Homemade Churros – The Country Cook

A fun and tasty Mexican treat, these Homemade Churros are quick to put together, are so delicious and make the perfect snack or dessert!

A FUN MEXICAN DESSERT

Have you ever had the Churros at Disneyland? Every time I go, I gotta save room for some churros! Who doesn’t love a fried treat that is rolled in a cinnamon sugar mixture? I know that I do and this recipe is one that we whip up when we are craving our favorite Disneyland treat. They make a great snack or dessert. Once you start making them yourself, you won’t be able to stop. Nothing tastes better than a fresh churro! So if you love Churros or have never tried to make them yourself, then you have to make this Homemade Churro recipe.

FREQUENTLY ASKED QUESTIONS:

What kind of oil is best to fry these in?

You need an oil that is good at high temperatures so I recommend peanut oil, soybean oil, corn oil, or sunflower oil.

What dough are churros made of?

They are made with a choux pastry which is basically a cooked (paste looking) dough that puffs up when baked or fried.

Do you put eggs in churros?

Yes. It is an essential ingredient in churro dough. It helps to bind everything together.

Why are my churros not crispy?

Generally this is because the dough was piped into the oil before the oil came to the correct temperature. So it sits in the oil and soaks it up as the oil is still getting hot. Make sure to use a cooking thermometer to keep a consistent temperature while frying.

Are churros supposed to be soft or crunchy?

A little of both. The outside should be slightly crunchy while the inside is soft and tender.

What can I serve with churros?

We love serving with a homemade chocolate or caramel sauce! My Salted Caramel Sauce works perfect with these!

Why are my churros raw inside?

More than likely your oil was too hot. So the outside gets brown really fast but the inside hasn’t had time to cook fully. An oil thermometer is essential and making sure you don’t pipe out super large pieces of dough.

How do I store leftover churros?

These are best stored in an airtight container lined with paper towels at room temperature where they will keep for up to 2 days. Storing them in the refrigerator will make them go soggy. These can also be frozen. Place cooled churros in a freezer bag and they can be frozen up to 1 month. To defrost, remove to refrigerator overnight. To reheat bake in oven at 350 degrees F for 10 minutes or pop them in the air fryer for a few minutes.

Hand holding Homemade Churros wrapped in parchment paper Pinterest image.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • water
  • granulated sugar
  • salt
  • salted butter
  • vanilla
  • all-purpose flour
  • egg
  • vegetable oil, for frying
  • cinnamon
Ingredients needed: water, granulated sugar, salt, salted butter, vanilla, all-purpose flour, egg.  vegetable oil for frying, cinnamon, caramel and chocolate sauce.

HOW TO MAKE HOMEMADE CHURROS:

In a small bowl, whisk together ½ cup white sugar and 1 Tablespoon of cinnamon in a medium-sized casserole dish. Set this aside. You’ll use this for coating the churros later.

Sugar and cinnamon mixed together in container.

To make the batter: add water, white sugar, salt, and butter into a large saucepan over medium-high heat. Bring to a boil. Turn off the heat then stir in the vanilla extract.

Water, granulated sugar, salt, and butter melted together in pan.

Then stir in the flour. You will need to stir this for a minute or so, until it is smooth and thickened. It will start to pull away from the edges of the pan. Transfer the thickened batter to a large bowl and allow it to cool for at least 10 minutes.

Flour added to pan with water and butter mixture mixed into a play-do like mixture.

While the batter is cooling, pour the oil into a large pot to use for deep frying. You want the oil to be about 2 inches deep. I highly recommend starting your oil on medium heat and using a candy thermometer to check the temperature to make sure it heats to around 350 – 360 degrees fahrenheit. This is important because if the oil gets too hot, you will quickly fry the outside of the churro but the inside will not cook fully and you will end up with a burnt outside and gooey, undercooked middle. Place a paper towel on a plate next to the pot for draining the churros later.

Hand holding candy thermometer checking oil temperature.

Now that your batter has cooled some, use a hand mixer to beat the egg into the batter until well combined. Begin beating as soon as you put the egg in so it doesn’t start to cook.

Egg beaten into pastry dough.

Place the churro dough into a piping bag with a star or flower tip.

(Important note: You need to have a sturdy piping bag for this. I don’t recommend using a plastic baggie or thin disposable piping bags. The batter is almost the consistency of playdough so it will easily bust a thin piping bag when trying to push the batter through the piping tip. A reusable, silicone piping bag is really best.

