Homemade Churros coated in cinnamon sugar are the ultimate treat! We can’t get enough of their spongy soft centers, crisp edges, and sweet coating. Make sure you don’t skip the chocolate dipping sauce!

Watch the video tutorial and you will see just how easy it is to make this Churros recipe using pantry staples.

Dipping churro in chocolate sauce

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Churros are one of our favorite Spanish and Mexican-inspired desserts, along with Flan and our popular Tres Leches Cake (we even shared Tres Leches Cupcakes in Natasha’s Kitchen Cookbook)! When it comes to Mexican desserts, it’s hard to pick a favorite. They all make such delicious party desserts and leftovers are a rare occurrence.

How to Make Churros Video



I hope this easy Churro recipe becomes a new favorite for you. If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing!

What are Churros?

Most people think that Churros are a Mexican dessert, but they actually originated from Spanish and Portuguese cuisine and are one of Spain’s most popular street foods. They later became popular in many Spanish-speaking countries, including Mexico, where they are traditionally served with chocolate sauce.

Churros are made with simple choux pastry dough – the same dough used for Eclairs, Cream Puffs and Zeppole Donuts. The churro dough is piped directly into hot oil then rolled and generously coated in cinnamon sugar. Churros are a popular carnival or fair treat and now that Costco no longer serves their famous Churros, we all need an excuse to make them fresh at home.

Cinnamon Sugar Coated Churros on a platter

Churro Ingredients

If you haven’t tried a fresh, homemade churro you are in for a treat! Homemade churros taste best because you get to use fresh oil that hasn’t been frying churros all day long. This recipe requires simple refrigerator and pantry staples.

  • For the shoux (pronounced “shoo”) pastry – a super versatile dough that combines: water, milk, butter, 1 tsp sugar, salt, flour, and eggs. It produces a smooth and non-sticky but pipeable dough.
  • For the Cinnamon Sugar – a simple combination of mostly sugar with some ground cinnamon adds a sweet and warm coating to the churros.
Ingredients for choux pastry dough to make churros and cinnamon sugar

Tools Needed to Make Churros

To make the dough, you really only need a medium saucepan and large pot to fry (a clip-on thermometer will help you maintain the temperature of the oil), a wooden spoon and an electric mixer (either an electric hand mixer or a stand mixer will work).

Use a Large Open Star Tip – We used a Wilton 1M piping tip and a large piping bag. I went through 4 grocery stores before finding the right pastry tip and determined it’s easiest to buy it online. Avoid using a small tip or the dough will get stuck.

Pro Tip:

If you don’t have the tip or piping bag, you can put the dough into a large Ziploc bag, cut off a 1/2″ diameter circle at the bottom, and pipe it into the oil. They won’t have the traditional churro star shape, but they will sure taste good!

Large open start tip fitted into a piping bag

Tips for the Best Churros

Churro dough is surprisingly easy to master. Follow the step-by-step video instructions and you will be a pro in no time.

  • The dough is done “cooking” when it is smooth, and a thin film forms on the bottom of the saucepan. This process allows it to release extra moisture and it will be easier to pipe the dough.
  • Use large, cold eggs. The cold eggs help to cool down and slightly thicken the batter.
  • Beat the eggs in 1 at a time, allowing each to incorporate fully before adding the next.
  • Keep them short– Pipe the batter into hot oil in 6-inch lengths. Longer churros tend to curl more and are difficult to flip.
  • Maintain the oil temperature between 350˚F and 370˚F while frying. A clip-on thermometer will help you monitor the temperature.
  • Don’t overcrowd the pot – Adding too many churros to the pot can cool the oil too much.
  • Roll in cinnamon sugar immediately while they are still warm/hot and it will stick better.
Churros flying in pot with oil and clip on thermometer

How to Serve Churros

Churros are such a treat rolled in cinnamon sugar without anything else required, but if you’re craving a dip, our favorite homemade sauces are:

Churros on a platter served with a bowl of chocolate sauce

More Cinco De Mayo Recipes

If you’re looking for more Cinco de Mayo recipe inspiration, you’ll love our collection of Mexican and Spanish recipes.

