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Irresistible Homemade Churros

Crispy on the outside and soft on the inside, these homemade churros are a delightful treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: Mexican, Spanish
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 cup water for boiling
  • 2 tablespoons sugar for the dough
  • 1/2 teaspoon salt for flavor
  • 1 cup all-purpose flour can substitute with gluten-free flour blend
  • 2 large eggs to add richness
  • 1 teaspoon vanilla extract for flavoring
For frying and coating
  • Oil for frying enough to submerge churros (about 2-3 inches deep)
  • 1/2 cup sugar for coating
  • 1 teaspoon cinnamon for coating

Method
 

Preparation
  1. In a medium pot, bring water, sugar, and salt to a boil. Once boiling, remove from heat and quickly stir in the flour until the mixture comes together into a dough.
  2. Allow the dough to cool for about 10 minutes.
  3. One at a time, beat the eggs into the cooled dough along with the vanilla extract until well combined and smooth.
  4. In a large frying pan, heat enough oil to submerge the churros (about 2-3 inches). Heat it until it reaches 350°F (175°C).
  5. Transfer the dough into a piping bag fitted with a star tip. Carefully pipe 5-6 inch lengths directly into the hot oil, cutting them with scissors.
  6. Fry until golden brown, about 2-3 minutes per side. Use tongs to turn the churros, ensuring they cook evenly.
  7. Once cooked, remove them with a slotted spoon and drain on paper towels. While hot, toss them in a mixture of sugar and cinnamon until coated.
  8. Serve your churros warm, ideally with your favorite dipping sauce.

Notes

For a gluten-free version, use a gluten-free flour blend that contains xanthan gum. Ensure the oil temperature is around 350°F to avoid burnt or greasy churros. Store leftovers in an airtight container for up to 2 days or freeze them for up to a month.