Homemade Churros! The Sweetest Way to End Any Meal

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  • November 20, 2025
Breakfast

Homemade Churros – Crispy, Warm, Cinnamon-Sweet Perfection

If you’re looking for a dessert that delivers both crunch and comfort, churros are the answer. These golden fried sticks of dough are crisp on the outside, fluffy on the inside, and coated in sweet cinnamon sugar. Whether dipped in caramel, melted chocolate, or enjoyed warm on their own, churros make every moment feel like a celebration.

Ingredients for Homemade Churros

🧁 Dough Ingredients

  • 1 cup (240 ml) water

  • 1/2 cup (113 g) unsalted butter 🧈

  • 2 tablespoons (25 g) granulated sugar

  • 1/4 teaspoon salt

  • 1 cup (120 g) all-purpose flour

  • 3 large eggs 🥚 (room temperature)

🌟 Cinnamon Sugar Coating

  • 1/2 cup (100 g) white sugar

  • 2 teaspoons ground cinnamon 🍪

🛢️ For Frying

  • Vegetable or canola oil (enough to fill your pan about 2 inches deep)

What Makes Churros So Irresistible?

Churros are loved worldwide for their crunchy texture, nostalgic flavor, and simple ingredients. Their ridged surface holds cinnamon sugar beautifully, while the inside stays soft and airy. With just a bit of piping technique, you can create bakery-style churros at home.

They’re wonderful on their own or served with:

  • dulce de leche

  • chocolate ganache

  • thick caramel

  • vanilla cream

Perfect for desserts, parties, or sweet brunch treats.

Tips for Churro Success

  • Use a star-shaped piping tip for authentic ridges.

  • Fry at 350°F (175°C) for even browning.

  • Do not overcrowd the pan.

  • Coat in cinnamon sugar immediately after frying.

Step-by-Step Recipe

1. Prepare the Dough

  1. In a saucepan, combine water, butter, sugar, and salt.

  2. Heat until the butter melts and the mixture gently boils.

  3. Reduce heat and add flour all at once.

  4. Stir vigorously with a wooden spoon until a dough ball forms (about 1 minute).

2. Cool and Add Eggs

  1. Remove from heat and let the dough cool 5–7 minutes.

  2. Add eggs one at a time, mixing well after each.

  3. The mixture may look separated at first but will become smooth and glossy.

3. Pipe the Churros

  1. Fill a piping bag fitted with a large star tip (Ateco 827 or Wilton 1M).

  2. Pipe 4–5 inch strips onto small pieces of parchment for easier transfer.

4. Fry Until Golden

  1. Heat oil to 350°F (175°C).

  2. Carefully place churros into oil.

  3. Fry 2–3 minutes, turning as needed, until deep golden brown.

  4. Drain on paper towels.

5. Coat in Cinnamon Sugar

  1. Mix the sugar and cinnamon in a shallow bowl.

  2. Roll warm churros in the mixture until fully coated.

Serving Ideas

  • Serve warm with caramel or chocolate ganache

  • Fill with pastry cream using a narrow piping tip

  • Make mini churros for parties or brunch boards

Frequently Asked Questions

Why are my churros greasy?

The oil was not hot enough. Maintain 350–375°F (175–190°C).

Can I make churros ahead of time?

Yes. Pipe the dough and refrigerate up to 4 hours before frying.

Can I freeze churros?

Yes. Freeze piped raw dough and fry directly from frozen, adding 30–60 seconds.

Why did my dough break in the oil?

The dough may have been too cold or undermixed.

What sauces pair best with churros?

Caramel, dark chocolate ganache, dulce de leche, and vanilla cream are classics.

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