These homemade churro snacks are the perfect combination of sweet and savory. The fluffy interior is rich and flavorful, while the exterior is crispy and golden brown with just enough cinnamon and sugar for balance. They're best served hot out of the fryer, dipped in chocolate or caramel sauce. This simple-to-make recipe will rival any restaurant.
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Homemade Churros Recipe
Try making this homemade churro snacks recipe for a delicious treat that will hit the spot. These churros are easy to make and perfect for any occasion. Whether you are throwing a party or just want to serve a special treat on the weekend, this is a go-to choice you'll love.
Once you try this easy recipe, you will never want store-bought churros again. They are that good. Serve them up at your next party or gathering, or just enjoy them as a special treat for yourself.
And if you like cinnamon sugar as much as I do, then you might also like this copycat of Auntie Anne's cinnamon sugar pretzel bites recipe too!
Ingredients
- 1 cup water (250 ml)
- ¼ cup butter (56 g)
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup flour (120 g)
- 2 eggs
- ½ teaspoon vanilla extract
- Oil for frying
For coating the churros
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Handy Kitchen Tools
How to Make Churros
Begin by making the churro dough. In a saucepan, on medium-high heat, add the water, butter, sugar, and salt. Whisk this together, then bring to a boil.
When it has started boiling, reduce the heat to medium-low, and then whisk in the flour until the dough has thickened and become smooth.
Pour this batter into a bowl and set it aside to cool for 5 minutes. While this is cooling, prepare your cinnamon sugar by whisking it together and pouring it into a shallow bowl for dredging later.
When the dough has cooled, beat in the eggs and vanilla extract until combined and smooth. A hand mixer is best for this step.
Now, prepare your piping bag with a star tip if possible, then transfer the prepared dough into the piping bag.
Heat the oil for frying in a deep skillet or a deep fryer until it has reached 400°F. It should be at a higher temp to make sure you get the crispy outside while the inside steams and is left soft.
Once hot, carefully pipe the batter into the pan in straight pieces or swirls as desired. I prefer to do just 5 to 6 at a time so the pan is not overcrowded.
Cook this for 2 to 3 minutes, turning with tongs, if needed until just cooked and nicely browned on all sides. Remove from the pan and let them drain on paper towels.
Keep frying until all of the dough has been cooked, then dredge the cooked churros in cinnamon sugar.
These are best served with chocolate or caramel sauce for dipping. If you are comfortable with the piping, you can also fill them with the sauce instead of using your piping bag.
Frequently Asked Questions
Churros are a fried dough pastry that originated in Spain and Portugal and is also popular in Mexico and other South American countries. They are made of flour, water, sugar, and eggs. The dough is extruded through a star-shaped nozzle and then fried until it is golden brown and crisp. Churros are often served with a dipping sauce such as chocolate or caramel, or just covered with cinnamon sugar.
The traditional shape of a churro is a long, thin, and slightly curved cylinder. But you can also find them in the shape of spirals or even S-shapes.
The star-shaped nozzle is used to extrude the dough. You can also use a piping bag with large star tips to get the same effect, but can also use any different shaped tip, or even just the end of the pastry bag as well.
If your churros are puffy, it is because they have not been cooked long enough. Churros should be golden brown and crisp on the outside and fluffy on the inside. If they are not cooked long enough, they will not be crispy on the outside and will be doughy on the inside.
If your churros taste eggy, it is because they have been cooked with too much oil. Churros should be fried in hot oil until they are golden brown and crisp on the outside. If they are cooked in oil that is not hot enough, they will absorb too much oil and will taste greasy with more of the egg flavor than the sweet dough coming through.
When the churros are cooked at too high of a temperature, the outside cooks and gets hard but the inside is still uncooked. As the inside continues to cook, the outside it too hard and it explodes.
I love when a recipe gives me versatility. These homemade churros can be deep-fried, air fried, or baked. You can use whichever method works best for you.
More Delicious Recipes
I love dessert, and anything that is dough and fried is going to move right up top on my list. Below are a few more recipes that may be loved on your menu just like churros. Make sure that you bookmark these recipes, print out the recipe, or pin them to Pinterest to make soon.
- Decadent Cinnamon Rolls with Cream Cheese Icing
- Easy Air Fryer Biscuit Donuts
- The Easiest Homemade Beignet Recipe
- Delicious Homemade Apple Fritters Recipe
📖 Recipe
The Easiest Homemade Churros Snacks
This recipe for classic homemade churro snacks is sure to be a hit with it's crispy but soft dough with the perfect cinnamon sugar coating!
Ingredients
For dough
- 1 cup water (250 ml)
- ¼ cup butter (56 g)
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup flour (120 g)
- 2 eggs
- ½ teaspoon vanilla extract
- Oil for frying
For coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a medium saucepan, add the water, butter, sugar, and salt. Stir this together and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low, and add in the all-purpose flour.
- Cook this mixture, stirring regularly, until it comes together and is smooth.
- Now, transfer this to a large mixing bowl and set it aside to cool for 5 minutes.
- While this cools, mix together the cinnamon sugar in a shallow bowl and set it aside.
- Once it has cooled, add the eggs and vanilla extract and beat until combined and smooth.
- Prepare a piping bag with a tip, then transfer this batter into the piping bag.
- In a deep skillet or deep fryer, heat the oil until it has reached 400°F.
- Once the oil is ready, begin piping the batter into the oil, being careful to not overcrowd the pan.
- Cook the churros for 2 to 3 minutes until they are golden brown on all sides, then remove and let them drain on paper towels.
- Continue this process until all of the churros are done cooking, then dredge them into the cinnamon sugar mixture.
- Serve with chocolate sauce, caramel sauce, or alone.
Notes
Store in an airtight container, at room temperature, for up to 3 days for best results.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 197Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 131mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 3g
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