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–+ servings
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

Course: Breakfast / Dessert
Cuisine: Spanish / Portugues / Hispanic
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 336kcal
Author: Kris Longwell
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!
Print Recipe

Equipment

  • Pastry bags
  • ⅜" star tip (for piping)
  • Deep-fryer thermometer

Ingredients

  • 6 tablespoon unsalted butter
  • 1 teaspoon Kosher salt
  • 1 teaspoon vanilla extract
  • 1 stick cinnamon
  • 2¼ cups water
  • 2¼ cups all-purpose flour
  • 1 large egg lightly beaten
  • vegetable oil for frying
  • 1¼ cup granulated sugar
  • 2 teaspoon 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 tablespoon unsalted butter, 1 teaspoon Kosher salt, 1 teaspoon 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 teaspoon 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

Video

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