Homemade Churros – crispy fried dough that is soft and tender on the inside

They are coated in a sweet cinnamon and sugar mixture and bites of pure deliciousness!

If you have ever been to a theme park, a street market, or even Costco for that matter, you know what Churros are. And you have had them and know just how good they are.

The thing you may not know is just how easy they are to make! Yes, you do need to deep fry them, but the batter is super simple and frying takes just a few minutes. You will be making them again and again once you try them.
What Is A Churro
A churro is a fried dough that originated in Spanish or Portuguese cuisine. It can also be found in many Latin countries, the Philippines. These days they can be found pretty much everywhere.

The shape of a churro will change slightly depending on the area of the world you get it from. But in the US we normally find them long and straight, or smaller straight bit sized pieces.

Fresh homemade churros are so much better than anything you have tried before. Most of the time you see them stacked in a window and were made hours ago. But when they are still warm and just freshly dusted with cinnamon sugar, they are completely magical.

I get it though, they seem intimidating! But trust me they are easier than you think, and I have all of the step by step photos and process to walk you through and make you feel confident about trying them!
What You’ll Need To Make Churros Water Butter Salt All-Purpose Flour Eggs Cinnamon Sugar How To Make Homemade Churros The first step is to add water, butter and salt to a saucepan and bring it to a boil over medium high heat. Fill a large stock pot or Dutch oven (anything that is heavy duty) with about 2 inches of vegetable or canola oil and heat to 360º F. Once the water is boiling and the butter is melted, reduce the heat to low and mix in some of the cinnamon and flour. Stir until it forms a dough. Set it off the heat and let it rest for 5 minutes. This ensures is cools a little, so you don’t scramble the eggs. Next you mix in the eggs. Start by adding just 1 egg and mix well with a wooden spoon until it is fully incorporated and the dough comes together again. Add in the second egg and beat again until it is fully incorporated. You will see the texture of the dough changing as you do this. Finally add in the third egg and mix until the egg is fully incorporated and a ball of dough forms. Spoon the dough into a piping bag that is fitted with a large star tip. I use the Wilton 1M star tip when piping mine. Squeeze the dough into the hot oil in a line, whatever length you want. Use a knife to cut off the dough at the tip. Fry for 1-2 minutes per side until golden brown and crispy. Remove from the hot oil and place on a wire rack or paper towel to drain for just a few seconds. While they are still very hot toss them in the cinnamon sugar mixture to coat. Let them cool slight and serve. They are best served warm. Pro Recipe Tips One of the key things when you are deep frying is to make sure the oil is the right temperature. If it is too low the food will just absorb the oil and be soggy, if it is too hot then it will burn before it is cooked. So using a candy thermometer to monitor the temperature is key to success. Once you remove the churros from the hot oil you only want to drain them for a few seconds. If you wait too long the cinnamon sugar will not stick to them. Serve with your favorite dipping sauce! Strawberry sauce, chocolate sauce, Nutella, French hot dipping chocolate….there are so many options that are all delicious. It is ok if you don’t have a piping bag and tip. You can use a food storage plastic bag and just cut off the end. Your churros will be round instead of the classic star shape, but they will still taste delicious. The recipe calls for letting the dough rest for 5 minutes before adding your eggs. DO NOT SKIP THIS STEP. This makes sure that you don’t scramble or cook your eggs. You do not want a clumpy batter because the eggs are scrambled, that will not end well. Serve churros warm. These are definitely best served warm. There is just something about warm fried dough. They are still good at room temperature, so you can make them ahead of time. But they are not quite the same, and really don’t last more than a day.
Trust me when I say anyone can make these. We have been making them for years, and the first time my husband made them all by himself, and he isn’t the biggest cook. He found a recipe and wanted to try them, so you can do it too!

Homemade churros are so much better than anything you have had at a fair, Costco or at a food stall before. Warm, fresh out of the fryer is just something special and magical that you really deserve in your life!
More Fun Dessert Recipes To Try Strawberry Shortcake Pancakes Homemade Turtle Candy Cream Puffs Crème Brulee Flourless Chocolate Cake Nutella Donuts Yield: 12 Churros Print
Churros - crispy fried dough that is soft and tender on the inside. They are coated in a sweet cinnamon and sugar mixture and bites of pure deliciousness!
Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Ingredients 1 cup water 1/2 cup unsalted butter 1/4 tsp salt 1 1/4 cup all-purpose flour 3 whole large eggs 1/2 cup sugar 3/4 tsp cinnamon, divided Oil for frying Instructions Bring water, butter and salt to a boil in a medium sized sauce pan. Fill a Dutch oven or heavy duty stock pot with about 2 inches of oil. Heat to 360º F. Once the water is boiling and the butter has melted, reduce the heat to low and mix in the flour and 1/4 tsp of the cinnamon, Stir until it forms a dough. Remove from the heat and let it rest for 5 minutes. This ensures is cools a little, so you don't scramble the eggs. After the dough has rested, mix in eggs 1 at time. Start by adding just 1 egg and mix well with a wooden spoon until it is fully incorporated and the dough comes together again. Add in the second egg and beat again until it is fully incorporated. You will see the texture of the dough changing as you do this. Finally add in the third egg and mix until the egg is fully incorporated and a ball of dough forms. Spoon the dough into a piping bag that is fitted with a large star tip. I use the Wilton 1M star tip when piping mine. Squeeze the dough into the hot oil in a line, whatever length you want. Use a knife to cut off the dough at the tip. Fry for 1-2 minutes per side until golden brown and crispy. Meanwhile mix together the sugar and remaining cinnamon in a shallow dish. Remove churros from the hot oil and place on a wire rack or paper towel to drain for just a few seconds. While they are still very hot toss them in the cinnamon sugar mixture to coat. Let them cool slight and serve. They are best served warm. Notes


Recipe from Disney


Nutrition Information Yield 12 Serving Size 1
Amount Per Serving Calories 176Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 67mgSodium 68mgCarbohydrates 19gFiber 0gSugar 8gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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© Erin S Cuisine: American / Category: Dessert Recipes
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