Easy Churros
This easy churro recipe delivers that perfect combination of a crunchy exterior and soft, tender interior that makes these Spanish treats absolutely irresistible. With just a handful of simple ingredients and about 30 minutes, you can create fresh, warm churros that rival anything you'd find at a street cart or theme park.
Equipment
- Large heavy-bottomed saucepan or pot - For making the dough
- Stand mixer with paddle attachment or handheld electric mixer - Stand mixer recommended for easier incorporation of eggs into hot dough
- Piping bag (16-inch or larger)
- Large closed star tip - Wilton 1M or 2D recommended for signature ridges
- Deep heavy pot or deep fryer - For frying; cast iron Dutch oven recommended for temperature stability
- Candy thermometer or deep-fry thermometer - For accurate oil temperature monitoring
- Spider strainer or slotted spoon - For removing churros from oil
- Kitchen scissors or sharp knife - For cutting churro dough while piping
- Shallow dish or baking sheet - For cinnamon sugar coating
- Paper towels or cooling rack - For draining fried churros
Ingredients
- 1 cup water - 240ml
- 6 tablespoons unsalted butter - 85g, cut into pieces
- 1 tablespoon granulated sugar - 12g
- 1/4 teaspoon salt - 1.5g
- 1 cup all-purpose flour - 125g, sifted
- 3 large eggs - room temperature
- 1 teaspoon pure vanilla extract - 5ml
For the Cinnamon Sugar Coating
- 1 cup granulated sugar - 200g
- 2 teaspoons ground cinnamon - 6g
For Frying
- 6 cups vegetable oil or canola oil - 1.4L, for frying
Optional for Serving
- dark chocolate sauce - for dipping
- caramel sauce - for dipping
- dulce de leche - for dipping
Instructions
- Combine 1 cup granulated sugar and 2 teaspoons ground cinnamon in a shallow dish, whisking until evenly distributed. Set aside near your frying station.
- In a large saucepan, combine 1 cup water, 6 tablespoons butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Bring to a full rolling boil over medium-high heat, stirring occasionally.
- Remove from heat and add all 1 cup sifted flour at once. Stir vigorously for 30-60 seconds until no dry flour remains and the mixture forms a cohesive ball. Return to heat and cook 30 seconds more, stirring constantly.
- Transfer the hot dough to a stand mixer fitted with the paddle attachment and let cool for 5-10 minutes until warm but not steaming (140-150°F/60-65°C).
- Add eggs one at a time, beating on medium speed until fully incorporated after each addition. Add vanilla extract with the final egg. Scrape down the bowl between additions.
- Pour 6 cups of oil into a heavy pot to a depth of 2-3 inches. Heat to 360°F (182°C) while transferring the dough to a piping bag fitted with a large closed star tip.
- Once the oil reaches temperature, pipe 5-6 inch lengths of dough directly into the oil, using kitchen scissors to cut. Fry 3-4 at a time for 2-3 minutes per side until deep golden brown.
- Remove fried churros with a spider strainer and immediately roll in the cinnamon sugar mixture to coat evenly while still hot.
- Repeat with remaining dough, maintaining oil temperature between batches. Serve immediately while warm and crispy with chocolate sauce, caramel, or dulce de leche for dipping.
Notes
- Measure flour correctly: Sift the flour first, then spoon it into your measuring cup and level it off rather than scooping directly from the bag to avoid packing too much flour.
- Don't skip the cooling step: If the dough is too hot when you add the eggs, you'll end up with scrambled bits instead of smooth dough. Let it cool to 140-150°F before adding eggs.
- Maintain consistent oil temperature: The temperature will drop when you add churros, so adjust your heat accordingly. Fry only 3-4 at a time to prevent overcrowding.
- Room temperature eggs: They incorporate more easily into the warm dough than cold eggs straight from the refrigerator.
- Coat while hot: The cinnamon sugar sticks best to churros fresh out of the oil and still steaming.
- Storage: Store completely cooled churros in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F for 5-8 minutes or in an air fryer at 350°F for 3-4 minutes.
- Freezing option: Pipe churros onto a parchment-lined baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding 1-2 minutes to cooking time.
- Chocolate variation: Add 2 tablespoons cocoa powder to the flour for chocolate churros.
- Spiced sugar coating: Mix cardamom, nutmeg, or ginger into the cinnamon sugar for warm, complex flavors.
- Filled churros: Let churros cool slightly, then use a small piping tip to fill them with chocolate ganache, vanilla pastry cream, or fruit preserves.