Make this recipe for churros in under 30 minutes! This simple treat is crispy on the outside, fluffy on the inside, and perfectly sweet.
Nothing compares to fresh homemade churros. They’re easy to make and delicious to eat, especially when they’re still warm.
The best part is that you probably already have all the ingredients you need to make them!
Try this quick and easy churros recipe for a delicious dessert or as an indulgent snack.
History of churros
There is a lot of debate on the origin of churros. Some say Spanish shepherds made the fried dough as an easy substitute for fresh bread.
Others say Portuguese sailors brought the recipe back from Northern China, where it’s known as youtiao, and gave it the star-edged shape as well as the sugary coating.
We do know for sure that it was the conquistadors who brought the treat to Latin America, along with the thick, hot chocolate that they used as dipping sauce.
There are many variations of churros that have developed since their introduction. Different Latin cultures have since created delicious fillings for the fried dough such as guava, cheese, and dulce de leche.
For this recipe, we’re going back to basics, creating a classic treat we all know and love. Follow the steps below for a simple churro recipe that captures the flavors of an authentic Mexican market or café.
How to make churros
- Combine the water, butter, sugar, salt, and cinnamon and stir until melted together.
- Remove from heat and stir in the flour until smooth. Let cool.
- Stir in the eggs until the batter comes together.
- Add the batter to a piping bag and pipe into hot oil. They are done when the outside is a nice golden brown.
Drain for a few seconds on a plate lined with a paper towel. Then roll in the cinnamon sugar mixture while they are still hot.
Serve as is or with a chocolate dipping sauce. My Oaxacan Chocolate con Leche, a Mexican Hot Chocolate, is the perfect pair for this churros recipe.
Tips and tricks
- Use a candy thermometer to make sure your oil is the correct temperature. If the oil is too hot, they will either be burned on the outside or undercooked in the middle.If the oil is too cool, it will take much longer to cook, and you will end up with hard churros.
- Use a piping tip to get that classic churro shape. An open star tip works best, but an open round will get the job done as well.If you don’t have piping tips, you can still easily make this recipe for churros. Just cut off the tip of the piping bag, or cut small triangles in the opening for a homemade open star tip.
- Make sure you let the dough rest before adding the eggs. Adding the eggs while the dough is still hot will cook them and ruin the mixture.
Watch how to make churros in the video below!
How to Make Churros with Chocolate Sauce
- 1/2 cup butter
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp cinnamon
- 1 1/2 cups AP flour
- 2 large eggs beaten (See Note 1)
- 4 cup canola oil for frying
- 1 cup sugar
- 1 tsp cinnamon
Optional Dipping Sauce
- Chocolate Sauce (See Note 2)
- Mix together the Rolling Sugar ingredients together and place in a long sided casserole dish or small sided baking sheet, large enough lengthwise to hold and roll the churros in.
- In a medium saucepan over medium heat add 1 cup of water, butter, sugar, kosher salt, cinnamon and stir until butter has melted.
- Turn off the heat and add the flour all at once. Stir using a wooden spoon, until smooth. Allow to rest 10 minutes and cool.
- Add the beaten eggs and stir to incorporate thoroughly. This will need some good old elbow grease! Stir vigorously and it will become lumpy, then smooth and elastic. Set aside.
- Heat the oil in a large pot, deep fryer or high sided skillet to 375°F.
- Transfer dough to a piping bag fitted with a wide, round or open star tip. (See Note 3)
- Pipe 6" churros into the hot oil, a few at a time. Do not over crowd. Turn occasionally and cook 3-5 minutes until golden brown. Remove to paper towel lined plate to drain
- Quickly roll in the cinnamon sugar, coating all over.
- Serve with a chocolate sauce. I like to use my Mexican Hot Chocolate, known also as Oaxacan Chocolate con Leche, a thick, sweet, rich chocolate drink perfect for dipping these in and sipping.
- You can use 3 small eggs or 2 large.
- Serve as is or serve hot with a chocolate sauce of choice. I like to use my Mexican Hot Chocolate, known also as Oaxacan Chocolate con Leche, a thick, sweet, rich chocolate drink perfect for dipping these in and sipping, or use your favorite. Although I do not include the crushed candy canes unless it's the holidays!
- If you don’t have a piping bag, you can use a ZipLoc bag, add the batter and snip a corner to squeeze out.