Easy Churros Recipe (VIDEO)
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.
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What are Churros?
Churros are a popular Mexican dessert that is quite popular in the US. They are made with simple choux pastry fried in hot oil and coated in cinnamon sugar. Churros are a popular carnival or fair treat and let’s not forget Costco churros. We can’t get enough of their spongy soft centers, crisp edges, and sweet coating.
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 (milk, eggs, butter, flour, salt, sugar, and cinnamon) and we use the same dough for Eclairs and Cream Puffs.
What Tools Do I need 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).
We used a Wilton 1M piping tip (which is a large open star pastry tip) and a large piping bag. I went through 4 grocery stores before finding the right pastry tip at Walmart and determined it’s easiest to buy it online.
Cook’s Tip: If you don’t have the tip or piping bag, you can put the dough into a large Ziploc bag and cut off a 1/2″ diameter circle at the bottom then pipe into the oil. They won’t have the traditional churro star shape but they will sure taste good!
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.
- Pipe the batter into hot oil in 6-inch lengths. Longer churros tend to curl more and are difficult to flip.
- Keep the oil between 350˚F and 370˚F while frying. Adding too many churros to the pot can cool the oil too much.
- Roll churros in cinnamon sugar while they are still warm/hot and it will stick better.
Watch Churros Video Tutorial:
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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:
- Caramel Sauce – an easy, smooth salted caramel
- Warm Chocolate Ganache – thinned with a little extra cream
- Dulce De Leche – perfect for dipping and drizzling on churros
Easy Homemade Churros Recipe
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 length of churros.
- 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
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. 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 in cinnamon sugar.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Read comments/reviewsAdd comment/review
My mom has decided that rather than our traditional Christmas brunch, she’s fixing enchiladas. So, I found your post with so many great ideas to go with her enchiladas. I’ve only ever tried churros once before and they turned out more like hush puppies, gross. LOL So I’m excited to find this lovely recipe with so many encouraging comments. I’ll give it a try! We first had churros when we were staying with my friend in Seville and have loved them ever since!
It sounds like it will be delicious! I hope you love this recipe, Jane!
This is an update to my first review made 2 weeks ago. I had previously written that I’d made a couple tweaks and they turned out great. Well over the weekend I made these again for grandchildren and made no adjustments at all, following the recipe exactly…. And they were even better!!! Lesson learned; Natashas recipes need no tweaking! I serve these with a little mountain of whipped cream for the grandkids to dip them in. We’ve got 17 young grandkids (so far) and I’m making these for a fun breakfast whenever any of them spend the night. The older ones like using scissors to cut the dough off as I pipe it into the hot oil. And they can roll them in the cinnamon sugar after I briefly drain them on a paper towel. They love to cook with Mimi and I treasure making these memories with them!
Hello Paulette, that’s awesome! Thank you for trying the recipe as it is and I’m so happy that you loved it so much!
17 grandkids…you are so lucky! I have only one. I have made churros but anxious to try out this recipe.
Thank you. We have a large family and each of these grandchildren have been such a blessing. My favorite thing to do with them is cooking up memories in the kitchen! Enjoy your grand! 🙂
Well you’ve done it again Natasha! We had a bunch of our young grandchildren over for a pizza/movie/sleepover at Mimi and Papa’s house and I wanted to make something fun for breakfast for them. The churros turned out GREAT! I added 1/4 tsp cinnamon, 1/4 tsp nutmeg to the dough as well as 1/2 tsp vanilla to the water and milk mixture before adding flour. They were perfect! We felt they were sweet enough without adding any sauces although we did serve with some whipped cream and warm apple cider. The kids loved them! Thanks again. I KNEW I could count on your recipe to be foolproof!
That’s just awesome! Thank you for sharing your excellent review, Paulette!
I made these last night. They are so easy (minus my lack of coordination to pipe and cut at the same time so my husband cut). They are absolutely delicious and my family loves them. Can you please tell me the best way to store them? I waited until they cooled and put them in an airtight container, but they are really soft this morning.
Hi Stephanie! 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 them to reheat or they can seem greasy after that.
Hello, can this recipe be used in Churro machine. Thank you
Hi Lindsay, I imagine that would be fine!
Hi! Can you make it the day before? I would like to take some to my daughters school but I can’t make it the same day
Hi Matilde, I haven’t tried doing that yet to advise but I imagine that the dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Let us know how it goes if you give it a try.
