Homemade Churros are a favorite fried pastry that is crispy on the outside, soft on the inside, and rolled in cinnamon and sugar. Made with simple pantry ingredients, these crispy churros are surprisingly easy to make!
If you're looking for Mexican-inspired sweet treats, you'll want to try my Dulce de Leche Snickerdoodles next!
There’s nothing quite like a warm churro freshly fried and rolled in cinnamon and sugar. These little crispy sweet sticks of pure happiness are so addicting.
Whether you’ve had authentic churros in Mexico or the oh-so-loved churros at Disneyland, this recipe is sure to fulfill all of your churro cravings. Plus, they are so easy to make. And I bet you already have the ingredients in your pantry. One less trip to the store to satisfy your cravings is always a win, in my book.
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What are churros?
Churros are crispy, fried pastries made from a dough that is piped through a star-shaped nozzle to create their signature ridged appearance. They are then cut into long, thin shapes and deep-fried until golden brown. Churros are dusted with a mixture of cinnamon and sugar, which gives them a deliciously sweet and slightly spicy flavor. They are often served with dipping sauces like chocolate or caramel.
🥘 Ingredients
- Butter
- Salt
- Cinnamon
- All-purpose flour
- Egg
- Vanilla extract
- Vegetable oil
- Sugar
- Brown sugar
- Heavy cream
- Nutella
🔪 Instructions
- Mix sugar and cinnamon in a medium bowl.
- Add water, butter, salt cinnamon to a saucepan and boil.
- Once boiling, turn down the heat and stir in vanilla. Add in flour and stir. Remove from heat and cool.
- Transfer the dough to a bowl and add the egg. Blend with an electric mixer.
- After mixing, allow the dough to rest.
- Heat vegetable oil in a frying pan over medium-high heat.
- Fit piping bag with a large star tip. Fill the bag with dough. Pipe a 6” strip of dough onto a baking sheet lined with parchment or wax paper. Continue this step until the cookie sheet is full. Freeze dough.
- Drop a couple of churros in the hot oil and fry until golden brown. Remove churros from the oil and place them on a paper towel-lined plate.
- Transfer fried churros to the cinnamon and sugar mixture, rolling to coat.
🍴 Storage
Homemade Mexican churros are obviously best when eaten fresh, but if you want to enjoy them the next day, they can easily be reheated in the oven or microwave.
- Oven Method: Preheat the oven to 300F. Place churros on a baking sheet and cover them with aluminum foil. Bake for 5-10 minutes or until warm.
- Microwave Method: Wrap the churros in paper towels and place them on a microwave-safe plate. Microwave for 1-2 minutes or until warm.
Churros can be frozen before or after you fry them. If you want to freeze the pre-fried dough, pipe the dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer and freeze until frozen solid, then transfer it to a freezer bag. When a craving hits, you can easily fry the dough following the recipe instructions.
Fried churros can be frozen on a baking sheet, then transferred to a freezer bag once frozen. To reheat, bake on a baking sheet at 400F for 10 minutes, making sure to cover churros with aluminum foil.
FAQs
Homemade Mexican churros are obviously best when eaten fresh, but if you want to enjoy them the next day they can easily be reheated in the oven or microwave.
Oven Method: Preheat the oven to 300F. Place churros on a baking sheet and cover with aluminum foil. Bake 5-10 minutes or until warm.
Microwave Method: Wrap the churros in paper towels, place on a microwave-safe plate. Microwave for 1-2 minutes or until warm.
Churros can be frozen before or after you fry them. If you want to freeze the pre-fried dough, pipe the dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer and freeze until frozen solid, then transfer to a freezer bag. When a craving hits, you can easily fry the dough following the recipe instructions below.
Fried churros can be frozen on a baking sheet, then transferred to a freezer bag once frozen. To reheat, bake on a baking sheet at 400F for 10 minutes, making sure to cover churros with aluminum foil.
More Mexican Recipes
- Creamy Chicken Quesadillas
- Authentic Guacamole
- Pico de Gallo
- Mexican Hot Chocolate
- Instant Pot Sweet Pork Tacos
- Mexican Horchata
📋 Recipe
Homemade Mexican Churros
Ingredients
- 1 cup water
- 6 tablespoon unsalted butter
- ¼ teaspoon salt
- ¾ teaspoon cinnamon separated
- 1 cup all-purpose flour
- 1 egg
- 1 teaspoon vanilla
- vegetable oil for frying
- ½ cup sugar
Salted Caramel Sauce
- 1 cup brown sugar
- ½ cup heavy cream
- ¼ cup unsalted butter
- ½ teaspoon salt
- ½ tablespoon vanilla extract
Nutella Sauce
- ½ cup Nutella
- ¼ cup heavy cream
Instructions
- Mix sugar and ½ teaspoon cinnamon in a medium bowl. Set aside.
- Add water, butter, salt and ¼ teaspoon cinnamon to a saucepan over medium high heat. Bring to a boil.
- Once boiling, turn heat down to low and stir in vanilla. Add in flour and stir until mixture is smooth. Remove from heat and allow to cool for 5 minutes.
- Transfer dough to a bowl and add egg. Blend with an electric mixer until mixture is combined and smooth.
- After mixing, allow dough to rest for 10 minutes. The batter will stiffen slightly as it cools, making it easier to fry.
- Heat 1 ½ inches of vegetable oil in a frying pan over medium-high heat. Allow oil to reach a temperature between 360-375F.
- Fit piping bag with large star tip. Fill bag with dough. Pipe a 6” strip of dough onto a baking sheet lined with parchment or wax paper. Continue this step until the cookie sheet is full. Freeze dough for 1 hour. Alternatively, dough can be piped directly on hot oil. Use kitchen scissors to cut dough after piping.
- Drop a couple of churros in the hot oil and fry until golden brown (this only takes 2-3 minutes). Remove churros from oil using tongs oil and place on paper towel to cool slightly.
- Transfer fried churros to cinnamon and sugar mixture, rolling to coat. Repeat process with remaining dough.
Salted Caramel Sauce
- Add brown sugar, cream, butter, and salt to a saucepan on medium-low heat. Cook stirring constantly until sauce begins to thicken, about 5-7 minutes.
- Add vanilla and cook for 2 more minutes until sauce is nice and thick. Remove from heat and cool slightly before serving.
Nutella Sauce
- Scoop Nutella into a microwave safe bowl. Microwave for 30 seconds. Pour cream into a microwave safe measuring cream for 30-45 seconds until warm, but not boiling.
- Pour cream into Nutella, whisking until combined.
Notes
- Oven Method: Preheat the oven to 300F. Place churros on a baking sheet and cover with aluminum foil. Bake 5-10 minutes or until warm.
- Microwave Method: Wrap the churros in paper towels, place on a microwave-safe plate. Microwave for 1-2 minutes or until warm.
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