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Homemade churros on a dark plate with chocolate sauce and dulce de leche in the background.
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5 stars (3 ratings)

How to Make Churros

Learn how to make authentic churros with this easy to follow step-by-step tutorial! Crisp and golden on the outside, airy, tender, and light on the inside.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: Mexican, Spanish
Keyword: authentic Mexican churros, how do you make churros step by step with pictures, how to make churros, how to make churros step by step
Servings: 42 6-inch long churros (approx.)
Calories: 60kcal

Ingredients

For the churro pastry

For the cinnamon sugar coating

Instructions

To make the churro pastry

  • Place the water, butter, sugar, and salt in a saucepan over medium-high heat and cook until the butter is completely melted and the mixture is simmering.
  • Add in the flour all at once, and continue to cook, stirring vigorously, for about 5 minutes, or until the dough gathers itself into a ball and a film begins to form on the bottom of the pot.
  • Transfer the mixture to a mixing bowl, and beat on medium speed.
  • Drop in the eggs, one at a time, while continuing to beat. Allow each egg to become fully incorporated, before adding the next (about 30 seconds to a minute).
  • Transfer the dough to a piping bag fitted with a jumbo French star tip.  
  • Heat the oil in a large, heavy-bottomed pot over medium-high heat, until it registers between 325 and 375 degrees F on a candy thermometer.  
  • Pipe long strands of the dough into the hot oil, about 4 to 6 at a time, and fry in batches (turning frequently) until golden brown. 
  • Remove from the hot oil with tongs, allowing excess oil to drain away, and toss the fried churros in the cinnamon sugar mixture to coat. 

To make the cinnamon sugar coating

  • Place the sugar and cinnamon in a large bowl and stir to combine. 

Notes

Tips for Making Churros
  • Fill the pot about halfway full of oil, and clip a candy thermometer onto the side so that you can keep an eye on the temp.
  • It's essential to keep the oil temperature steady when frying the dough. It will go up and down as you are frying (when the churros go in, the temperature will drop, and then it will slowly come back up). Try to keep it between 325 and 375 degrees F. You may need to adjust the heat on your burner to keep things within that range.
  • Pipe the churro dough into long strands (about 6 inches long) right into the hot oil.
  • It's best to work in batches of 4 to 6 churros at a time so they have room to move and aren't packed in so tight that they steam rather than fry.
  • The churros puff up and get bigger as they cook. Keep this in mind as you're piping them! You don't want to overcrowd the pot.
  • Turn them frequently while in the oil until golden and crisp.
  • Toss them in cinnamon sugar when they come out of the hot oil so it sticks well.
  • Serve these churros with one or more of the following dipping sauces: Dulce de Leche, Chocolate Glaze, European-style Hot Chocolate, Cajeta
  • The churro dough will keep for up to 3 days in the fridge.
  • After they are fried, I recommend enjoying them immediately.

Nutrition

Calories: 60kcal | Carbohydrates: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 20mg | Potassium: 10mg | Sugar: 4g | Vitamin A: 90IU | Calcium: 7mg | Iron: 0.3mg