If I cook it and leave it in the counter for the next day, will the churros get hard or better to keep it in a container?
Hi Matilde. I think they will become hard if not covered. 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 love it i still didn’t make it but i know it will turn out good because your recipes are easy not because they are but you make them easy. I love how you explain to people how to do it
By the way i’m a big fan! I love your videos. sooo much😄
Thank you for the love and support, Fatima! 🙂
So glad you find them helpful, Fatima. I appreciate the feedback. 🙂
Hello! Im about to make this recipe, What brand of Flour do you recommend me to use? P.s. I love your channel
Hi! Thank you 🙂
All-purpose flour, any brand is fine. I used Bob’s Red Mill, unbleached.
Hi Natasha I was just wondering could I make the dough a day before please let me know I’m trying to make this for a baby shower my daughters thank you
I haven’t tried doing that yet to advise but I imagine that the dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Let us know how it goes if you give it a try.
It took two but my husband enjoyed cutting while I piped. Following your instructions when well and the churros were very tasty.
Hi Miriam! That’s great teamwork. 😉 Thank you for the wonderful review.
Made these today for the first time for a Mexicana Potluck night at the beach and they were a huge hit. Made short ones so more people could enjoy them. I followed the recipe and it was so easy. I put the sugar/cinnamon mixture in a plastic bag and was able to shake about 5 at a time to coat. I had a little trouble with the pipe and cut part because of the left hand scissors operations, but my husband suggested making one long pipe into the pan, then snip with scissors while they are frying, that worked out perfect. This recipe is a keeper and will be going into my family favourites recipe book. My family will be enjoying them for generations. I’m so glad I ran across this recipe. Thanks for all your hard work perfecting it.
Hello Lyne, thank you for your detailed feedback. Happy to know that you liked this recipe a lot!
I made these this morning, I love them! Very easy to make! I didn’t roll them in the cinnamon sugar I sprinkled them and it was easier for me to coat them.😊
That sounds good, Michelle. Glad you enjoyed it!
Hi, Natasha! Is it okay to make the batter 3 hours prior to frying it, or will it affect its texture and taste? Thank you!
Hi Selena, I think it could work but I have not tested it to advise. You’d have to experiment with it. If the batter gets too warm it will be runnier and that could affect the outcome.
Hello, Natasha! Do you think it’s okay to make this without cinnamon? Not that I don’t like cinnamon. It’s just that I want to make churros already, but I’m too lazy to go to Walmart to buy them! Hahaha, thank you!
Hello Sam, we think it is perfect with Cinnamon but I imagine it will still work fine without it, however it will not taste the same of course.
This was the first time I ever made churros. I watched your video and followed the recipe! OMG they were easy to make and delicious. I will be using this recipe over and over again. Wouldn’t change a thing. Thank you for posting it.
I’m so happy you enjoyed that. Thank you for sharing that with us, Barb!
Thank you for the great recipe!
This is my first time making churros and it went super well! Although I did have a little trouble with the piping bag and accidently burnt myself from the oil but other than that it was good. I appreciate you and all the help you have done to put up great recipes. I look forward to using more of your recipes in the future!
Thank you! I’m so glad you enjoy my recipes. I appreciate the review.
I love Natasha’s Kitchen and use recipes from here all the time. But this churro recipe was a complete disappointment. First, this was definitely NOT the right texture of the churros I’ve had many times in Mexico.
These were too dry, too crunchy and absorbed way too much oil. In my opinion this dough does not work well for deep frying
Hi Vita, I’m sorry to hear that. I have not had this experience. I’d love to help troubleshoot if you’d like. Did you make any substitutions? Was your dough too thick? Too runny? Also, it is very important to keep the oil between 350˚F and 370˚F while frying and not add too many churros to the pot as it can cool the oil too much resulting in them absorbing more oil.
i was very much craving churros at midnight and instead of Uber found this easy recipe! I made a half recipe, and they were SUPER yummy. My only issue is that i found it tasted slightly of egg.. so maybe next time for a full recipe ill do 3.5 eggs and 1.5 eggs for a half recipe.
Will DEF make again 🙂
HI Ariel, these shouldn’t normally have any eggy taste. I wonder if maybe there was a draft? Sometimes if there is an outdoor draft, the egg in a recipe can be more pronounced smelling.
