Homemade Churros Recipe
If you've got a craving for something sweet, fried, and covered in cinnamon sugar, this Churros Recipe is what you need. They're crisp on the outside, soft in the middle, and ridiculously easy to make at home. No yeast, no long waits. Just a quick stovetop dough, a few minutes of frying, and you're ready to roll them in cinnamon sugar and start snacking. These are the kind of treats that disappear fast, so plan accordingly.
Homemade Churros Recipe
Perfect for parties, holidays, or last-minute dessert cravings, churros come together in under 30 minutes. They're kid-approved, budget-friendly, and a fun project with a big payoff.
You don't need any fancy gear. Just a star tip, a piping bag or zip-top bag, and a heavy-bottomed pan for frying. The dough is basic and forgiving, and the cinnamon sugar coating gives them that classic flavor.
Serve them warm for the best texture. They're light, crisp, and perfect for dipping in chocolate sauce, caramel, or just enjoying as-is.
Why You'll Love This Dish
- Fast and Simple - From start to finish in under 30 minutes
- No Yeast Required - Skip the rise time with this egg-based dough
- Classic Flavor - That sweet cinnamon sugar crust never gets old
- Fun to Make - Great for cooking with kids or hosting a DIY dessert bar
- Crispy and Tender - The perfect balance of crunch and softness
Try our Maple Bars, too!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Sugar - A touch in the dough and more for coating after frying
- Unsalted Butter - Adds richness to the dough and helps with structure
- Water - Base liquid for the dough; helps everything come together
- Salt - Balances the sweetness and sharpens the flavor
- All-Purpose Flour - The main structure of the churro dough
- Large Eggs - Give the dough moisture, texture, and structure
- Cinnamon Sugar Mix - The final coat that makes churros iconic
Have some Cake Donuts!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Combine your sugar, butter, water, and salt in a saucepan.
- Heat the mixture to boiling, then reduce the heat and stir in your flour.
- Stir it continuously over low heat to dry out the dough a bit, and then remove the pan from the heat and let the dough cool for 10-15 minutes in the fridge.
TIP: When in doubt, let these cool longer than you need to. If the dough isn't cool enough, adding the eggs will turn into a total disaster by cooking the eggs before they are incorporated into the dough.
- You can do this next part by hand, I just prefer to use my mixer. Either way. Add the eggs one at a time and mix well between each addition.
- Place the dough into a large piping bag (or a large ziplock!) fitted with a large star tip. Heat your oil to 350 degrees, and snip off 3-4 inch sections of dough from the pastry bag into the oil.
- Fry, turning and getting them evenly browned, for about 2 minutes.
- Remove from the oil and toss in cinnamon sugar. Enjoy alone, or with your favorite chocolate sauce.
Want a bite-sized version that uses biscuit dough? Try these Churro Donut Holes!
Serve with some Quesabirria!
More Mexican-Inspired Recipes
- Pressure Cooker Mexican Rice
- Instant Pot Smothered Burritos
- Tequila Lime Shredded Beef Tacos
- Instant Pot Chicken Enchilada Casserole
- Traeger Smoked Green Chile Chicken Enchiladas
- Traeger Sheet Pan Chicken Fajitas
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Churros Recipe
Easy fried cinnamon sugar covered dough. Delicious and super easy!
Ingredients
- 1 tablespoon sugar
- ½ cup butter, unsalted
- 1 cup water
- ¼ teaspoon salt
- 1 cup flour
- 3 large eggs
- Cinnamon and sugar to coat
Instructions
- Combine sugar, butter, water, and salt in a sauce pan. Heat to a boil and then reduce heat to low. Add flour and stir well. Cook over low heat for 2 minutes.
- Remove from heat and let cool 10-15 minutes.
- Add eggs, one at a time, mixing well between each.
- Place prepared dough into a pastry bag or large ziplock fitted with a large star tip. Pipe 3-4 inch sections into oil preheated to 350 degrees. Fry until light golden brown, remove from oil, and toss in cinnamon sugar. Serve immediately.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 182Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 64mgCarbohydrates: 24gFiber: 2gSugar: 14gProtein: 3g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Oh yum, these look so good!
Thank you!! They were awesome!
Thanks for posting this.
the eggs destroyed the recipe
Yikes! Sorry about that. I've made this recipe several times since I've published and have not had that experience. If you don't let the mixture cool enough before adding the eggs, the eggs will "cook" in the mixture and would definitely lead to results that aren't ideal!
I’m with you Holly in a way, the original recipe doesn’t have eggs, the dough needs to be kind a solid. The eggs makes it runny I couldn’t have the churro shape!
Eggs should definitely NOT be making this runny. If you didn't make any substitutions, there may have been a measurement that was wrong. 🙁 I've made this many times, as have many other people, and the dough being runny isn't something we've run into here. Unless you add the eggs when the dough is too hot and cook them, it should look just like the photos. Sorry you didn't have great results here!
Do the churros taste good after sitting out for awhile? So not warm? I have to make some churros the morning before a party.
Thanks!
Ana
They taste best while still warm. They are very fast to make though, so I wouldn't make them in advance. You could make the dough, and then just fry them right before the party?
What can you replace for eggs? I don't eat eggs and I would love to make these but I'm just not sure what could be the best replacement for eggs.
That's a tricky one, because eggs are such a big part of this dough. I'm not comfortable making a recommendation, unfortunately, but I'm sure there are some recipes out there! Good luck!
Hi..sure u can replace the eggs by using bicarbonate and baking powder. I used to make twisted donuts with those added to the flour. It works!!!!
Hi, love churros..have always wanted to try them but they end up going soggy after a while before i can serve them to anyone....How can i prevent that? Atleast for a few hours??
That's a great question, and one I haven't really found a remedy for. Churros are definitely best when served immediately. Let me know if you find a fix for that!
I ended up doubling the recepie except for the eggs and I added an extra cup of flour. It really helped make the Churros a bit firmer and they were still delicious. Hope this helps.
These look great! Can I make the dough ahead of time and keep it in the fridge? If so, should I add the egg to the dough before or after refrigeration?
I've not tested this being held over like that, so unfortunately I can't advise! If you decide to experiment, let me know how it turns out!
Hi! Thank you so much for the recipe! I'd like to make these for a party- do you think it will work if I make the dough, bag it up and refrigerate it for a couple hours before frying? Thank you
Hi Chelsae! I've never tried doing it that way, but I think it would be okay! You might need to let the dough come to room temp before frying it though if you have trouble squeezing it through the piping tip while it is chilled. Watch your oil temp too!
Hubby loved these! So easy to make! The only thing I struggled with was mixing in the eggs. I used the hand mixer and the batter "crawled" up the blades.
Has anyone tried making these & freezing them? I would like to make these for a party & thought I could possible freeze them, then bake them in the oven to crisp them back up???
Hey Bobbie! Thanks for stopping by. I haven't heard of anyone trying that, and I haven't myself. These are so quick to whip up. I think a better bet would be to make the batter a little ahead of time and store it in the piping bag in the fridge, and then fry at the party. These really lose a lot of their appeal when they aren't fresh out of the oil.
Yum. Fried up crispy. Will make again.
I'm having issues with this dough I've tried it a few times. The dough never cooks on the inside no matter how long I cook it for? It never burns on the outside but I've cooked them even for 15 minutes and the inside still isn't cooked. Tried smaller/larger churros and different temperatures for the oil.
Has anyone else had this issue?
I've never had that feedback before. Very strange! It shouldn't be possible for the dough to remain uncooked after that long in the oil, especially if you are watching the temperatures. You could try popping them in the oven after they are browned for some extra cook time?