Are you looking for the best Churros Recipe of all time? If the answer is yes, then THIS churros recipe is just what you’ve been waiting for!
Learn how to easily make churros at home, entirely from scratch, right in the comfort of your very own kitchen, while achieving a result that would get approved by a Spanish guest. Crispy on the outside and irresistibly buttery soft on the inside, you’ll struggle to put them down and resist dipping them into Nutella or my Homemade Sugar-Free Nutella Spread!
What Sets This Churros Recipe Apart?
What makes our Churros Recipe so exceptional? Our Churros zeroes in on the flavor and texture of the dough. Unlike most recipes that use three or four eggs (leading to puffier, softer churros with an ‘eggy’ taste), we only use two to keep it simple and authentic. We prefer ours to be exactly like—if not better than—those you find at street carts or cafés in Madrid.
The best Churros Recipe have CRISPY outer edges with soft, tender, buttery centres that melt in your mouth. A hint of sweetness in both the dough and the coating ensures the perfect texture every time. But we didn’t stop there; we also transformed your favourite recipe into Churro Ice Cream Bowls, creating the ultimate churros hybrid you’ve ever tried.
The Best Churros Recipe: Key Ingredients
The secret to this Churros Recipe is in its key ingredients. Each one brings something special to create perfectly crispy, tender, and irresistibly delicious churros. Let’s dive into what makes this recipe truly exceptional:
- Flour: The base ingredient that provides structure to the churros. Opt for high-quality all-purpose flour to ensure the dough is smooth and easy to work with. This results in perfect, crispy churros with tender centers every time.
- Eggs: Essential for binding the dough and adding richness. Using just two eggs strikes the right balance of texture without an overpowering ‘eggy’ taste. Always choose fresh, free-range eggs for the best flavor.
- Butter: Adds a luscious, buttery flavor and helps create a tender crumb. The richness of the butter ensures the churros are melt-in-your-mouth delicious. Unsalted butter is best, allowing you to control the saltiness of the dough.
- Sugar: Not only sweetens the dough but also contributes to the crispy texture. A hint of sugar in both the dough and the coating ensures that every bite is perfectly balanced between sweetness and texture. Opt for fine granulated sugar for the best results.
- Cinnamon: A classic and distinctive ingredient that elevates the flavor of the churros. The aromatic warmth of cinnamon in the coating brings out the best in the crispy exterior, making each bite irresistible. Freshly ground cinnamon is ideal for the most robust flavor.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to making the best Churros Recipe, the magic lies in the details. Don’t worry if you’re missing an ingredient—there are simple adjustments you can make. Let’s explore the key ingredients that make this recipe truly exceptional:
- Toppings: Experiment with different toppings like powdered sugar, cocoa powder, or even a drizzle of melted chocolate. These simple additions can enhance both presentation and taste
- Dipping Sauces: Offer a variety of dipping sauces such as caramel, Nutella, or a Homemade Raspberry Sauce. This allows everyone to customize their churros experience to their liking.
How To Make The Best Churros: Step-By-Step
Ready to create the best Churros Recipe ever? Follow these simple steps with images to guide you through the process. You’ll achieve perfectly crispy churros with soft, buttery centers, just like the ones you’d find at a street cart in Madrid. Let’s get started on this irresistible treat!
- Heat Ingredients: Heat butter in a medium-sized saucepan. Add water, sugar, vanilla, cinnamon, and salt. Simmer for 5 minutes, stirring occasionally. Add flour, stirring until a ball forms.
- Cool Dough: Remove from heat and cool for 10 minutes or until warm to the touch. While cooling, heat oil over medium-high heat to 360°F (180°C).
- Incorporate Eggs: Once dough is cool, beat in one egg until fully incorporated. Add the second egg and repeat until a dough forms.
- Prepare Pastry Bag: Scoop dough into a strong, double-lined pastry bag with a large open star tip nozzle (e.g., Wilton 1M or Ateco 845/846).
- Pipe and Fry: Lightly oil the blade of your scissors. Pipe 5-6 inch strips of dough into hot oil, cutting ends with oiled scissors. Fry 4-5 churros at a time to avoid over-crowding.
- Finish Churros: Fry until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate, then roll in cinnamon-sugar mix. Repeat.
Once you’ve perfected the art of the O.G. churros recipe, you can then add, stuff, or coat your churros in some of your favorite sweet treats like our Dulce De Leche Empanadas or our Nutella Stuffed Deep Dish Churro Skillet Cookie. You can even have them as Churro Fried Donuts if you wish.