I tried the easy churros recipe,but mine turned out too soft and airy.What would have went wrong.
It sounds like maybe the dough needed a little more time on the stove to release excess moisture, otherwise, it would be too soft. Also, when measuring ingredients, check out this post on how we measure ingredients for baking which should help.
What a great churro recipe, this is now our new favorite! Thank you! These came out fantastic, I followed the recipe exactly. I will be making these again! The dough was much easier to work with that other recipes we have tried too! Really the only problem is that they are so addictive! 🙂
Yes totally agree, these are really so hard to resist and I’m glad you also loved it!
Tried this recipe today and they turned out perfectly! My husband recently had churros for the first time in Mexico and he said these were very comparable! How do they store?
So glad you both enjoyed the churros. 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.
My partner of 16 years was born and raised in Moscow, so I was delighted when I came across Natsha’s Kitchen. Now when he misses home I know right where to go to make him something special for dinner. Today I was craving the churros of my own childhood, and was surprised when I saw this recipe. They turned out great, but I am wondering why they are so soft and light, compared with the thicker, chewier version of my childhood? I am not of Latino, Portuguese, or Spanish descent, so perhaps this is the way they are supposed to be? Thank you for the great recipe!
Hi Jason, we love them soft and fluffy & the ones I’ve tried and experimented with were similar in texture. I’m so glad you loved it!
Hi Jason! These are probably softer because of the number of eggs used. You can make the exact same recipe, but with one egg instead of four. I think they are delicious both ways, but the texture will probably be much closer to what you remember. I also think the dough is a little easier to work with with less eggs.
Absolutely Fabulous! We made for a late night snack for our recent Día de los Muertos gathering. We had our Guest make the Churros themselves, which made for a super fun time! Question: Can this Dough be made in advance and/or freezer friendly? Thank you, Gary
Hi Gary! I’m so glad you loved this recipe! I haven’t tested freezing these to advise. If you experiment, let me know how you liked the recipe
Thank you for your great comments and feedback, Gary. I haven’t tried doing that yet to advise but I imagine that the dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Let us know how it goes if you give it a try.
Recipe is great, but you should always include correct background information as to its origin. Churros are Spanish, not Mexican, and usually eaten with a cup of hot chocolate. Correcting this on your intro will make it authentic.
Maria, this Recipe is in many countries. One theory is it is not Spanish or Mexican but was actually brought back by the Portuguese sailing back from the Chinese Ming-dynasty. Another theory is it may have come from Roman’s or Greeks. In studing reading recipes it depends on whose book your reading. Or what site you ended up on when googling. But it’s about trting something new, ingredients, taste and not so much a history lesson, I’m thinking. Many still think Italians invented Pizza. And not here to give history.
My question is the 4 egg version vs 1 egg version. 1/2 milk 1/2 water vs 1 cup water. I’m guessing it just makes a richer product? My recipe handed down was 1 egg and 1 cup water. But would like to know the science behind 4 egg vs 1 egg. Still my recipe and yours calls for 1 cup flour. Chinese version also only uses 1 egg and Spanish/Mexican version too. Just curious before setting out 4 eggs. Thank you. My dog may wonder why he gets shorted on scrambled eggs this week. 😄
Hi Joli, choux pastry is typically made with the amount written here. I haven’t tried a 1 egg version but I would be nervous to cut it down that much. We use essentially the same choux pastry dough to make eclairs, cream puffs, churros and zeppole.
Just made these tonight and they were AWESOME!!! They puffed up and were Super flakey and just sweet enough. Definitely going to be making these often…next time planning on doing a chocolate drizzle over them :).
Thanks for your good comments and feedback, Karina. That sounds like a good plan, please share with us how you liked it with the chocolate drizzle!
I love this recipe!! They turned exactly as you showed them! THANK YOU so VERY much!! My family loved them!!! 🙂 They won’t last long in our house 😉
I’m happy to know that, Shalaka. Thank you for sharing your good feedback with us!
I want to make these churros for a Spanish project I have, but when I put the flour in, it turned into a really sticky oily dough that I could not do anything with. What did I do wrong?
Hi Yara, make sure to add the ingredients in the order listed and it should not be oily or sticky. Was the texture correct before you added the flour? I highly recommend watching the video again to see where things may have gone wrong.
Hi, I was wondering how long do these stay fresh for if it is not eaten up all at once?
