Homemade Churros

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There is just something so satisfying about this iconic dessert. And making them at home is easy, fun, and over-the-top delicious!

Even though this sweet treat has its origins in Spain and Portugal, you will find it on the dessert menu of most TexMex and Mexican restaurants. Whip up a feast of tacos, enchiladas, beans, and rice, and then finish the celebration with this scrumptious dessert. The easy homemade chocolate sauce is a must.

An overhead view of a circular white plate that is filled on one side with a pile of homemade churros and a small bowl of chocolate sauce on the other side.

How To Make Homemade Churros

 

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The Ingredients You Will Need

There are just a handful of ingredients needed to make this delicious dessert. A sturdy pastry bag and a 3/8″ star tip will allow you to make the classic churros shape. Here’s what you’ll need to have on hand:

Butter – Unsalted.
Salt – Kosher or table salt.
Vanilla extract – We love Nielsen Massey.
Cinnamon – 1 stick is all you need.
Flour – All-purpose.
Egg – Preferably cage-free.
Sugar – Granulated.
Oil – Vegetable or canola, enough for frying.

EXPERT TIP: Be sure to work the flour completely into the hot liquid in the skillet. There will be little balls of flour. Don’t worry if you don’t dissolve every one of them. But a large wooden spatula helps get most of them. Be sure to let the dough cool for a few minutes before incorporating in the egg.

A straight-on view of a ceramic bowl filled with a stiff dough that has a wooden spatula inserted into the middle of it.

Tips for Making Perfect Homemade Churros

It’s All About the Dough – It’s critical to start with a thick choux pastry dough. It is essential for achieving the crispy exterior and soft interior that churros are known for. It should be stiff, but still soft enough to squeeze through the pastry bag.

Keep the Oil Hot – Make sure the oil is at the right temperature (around 380 to 400°F) to ensure the churros cook evenly and develop a golden brown color. Fry them in small batches to avoid overcrowding the pan, and use a slotted spoon to carefully turn them for even cooking.

Don’t Overdo It with the Sugar-Cinnamon Mixture – Don’t toss the churros in the sugar-cinnamon mixture while they are still wet with oil. This will make an excess amount of the sugar mixture stick to the churros.

Serve with a Dipping Sauce – The churros are incredibly delicious on their own. But a dipping sauce, such as chocolate sauce or homemade caramel sauce put them over the top. They are also delicious when served with freshly brewed coffee or hot chocolate.

EXPERT TIP: Don’t overfill the pastry bag when piping directly into the hot oil. You’ll need to apply pressure to get the dough through the star tip. However, if you press too hard, the bag may break. If this happens, just switch pastry bags, and try and be forceful, yet gentle.

A close-up view of churros dough being squeezed out of a yellow pastry bag into a Dutch oven that is filled with hot oil.

How To Serve

Homemade churros are definitely best when they are served warm. You want them nice and crunch on the exterior and light and chewy in the center.

If not serving soon after frying them, then keep them warm in a low-temperature oven (225°F).

You can make the chocolate sauce up to several days in advance of serving. Simply reheat in the microwave for about 10 to 15 seconds.

EXPERT TIP: We recommend allowing the churros to cool somewhat before tossing the sugar-cinnamon mixture. If the churros are still wet with hot oil, heavy clumps of the sugar mixture will stick to each stick, and the sweetness can be somewhat overpowering.

An overhead view of a homemade churros that are sitting on a platter that is filled with a sugar and cinnamon mixture.

Other Fried Dough Recipes

There is just something special about homemade pastries. The following collection of pastry recipes is sure to be a hit with your family, friends, and loved ones!

Classic New Orleans Beignets
Apple Cider Doughnuts
Jelly and Custard-Filled Doughnuts
Chocolate Eclairs
Cream Cheese Apple Bars
Classic Fruit Tart
Blueberry Hand Pies
Bacon Parmesan Gougéres
Grandma’s Homemade Cinnamon Rolls
Orange Sweet Rolls
Best-Ever Monkey Bread

These are all amazing, without a doubt. But, in the meantime, aren’t these calling your name?

