Homemade Churros

These homemade churros tossed in cinnamon sugar are crispy on the outside but tender and fluffy on the inside. Serve with chocolate sauce or salted caramel!

Course Dessert, Snack

Cuisine American, Mexican, Spanish

Prep Time 10

Cook Time 15

Total Time 25

Servings churros

Calories 55kcal

Author Kyleigh Sage

Equipment

Ingredients

Dough

1 cup water
½ cup unsalted butter
1 tablespoon granulated sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 ¼ cup all purpose flour
2 large eggs

Cinnamon Sugar

½ cup granulated sugar
1 teaspoon ground cinnamon

Serve With

chocolate sauce
salted caramel

US Customary - Metric

Instructions

In a medium saucepan over medium heat, combine the water, butter, sugar, vanilla, and salt. Once the butter has melted, bring the mixture up to a rolling boil. Then remove from the heat.
Immediately add in the flour and stir for about 1 minute until it's completely incorporated and the dough comes together into a smooth ball.
Place the dough in the bowl of a stand mixer fitted with a paddle attachment. Let rest for about 10 minutes or until the internal temperature of the dough is below 125°F using an instant read thermometer.
Turn the mixer to low and add in the eggs one a time. Wait until each egg is fully incorporated before adding in the next. Beat the dough until the mixture is shiny, thick, and smooth with a pipeable consistency.
Transfer the choux pastry to a pastry bag fitted with a large open star piping tip (Wilton 1M or Ateco 845).
Mix together the sugar and cinnamon on a large plate and set aside.
Add about 2 inches of canola oil to a large pot or Dutch oven over medium heat until it reaches 360°F.
Pipe strips about 5 inches long directly into the hot oil and cut with scissors. Fry 4-5 churros at a time for 2-3 minutes until golden brown.
Transfer the churros to a paper towel lined plate to drain for 1-2 minutes. Then immediately roll in the cinnamon sugar while still hot!
Churros are best eaten while still warm. Serve with chocolate sauce or salted caramel sauce for dipping!

Notes

Like anything fried, these churros are best eaten the same day - immediately after frying. However, once cool you can store them in a paper towel lined airtight container for up to 2 days. I recommend reheating in the oven at 350°F for 5-10 minutes to crisp them back up.

Nutrition