And how would I store them, in a container with a tight lid?
Thankyou so much.
Hi Janice, 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 made my first churros today using your recipe and it was delicious , easy to follow. Love it and I’ll be making more.
That’s just awesome! Thank you for sharing your wonderful review, Pia!
Hi, I don’t have a thermometer, will that be a problem?
Hi Anastasia, deep frying is much easier to control with a thermometer but you can estimate and look at visual cues. If it’s browning too quickly then turn down the heat and vice versa.
Can we use water instead of milk?
Hi there, I haven’t tested that to advise. If you do an experiment, let me know how you liked the recipe.
Hi Natasha! Quick question. I was wondering if I could bake these instead of frying them? I saw baker churro recipes online and I saw them make it exactly like yours but they baked it! Please let me know if this sounds fine to do.. thanks!
Hi Christina, I imagine that will work but I haven’t tried that yet to be honest. If you do an experiment, please share with us how it goes.
Wow, this is great! However, how can I fix a runny mixture? For the mixture of the churros, before adding the eggs, it was far too wet and wouldn’t really stick together.
Hi Mimi, it sounds like the proportions of liquid to dry ingredients were off. I highly recommend reviewing how to measure ingredients, especially for baking. Also, if there is too much liquid, you would need to let it steam for an extra minute on the stove to release excess moisture. I hope that helps to troubleshoot.
I’d never made churros, so I confess to being a bit skeptical about the process, especially when dealing with the weirdly sticky batter. But trust me, that weird batter fries up into the most delicious puffy churros. We dipped them into chocolate ganache and coffee and it was heavenly! Thanks for the recipe. I’ll be back!
Sounds wonderful, I’m glad you enjoyed it! Thanks for sharing your good experience making this recipe, Bridget.
Churros are great and so is your recipe. May I suggest in the description you change Mexican desert into Spanish. That’s where are they from. Thanks.
Thanks for your good feedback and suggestion, Nataliya. We don’t usually make changes to the recipe unless it is a vital part of the recipe as it might change a lot of things in the analytics but thanks for the heads up. I’ll see what I can do about that.
I fashioned my own piping bag out of a large ziploc. But even though I tried my best to make them long and skinny, they ballooned to the size of tennis balls! And some of them turned dark brown very fast on the outside, but were super doughy inside. What went wrong?!
Hi Jaida, it may be that the hole cut in the ziploc bag was too large and if they are piped too thick, that can happen.
Hi Natasha, can I leave the mix in the fridge over night before putting in the oil. I would like to have the prep done the day before !
Hi Lola, I haven’t tried doing that yet to advise but I imagine that the dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Let us know how it goes if you test it.
Churros are not Mexican they are Spanish.
I only have 2% milk can I use that? Also I have a churro maker tool. Would I be able to use that? I don’t have piping bags
Can I use corn oil?
I imagine that will work too
Hi Laura, 2% should work fine. I don’t have any experience with churro makers and am not familiar with that tool. If it pipes a good churro form then it should work.
These were delicious and hit the spot. Easier then expected and was great the next morning for breakfast. Will be making again.
That’s so great! It sounds like you have a new favorite!
Hi, I want to make these with my students. Can I make the dough the night before and then pipe them out the next day?
Hello Heather, I haven’t tried doing that yet to advise but I imagine that the dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Let us know how it goes if you give it a try.
Hey Natasha, what is your opinion on trying it with an airfryer?
Hi Becca, I haven’t tested that to advise but here is what one of our readers wrote ” I shaped them in the air fryer browned them nicely dipped in butter then into the sugar cinnamon mix. They were pretty good crunchy and soft on the inside. Can’t wait to try again. Thanks for the recipe!” I hope that helps.
Thank you for sharing this easy-to-follow recipe. I made these for the first time and they were a HUGE hit! They were easy and sooooooo delicious!! 🙂
You are most welcome! So happy to know that you enjoyed the churros, I hope you will love all the other recipes that you will try from my website and videos!
I just made these! Omg! They are so delish and easy to make. Thank you a great recipe!!
You’re welcome Shazia! I’m so glad you enjoeyd this recipe!
The churros tasted absolutely delicious. I am a little concerned with the dough as it started forming bubbles when i piped it into the oil. Did i overbeat the batter? Also,what is the shelf life of these churros?
