Easy Homemade Churros

Homemade churros on a parchment paper lined baking sheet piled up, red berries in the background

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. Yields (12) 5-inch churros.

Course Dessert

Cuisine American, Mexican

Keyword Churros Recipe, Easy Churro Recipe, Einkorn Churros Recipe, Homemade Churros Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings churros

Calories 166kcal

Cost $7

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.

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