Description

These homemade churros are golden, crispy, and coated in sweet cinnamon sugar. The inside is soft and airy, making them the perfect treat to dip in chocolate sauce, caramel, or enjoy just as they are. This easy recipe brings classic churro flavor straight to your kitchen — no deep fryer needed!

Ingredients

For the churros:

1 cup water
2 tbsp granulated sugar
1/2 tsp salt
2 tbsp unsalted butter
1 cup all-purpose flour
2 large eggs
1/2 tsp vanilla extract
Vegetable oil, for frying

For the coating:

1/2 cup granulated sugar
1 1/2 tsp ground cinnamon

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Instructions

Make the dough: In a saucepan over medium heat, combine water, sugar, salt, and butter. Bring to a boil, then reduce heat to low and stir in flour. Mix until a dough forms and pulls away from the sides of the pan. Let cool for 5–10 minutes.

Add eggs and vanilla: Transfer the dough to a bowl. Beat in eggs one at a time, then mix in vanilla until smooth. The dough will be thick and sticky.

Heat oil: In a deep skillet or pot, heat 2–3 inches of oil to 350°F (175°C).

Pipe the churros: Spoon the dough into a piping bag fitted with a large star tip. Pipe 4–6 inch lengths of dough directly into the hot oil, cutting with scissors.

Fry until golden: Fry churros in batches for 2–3 minutes per side, or until golden brown. Don’t overcrowd the pan.

Drain and coat: Remove churros with a slotted spoon and drain on paper towels. While still warm, roll in the cinnamon sugar mixture.

Serve warm with chocolate sauce, dulce de leche, or just as they are!

Notes

Make sure the oil stays around 350°F — too hot and they burn, too cool and they get greasy.

You can bake or air fry them, but frying gives the best texture.

Store leftovers in an airtight container and reheat in the oven to crisp them up.