Churros Recipe

4.93 from 140 votes
Author: Natasha Kravchuk
Homemade Churros coated in cinnamon sugar are the ultimate treat! Watch the video tutorial and you will see just how easy it is to make this Churros recipe using pantry staples. This recipe makes 20-25 churros, depending on the length of the churros. Don't skip the chocolate sauce for dipping. We use our warm Chocolate Ganache and thin it with a little extra cream.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients 

Servings: 8 people
  • 1/2 cup water
  • 1/2 cup whole milk
  • 8 Tbsp unsalted butter
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs, cold
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • vegetable oil or canola oil , to fry churros

Instructions

  • In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar, and 1/4 tsp salt. Bring to a boil over medium heat, stirring frequently.
  • Remove from heat and immediately stir in 1 cup flour all at once with a wooden spoon. Once incorporated, put back on the heat and stir constantly another 2 minutes to release extra moisture and partially cook the flour. The dough should come together in a smooth ball and a thin film will form on the bottom of the pan.
  • Transfer to a large mixing bowl and use an electric mixer to beat on medium speed 2 minutes to cool the mixture slightly. Add 4 eggs, adding 1 at a time and allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up.
  • Heat 2” deep vegetable oil to 370˚F. Use a clip-on thermometer to monitor and keep the oil between 350-370˚F while frying.
  • Transfer dough to a pastry bag fitted with a large open star tip (Wilton 1M). Pipe 6” lengths into hot oil and cut with scissors. Fry 1 1/2 minutes per side or until golden brown then flip with tongs and fry another 1 1/2 minutes. Fry in batches, about 5-6 churros at a time. Transfer to a paper towel-lined plate then roll warm churros in cinnamon sugar.

Nutrition Per Serving

368kcal Calories26g Carbs5g Protein28g Fat19g Saturated Fat114mg Cholesterol113mg Sodium67mg Potassium1g Fiber14g Sugar498IU Vitamin A38mg Calcium1mg Iron
Nutrition Facts
Churros Recipe
Amount per Serving
Calories
368
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
19
g
119
%
Cholesterol
 
114
mg
38
%
Sodium
 
113
mg
5
%
Potassium
 
67
mg
2
%
Carbohydrates
 
26
g
9
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
5
g
10
%
Vitamin A
 
498
IU
10
%
Calcium
 
38
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Mexican
Keyword: churro recipe, churros, homemade churros
Skill Level: Easy/Medium
Cost to Make: $
Calories: 368
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Angela
    June 10, 2024

    I just made this churros whit my 13 year old son !!! They are sooooo delicious!!!
    I been following you and I’m never disappointed whit your recipes!!!

    Reply

  • Natasha Blagg
    June 5, 2024

    Hi, want to make these but it seems like a LOT. Do they keep? Like, can I store the extra? How?

    Reply

    • Natashas Kitchen
      June 5, 2024

      Hi! We have kept them for a couple of days in an air-tight container, but we love them best fresh! They keep really well at room temperature overnight and they can be enjoyed at room temperature the next day. You can reheat the churros in the oven at 400˚F for about 5-6 minutes then re-roll in cinnamon sugar. I would not microwave to reheat or they can seem greasy after that.

      I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!

      Reply

  • Crabby
    June 1, 2024

    I have made these twice. The last time with my 12 year-old granddaughter. They were so delicious! Best churros I have ever had. What I really loved is the butter flavor that comes through from the dough. Just savored them!

    Reply

    • Natashas Kitchen
      June 1, 2024

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Barbara
    May 26, 2024

    OMG, just made these delicious Churros, the best!!Thank you so much

    Reply

  • Lizzy G.
    May 13, 2024

    Hello Natasha,
    I tried your churro recipe tonight and failed 😭. I followed the recipe as written and watched the video and still something wasn’t right. My churros puffed up so much and opened while I was frying them. They looked more like extra large hush puppies 😅. What did I do wrong? Any tips? I always enjoy your recipes and this is the first time it didn’t work for me.

    Reply

    • Natasha's Kitchen
      May 14, 2024

      Hi Lizzy, it’s really hard to tell what went wrong without being there with you as you try the recipe. If the oil is too hot, the churros will immediately puff up too much, cook only on the outside, leaving the insides raw and dough.

      Reply

  • Christine Finnerty
    May 4, 2024

    Can this be made in large batches for about 50 to 75 people for a wedding the night before?

    Reply

    • NatashasKitchen.com
      May 4, 2024

      Hi Christine! I’ve never made a batch that large. I assume it can be if you’re able to incorporate the ingredients well- or make multiple smaller batches. We’ve always enjoyed these freshly made, that’s when they are best.

      Reply

  • Sharon Eure
    May 4, 2024

    Can the dough be made a couple of hours prior to frying? Will be having company and trying to save time.

    Reply

    • NatashasKitchen.com
      May 4, 2024

      Hi Sharon. I imagine so. Keep it covered or in an airtight container. I would bring the dough back to room temperature before frying. Let us know how it goes if you give it a try.

      Reply

  • Vanketamall. Pat. Hughes
    May 3, 2024

    Awesome, everything always looks great. I really appreciate you taking the time to read my email, thank you God bless.

    Reply

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