Dough added to a piping bag with piping tip.

Pipe churros into 4-5 inch long ropes, directly into the hot oil, using scissors to cut the batter.

Churros being piped into hot oil.

Fry a few churros at a time but do not crowd them. It should take about 5 minutes to fully cook them but they float to the top of the oil once you pipe them in so turn them at 2.5 minutes to allow both sides to become golden brown.

Churros flipped in oil.

As you remove each churro from the oil, roll it quickly on the paper towel.

Churros removed to quickly drain on paper towels.

Then immediately place it into the cinnamon-sugar mixture, toss to coat well, and place it on a cooling rack.

Churros being tossed in the cinnamon sugar mixture.

Serve immediately with chocolate or caramel sauce or both!

Overhead of stacked Homemade Churros on white plate.

Enjoy!

One Homemade Churro dipped in chocolate sauce.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Square image close up overhead of layered Homemade Churros on plate with chocolate sauce.

Homemade Churros

A fun and tasty Mexican treat, these Homemade Churros are quick to put together, are so delicious and make the perfect snack or dessert!

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Course: Dessert, Snack

Cuisine: American, Mexican

Keyword: Churros, Homemade Churro Recipe, Homemade Churros

Prep time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 16

Calories: 96kcal

Author: Brandie @ The Country Cook

Ingredients

For the coating:

  • ½ cup granulated sugar
  • 1 Tablespoon cinnamon

For the churros:

  • 1 cup water
  • 2 Tablespoons granulated sugar
  • ½ test salt
  • 5 Tablespoons salted butter
  • 1 test vanilla
  • 1 cup all-purpose flour
  • 1 egg
  • 4-6 cups vegetable oil for frying

Optional Garnish:

  • Caramel and chocolate sauce

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Instructions

  • In a small bowl, whisk together ½ cup white sugar and 1 Tablespoon of cinnamon in a medium-sized casserole dish. Set this aside. You’ll use this for coating the churros later.

  • To make the batter: Add water, 2 Tablespoons sugar, salt, and butter into a large saucepan over medium-high heat. Bring to a boil. Turn off the heat then stir in the vanilla extract

  • Then stir in the flour. You will need to stir this for a minute or so, until it is smooth and thickened. It will start to pull away from the pan and almost look like play dough.

  • Transfer the thickened batter to a large bowl and allow it to cool for at least 10 minutes.

  • While the batter is cooling, pour the oil into a large pot to use for deep frying. You want the oil to be about 2 inches deep.

  • I highly recommend starting your oil on medium heat and using a candy thermometer to check the temperature to make sure it heats to around 350 – 360 degrees fahrenheit. This is important because if the oil gets too hot, you will quickly fry the outside of the churro but the inside will not cook fully and you will end up with a burnt outside and gooey, undercooked middle.

  • Place a paper towel on a plate next to the pot for draining the churros later.

  • Once the churro batter has cooled some, use a hand mixer to beat the egg into the batter until well combined.

  • Place the churro dough into a piping bag with a star or flower tip. This batter is VERY thick. You must use a sturdy piping bag – see my notes below.

  • Pipe churros into 4-5 inch long ropes, directly into the hot oil, using scissors to cut the batter. Don’t overfill the pot or they won’t cook evenly – work in batches.

  • It should take about 5 minutes to fully cook. Turn them once during cooking to make sure both sides get browned evenly.

  • Immediately as you remove each churro from the oil, roll it quickly on the paper towel. Then place it into the cinnamon-sugar mixture, toss to coat, and place it on a cooling rack.

  • Continue with the rest of the churros.

  • Serve immediately with chocolate or caramel sauce.

Notes

  • Important note: You need to have a sturdy piping bag for this. I don’t recommend using a plastic baggie or thin disposable piping bags. The batter is almost the consistency of dough, it’s very thick so it will easily bust a thin piping bag when trying to push the batter through the piping tip. A reusable, silicone piping bag is really best, promise, I learned the hard way.
  • Dipping sauces not included in nutritional value.
  • You can easily double this recipe to have more on hand or keep for later.
  • These can be frozen, see my tips on how to do that.
  • Use a candy thermometer to make sure that you maintain a consistent temperature.

Nutrition

Calories: 96kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monnounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 106mg | Potassium: 16mg | Fiber: 1g | Sugar: 8g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

Nutritional Disclaimer

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