This churros recipe is simple to make: a classic choux-style dough is piped into hot oil, fried until golden, then rolled in cinnamon-sugar. The result is crisp on the outside and soft inside — perfect anytime.
After a recent trip to Disneyland I couldn’t stop thinking about churros. We enjoyed classic cinnamon-sugar churros and a strawberry-flavored variation. Today I’m sharing the traditional version — sometimes the original is the best.
What’s in this churros recipe?
Churros are made from a choux-style dough — water, butter, flour, eggs, sugar and a pinch of salt — cooked briefly on the stove, then piped and fried. While churros have roots in Spain, Mexican-style stuffed or sauced churros are also wonderful. This recipe focuses on the classic cinnamon-sugar-coated version, served with optional dulce de leche or chocolate for dipping.
I updated this recipe in 2020 after readers reported undercooked centers. Adding a bit more flour and an extra egg improved the texture, producing a lighter, fluffier interior that cooks through while remaining tender. If you’ve wanted to try homemade churros, this version is an easy place to start.
More Cinco de Mayo recipe ideas
- Tres Leches Cake
- Horchata
- Mexican Street Corn Salad
- Instant Pot Chimichangas
Churros Recipe
Ingredients
Churro dough
- 1 cup (237 ml) water
- 6 Tbsp (85 g) butter, cut into pieces
- 1 Tbsp granulated sugar
- 1/8 tsp salt
- 1 1/4 cups (150 g) all-purpose flour (stir, spoon & level)
- 2 large eggs
- Oil for frying
Cinnamon-sugar
- 1/2 cup (100 g) granulated sugar
- 1 Tbsp ground cinnamon
Equipment
- Star piping tip (commonly Wilton 2D)
- Reusable piping bag
Instructions
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil.
- Add the flour all at once and stir vigorously until the mixture pulls together into a smooth dough and no dry flour remains. Remove from heat.
- Transfer the dough to a stand mixer fitted with the paddle attachment. Mix on low until the steam dissipates and the dough cools slightly.
- With the mixer running, add the eggs one at a time, mixing until each egg is fully incorporated before adding the next. Increase to medium speed and mix until the dough is smooth and glossy.
- Fit a piping bag with a star tip and fill it with the dough. Combine cinnamon and sugar on a large plate and set aside.
- Heat oil in a large, deep skillet or pot to 350–375°F (175–190°C). Test the oil by dropping a tiny piece of dough in; it should brown quickly.
- Pipe 5-inch lengths directly into the hot oil, cutting with scissors or a knife. Do not overcrowd the pan; fry a few at a time so they cook evenly.
- Fry about 2 minutes total, turning as needed, until golden brown and cooked through.
- Transfer to a paper towel-lined tray to drain briefly. While still warm, roll each churro in the cinnamon-sugar mixture. Serve warm with dulce de leche or chocolate sauce, if desired.
Notes
- You can mix the dough by hand: let it cool slightly before adding eggs so they don’t scramble. Stir vigorously after each egg until the dough binds.
- If churros brown too quickly, the oil is too hot; if they take too long, the oil is too cool. Aim for 350–375°F.
- This recipe was adapted and adjusted for a lighter interior and fully cooked centers.
Nutrition
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