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5 from 1 vote

Homemade Churros

Crispy on the outside, soft and tender on the inside! These homemade churros are rolled in cinnamon sugar after they are fried and so delicious.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American, Mexican
Servings: 16 churros
Calories: 93kcal
Author: Julie Evink

Ingredients

Churros

  • 2 cups vegetable oil
  • cup unsalted butter
  • 1 cup purified water
  • 2 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • 1 cup all-purpose flour sifted
  • ½ teaspoon baking powder
  • 1 egg whisked
  • Hot fudge topping for garnish

Coating

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  • In an 8” or larger frying pan or deep fryer, heat 2 cups of vegetable oil to 350°F. It is important to have about an inch and a half of oil in your pan in order to float the churros properly.
  • Combine ½ cup granulated sugar and 1 teaspoon ground cinnamon in an 8 x 8-inch dish and set aside. Be sure the sugar and cinnamon are well blended.
  • Next, whisk together 1 cup sifted all-purpose flour, and ½ teaspoon baking powder in a bowl and set aside.
  • Then in a medium saucepan using medium heat, bring to a boil ⅓ cup unsalted butter, 1 cup purified water, 2 tablespoons granulated sugar, ½ teaspoon vanilla extract, and ¼ teaspoon kosher salt. Remove from heat once the ingredients come to a boil.
  • Then quickly add 1 cup all-purpose flour, and ½ teaspoon baking powder to the saucepan and stir ingredients together with a rubber spatula until the mixture is well blended and has a smooth dough-like consistency. Then pour the churro dough from the saucepan into the large mixing bowl. Allow the dough to cool for 5 minutes.
  • Now add 1 whisked egg to the dough and mix using a hand mixer on medium to high until the churro dough becomes smooth and silky.
  • Place the hot dough into a piping bag with a star tip. Pipe a line of churro batter 6 inches long directly into the preheated vegetable oil. Use scissors or a sharp knife to cut a 6-inch length of the churro.
  • Fry churros for 2 minutes, then flip them using tongs and continue to fry for 2 minutes or until golden brown on both sides.
  • Place the fried churros on a cookie sheet lined with paper towels and allow to drip excess oil and cool. Once cool enough to touch, roll in cinnamon-sugar mixture.
  • Garnish with hot fudge topping or any of your favorite toppings. Serve warm!

Notes

  • If you are using a larger pan than 8” you may need to add more vegetable oil to the frying pan. If you are using a deep fryer, follow the manufacturer's recommended amount of oil.
  • It is best to maintain the vegetable oil temperature between 340°F - 370°F during the frying process. As you introduce churro dough the temperature of the oil will lower. Use your digital thermometer to adjust the heat setting on your stovetop. If you drop below these oil temperatures it is possible your churros will appear dark brown. You are trying to achieve a golden brown appearance.

Nutrition

Serving: 1churro | Calories: 93kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 38mg | Potassium: 23mg | Fiber: 1g | Sugar: 8g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg