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Homemade Mexican Churros

Homemade Mexican 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!

Course Dessert
Cuisine Mexican
Keyword churros, cinnamon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 churros

Ingredients

  • 1 cup water
  • 6 Tbsp unsalted butter
  • 1/4 tsp salt
  • 3/4 tsp cinnamon separated
  • 1 cup all-purpose flour
  • 1 egg
  • 1 tsp vanilla
  • vegetable oil for frying
  • 1/2 cup sugar

Salted Caramel Sauce

  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/2 tsp salt
  • 1/2 Tbsp vanilla extract

Nutella Sauce

  • 1/2 cup Nutella
  • 1/4 cup heavy cream

Instructions

  1. Mix sugar and 1/2 tsp cinnamon in a medium bowl. Set aside.

  2. Add water, butter, salt and 1/4 tsp cinnamon to a saucepan over medium high heat. Bring to a boil.

  3. 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.

  4. Transfer dough to a bowl and add egg. Blend with an electric mixer until mixture is combined and smooth.

  5. After mixing, allow dough to rest for 10 minutes. The batter will stiffen slightly as it cools, making it easier to fry.

  6. Heat 1 1/2 inches of vegetable oil in a frying pan over medium-high heat. Allow oil to reach a temperature between 360-375F.

  7. 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.

  8. 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.

  9. Transfer fried churros to cinnamon and sugar mixture, rolling to coat. Repeat process with remaining dough.

Salted Caramel Sauce

  1. 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.

  2. Add vanilla and cook for 2 more minutes until sauce is nice and thick. Remove from heat and cool slightly before serving. 

Nutella Sauce

  1. 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.

  2. Pour cream into Nutella, whisking until combined.

Recipe Notes

Adapted from Cooking Classy


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.


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.