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A plate of freshly made churros generously dusted with sugar, stacked crisscross with a subtle sheen indicating their crisp texture. In the background, there's a blurred small bowl, likely containing chocolate sauce for dipping. The churros have a deep golden-brown hue, suggesting they were perfectly fried to achieve a crunchy exterior while maintaining a soft interior. The plate sits on a gray surface, and the entire scene has a cozy, indulgent ambiance.

Homemade Churros

Max Dennison
These Homemade Churros are golden, crispy on the outside, and soft on the inside—just like the ones from your favorite fair or café! Coated in cinnamon sugar and served with a rich chocolate dipping sauce, they’re the perfect sweet treat for any occasion. Whether you fry, bake, or air-fry them, this easy recipe will have you making delicious churros from scratch in no time. Grab your piping bag, heat up the oil, and get ready to enjoy a warm, homemade dessert that’s guaranteed to satisfy your cravings!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine Spanish Cuisine
Servings 10
Calories 184 kcal

Equipment

  • Medium Saucepan: To heat the water, butter, and flour mixture before making the dough.
  • Mixing Spoon or Silicone Spatula: For stirring the dough while cooking and mixing.
  • Large Mixing Bowl: If you need to let the dough cool before adding eggs (if using).
  • Piping Bag: Essential for shaping the churros. A strong piping bag is recommended to handle the thick dough.
  • Large Star-Tip Nozzle: A 1M or 2D star tip gives churros their signature ridges, which help them cook evenly and get crispy.
  • Deep Fryer or Large Heavy-Bottomed Pot: If deep frying, use a sturdy pot like a Dutch oven or deep saucepan to safely heat the oil.
  • Candy or Deep-Fry Thermometer: To ensure the oil stays between 350-375°F (175-190°C) for perfect frying.
  • Slotted Spoon or Tongs: For flipping and safely removing churros from the oil.
  • Wire Cooling Rack or Paper Towels: To drain excess oil and keep churros crispy.
  • Shallow Bowl: For rolling churros in cinnamon sugar after frying.
  • For Alternative Cooking Methods:
  • Baking Sheet & Parchment Paper: For baked churros.
  • Air Fryer: For air-fried churros.
  • Basting Brush: For brushing melted butter on baked or air-fried churros.
  • For Dipping Sauce:
  • Small Saucepan: To melt chocolate or make caramel for dipping.
  • Whisk: For stirring the sauce until smooth.

Ingredients
  

  • 1 Cup Water
  • 2 1/2 Tbsp White sugar
  • 1/2 Tsp Salt
  • 2 Tbsp Vegetable oil
  • 1 Cup All-purpose flour
  • Oil for frying
  • 1/2 Cup Sugar, for coating
  • 1 Tsp Ground cinnamon

Instructions
 

  • Prepare the Dough
    In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt, and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in the flour until the mixture forms a ball.
  • Heat the Oil
    Heat oil in a deep fryer or large deep skillet to 375°F (190°C). The oil should be deep enough to cover the churros while frying.
  • Pipe the Churros
    Spoon the dough into a pastry bag fitted with a large star tip. Squeeze out strips of dough into the hot oil, cutting with a knife or scissors at your desired length.
  • Fry to Perfection
    Fry churros until golden; it should take about 2 minutes per side. Remove from the oil with a slotted spoon, and drain on paper towels.
  • Sugar Coating
    Mix 1/2 cup sugar and cinnamon in a shallow dish. Roll drained churros in the mixture while still hot.

Notes

Make-Ahead Instructions:

✔️ Make the Dough in Advance:
  • You can prepare the churro dough up to 1 day ahead and store it in the refrigerator.
  • Place the dough in an airtight container or a piping bag sealed at both ends.
  • Let the dough come to room temperature for about 20-30 minutes before piping and frying.
✔️ Freezing Uncooked Churros:
  • Pipe the churro dough onto a parchment-lined baking sheet and freeze until solid (about 1 hour).
  • Once frozen, transfer them to a zip-top freezer bag and store for up to 2 months.
  • Fry straight from frozen—just add an extra 30-60 seconds to the cooking time.

How to Store Leftover Churros:

❄️ Room Temperature (Best for Short-Term Storage):
  • If you plan to eat them within 1-2 days, store churros in an airtight container at room temperature.
  • To keep them crisp, place a paper towel in the container to absorb excess moisture.
❄️ Refrigeration (Not Recommended):
  • Storing churros in the fridge can make them soft and chewy rather than crispy.
  • If you must refrigerate, reheat them properly (see below) to restore their crunch.
❄️ Freezing Cooked Churros:
  • Place fully cooled churros in a single layer on a baking sheet and freeze for 1 hour.
  • Transfer to a freezer-safe bag or container and store for up to 2 months.
  • Reheat straight from frozen for best results.

How to Reheat Churros & Keep Them Crispy:

🔥 Oven or Toaster Oven (Best Method):
  • Preheat oven to 375°F (190°C).
  • Place churros on a baking sheet and heat for 5-8 minutes, flipping halfway.
🔥 Air Fryer (Quick & Effective):
  • Preheat air fryer to 350°F (175°C).
  • Heat for 3-4 minutes until warm and crispy again.
🔥 Stovetop (For Soft Churros):
  • Lightly warm churros in a dry non-stick pan over medium-low heat for a few minutes.
⚠️ Avoid the Microwave:
  • Microwaving makes churros soft and chewy instead of crispy. If using, reheat in 10-second intervals and finish in the oven or air fryer for crispiness.

Final Tips for Storing & Reheating Churros:

  • Always let churros cool completely before storing to prevent sogginess.
  • If making churros ahead for a party, store them in a warm oven (200°F/95°C) until ready to serve.
  • Fresh churros are always best, but with the right storage and reheating methods, you can enjoy them anytime!
Now, whether you’re making churros for a special occasion or just want to prep ahead, you’ve got everything you need to keep them crispy, golden, and delicious every time!
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