Classic churros — a simple homemade recipe for deep-fried dough rolled in cinnamon sugar. Serve warm with a chocolate dipping sauce for the perfect treat.
Churros
I love churros and used to order them whenever I visited my local taco restaurant. After moving away, I learned to make them at home. They’re surprisingly easy, affordable, and delicious. Right out of the fryer, roll them in cinnamon sugar and serve with warm chocolate sauce for dipping.
Keep in mind churros are best eaten immediately; they don’t retain their crispness well once cooled or stored.
Common Questions About Making Churros
What is a churro?
A churro is a tube-shaped fried dough, traditionally rolled in cinnamon sugar and served hot.
What can I serve with churros?
Churros are ideal for dipping. Popular choices include chocolate sauce, white chocolate sauce, salted caramel, bourbon salted caramel, and butterscotch sauce.
How many churros does this recipe make?
This recipe yields about 25 churros, each approximately 2.5 inches long.
How long do churros last?
Churros are best enjoyed the day they’re made. They quickly lose crispness and become soggy if stored.
Ingredient Notes
- Water provides the moisture needed to form a soft, chewy dough.
- Butter adds richness and flavor.
- Sugar sweetens the dough; brown sugar can be used as a substitute.
- All-purpose flour gives structure—measure it by scooping and leveling for best results.
- Vanilla enhances the overall flavor.
- Cinnamon adds warmth and complements the sugar coating.
Try more dessert recipes
- Snickerdoodle Cheesecake Bars
- Spice Cupcakes
- Tiramisu Macarons
- Moose Tracks Ice Cream
Churros
Classic churros — deep-fried dough coated in cinnamon sugar. Serve warm with chocolate sauce for dipping.
15 minutes
20 minutes
35 minutes
Ingredients
- 1/2 cup water
- 4 tablespoons butter
- 2 tablespoons granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 large egg
- Vegetable oil, for frying
Instructions
- Fill a large, high-sided pot with about 2 inches of vegetable oil and heat it to 365°F while you prepare the batter.
- In a small saucepan over medium heat, combine the water, butter, and granulated sugar. Bring to a boil, stirring until the butter melts and the sugar dissolves.
- Remove the pan from the heat and stir in the flour, vanilla, and cinnamon until the mixture is smooth and combined.
- Let the dough cool for about 5 minutes.
- Add the egg and mix thoroughly until incorporated.
- Transfer the dough to a piping bag fitted with a star tip.
- Carefully pipe the churros directly into the hot oil and cut the dough with sharp scissors to the desired length.
- Fry each churro for 1–2 minutes, or until golden brown. Drain briefly on paper towels and repeat with the remaining dough.
- Optional: Combine 1/2 cup granulated sugar with 1 teaspoon ground cinnamon. Toss warm churros in the cinnamon sugar to coat.
- Serve churros immediately for best texture. They are not recommended for long-term storage as they will become soggy.
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