A close-up view of a pile of homemade churros stacked on a white circular platter.

There is just something addictively delicious about these sticks of yumminess.

Be sure to utilize a sturdy pastry bag and pick up a large piping star tip to make the iconic churros shapes.

In the unlikely event that you have some leftovers, place them in a plastic baggie to keep them from drying out.

These are always a guaranteed hit with kids and adults alike. And whatever you do, don’t forget the easy homemade chocolate sauce for dunking!

A person holding a homemade churros that has been dipped into a small bowl of chocolate sauce.

Ready to make the best fried pastry in town? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a stack of homemade churros sitting on a white plate next to a small cup filled with chocolate sauce.

Homemade Churros

These classic sweet treats are always a crowd favorite with kids and adults alike. They are best served warm, but, still amazingly delicious at room temperature. The easy homemade chocolate sauce puts them over the top!
5 from 1 vote
Print Pin Rate
Course: Breakfast / Dessert
Cuisine: Spanish / Portugues / Hispanic
Keyword: easy dessert recipe, how to make churros
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 336kcal

Equipment

  • Pastry bags
  • 3/8" star tip (for piping)
  • Deep-fryer thermometer

Ingredients

  • 6 tbsp unsalted butter
  • 1 tsp Kosher salt
  • 1 tsp vanilla extract
  • 1 stick cinnamon
  • cups water
  • cups all-purpose flour
  • 1 large egg lightly beaten
  • vegetable oil for frying
  • cup granulated sugar
  • 2 tsp ground cinnamon
  • chocolate sauce for serving, optional

Instructions

  • In a large saucepan (12"), bring the butter, salt, vanilla, cinnamon, and water to a boil. Let simmer for 3 to 4 minutes.
    6 tbsp unsalted butter, 1 tsp Kosher salt, 1 tsp vanilla extract, 1 stick cinnamon, 2¼ cups water
  • Use a pair of tongs to remove the cinnamon stick and discard. Turn the heat to low and slowly stir in the flour. Use a wooden spatula or spoon to work the flour in the liquid, working to dissolve any clumps of flour. Cook for about 2 minutes.
    2¼ cups all-purpose flour
  • Remove from the heat and transfer to a heat-proof bowl. Allow to cool for a few minutes.
  • Stir in the lightly beaten egg until completely combined and the dough is smooth. This takes a little elbow grease.
    1 large egg
  • Meanwhile, add enough oil to a cast-iron skillet or Dutch oven to about 1-inch deep. Heat the oil to 380 to 400°F.
    vegetable oil
  • On a large platter or plate, mix together the sugar and ground cinnamon. Set aside.
    1¼ cup granulated sugar, 2 tsp ground cinnamon
  • Add the dough to a pastry bag fitted with a star tip.
  • Working in batches, pipe about 6 inches of the dough into the hot oil. Use metal tongs or a slotted spoon to move the churros around in the oil. Try to keep the churros from sticking to each other. Fry them for 2 to 3 minutes, or until golden brown, flipping occasionally. Remove from the oil onto a plate or cutting board lined with paper towels. Repeat with the remaining dough.
  • Toss the churros in the sugar-cinnamon mixture and serve at once with the chocolate dipping sauce on the side.
    chocolate sauce

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The churros are best served warm. Keep them warm in a low-temp oven (225°F) if not serving immediately. They are still delicious when served at room temperature.
The chocolate sauce can be made up to several days in advance. Warm gently in the microwave on HIGH for just a few minutes. 
Leftover churros will keep in a plastic baggie for up to 5 days. 

Nutrition

Calories: 336kcal | Carbohydrates: 59g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 305mg | Potassium: 54mg | Fiber: 1g | Sugar: 31g | Vitamin A: 299IU | Vitamin C: 0.04mg | Calcium: 23mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

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