There’s something magical about freshly made churros—crisp on the outside, fluffy on the inside, and coated in sweet cinnamon sugar.

If you’ve only had churros at carnivals or restaurants, you’re in for a treat.

This homemade churros recipe is surprisingly simple, and the results are bakery-worthy.

Perfect for holidays, parties, or a cozy night in, these golden sticks of fried dough are as fun to make as they are to eat.

Let’s dive into this classic dessert with a recipe you’ll want to make again and again.

Why You’ll Love This Recipe

Easy step-by-step process with simple ingredients

No special equipment needed beyond a piping bag

Authentic texture—crisp exterior and tender inside

Sweet cinnamon sugar coating makes them irresistible

Perfect for dipping in chocolate, caramel, or enjoying solo

Whether you serve them as a dessert, snack, or celebration treat, these churros deliver on all fronts.

What You’ll Need (Ingredient Highlights)

Water and Milk
A combination of both gives the dough a rich and tender texture.

You’ll bring these to a simmer with butter and sugar.

Butter
Adds richness and flavor to the dough, making it soft and indulgent inside.

Flour
All-purpose flour forms the base of the choux-like pastry.

Eggs
They create structure and give the churros their classic airy interior.

Vegetable Oil
Used for frying. Maintain a stable oil temperature to achieve crispy churros.

Cinnamon Sugar
A simple mix of granulated sugar and cinnamon is the signature coating that brings the churros to life.

Pro Tips Before You Start

Use a thermometer to keep your oil between 350–370°F

Don’t skip cooking the flour in the pan—it’s essential for texture

Add eggs one at a time and mix thoroughly

Pipe and cut churros directly into the oil for best results

Roll in cinnamon sugar while they’re still warm for maximum flavor

How to Make Homemade Churros

Step 1: Make the dough
In a medium saucepan, combine water, milk, butter, sugar, and salt.

Bring to a boil over medium heat, stirring frequently to melt the butter evenly.

Once boiling, remove the pan from heat and immediately stir in the flour all at once.

Stir quickly with a wooden spoon until a thick dough forms.

Return to medium heat and cook while stirring constantly for another 2 minutes.

The dough should come together in a smooth ball and leave a light film on the bottom of the pan.

Step 2: Beat in the eggs
Transfer the hot dough to a large mixing bowl.

Use an electric mixer to beat on medium speed for about 2 minutes to release steam and cool slightly.

Add the eggs one at a time, beating well after each addition.

The dough will look separated at first, but it will come together.

After the final egg is incorporated, the dough should be glossy and form a thick ribbon when pulled up.

Step 3: Heat the oil
Fill a heavy-bottomed pot with about 2 inches of vegetable oil.

Heat to 370°F and use a clip-on thermometer to monitor the temperature.

Keep it between 350–370°F throughout frying.

Step 4: Pipe and fry the churros
Transfer the dough to a pastry bag fitted with a large open star tip, such as Wilton 1M.

Pipe 6-inch strips directly into the hot oil, using kitchen scissors to snip the ends.

Fry the churros in batches, about 5–6 at a time, turning once halfway through.

Cook for 1.5 minutes per side until golden brown. Use tongs to turn them gently.

Step 5: Coat in cinnamon sugar
Remove churros with a slotted spoon and drain on a paper towel-lined plate.

While still warm, roll them in a mixture of cinnamon and sugar until fully coated.

What to Serve With Churros

Churros are incredible on their own, but pairing them with dipping sauces takes things up a notch.

Try them with:

Warm chocolate ganache

Dulce de leche

Caramel sauce

Fresh berries and whipped cream

Vanilla ice cream on the side

These additions make churros feel like a gourmet dessert perfect for any celebration.

Variations and Substitutions

Spicy twist: Add a pinch of cayenne to the cinnamon sugar for heat

Chocolate churros: Mix cocoa powder into the dough for a chocolate base

Vegan option: Use plant-based milk and butter substitutes, and skip the eggs (try aquafaba or a flax egg mixture)

Filled churros: Pipe with dulce de leche or pastry cream using a long tip after frying

Storage and Leftovers

Churros are best enjoyed fresh, but here’s how to handle extras:

Room Temperature: Store in an airtight container for up to 1 day.

Reheat in the oven for crispiness.

Freezing: Pipe raw churros onto a baking sheet, freeze, then transfer to a bag.

Fry directly from frozen, adding an extra minute to cooking time.

Avoid refrigerating: This makes them soggy and dulls the texture.

FAQs

Can I make the dough ahead of time?
Yes. You can prepare the dough a few hours ahead and keep it covered at room temperature until ready to fry.

Do I need a piping bag?
It helps, but in a pinch, you can use a zip-top bag with a star tip snipped into one corner.

Why are my churros greasy?
The oil may be too cold.

Always monitor and maintain the oil temperature between 350–370°F.

Can I bake churros instead?
You can, but they won’t be as crisp or fluffy.

Bake at 400°F for about 20 minutes, then broil to brown.

How do I keep churros warm for a party?
Place them in a warm oven (200°F) uncovered until serving.

Avoid stacking, which can trap moisture.

What’s the best sugar-to-cinnamon ratio?
Use about 1/2 cup granulated sugar to 1 teaspoon cinnamon for a balanced coating.

Can I use whole wheat flour?
It’s possible, but expect a denser texture.

Stick with all-purpose flour for traditional results.

Final Thoughts

There’s no better feeling than biting into a freshly fried churro—especially when you made it yourself.

This recipe captures the perfect balance of crunch and chew, sweetness and spice.

Whether you serve them with dipping sauces or keep it classic with cinnamon sugar, churros always bring smiles to the table.

They’re festive, fun, and deeply satisfying—proof that simple ingredients can make something spectacular.