Don’t think adaptations are over, dough! We’ve tried every possible churros recipe adaptation in the world, just like our Red Velvet Churros, Churro French Toast Ice Cream Sandwich, and Churro Apple Pie Bowls. I love seeing everything made of churros, that’s why I’ve created a Churro Cake, Churro Lava Cakes, and even Churro Chocolate Chunk Blondies.
Recipe FAQ’s
Use a neutral oil with a high smoke point, such as vegetable oil or canola oil. This ensures even cooking and a crisp texture.
If the dough is too thick, you may have added too much flour. If it’s too runny, you may not have added enough flour or the eggs were too large. Adjust the flour accordingly to achieve the right consistency.
Ensure the oil is at the correct temperature (360°F/180°C) before frying. Overcrowding the pot can lower the oil temperature, resulting in greasier churros. Fry in batches to maintain the oil temperature.
Use a kitchen thermometer to check the oil temperature. Alternatively, drop a small piece of dough into the oil; it should sizzle and turn golden brown within a minute.
Churros Recipe
Ingredients
COATING
- ½ cup sugar
- ½ teaspoon ground cinnamon
CHURROS
- 4 ounces butter
- 1 cup water
- 2 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cups all-purpose or plain flour
- 2 eggs at room temperature
Instructions
PREPARE YOUR WORK STATION
- Combine ½ cup sugar and ½ teaspoon cinnamon together in a shallow bowl for your cinnamon sugar coating.
- Line a large plate with a double layer of paper towel ready for your cooked churros.
- Fill a large pot or deep skillet with 1 ½ – 2 cups of oil.
MAKE THE BEST CHURRO DOUGH
- Heat the butter in a medium-sized saucepan. Add in the water, sugar, vanilla, cinnamon and salt. Bring to a simmer for 5 minutes while mixing occasionally. Add in the flour, stirring with a large wooden spoon until well blended and forms a ball.
- Take off heat and allow to cool for 10 minutes, or until just warm to the touch.
- While dough is cooling, heat oil over medium-high heat to 360°F (180°C).
- Once dough has cooled, add one egg, quickly beating until completely incorporated (it will look like it's not coming together, but keep beating)! Add in the second egg and repeat the process until a dough forms.
- Scoop dough into a strong double lined pastry bag with a large open star tip nozzle. (I suggest using Wilton 1M or Ateco 845/846.)
COOK CHURROS
- Lightly oil the blade end of your scissors and set aside. Carefully pipe 5-6-inch long strips of dough into hot oil, cutting the ends with oiled scissors. Fry 4-5 churros at a time to avoid over-crowding your pot.
- Fry until golden browned, about 2 minutes each side. Transfer to paper towel lined plate for a few seconds, then roll in the cinnamon sugar.
- Repeat with remaining dough.
- Serve warm with melted chocolate or caramel sauce, fruit or ice cream.
Notes
- To make sure your churros turn out perfectly, make sure you prep everything before you start.
- Use oiled scissors to cut your churro dough.
Andrea Wernicki says
Can I make the dough and freeze until I’m ready to fry?
Georgia Knowles says
Hi Andrea, yes you can freeze the dough or pipe the churros on parchment paper and freeze in shape ready to go. But I will say fresh churro dough is a lot better fresh made than frozen. Hope this helps!
Lauren Kay says
Big hit with my teenagers!!! My first experience with a pastry bag. lol. Very pleased. 🙌🏼
Cheryll says
I’ve tried a few churros recipes but this one’s the winner! It was exactly what it describes to be …crispy on the outside and and soft/buttery on the inside. Just follow the instructions and you’ll never go wrong . Thank you so much.
Peggy says
Just made them. Taste really good. Need a little work on my piping, but overall a success!
Shalini says
These were excellent. Followed recipe as written. Turned out perfectly crispy on outside and light and airy on inside.
Priscilla Katuramu says
Awesome recipe and easy to follow! They didn’t look as pretty as yours as I used a homemade piping bag 😂 but they tasted delicious!!
Thanks for a great recipe
Kate says
I just made these and thanks to your step by step instructions they were a success! Huge success. So much that they are all gone! Let me tell you I’ve tried them in the past from another site using 3 eggs I’m sure, and they tasted awful and were like eating cake. These however are so crispy and just yummy. I appreciate you so greatly thank you! You’re a gem.
Jess says
Hi,
I have just discovered your website and the recipes look amazing and since I am on low calorie diet I have found it hard finding nice desserts. Please can you tell me if the calories in your review are per serving or for the entire batch? Interested in churros and chocolate cake and chocolate cookies. Thanks