredients▢ Recipes for Dulce de Leche Sauce & Chocolate Sauce in Notes sectionChurros▢ 1/2 cup (8 tablespoons) unsalted butter▢ 1/2 cup each: whole milk & water▢ 1/4 teaspoon each: salt & cinnamon▢ 1 tablespoon white granulated sugar▢ 1-1/4 cup white all-purpose flour▢ 3 large eggs▢ 1 teaspoon vanilla extract▢ Vegetable or canola oil, for fryingCinnamon Sugar Coating▢ 3/4 cup white granulated sugar▢ 1/4 cup light or dark brown sugar▢ 1 tablespoon ground cinnamonUS - Metric USMetric InstructionsCINNAMON-SUGAR COATING: Mix ingredients listed under "cinnamon sugar coating" in a bowl.CHURRO BATTER: In a medium pot over medium-high heat, add butter, milk, water, salt, cinnamon, & sugar. Stir until butter is melted then bring to a boil. Once boiling, lower heat, add in flour, and stir vigorously for 1 minute. Remove pot from heat.FINISH BATTER: Using a silicone spatula, continue to mix, pressing out any lumps, until the dough is smooth, about 1 minute. Let dough cool for 5 minutes then add vanilla. Add eggs one at a time, mixing until each egg is integrated. Avoid over-mixing.PIPING BAG: Transfer dough to a pastry bag with the star tip.HEAT OIL: Heat oil in a deep fryer or heavy-bottomed large pot to 350°F, ensuring consistent temperature with a candy thermometer. Set out a plate lined with paper towel.PIPE CHURROS: Pipe 3-4 dough strips (3 inches each) into the oil, cutting ends with kitchen scissors so dough falls into oil. Do so carefully to avoid oil splatter burns!FRY: Fry churros until golden brown (approx. 90 seconds to 2 minutes per side). Transfer to paper towels briefly, then generously coat in the cinnamon-sugar mix.CONTINUE TO FRY: Continue frying remaining dough, ensuring consistent 350°F oil temperature. Avoid frying more than 4 at a time.ENJOY: Serve hot with sauces. Churros are best enjoyed immediately. Video Recipe NotesTips: Number One tip: Use a candy thermometer to gauge the temperature of the oil; I've said this already, but I do think this is the most important key to success. Knowing the oil temperature is crucial for the perfect churros. Only fry 3-4 churros at a time. If the oil is crowded with dough, it will lower the oil temperature. Coat churros in sugar immediately after draining. If making the sauces, prep dulce de leche sauce first, & chocolate sauce during the last churro batch. Reheat chocolate sauce if it thickens too much. Don't over-mix the churro dough; this will cause tough instead of soft/fluffy churros. Dulce de Leche Sauce 1 cup heavy cream 1 cup dark brown sugar, packed ½ cup full-fat, regular sweetened condensed milk In a medium-sized pot, heat 1 cup cream and 1 cup dark brown sugar. Stir while sugar dissolves and mixture comes to a slow boil. Continue to boil, stirring occasionally, until the mixture reduces down to 1 cup (~10 minutes) Once it has reduced, mix in ½ cup sweetened condensed milk and stir until everything is well combined. Let stand at room temperature to thicken while making the churros. Serve the sauce warm and re-warm it in the microwave if it starts to get too thick. Chocolate Sauce 4 ounces (1/2 cup) chopped dark chocolate baking bar (or semi-sweet) ½ cup heavy cream pinch of fine sea salt Combine ingredients in a microwave-safe bowl. Heat in 15-second bursts, stirring between, until melted and smooth. Serve the chocolate sauce warm and re-warm it in the microwave if it starts to get too thick. Nutrition information is for one churro, without sauce. Frying oil was not included in the numbers, either. Nutrition FactsServing: 25churros | Calories: 227kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 50mg | Potassium: 76mg | Fiber: 1g | Sugar: 23g | Vitamin A: 381IU | Vitamin C: 0.3mg | Calcium: 51mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
These are adorable! My lil guy loves finger foods so these look fantastic! They look like so much fun and can’t wait to give these a try 🙂 Thanks for sharing! Reply
You may have added a bit too much water or not enough flour. If you try these again I would start with less water and add it as needed. Hope that helps 🙂 Reply
Looking forward to trying this out, although I had promised myself to start cooking and eating mor healthy foods, i.e. no white flour or sugar. Sigh, but my Mexican DNA can’t say “no” to churros. Love them! Reply
Hi! I am a mom from Philippines and I love reading your post about your reciepies. If it is possible can you send me your more reciepies on my email. I am glad to share and preparing those to my family.. Thank you! Reply
Hey Kim!! So great to have you!! You can actually sign up to get my emails in the subscription box on the right-hand side of my blog 🙂 Thanks for the comment! Reply
I have a Brownie Girl Scout Troop and we are doing World Thinking Day and we have chosen to tour Spain, Thought they would like to make Churro Thanks Reply
Those churros look tasty,buy they’re noy exactly spanish ones. Here in Spain, we eat them three ways: just fried; with sugar or with hot chocolate. But we don’t use to eat them with sugar and hot chocolate at once. But I’ve never done churros at home, so I will try yor recipe, thanks for sharing! Reply
may i ask if the measurement in your recipes; are they in US measurement cups or metric or some other? much appreciated! love your blog! Reply