The Best Homemade Churros Recipe

I can never resist a batch of golden, crispy churros showered in cinnamon sugar. These homemade beauties are fast, fluffy inside, and impossible to stop at one.

I’m wildly obsessed with homemade churros because they hit every craving I have at once: crisp ridges, tender centers, and that gritty sparkle of sugar and ground cinnamon clinging to every bite. I love the way they taste straight from the kitchen, still crackly and dramatic, with zero patience required on my end.

And yes, I’m absolutely the person hovering nearby, grabbing the first one before anyone else gets a chance. No shame.

These are fast, fun, and dangerously snackable, the kind of dessert I keep thinking about long after the plate is empty and my fingers are dusted sweet.

Ingredients

• Water keeps the dough simple and steamy, so the churros puff up nicely.
• Sugar in the dough adds light sweetness without making things too much.
• Butter brings richness and that warm bakery smell you’ll notice right away.
• Salt keeps the sweetness in check.

  Basically, it makes everything taste better.

• Flour gives churros their structure, with that soft inside and crisp edge.
• Eggs make the dough sturdier, richer, and a little more golden.
• Vegetable oil is what creates that crunchy outside everyone secretly wants most.
• Cinnamon sugar is the classic coat, sweet, cozy, and totally snackable.
• Plus, dark chocolate dip makes the whole thing feel extra special.
• Cream and butter turn the chocolate silky, smooth, and dangerously dunkable.

Ingredient Quantities

• 1 cup water
• 2 tablespoons granulated sugar (for the dough)
• 2 tablespoons unsalted butter
• 1/2 teaspoon fine salt
• 1 cup all purpose flour, packed
• 2 large eggs
• Vegetable oil for frying, about 2 to 3 cups or enough to fill pot 2 to 3 inches deep
• 1/2 cup granulated sugar (for coating)
• 1 to 2 teaspoons ground cinnamon (for coating)
• Optional chocolate dipping sauce: 4 ounces dark chocolate, 1/2 cup heavy cream, 1 tablespoon unsalted butter, pinch of salt

How to Make this

1. In a shallow bowl combine 1 2/2 cup granulated sugar for coating and one to two teaspoons ground cinnamon; set aside.

2. In a medium saucepan bring one cup water, two tablespoons granulated sugar for the dough, two tablespoons unsalted butter and one half teaspoon fine salt to a boil over medium heat.

3. Remove from heat and immediately add one cup all purpose flour, packed; stir vigorously until mixture forms a smooth ball and pulls away from the sides, about one to two minutes.

4. Let the dough cool for two to three minutes so it is warm but not piping hot, then beat in two large eggs one at a time until the dough is smooth and glossy.

5. Heat vegetable oil in a deep pot to 350 degrees F, filling the pot two to three inches deep and using about two to three cups oil or enough to maintain that depth.

6. Transfer dough to a pastry bag fitted with a large star tip or a sturdy zip top bag with a corner snipped; pipe four to six inch strips directly into the hot oil, cutting the dough with scissors or a knife as you go.

7. Fry churros in batches without crowding until golden and crisp, about two to three minutes per side; use a slotted spoon to transfer them to paper towels to drain.

8. While still warm roll each churro in the cinnamon sugar mixture until fully coated and serve immediately.

9. Optional chocolate dipping sauce: heat one half cup heavy cream until it just simmers, pour over four ounces chopped dark chocolate, let sit one minute then stir until smooth; stir in one tablespoon unsalted butter and a pinch of salt.

10. Serve churros warm with the chocolate sauce for dipping or enjoy them plain.

Equipment Needed

1. Medium saucepan
2. Mixing bowl (shallow)
3. Wooden spoon or heatproof spatula
4. Pastry bag with large star tip or sturdy zip-top bag
5. Deep heavy-bottomed pot or Dutch oven for frying
6. Candy or deep-fry thermometer
7. Slotted spoon or spider strainer
8. Kitchen scissors or sharp knife for cutting dough
9. Paper towels and a rimmed baking sheet or plate for draining
10. Small saucepan or heatproof bowl for making chocolate sauce

FAQ

The Best Homemade Churros Recipe Substitutions and Variations

• Eggs: 3 tablespoons aquafaba per egg (best for light, airy dough) or 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg (denser, slightly nutty)
• Unsalted butter: equal amount melted coconut oil (adds subtle coconut note) or neutral vegetable shortening for a more neutral flavor
• Vegetable oil for frying: canola oil, peanut oil, or sunflower oil (all have high smoke points and neutral flavor)
• Heavy cream (for chocolate sauce): full fat coconut milk or evaporated milk in equal volume for a dairy free or pantry-stable option

Pro Tips

1. Keep the dough warm but not hot before adding the eggs. If it is too hot the eggs will scramble; if it is too cool the dough will not incorporate smoothly. The ideal texture is glossy and slightly sticky, not runny.

2. Use a thermometer and maintain oil at 350 F. Oil that is too cool will make greasy, limp churros; oil that is too hot will brown the outside before the interior cooks. Adjust heat between batches so temperature stays steady.

3. Pipe and fry in small batches so the churros do not touch and the oil temperature recovers quickly. Give each side enough time to turn evenly golden and crisp, then drain briefly on paper towels before coating.

4. Roll churros in the cinnamon sugar while still warm so the coating adheres well. If you make the chocolate sauce ahead, gently rewarm it over low heat or in short bursts in the microwave, stirring until smooth before serving.