Easy homemade churros are crisp along their ridges and soft inside, with a light coat of cinnamon sugar that sticks while they are still warm. A cooked dough makes them sturdy enough to pipe, and a thermometer helps keep the outside golden while the center cooks through. This egg-enriched version is best eaten soon after frying.
Recipe Details
Yield: About 18 churros, 4–5 inches long | Prep: 20 minutes | Frying: About 20 minutes | Total: About 40 minutes
Ingredients
For the dough
- 1 cup (240 ml) water
- 4 tablespoons (57 g) unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon fine salt
- 1 cup (120 g) all-purpose flour, spooned and leveled
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- Neutral frying oil, enough for a depth of about 2 inches in your pot
For coating
- ½ cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
Equipment
Use a heavy, deep pot, frying thermometer, sturdy piping bag, large open-star tip with an opening about ½ inch wide, scissors, and a wire rack. A small decorative tip makes the dough difficult to pipe and can burst a thin bag.
How to Make Easy Homemade Churros
1. Prepare the coating and frying station
Mix the coating sugar and cinnamon in a shallow dish. Set a wire rack over a tray. Add about 2 inches of oil to a deep pot, keeping it no more than half full. Keep the burner off while you make the dough.
2. Bring the liquid ingredients to a boil
Combine water, butter, the 1 tablespoon sugar, and salt in a saucepan. Heat until the butter melts and the mixture reaches a full boil.
3. Cook the flour into a dough
Reduce the heat to low. Add all the flour at once and stir firmly with a wooden spoon until no dry streaks remain. Cook and stir for 1–2 minutes, until the dough forms a smooth ball and leaves a thin film on the pan.
4. Cool slightly, then add egg and vanilla
Transfer the dough to a mixing bowl. Let it cool for about 5 minutes, until warm rather than steaming hot. Beat in the egg and vanilla. The dough may look separated at first; keep mixing until smooth, thick, and sticky. Do not add extra flour just because it is sticky.
5. Fill the bag and heat the oil
Spoon dough into the sturdy bag fitted with the large open-star tip. Press out trapped air. Heat the oil to 350–360°F (175–182°C). Pipe a short test piece first; it should hold ridges and fry steadily without darkening immediately.
6. Pipe and fry in small batches
Holding the tip close to the oil, pipe 4–5-inch lengths and snip each with clean scissors. Work carefully so the dough does not splash. Fry 3–4 pieces at a time for about 4–6 minutes, turning, until deeply golden and cooked through. Keep oil near 350°F between batches. Check the first churro inside before frying the rest; if doughy, use slightly thinner lengths or a little more frying time.
7. Drain and coat while warm
Lift churros onto the rack and let excess oil drain for about 30 seconds. Roll in cinnamon sugar while still warm so the coating sticks. Repeat with the remaining dough, letting oil return to temperature each time.
8. Serve fresh
Arrange the warm churros on a plate and serve right away. Chocolate sauce or dulce de leche can go alongside, but they are optional. Let them cool enough to handle before taking a bite.
Tips for Crisp Churros
Use a large star tip. The ridges help the churros cook evenly and give the familiar crisp surface. Avoid making very thick smooth cylinders.
Cool before adding the egg. Very hot dough can scramble it. Warm dough is easier to mix and pipe than dough that has gone cold and stiff.
Watch the thermometer. Oil that is too hot browns the surface before the middle cooks. Oil that is too cool makes heavier, greasy churros. Adjust the burner between batches.
Keep water away from hot oil. Dry tools before using them and lower the dough close to the surface to reduce splashing. Never leave frying oil unattended.
Storage and Reheating
Churros are at their crispest on the day they are fried. Cool leftovers completely and keep airtight at room temperature for up to 1 day. Reheat on a rack in a 350°F (175°C) oven for 5–8 minutes, checking early. A microwave softens the crust.
For longer storage, freeze cooled churros in a single layer, then transfer to a freezer container for up to 1 month. Reheat from frozen in the oven until hot and crisp. Add a little fresh cinnamon sugar if needed.
Frequently Asked Questions
Why are my churros raw inside?
The dough may be too thick or the oil too hot. Check a test churro, keep a steady temperature, and give each batch enough time to cook beyond a pale-gold exterior.
Why is the dough hard to pipe?
A small tip or overly cooled dough is usually the problem. Use a sturdy bag and wide open-star tip. Do not force a thin bag that is beginning to split.
Can I leave out cinnamon?
Yes. Plain granulated sugar makes a simple coating and keeps the butter and vanilla flavors in front.
Are these traditional Spanish churros?
This version uses butter and egg for a softer center. Many Spanish-style churros use a simpler flour-and-water dough, so the texture is different.