The first time I made churros at home, I was trying to recreate a memory. It was a cool evening at a small street festival—we were visiting family in Santa Fe—and the smell of cinnamon and fried dough drifted over from a tiny food cart lit up with fairy lights. I remember my youngest tugging on my sleeve, pointing at the sizzling spirals of dough being pulled from the oil and tossed into a big metal bowl of cinnamon sugar. We each got one, still hot, still crisp, and tore into them right there on the sidewalk. I remember how quiet we all went after the first bite—that golden crunch on the outside, the soft custard-like inside, and the warm spice of sugar and cinnamon. That was the night I promised myself I’d learn to make them from scratch. It took a few tries, a few too many soggy or overbrowned ones, and more than one oil-splattered stove. But once I figured it out, I never looked back. Now when I make them, even if it’s just for a quiet weekend treat, it brings me right back to that sidewalk moment, holding warm churros in napkins and licking cinnamon off my fingers.

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Why You’ll Love This Recipe:

Simple pantry ingredients you probably already have
No yeast or long wait times—just mix, pipe, and fry
Crisp outside, fluffy inside—the perfect texture
Dusted in warm cinnamon sugar for nostalgic comfort
Delicious with coffee, hot chocolate, or on their own

Ingredients You’ll Need:

Water (1 cup): This forms the base of the choux-style dough. It needs to be brought to a rolling boil to help the flour incorporate smoothly.

Unsalted Butter (½ cup or 1 stick): I always use real butter—none of that margarine business. It brings that rich flavor and helps make the dough glossy and tender.

All-Purpose Flour (1 cup): Just plain, unbleached flour. I’ve never needed anything fancy here. The key is to stir it in quickly while the liquid is hot.

Salt (¼ tsp): Just enough to balance the sweet.

Eggs (2 large): These give the churros their structure and that slight custardiness on the inside. Room temperature eggs incorporate better, so I try to set them out ahead.

Vanilla Extract (1 tsp): This adds a warm, mellow note that rounds out the dough beautifully. Totally optional, but I always use it.

Vegetable Oil (for frying): Use something with a high smoke point—vegetable or canola oil is perfect. I usually pour in about 2 inches into a heavy-bottomed pot.

Granulated Sugar & Ground Cinnamon: I mix about ½ cup of sugar with 1 to 2 tablespoons of cinnamon, depending on how bold I want the flavor. Sometimes I warm the sugar in a low oven while the churros cook—it helps it stick better.

How to Make It (Step-by-Step Instructions):

Start by heating your water, butter, and salt in a medium saucepan over medium heat. You want the mixture to come to a boil so that when you add the flour, it incorporates smoothly. Once the butter’s melted and it’s bubbling, add the flour all at once and stir vigorously with a wooden spoon. It’ll look a bit clumpy at first, then smooth out into a dough that pulls away from the sides. Cook it for another minute or so—this helps cook off some moisture and sets you up for a firmer texture later.

Now remove the pan from the heat and let it cool for about 5 minutes. You don’t want to scramble the eggs. Once it’s cool enough, add the eggs one at a time, stirring hard after each addition. It’ll look like it’s separating—that’s normal. Keep going until the dough becomes smooth and glossy. Add the vanilla now if you’re using it.

Transfer the dough to a pastry bag fitted with a large star tip. This part can get messy, but it’s worth it. That ridged edge from the tip gives the churros their signature crunch. If you don’t have a pastry bag, a large zip-top bag with the corner snipped works in a pinch—just know the shape won’t be as crisp.

Heat your oil to about 350°F. I use a thermometer when I can, but honestly, I’ve also tested it by dropping in a small piece of dough—if it bubbles and floats, you’re ready. Pipe 4–5 inch lengths of dough directly into the oil, cutting with scissors or a knife. Don’t overcrowd the pan—fry in batches. They’ll take about 2–3 minutes per side, turning golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate.

While they’re still hot, roll the churros in your cinnamon sugar mixture. Don’t wait too long—if they cool too much, the sugar won’t stick as well. I usually keep a warm oven on low if I’m making a big batch and want to serve them all at once.

Expert Tips for the Best Results:

The trick to perfect churros is all in the dough temperature and oil temperature. I’ve had churros turn out greasy or undercooked in the middle when I didn’t wait for the oil to come back up to 350°F between batches. Don’t skip that step. Also, resist the urge to pipe the dough while it’s still too warm—it’ll be too loose and hard to control. And always, always use a star tip for that extra crisp texture. I learned that the hard way after making some very sad, smooth-surfaced churros that tasted fine but just didn’t have that crunch.

Variations & Substitutions:

One time I made these with a little orange zest in the dough and dusted them in orange-cinnamon sugar—it was a hit at brunch. I’ve also tried them with chocolate-filled centers, which takes a bit more work (freeze dollops of ganache and wrap dough around them before frying), but wow, what a treat. For a fun twist, dip the finished churros in dark chocolate or dulce de leche. And if you need to go gluten-free, I’ve had success using a 1:1 gluten-free flour blend, though the texture’s a touch more tender. Still delicious.

Serving Suggestions:

These are best served fresh and hot, preferably with something to dip. I make a quick chocolate sauce with cream, semisweet chips, and a pinch of salt, or sometimes I just set out a jar of warm Nutella. They’re lovely with coffee, Mexican hot chocolate, or even spiced tea. My favorite time to serve them? Movie nights at home or after a backyard dinner with friends, when everyone’s standing around talking and happy to eat with their fingers.

Storage & Reheating Instructions:

Churros are really at their best right out of the fryer, but if you do have leftovers, store them uncovered at room temperature. I find reheating them in the oven at 350°F for about 5–7 minutes brings back some of the crispness. Don’t microwave them—they go soft and lose that lovely exterior. And don’t sugar them until just before serving if you’re making them in advance; the sugar will absorb moisture and melt.

Recipe FAQs (Answered by Clara):

Can I make the dough ahead of time?
You can, yes. Just cover it tightly and refrigerate. Let it come to room temp before piping and frying—it’ll be easier to work with.

Do I need a thermometer to fry them?
Not absolutely, but it helps. If you don’t have one, test the oil with a little bit of dough. It should bubble actively and float within a few seconds.

Can I bake churros instead of frying?
You can try, but the texture will be very different—more like a piped cookie than a true churro. Air frying is a decent middle ground, but nothing beats the real deal.

What’s the best dip for churros?
A simple chocolate sauce is classic, but caramel, dulce de leche, or even thick vanilla pudding work wonderfully too.

Conclusion:

Churros are one of those recipes that make a house feel warm and festive, even on the dullest days. Whether you’re making them for a special occasion or just to bring a little joy into a regular afternoon, I promise they’re worth the effort. I hope this recipe brings you as much comfort and delight as it has brought to my table over the years. If you give it a try, let me know how they turned out—or what twist you added to make them yours.