Hi Adeline, that could be the culprit. Did they turn out okay? We have kept them for a couple of days but we love them best fresh!
I made them but they gone soft as soon as they came out of oil and shrunk inside 🙁 can you tell me please where I went wrong😬
Hi SJ, I haven’t seen that happen. You might check the temperautre of the oil.
could I use heavy cream instead of milk?
Hi Angelina, I haven’t tested this with heavy cream to advise.
Just to let you know that churros are not originally Mexican. They are typically Spanish and they ususally have it with a cup of dark chocolate. Your recipe is very good.
Hi Piti, thank you for sharing that with me!
Yes ,You’re right churros are from Spain
Hi Natasha! I’ve tried the churros twice & they turned out great both times. Some of them develop bubbles on their surface. Any idea why is that so? And what can I do to prevent them?
And as for the oil that I use to fry them, is it best to throw it away after making one batch?
Thank you again for your amazing recipe.
Fariha; from India.
Hi Fariha, most oils can be re-used for other frying as long as you don’t overheat the oil to its smoke point. Also, too high of heat can cause that kind of bubbling.
They’re the best! Everyone in the family loves them. Thanks for sharing the recipe.
You’re welcome! I’m so glad your family is enjoying these!
Thank you for sharing your recipe! It was a hit at our party. This churros with chocolate ganache is wonderful tasting. It has a great favour, I’ll be adding this healthy recipe to my successful list!
Thank you so much for sharing that feedback with us!
Hi Natasha! Can I freeze the uncooked churros for a bit in the freezer and then just drop the already-shaped churros into the hot oil??
Also can I fry the churros in avocado oil?
Also can I fry the churros in avocado oil? Does that work? Thanks!
Hi Audrey, I have not tried this in Avocado oil to advise. I would check the avocado oil smoke point if it will impact the flavor.
Hi Audrey, I haven’t tried doing that yet to advise. I’m afraid that might not work though.
Tried these today and I was amazed. So good. I don’t have a thermometer but they turned out brilliant. Made my own chocolate sauce with it. 5 stars.
Hi Zainab, I’m so happy you enjoyed that. Thank you for sharing that with us!
I’m an amateur baker at 13 and love baking chocolate treats and decided to try these out even though I didn’t have some of the equipment. Devoured by my siblings in 5 minutes!
Hello Zainab, that is so great! Good job to you too for pulling this off. Thanks for sharing that with us.
Thank you for sharing. I am dying for one if these but I can’t eat gluten. Has anyone tried making them gluten free?
Hi Cony, I haven’t tested a gluten substitution to advise. I also looked through our reader comments and don’t see anyone has tried that. If you happen to experiment I would love to know how you like this recipe!
another question….. can i also add the cinnamon and some sugar to the batter before i pipe and fry it? i hope that wont affect the texture
Hi Annah, I have not tried that yet to advise. You can do an experiment and please share with us too how it goes!
hi Natasha! i’ve never actually had churros before but after watching your vids i think i’m going to give them a try because they look really yummy! BTW, tell your daughter she’s super cuuuute!!
Thank you so much! Yes, I think you will love this and it’s easy to make too!
Hi Natasha, this recipe looks
delicious so I’m going to try this! and I can’t wait…
I hope you love this recipe!
Hi Natasha! Just about to try this but I want to know, what happens if I use less eggs? Say, perhaps two instead of four.
Hi Stella, I have not tried that yet to advise about the result. If you will do an experiment, please share with us how it goes.
Tonight, I made churros alongside your video. My family loved them! So light and crispy and tasty! What’s more…they were so easy! Thanks for sharing!
I’m so happy you liked that Amy! Thank you for sharing that with me!
I would love to make this tomorrow, it’s a new snack! Is it needed to use a lot of oil? Thank you so much for the recipe 🙂
You’re welcome, I hope you love it!
Hi Natasha. Love your recipes all delicious. I tried making churros today,but when frying them they flatten I was soo sad. Yours looks yummy. I don’t know what I did wrong. Plz help. Thank you
Hi, it could be the piping tip used. Also make sure the oil is hot enough – they should expand when you put the batter into the oil.
I love all your recipes. So far I have not been disappointed in any of them.
I’m so happy to hear that! Thank you for that thoughtful review!
