Author: These homemade churros are the perfect easy dessert for any occasion. Made with simple ingredients like butter, sugar, cinnamon, flour, eggs, and vanilla, these churros have a crispy exterior with a soft, fluffy inside. Ready in 30 minutes, this easy churros recipe is the best!
These homemade churros have quickly become a favorite in our household. We love how perfectly golden and crispy they turn out, with just the right amount of crunch on the outside and a soft, fluffy interior. The cinnamon-sugar coating adds the perfect touch of sweetness, and the warm, spiced flavor is perfect for a quick and delicious treat any time!
Plus, it has the added benefit of reminding us of the excellent gluten-free churros from Walt Disney World! These are gluten-free when made with einkorn flour, but would not be gluten-free if any other wheat was used.
Homemade Churros
One of the best things about these churros is how easy they are to make using simple pantry ingredients like butter, sugar, eggs, and vanilla. Plus, frying them in coconut oil gives them a light, crispy finish that’s hard to beat.
If you’ve never made churros before, don’t worry! This recipe is straightforward and requires no special equipment. Plus, it’s a family favorite that’s guaranteed to please everyone.
Tips for the Best Homemade Churros
- Work Quickly – Churros are best served fresh and warm. Make sure to fry them in small batches and coat them in cinnamon sugar while they’re still hot.
- Don’t Overcrowd the Pan – Fry the churros in small batches to ensure even cooking and prevent them from sticking together! Even with a very large pan, I only fry 4 at a time, max!
- Temperature is Key – Keep an eye on your oil temperature! If the oil gets too hot, the churros will brown too quickly and be raw inside. Too cold, and they’ll absorb excess oil and become greasy. Keep the oil at 350°F for the best results.
Ingredients
This recipe comes together with just a few kitchen staples, which makes them seriously dangerous (because I make them all the time, ha!). The full recipe with measurements is available as a printable recipe at the end of the post.
- Butter – Adds richness and flavor to the dough, we use salted butter, but you can use unsalted if that’s what you have on hand.
- Sugar – Used in both the dough and the cinnamon-sugar coating for that perfect sweetness. We like to use panela ground finely, or even powdered maple sugar. White sugar is traditionally used, so use whatever you prefer.
- Cinnamon – The essential spice that gives churros their signature warm flavor!
- Salt – Balances the sweetness and enhances the overall flavor.
- Flour – We use all-purpose einkorn flour, but any all-purpose flour will work. If you are using fresh milled flour, be sure to grind it until it is VERY fine. You will also need to reduce the water by 2 tablespoons if using fresh milled flour.
- Eggs – Helps bind the dough and give the churros a tender, airy interior.
- Vanilla – Adds a hint of sweetness and depth to the dough. Don’t skip this!
- Coconut Oil – The oil of choice for frying, giving the churros a light, crispy finish. You can use any high-heat oil if you prefer, but coconut oil adds a subtle richness.
How to Make Homemade Churros
Making churros at home is a lot easier than you might think. With this step-by-step guide, you’ll have a batch of hot, crispy churros ready in no time!
- Prepare – In a medium saucepan, melt butter over medium heat. Add sugar, salt, and water, and stir until combined. Once the mixture starts to simmer, reduce the heat to low and stir in the flour. Mix until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and let the dough cool for a few minutes.
- Add – Add the eggs one at a time (if you are increasing the recipe), stirring vigorously after each addition to fully incorporate. The dough may look a little curdled at first, but keep stirring! Add in the vanilla extract and continue stirring until the dough is smooth and glossy.
- Heat – In a large, deep pan, heat coconut oil to 350°F. You’ll need enough oil to submerge the churros, so be generous! While the oil heats, prepare a piping bag fitted with a star tip or use a churro press (we love ours!). Transfer the dough to the container of your choic..
- Fry – Pipe 4-5 inch strips of dough directly into the hot oil, using scissors or a knife to cut each strip. Fry the churros in batches, turning them occasionally, until golden brown—about 2-3 minutes per side. Remove the churros with a slotted spoon and drain on a paper towel-lined plate.
- Coat – While the churros are still warm, roll them in a mixture of sugar and cinnamon. Make sure each churro is evenly coated for maximum deliciousness!
Storing and Reheating Churros
Churros are best enjoyed fresh, but if you have leftovers (unlikely!), here’s how to store and reheat them:
- At Room Temperature: Store leftover churros in an airtight container for up to 2 days. To re-crisp them, place them in a preheated oven at 350°F for 5-10 minutes.
- In the Freezer: Want to make churros in advance? Fry them as usual, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or bag. To reheat, bake in a 350°F oven for about 10-15 minutes.
Even More Easy Desserts
Easy Homemade Churros
Equipment
- churro press (optional, but we love ours!)
Ingredients
- 1 cup water
- 1/4 cup butter room temperature
- 1 tbsp sugar
- 1/4 tsp salt
- 1 1 /4 cups all-purpose flour (140g) we use einkorn flour
- 1 egg
- 1 tsp vanilla extract
- coconut oil
Coating
- 1/2 cup sugar
- 1 tsp cinnamon powder
Instructions
- In a medium saucepan, melt butter over medium heat. Add the sugar, salt, and water, and stir until combined. Once the mixture starts to simmer, reduce the heat to low and stir in the flour. Mix until the dough forms a smooth ball and pulls away from the sides of the pan.
- Remove from heat and let the dough cool for a few minutes.
- Add the eggs one at a time (if you are increasing the recipe), stirring vigorously after each addition to fully incorporate. The dough may look a little curdled at first, but keep stirring! Add in the vanilla extract and continue stirring until the dough is smooth and glossy.
- In a large, deep pan, heat coconut oil to 350°F. You’ll need enough oil to submerge the churros, so be generous! While the oil heats, prepare a piping bag fitted with a star tip or use a churro press. Transfer the dough to the container of your choice.
- Pipe 4-5 inch strips of dough directly into the hot oil, using scissors or a knife to cut each strip. Fry the churros in batches, turning them occasionally, until golden brown—about 2-3 minutes per side. NOTE: The larger the churro, the longer it needs to fry to cook the middle. Test the first churro to see if the time was long enough before continuing.
- Remove the churros with a slotted spoon and drain on a paper towel-lined plate. Mix the coating ingredients together in a dish that will accommodate the size of the churros.
- While the churros are still warm, roll them in a mixture of sugar and cinnamon. Make sure each churro is evenly coated for maximum deliciousness!
Notes
Tips for the Best Homemade Churros
- Work Quickly – Churros are best served fresh and warm. Make sure to fry them in small batches and coat them in cinnamon sugar while they’re still hot.
- Don’t Overcrowd the Pan – Fry the churros in small batches to ensure even cooking and prevent them from sticking together! Even with a very large pan, I only fry 4 at a time, max!
- Temperature is Key – Keep an eye on your oil temperature! If the oil gets too hot, the churros will brown too quickly and be raw inside. Too cold, and they’ll absorb excess oil and become greasy. Keep the oil at 350°F for the best results.
Nutrition
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