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Homemade Churros


Course Dessert
Cuisine Mexican, Mexican Inspired
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 churros
A woman's hand holding churros wrapped in parchment paper.

Homemade Churros are coated in a sweet cinnamon-sugar mixture and are perfectly crisp on the outside while remaining tender on the inside! Easily made with pantry staple ingredients!

Ingredients  

Coating

Dough

For Serving


Instructions

  • In a small bowl, whisk together the ½ cup of granulated sugar and 1 tablespoon of cinnamon. Pour into a medium baking dish and set aside.
    ½ cup granulated sugar, 1 Tablespoon ground cinnamon
  • Prepare the batter by adding water, granulated sugar, salt, and butter into a large saucepan. Bring to a boil of medium-high heat.
    1 cup water, 2 Tablespoons granulated sugar, ½ teaspoon salt, 5 Tablespoons salted butter
  • Once boiling, turn off the heat and stir in the vanilla extract.
    1 teaspoon vanilla extract
  • Then stir in the flour using a wooden spoon for 1 minute until the dough is thick and smooth.
    1 cup all-purpose flour
  • Transfer the 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 heavy-bottomed 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°F. 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.
    4-6 cups vegetable oil
  • Place a paper towel on a plate next to the pot for draining the churros later.
  • Once the batter has cooled some, use a hand mixer to beat the egg into the batter until fully incorporated. Begin beating as soon as you put the egg in to prevent it from cooking.
    1 large egg
  • Transfer the mixture to a piping bag with a large star or flower tip. 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 play-doh, 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.)
  • Pipe churros into 4 to 5-inch long ropes, directly into the hot oil, using kitchen shears to cut the batter from the piping tip.
  • 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.
  • As you remove each churro from the oil, roll it quickly on the paper towel. Then place it in the cinnamon-sugar mixture, toss to coat, and place it on a cooling rack.
  • Best when warm, so serve right away! They are delicious plain but it never hurts to dip them in chocolate or caramel sauce!
    Caramel sauce, Chocolate sauce

Notes

  • How To Store: Line an airtight container with paper towels and place the Churros inside, this will prevent them from getting soggy. Then store them at room temperature for up to 2 days. You can also freeze the Churros for up to a month. Thaw them at room temperature before placing them in the oven for 10 minutes at 350 degrees F.
  • What Other Oils Can I Use To Deep-Fry The Churros? You can use any oil that’s suited for high heat such as peanut oil, soybean oil, or sunflower oil.
  • How Can I Easily Remove The Churros From The Hot Oil? I find using tongs work best but you can also try using a slotted spoon.
  • Substitutions:
    • White Sugar – Swap out for the same amount of brown sugar if needed.
    • All-purpose Flour – Only substitute up to half of the all-purpose flour for whole wheat flour if you’d like. 

Nutrition

Calories: 96kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 109mg | Potassium: 16mg | Fiber: 1g | Sugar: 8g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Find it online: www.sugarandsoul.co/homemade-churros/