Hi! I’m making these tonight for Father’s Day! Would I be able to make the dough/batter ahead of time before frying them? I would love to have it fresh and hot but would love to get everything prepped before dinner
Hello Trang, I haven’t tried doing that yet to advise but I imagine that the dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Let us know how it goes if you give it a try.
Awesome, thanks for the recipe, just so you know, churros are originally from Spain (possibly Portugal) and here it is rare to dip them in sugar/cinnamon, they just go with the dipping chocolate, or your coffee if you are into that, or even plain sometimes
You’re so welcome and thank you for sharing that info with us too. We appreciate it!
I made these tonight and they turned out sooooo good! I’ve never made anything like this before and your recipe and video made it feel so simple.
I’m so glad you enjoyed it! Thank you for the wonderful review!
How many churros does this make and what is the purpose of eggs?
Hi Amy, It depends on how big you cut them. We made 20-25 churros for this recipe, enough for 8 servings. The cold eggs help to cool down and slightly thicken the batter.
Can I use salted butter and omit salt instead?
Hi Caryl, yes that should work
So I tried making these just now. They did not keep the shape but turned into swollen logs in the oil. Reading the feedback next time I will keep the dough on the stove longer. I shaped them in the air fryer browned them nicely dipped in butter then into the sugar cinnamon mix. They were pretty good crunchy and soft on the inside. Can’t wait to try again. Thanks for the recipe!
Thank you for sharing that with us Katrina! I’m glad you enjoyed it!
I love your baking recipes and whenever me and my mom want to bake together we always look at your channel for ideas. We don’t have vegetable or canola oil, so is it okay to fry it in olive oil?
Hi Shannen, thats not the best for frying but I would recommend double-checking the smoke point of olive oil.
I don’t have thermometer… would a deep fryer work?
Hi Marina, I have not tested that in a deep fryer but I imagine that could work. If you experiment please let me know how you like that.
I haven’t made them yet but I only have salted butter. How much of salt should I add if I use salted butter? Or should I omit the 1/4 teaspoon of salt totally?
Please advise, thank you
Hi Su, I think that should work fine with salted butter but I would omit the added salt.
Thank you! They turned out tasting delicious but I have one concern. Although they were nice and crispy on the outside, they weren’t soft and spongey on the inside. The insides felt completely empty when I bit through them. What could be the cause of that?
Hi Su, it could be due to cooking on too high of heat. Try turning down the heat so they are in oil the recommended amount of time.
I was wondering if you could use an air fryer instead of frying in oil.
Hi Naomi, I haven’t tested that to advise but here is what one of our readers wrote ” I shaped them in the air fryer browned them nicely dipped in butter then into the sugar cinnamon mix. They were pretty good crunchy and soft on the inside. Can’t wait to try again. Thanks for the recipe!” I hope that helps.
Hi . Im wanting to try the churros , are they good eating cold . If i made them now would they be good , say like 5+ hours from now ?
Hi Anna, we loved them after 5 hours uncovered on the counter all sugared up. If you cover them at all, wait until they are at room temperature completely and loosely cover so they don’t get moist.
These were so easy to make! Everyone loved them!! Thank you so much for sharing the recipe! Also it was so cool to read your story and here about your faith in Jesus Christ!
I’m so glad you enjoyed this recipe, Lydia! That’s so great! Blessing to you!
Hi Natasha, I’ve been trying to find the notes you talk about, cause I need to buy the tools you use in the videos, I’ve just started learning how to cook, And plus I’m not so smart to find the notes , thanks for the recipes
Hi Rania, you can find our favorite tools in our Blog Shop or our Amazon Shop, I hope that helps. Also, any wording highlighted in red is a clickable link that you can click into for the time link. I hope that helps.
Didn’t realize how easy these are. I tried making them last night and they looked great. I’m not a fan of sweets, so didn’t taste them. But my son and husband couldn’t say enough… they loved them. Can the dough be made ahead of time and refrigerated?
Hello Maggie, I haven’t tried doing that yet to advise but I imagine that the dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Let us know how it goes if you give it a try.
My mixture came out sloppy and not firm enough to hold its shape while piping. I think I would have been better off with 2 eggs and not 4.
I have made that mistake before by cutting the stove step short. Stir for a little longer on the stove to let it release the extra moisture which makes all the difference.
hey natasha for the first i’ve tried churros and it turned out really perfect.thanks for ur recipe,everyone did enjoy it
You’re welcome! I’m so glad you enjoyed that.
