These churros are crispy on the outside, yet wonderfully tender on the inside. This restaurant-worthy churro recipe will quickly become a staple in your dessert rotation.
What Is a Churro?
A churro is a cinnamon- and sugar-topped fried pastry dough stick with Spanish and Portuguese origins. Churros are similar to doughnuts, but they have ridges because they are piped out of a pastry bag. Because they are fried instead of baked, churros have a fluffy and tender interior with a satisfyingly crispy exterior.
How to Make Churros
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Churros Ingredients
These are the six ingredients you'll need to make this homemade churro recipe:
- Water: This recipe for churros starts with a cup of water.
- Sugar: White sugar goes into the churro dough and into the cinnamon-sugar topping.
- Salt: A pinch of salt enhances the flavors of the other ingredients.
- Oil: You'll need vegetable oil for the dough and to fry the churros.
- Flour: All-purpose flour gives the churro dough structure.
- Cinnamon: The fried churros are rolled in a cinnamon-sugar mixture before serving.
How to Make Churros Step-By-Step
Here's a very brief overview of what you can expect when you make churros at home:
- Boil water, sugar, salt, and vegetable oil. Remove from the heat, then stir in flour.
- Transfer the dough to a pastry bag and pipe into strips.
- Fry the strips in hot oil until they're golden.
- Drain the churros, then roll in cinnamon-sugar.
Recipe Tip
Keep the oil temperature consistently between 350 and 375 degrees F (175 and 190 degrees C) as you fry. If it gets too hot, turn off the heat and let the temperature drop down to that range.
How to Serve Churros
Churros are traditionally served with a sweet dipping sauce. Try pairing them with homemade chocolate sauce, dulce de leche, or vanilla sauce.
How to Store Churros
Store the (completely cooled) churros in an airtight container lined with paper towels at room temperature for up to two days.
Allrecipes Community Tips and Praise
"My kids love this recipe and are always wanting me to make them," says Shaun Gordon. "I recommend doing a double batch because they won't last long."
"These were amazing," raves Robyn Harrison. "The recipe was easy and quick!! We ate them with hot fudge and ice cream. It was a perfect summer treat!!!"
"This was a really easy, fun, and delicious recipe," says IRIS SHELDON. "It also did not take very long. I piped my churros thin and I would recommend that because then they don't take as long to fry."
Editorial contributions by Corey Williams.
