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These Churros are crispy on the outside and soft and fluffy on the inside. They’re fried and then immediately rolled in cinnamon and sugar. Churros are made from a super easy choux pastry that when piped into hot oil, turns into something magical and delicious. Serve as dessert alongside my Birria Tacos, Watermelon Margaritas or Aguas Frescas.
If you’ve lived a delicious life, then I’m sure you’ve been blessed to have eaten churros at Disneyland. If not, I feel badly for you. Truly. There’s nothing better than walking down Main St. with a churro in your hand trying to figure out the next ride to go on. What a delight!
The other place I’ve eaten a purely sublime churro is in Mexico City at El Moro. They are gigantic and delicious. And super crispy and fluffy at the same time. And of course, they serve them with melted chocolate. I could eat so many. If you like, you might like my Pumpkin Churros too. They’re an autumnal explosion!
Ingredients You’ll Need for Churros
- Eggs
- Flour
- Butter
- Cinnamon
- Vanilla – Use store-bought or my homemade vanilla extract.
For the rest of the ingredients and measurements, please see the recipe index card below!
For a more detailed list of ingredients, please see the recipe index card below!
How to Make Churros:
- Bring to a boil. Mix the butter, water, vanilla and salt in a saucepan and wait for the butter to melt. Once the butter has melted, bring the mixture to a boil.
- Add the flour. All at once, just add the full amount. Stir until the dough forms into a ball then continue to cook for a minute or two, until there’s a thin film on the bottom of the saucepan.
3. Let it cool. Remove the pan from the heat and let the dough cool for about 5 minutes.
4. Add the eggs. One at a time. I use a stand mixer for this because it’s an extreme arm workout but you want to make sure each egg is full incorporated before you add the second one.
5. Heat up the oil. While the dough rests, heat the oil to 325ยบF
6. Transfer the dough. While the oil heats up, transfer the dough to a piping bag fitted with a star tip. A Wilton 1M is perfect for this.
7. Pipe out the churros. Once the oil has reached the right temperature, pipe the churros into the hot oil, using a sharp knife or pair of scissors to snip the dough.
8. Fry them up! Once you’ve piped the churros into the oil, fry until golden brown then carefully flip and fry on the second side until it’s golden brown as well.
9. Transfer to a plate. Once the churros have fried, transfer them to a paper towel lined plate to soak up some of the leftover oil.
10. Roll them! Once you’ve got a plateful, sprinkle them and roll them in the sugar and cinnamon. SO GOOD. DIVINE.
Tips and Tricks
- The chocolate ganache is very important, make sure you serve it with the churros. The combo of a crispy churro and chocolate is A+.
- If it solidifies or hardens slightly, you can nuke it for 10 seconds in the microwave OR you can set it over a pan of simmering water.
- This recipe is great halved. In case you’re looking for less churros.
- To make the horseshoe shaped churros, squeeze the churro dough into the hot oil, twisting it around to make a horseshoe type shape. Snip the dough with the scissors. Youโll notice that the dough will want to stray away from the other, using your tongs hold the dough in place for about 30 seconds and then releaseโitโll hold its shape!
How to Make the Chocolate Ganache for Churros
- Heat the heavy cream until very hot.
- Pour the heavy cream over the chocolate chips. Let it sit for about 2 minutes. This will melt the chocolate. And whisk vigorously.
Recipe FAQs
Churros are technically Spanish, though they’re made all throughout South America and Central America.
I think drinking everything from a cup of plain coffee, horchata or my horchata coffee would all be delicious options.
Ehhh…churros are best fried. I haven’t tried these in the airfryer or in the oven but if you do, please let me know how it goes.
More Mexican Recipes to Make
If you tried this Churros Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Churros
Equipment
- 1 Dutch oven or medium saucepan
Ingredients
Cinnamon Sugar:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Chocolate Ganache:
- 4 ounces semi-sweet or bittersweet chocolate chips
- 1/2 cup heavy cream
Churros:
- 1 cup water
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 4 large eggs
For Frying:
- 1 quart vegetable oil, (or other frying oil of choice)
Instructions
- To Make Cinnamon Sugar:
- In a baking dish, mix together the sugar and cinnamon and set it aside.
- To Make the Ganache:
- Combine the chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds to a minute and stir until melted. If you donโt own a microwave (I just got one), you can heat the two together in a double-boiler (or a bowl nestled in a saucepan filled with a few inches of water) and stir until melted. Set aside.
- To Make the Churro Batter:
- In a medium saucepan, bring the water, butter, vanilla and salt to a gentle simmer. Stir in the flour all at once. Reduce the heat to low and stir, using a wooden spoon, vigorously until the mixture forms a ball and begins to pull away from the pan, about 1 minute. Remove the pan from the heat.
- Let the batter sit for 5 minutes to cool.
- When itโs warm (not hot) to the touch, add one egg at a time. Keep stirring until the mixture comes together and is smooth. It might seem squishy for a while, keep going! Note: You can also do this in an electric stand-up mixer with a paddle attachmentโitโll go faster.
To Fry the Churros
- In a Dutch oven, add 4 inches of oil and place over medium-high heat. When the oil reaches 335 degrees F, itโs ready. You may need to bring the heat down to medium-low to keep it around 325 degrees F to 335 degree range.
- Spoon the churro dough into a piping bag fitted with a large star-tip. Have sterilized scissors on hand. Hold the bag over the hot oil, squeeze a strip of dough thatโs about 4 inches long or you can do like I did which was more of a horse shoe shape (see tip below on keeping its shape) and then snip it with the scissors and let it drop into the oil. (This works great with two people.)
- Repeat with the second churro. I fit around 2 to 3 churros in the pan. Fry on each side for about 1 minute and then flip and fry on the opposite side for an additional minute. A medium golden brown is a great color to aim for.
- Drain on paper towels and immediately transfer the churros to the cinnamon and sugar mixture. Repeat the frying, light draining and tossing in the cinnamon and sugar mixture until you've made all of the churros. Serve with warm ganache.
Notes
- To make the horseshoe shaped churros, squeeze the churro dough into the hot oil, twisting it around to make a horseshoe type shape. Snip the dough with the scissors. Youโll notice that the dough will want to stray away from the other, using your tongs hold the dough in place for about 30 seconds and then releaseโitโll hold its shape!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best most fluffy churros. I loved them!
Amazing to hear!
My kids loved this! Will keep your recipe in our family roster of desserts. Thanks for sharing!
Hi Jay, I love hearing this. So glad everyone loved them!
Great texture. Exactly what I was looking for in a Churro. The family gobbled them up this morning. Merry Christmas from a fellow baker.
love to hear this! so glad your family loved them xoxo
These churros are everything i need for a good morning breakfast. sharing it with my mom so she can make it for me every morning :3
Thank you for sharing your recipe! It was a hit at our party. Thisย churros with chocolate ganacheย is wonderful tasting. It has a great favour, Iโll be adding this healthy recipe to my successful list!ย ย
YUM! This was possibly the 7th churro recipe that I have attempted. These turned out perfect!! Instructions make sense, it was easy and the final product was perfection. I love that you have the videos on IG so I could see the churro color I was going for when frying. I was literally going to give up on churros if this recipe didn’t work because frying can be so hard, but, as always your recipe did not disappoint. Thank you so much.
Hi! I want to make these for a friend’s bday BBQ. Can I make the dough beforehand then cook them up there? Should I refrigerate the dough or leave it at room temp.? Thanks!