Hi Natasha…I made them last night and they turned out fantastic. However, I was taking the leftovers to work and put them in a plastic container and they were soggy. What is the best way to keep them crunchy?
Hi Karen, it was likely due to the humidity in the container. Churros are most crisp when they are fresh but you can re-crisp them in the oven or even better in the air fryer. I have kept some overnight loosely covered with plastic wrap and they were still great the next day, but if you cover them tightly, they can get a little moist.
My favorite person to watch! Shes a great cook. 🙂
You are too sweet, Alma. Thank you for always watching!
Hi Natasha I tried them and they
turned out perfectly
Thanks for sharing the recipe
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha, I would like to give this a reciepe a go but i don’t have a candy thermometer. Can i fry them on high flam without measuring the heat? Kindly advise what should i use to keep temperature uniform without thermometer.
Hi Sana, yes you can make it but you will have to keep an eye on the churros and adjust the temperature based on how they look. If they are cooking too quickly, they will brown fast and won’t cook through adequately. If they take too long to brown, they can absorb more oil
How many churros are in one serving?
Hi Tram, this recipe makes 20-25 Churros depending on how big you make them and it serves 8. Approximately 8 churros make a serving. I hope that helps.
Can I freeze churos for later use?
Hello Kiran, I haven’t tried doing that yet to advise. I’m afraid that might not work though.
I have followed the recipe according to ingredients, it turned out very soft like making éclair. I have wasted ingredients and time making it. 4 eggs for 1 cup of flour is too much plus 8tbsp butter, no wonder it turned very bad.
Hi Riza, the proportions are correct and this is essentially the same dough as we used for Eclairs. It sounds like maybe the dough needed a little more time on the stove to release excess moisture, otherwise, it would be too soft. Also, when measuring ingredients, check out this post on how we measure ingredients for baking which should help.
Hi, I like your recipes, easy and fast! I tried the churros and completely forgot to use butter but they still came out fine! I will be making them again with the butter!
Thanks for sharing that, Moni. I’m sure your next round is going to be perfect!
made them today so yummy and easy loved by everyone
I’m so glad you all enjoyed it!
Can Crisco vegetable shortening be used in place of the vegetable oil for frying?
Hi Kathy, I honestly have never used Crisco in my cooking or frying so I can’t speak to that. I typically fry only in oil.
Yum! i love churros! they are my favorite dessert. i can’t wait to try this recipe. Thanks Natasha
I hope you love this recipe Lil!
Hello Natasha watching your video recipes from Kenya… I love them.. I want to try the Churros but was wondering how many grams of butter when i click on the metrics i still get 8 tablespoons. Please help thanks
Hi Belynda, one tablespoon of butter is equal to 14.2 grams. I hope that helps.
Just like some the other commenters, mine too expanded/exploded when frying. I followed the recipe and it was not thin or runny when I piped it out. But as it kept frying, it expanded like a donut log almost. Taste wise, still good, but doesn’t have the crunchy texture like a churro. So disappointed in myself, I don’t know what I did!
Hi Sue, I will do my best to troubleshoot – if you use a larger piping tip, they will expand quite a bit more. I have found that they expand more when you use a closed star tip as well. If the dough seemed too loose, make sure to follow our ingredient measuring tips here (since too much liquid could cause the dough to be loose and difficult to pipe).
Can you use skim milk?
Hello Rebecca, I haven’t tried that personally to advise but please share with us how it goes if you do an experiment!
First time trying and they literally turned our PERFECT! Thank you so much Natasha:)
You’re welcome, Leanna! I’m so glad you enjoyed that.
I plan on making these today while we are stuck at home 🙁 All I have on hand is 1% milk and half and half. Do you think I should use only half and half, or a combination of the two?
Hi Adrianna, that should work fine to combine the two. I would use 1 1/2 Tbsp half and half and the rest 1% milk to make 1/2 cup of whole milk.
Love your recipes. ❤️ I made these flavor is great I followed to the tee.
The dough came out too soft. When I poured in the oil they where coming out fat. Lol
Help ! I would like to try again.
Hi Lauraher, it sounds like your batter was too loose? I suggest watching the video to see where things might have started to look different, double-checking measurements (see our post on how we measure) and make sure you are allowing the dough to release enough moisture so it is thicker and easier to pipe. Also, avoid any substitutions (i.e. use the same kind of flour, use the same size eggs, etc). I hope that helps!
