Churros are a beloved Spanish and Mexican treat of fried dough, typically coated in cinnamon sugar and served with a dipping sauce. This recipe uses a simple pâte à choux-style dough that puffs up beautifully, giving you crispy exteriors and soft, tender centers. With the right technique and oil temperature, you can make perfect churros at home that rival any street vendor’s.
Ingredients
- 1 cup (240 ml) water
- 2 tablespoons (28 g) unsalted butter, cut into pieces
- 2 tablespoons (25 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract (optional)
- Vegetable oil, for frying (about 4 cups / 960 ml)
- 1/2 cup (100 g) granulated sugar, for coating
- 1 teaspoon ground cinnamon, for coating
Instructions
- In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally until the butter is melted.
- Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes. Remove from heat and let cool for 5 minutes.
- Beat in the egg and vanilla (if using) until fully incorporated. The dough should be smooth and slightly sticky. If it seems too stiff, add a teaspoon of water; if too loose, add a tablespoon of flour.
- In a deep, heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 375°F (190°C) over medium-high heat. Use a deep-fry thermometer to monitor the temperature.
- While the oil heats, fit a piping bag with a large star tip (like a 1M or 2D). Fill the bag with the dough. If you don’t have a piping bag, you can use a sturdy zip-top bag with a corner snipped off (though the star shape won’t be as defined).
- When the oil is ready, pipe 4-6 inch (10-15 cm) strips directly into the hot oil, using kitchen scissors to cut the dough from the tip. Fry in batches of 4-5, being careful not to overcrowd the pot.
- Fry for 2-3 minutes per side, until golden brown and crispy. Use tongs or a slotted spoon to turn them occasionally for even browning.
- Remove the churros with a slotted spoon and drain briefly on paper towels. While still warm, toss in the cinnamon-sugar mixture until evenly coated.
- Serve immediately with your favorite dipping sauce.
Tips
- Oil temperature is key: Keep the oil at a steady 375°F (190°C). If it’s too cool, churros will absorb oil and become greasy; if too hot, they’ll brown too quickly and remain doughy inside. Use a thermometer and adjust the heat between batches.
- Don’t overmix the dough: Once you add the egg, mix just until combined. Overmixing can develop too much gluten, making the churros tough instead of tender.
- Pipe with confidence: If the dough is too stiff to pipe, beat in a teaspoon of water at a time until it flows smoothly. If it’s too runny, add a tablespoon of flour. The dough should hold its shape when piped.
- Cut cleanly: Use sharp kitchen scissors to cut the dough from the piping tip. A dull cut can pinch the dough and cause it to burst during frying.
Serving Suggestions
Churros are traditionally served with a thick hot chocolate for dipping, but they’re also delicious with dulce de leche, caramel sauce, or a simple chocolate ganache. For a festive touch, dust with extra cinnamon sugar or drizzle with melted chocolate. Serve them warm—they’re best enjoyed fresh out of the fryer.
Variations
- Stuffed churros: After frying and coating, use a piping bag with a small tip to inject them with dulce de leche, chocolate, or raspberry jam.
- Savory churros: Omit the sugar from the dough and reduce the coating to just salt or a chili-lime seasoning. Serve with a cheese sauce or guacamole.
- Baked churros: For a lighter version, pipe the dough onto a parchment-lined baking sheet and bake at 425°F (220°C) for 15-18 minutes, then broil for 1-2 minutes to crisp. They won’t be as crispy as fried, but they’re still delicious.
Storage and Reheating
Churros are best eaten immediately, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes to restore some crispness. Avoid microwaving, as it will make them soggy. You can also freeze unfried dough in a piping bag for up to 1 month; thaw in the refrigerator before frying.
Frequently Asked Questions
Why are my churros doughy inside? This usually happens when the oil is too hot, causing the outside to brown before the inside cooks. Make sure the oil is at 375°F (190°C) and fry in small batches so the temperature doesn’t drop too much.
Can I use whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour, but the churros will be denser and slightly nuttier in flavor. For best results, stick with all-purpose.
Do I need a piping bag with a star tip? A star tip creates the classic ridged texture that helps the churros crisp up. Without it, you’ll get a smoother, denser churro, but it will still taste good. You can use a zip-top bag with a corner cut off, but the shape will be more like a stick.
Can I make the dough ahead of time? Yes, you can prepare the dough and store it in a piping bag in the refrigerator for up to 2 days. Let it come to room temperature for about 15 minutes before frying, as cold dough will lower the oil temperature too much.
What’s the best oil for frying churros? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Avoid olive oil, as it has a lower smoke point and a strong flavor that can overpower the churros.
How do I keep churros crispy while serving a crowd? Keep them warm in a 200°F (95°C) oven on a wire rack set over a baking sheet, but don’t cover them—trapped steam will make them soggy. Serve within 30 minutes for best texture.
Related
- Potato Bread Loaf: Soft, Fluffy & Easy Recipe
- Potato Bread French Toast: Easy Recipe
- Potato Bread French Toast Casserole Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).