Churros
These homemade Churros are crispy on the outside and soft on the inside. They’re coated in cinnamon sugar right after frying, which makes them extra delicious. You can enjoy them plain or dip them into chocolate sauce for a cozy treat.
These Churros are one of my favorite desserts to make when I’m craving something quick and cozy. The dough comes together easily and uses simple ingredients you probably already have at home. When fried, the Churros turn crispy on the outside while staying soft on the inside. Rolling them in cinnamon sugar right after frying makes them taste amazing. I like to serve them with Nutella, but I know traditional Churros are served with chocolate sauce.
What are Churros?
Churros are a traditional Spanish and Latin American pastry made from a simple choux style dough that’s piped and fried until golden. They’re coated in cinnamon sugar and often served with a rich chocolate sauce for dipping. You can think of them as a mix between fried dough and donuts, but with a crispier bite. Each country has its own version, some are thick and soft, others thin and extra crispy, but all are delicious in their own way.
Tools you will need for this recipe
A star piping tip - I used a 16mm star tip, but you can use a smaller one if you prefer thinner Churros. The star shape gives them that classic ridged texture on the outside.
A piping bag - Use a strong, sturdy piping bag, because the dough is quite thick and heavy. A weaker one might tear when you try to pipe the Churros.
A saucepan - You’ll need this to cook the dough on the stovetop before piping. It’s where everything comes together and thickens.
A pan for frying - A deep pan or pot works best for frying. Make sure it’s wide enough so the Churros can float and cook evenly without sticking together.
Food thermometer for monitoring oil temperature - Essential for keeping it between 170°C and 180°C
Tips and tricks
→ Make sure the oil is at the right temperature - If the oil is too hot, the Churros will brown too quickly on the outside but stay raw inside. If it’s not hot enough, they’ll absorb too much oil and turn greasy. Try to keep the oil between 170°C and 180°C.
→ Use a stand mixer if possible - Mixing in the eggs by hand can be tough, so if you have a stand mixer with a paddle attachment, use it and it’ll make the process much easier.
→ Let the dough cool before adding eggs - If the dough is too hot, it’ll start to cook the eggs as soon as you add them. Let it cool for about 10 minutes first.
→ Don’t overcrowd the pan - Fry just a few Churros at a time. Adding too many will lower the oil temperature and make them soggy instead of crispy.
→ Pipe the dough straight into the oil - It’s easier to pipe the dough directly into the pan using kitchen scissors to cut the ends.
→ Serve immediately - Churros taste best fresh, crispy on the outside and soft inside. They’ll start to lose their crunch after a while.
→ Roll in cinnamon sugar while warm - The coating sticks much better when the Churros are still warm from frying.
Frequently asked questions
1. Why are my churros raw inside?
Your oil was likely too hot. Try frying them at a slightly lower temperature so they cook evenly inside and out. Try to keep the oil between 170°C and 180°C.
2. Why are my churros greasy?
If the oil is too cold, the dough will soak it up instead of frying properly. Let the oil heat up before adding more Churros.
3. What oil should I use for frying?
Use a neutral oil with a high smoke point, like sunflower or vegetable oil.
4. Can I make mini Churros or thinner ones?
Yes! Use a smaller or larger star piping tip. I used a 16 mm tip, but you can adjust based on your preference.
5. Why did my piping bag break?
The dough is thick and heavy, so make sure to use a strong piping bag. Avoid thin disposable ones if possible.
6. What can I serve Churros with?
Classic options are chocolate sauce, dulce de leche or even Nutella. They’re also great plain with cinnamon sugar.
7. Can I freeze churros?
Yes, you can pipe the raw dough onto parchment, freeze until solid, then fry directly from frozen. Just add a minute or two to the cooking time.
8. How long do churros stay fresh?
They’re best enjoyed right after frying, but you can store leftovers in an airtight container for up to a day and reheat in the oven.
Ingredients you will need for this recipe
Water: Forms the base of the dough.
Unsalted butter: Adds richness and flavor to the dough.
Vanilla extract
Granulated sugar: Lightly sweetens the dough.
Bourbon vanilla sugar: If you don’t have it, just use regular granulated sugar or a bit more vanilla extract.
All purpose flour: The main structure of the Churros. It thickens the mixture into a smooth, pipeable dough.
Eggs: I used large eggs in this recipe.
Granulated sugar (for coating): Gives the Churros that classic sweet, crunchy finish.
Cinnamon: Adds warmth and that cozy Churro flavor. You can adjust the amount to taste.
Vanilla bean powder (optional): Makes the sugar coating extra fragrant and flavorful. Skip if you don’t have it.
Nutella (for serving): A rich, chocolatey dip that pairs perfectly with warm Churros. You can also use melted chocolate or dulce de leche.
Step by step instructions with photos
1. In a saucepan combine water, butter, sugar, vanilla sugar and vanilla extract
2. Heat over medium until the butter melts and the mixture comes to a boil.
3. Turn the heat off and stir in the flour all at once.
4. Mix with a wooden spoon or a spatula until the dough forms a ball and pulls away from the sides of the pan.
5. Transfer to a large bowl and let it cool for about 10 minutes so it’s warm, not hot (otherwise eggs might scramble)
6. Beat in the eggs one at a time, mixing well after each addition. The dough should be thick and pipeable.
7. Heat oil in a deep pan or fryer to 175•C
8. Fit a piping bag with a large star tip and pipe strips of dough into the hot oil.
9. Fry in batches, turning occasionally until golden brown and crisp.
10. Drain for a minute on paper towels, then toss in cinnamon sugar while still warm.
11. Detailed tips and tricks will be available on the blog later this week!
12. Enjoy!!!
Churros
These homemade Churros are crispy on the outside and soft on the inside. They’re coated in cinnamon sugar right after frying, which makes them extra delicious. You can enjoy them plain or dip them into chocolate sauce for a cozy treat.
Ingredients
- 220g water - 1 cup
- 70g unsalted butter - 1/4 cup + 1 tablespoon
- 1 teaspoon vanilla extract
- 30g granulated sugar - 2 tablespoons + 1/2 tablespoon
- 8g Dr Oetker bourbon vanilla sugar (replace with granulated if you don’t have it) - 2 teaspoons
- 180g all purpose flour - 1 cup + 7 tablespoons
- 2 large eggs
- 150g granulated sugar - 3/4 cup
- 1 tablespoon cinnamon
- 1 teaspoon vanilla bean powder (optional)
Instructions
- In a saucepan combine water, butter, sugar, vanilla sugar and vanilla extract
- Heat over medium until the butter melts and the mixture comes to a boil.
- Turn the heat off and stir in the flour all at once.
- Mix with a wooden spoon or a spatula until the dough forms a ball and pulls away from the sides of the pan.
- Transfer to a large bowl and let it cool for about 10 minutes so it’s warm, not hot (otherwise eggs might scramble)
- Beat in the eggs one at a time, mixing well after each addition. The dough should be thick and pipeable.
- Heat oil in a deep pan or fryer to 175•C
- Fit a piping bag with a large star tip and pipe strips of dough into the hot oil.
- Fry in batches, turning occasionally until golden brown and crisp.
- Drain for a minute on paper towels, then toss in cinnamon sugar while still warm.
- Detailed tips and tricks will be available on the blog later this week!
- Enjoy!!!
Nutrition Facts
Calories
336Fat
11 gSat. Fat
5 gCarbs
56 gFiber
1 gNet Carbs
55 gSugar
69 gProtein
6 gSodium
92 mgCholesterol
87 mg
