This cinnamon sugar coated Churros recipe is absolutely irresistible. Serve these sweet treats on their own or with warm chocolate fudge sauce or gooey dulce de leche on the side for dipping.
Easy Churros Recipe
What exactly is a churro? A churro is a kind of fried dough that’s believed by food historians to be of Spanish and Portuguese origin. I will say, that we associate churros with Latino or Mexican culture here in the United States. Food historians seem split about how and where churros actually originated. There’s no need to get too caught up in the history as we’re all about the cooking love in my kitchen. We love churros due to their incredible flavor made using simple ingredients that you may already have on hand. And, that cinnamon sugar coating is to die for.
How to Make the Best Churros Recipe
The dough for my churros recipe is made much like a choux dough. That’s the same kind of dough that’s used for making cream puffs and chocolate eclairs. To achieve the conical shape with ridges you’ll need a piping bag and an jumbo open star tip to pipe the dough into the oil for frying.
- Ingredients you’ll need to make this recipe for homemade Churros: For the churros dough you’ll need water, milk, butter, sugar, vanilla, all purpose flour, ground cinnamon, nutmeg, eggs and vegetable oil for frying.
- How do you make churros? First, in a shallow bowl mix together the cinnamon and sugar. Set it aside for now.
- Next, place water, milk, butter and sugar in a saucepan and bring it to a boil. Remove it from the heat and mix in the vanilla and flour sifted with cinnamon, nutmeg and salt. Return to the stovetop and stir with a wooden spoon until the flour has absorbed all of the liquid and has pulled away from the sides of the saucepan, It should form a ball and form a film on the bottom of the saucepan.
- Next, scrape the dough into the large bowl and beat in the eggs one at a time using either a hand mixer or a stand mixer. Beat until the dough is smooth and glossy. At this point, you can let the dough rest and cool slightly. Scrape the dough into a large piping bag fitted with an open star tip.
- To fry churros: Heat frying oil in a deep pot or Dutch oven to 350-360°F. Pipe the dough in 4 inch strips into the hot oil frying until golden.
- Immediately toss with cinnamon and sugar then move them to a baking pan while you fry the remaining churros in batches.
- Please note, churros are best served warm. They can be reheated gently in an air fryer at 360°F for 2 minutes or on a baking sheet in a 375°F just until crisp. Don’t walk away.
- You can freeze churros dough for up to 1 month. When doing so, pipe the dough onto a wax paper or parchment lined sheet pan then freeze separately. Once frozen, package into a container and store frozen until you’re ready for frying.
- You can store them at room temperature in an airtight container lined with a paper towel for up to 2 days.
More Southern Style Dessert Confections to Make
If a recipe starts with fried dough the end result could only be good! More fair inspired and street food sweet treat recipes you may like to make:
- A homemade yeast dough forms the foundation for this yummy Elephant Ears Recipe.
- Chocolate Eclairs filled with pastry cream always spells deliciousness.
- Funnel Cakes can be topped with fresh cream and berries, ice cream or enjoyed with a simple dusting of powdered sugar.
- Homemade Cream Horns are made using frozen puff pastry.
- New Orleans Beignets are coated with a copious amount of powdered sugar.
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- Sugar Coating:
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- Churros Dough:
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup salted butter
- 1 tsp pure vanilla
- 1 1/4 cup all purpose flour
- 1 Tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 tsp salt
- 2 large eggs
- 2 quarts vegetable oil for frying
- warm fudge sauce and caramel for dipping
- On a shallow plate, whisk together sugar and cinnamon for coating. Prepare a baking sheet lined with paper towels. Set aside.
- In a small bowl, whisk together flour, sugar, cinnamon, nutmeg and salt. Set aside.
- In a medium size saucepan heat together water, milk, butter and sugar. Bring to a boil over medium heat, stirring until sugar dissolves.
- Remove from heat, add vanilla, mix well. Add sifted dry ingredients. Mix using a wooden spoon until incorporated. Return to burner on medium and stir vigorously with a wooden spoon until the flour begins to pull away from the sides and forms a film on the bottom of the saucepan. The dough should form a ball.
- Scrape into a mixing bowl. Using an electric mixer, beat the dough for 1 minute on medium speed to cool slightly before adding eggs one at a time. Stop after each egg to scrape the sides of the bowl. The dough may separate after adding each egg, but will come together when beaten.
- Mix until the dough is smooth and glossy and the eggs are completely incorporated. Let stand for 5-10 minutes to cool slightly.
- Meanwhile, heat 3 inches of oil in a deep pot to 350-360°F.
- Using a piping bag fitted with a large open star tip, pipe 4 inch lengths of dough into oil. Use scissors sprayed with cooking spray or oiled to cut the dough from the pastry tip. Fry in batches, about 4 at a time for 2-3 minutes total or until lightly golden. (i.e. 1M Wilton open star tip)
- Remove with a slotted spoon to paper towels, them immediately roll in cinnamon sugar coating.
- Serve with warm fudge sauce and dulce de leche or caramel sauce for dipping.