5 stars for super easy and amazing recipe.Thank you Natasha.
You’re welcome! I’m so glad you enjoyed this recipe!
Can we do without eggs or can we
reduce the number, what about adding vanilla. Seen some recipes without eggs and with vanilla what are the differences.
Hi Abdul, this is the recipe that we always follow and I haven’t tested those modifications to advise.
My family went crazy for these! They’re asking to make them again!!!
Sounds like they found their favorite! I’m glad they enjoyed this and I hope you enjoy all the other recipes that you ty.
We just finished making these. They are soooo good! We couldn’t stop eating them We followed the instructions and they came out perfect. Thanks for sharing this recipe. GOD bless.
You’re welcome, I’m so glad you enjoyed that Neiddy!
I used powdered sugar instead of sugar and cinnamon and it worked out fine. It was very good.
That’s so great! Thank you for sharing that with me, Rubin!
I tried the recipe and it was a success with the family. They love the churros very tasty.
That’s fantastic! Thanks for the great feedback.
Thank you for all your wonderful recipes and yummy foods, you always brighten my day!!
Thank you thank you!!
You’re welcome, Sandra. I hope you love every recipe that you try!
How do you reheat them? Or are they good cold? How long can you store them?
Hi Mary, 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.
Hi Natasha, thanks for the recipe, one question though, I read some people have trouble frying the dough because they can explode, do you have any suggestions to prevent that ? I really want to try to make it but I’m scared of the explosion ! LOL ! Tjanks !
Hi Lydia, I haven’t had any issues with exploding dough. I’m not sure what you mean. Is it an issue with splatter? It could be due to batter that was too wet or having a wet pot before adding oil (water will cause oil to splatter). I haven’t had any readers report exploding churros either – that almost sounds funny ha ha.
Mulțumesc mult ador toate retetele
Hi Costea, I’m so glad you love all of our recipes.
Thanks for the recipe, they are delicious!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha, what brand of candy thermometer do you use? I would like to order it. Thank you, Alexandra
Hi Alexandra, we have it listed in the recipe but I’ll link it HERE for you also I hope this helps.
What happened? Made the batter exactly as you said. It seemed beautiful, until I fried them. They just kept on expanding in the oil. Just kept getting fatter and fatter. Whyyyyyyy? What happened?
Hi Irene, I will do my best to troubleshoot – if you use a larger piping tip, they will expand quite a bit more. I have found that they expand more when you use a closed star tip as well. If the dough seemed too loose, make sure to follow our ingredient measuring tips here (since too much liquid could cause the dough to be loose and difficult to pipe).
Thanks for listening the thermometer! I just bought it and its half off. Def will make these when it comes in.
That’s so great! We use it ALL the time! I hope you love it!
Hi Natasha. Please sending again the receipts for the SALMON. I follow you and I do almost all your receipts. Thanks
Hi Ana, are you looking for all of our salmon recipes? You can find our Salmon recipes HERE. I hope that helps.
Hi I wanna makes these but I don’t have the thermometer. How can I make without till I get one in the future???
Hi Monika, yes you can make it but you will have to keep an eye on the churros and adjust the temperature based on how they look. If they are cooking too quickly, they will brown fast and won’t cook through adequately. If they take too long to brown, they can absorb more oil.
Love, Love, Love your videos; however, most I cannot make as we need to watch carbs and sugar intake. Would you consider shows with the reduced calorie intake of carbs and sugar. I know there must be a lot of us “handicapped” people out there who would love to view and prepare your delicious dishes. Thanks!
Hi Laure, thank you for your feedback! We try to post a variety of recipes and I will definitely keep that in mind. In the meantime, I invite you to check out our recipe index where we have hundreds of recipes published (close to a thousand now).
I’ve always wanted to make my own churros but I thought it would be too hard. After watching your video, I feel like even I could manage it. Thanks!
You sure can! I hope you try and love this recipe soon!
I had never realized how easy churros were to make at home! I think I am addicted now!
Super easy! Thank you for watching! I hope you love this recipe!
Is there any way to sub. Milk for almond or coconut? Thank you
Hi Ana, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Churros are our favorite! Love all the different toppings & dips that go perfectly with them! This recipe is easy & taste amazing!
Super easy & taste amazing! Thank you for sharing that awesome review with me!