Easy Homemade Churros Recipe

There’s something about churros that feels instantly joyful. Maybe it’s the crispy exterior, the fluffy center, or that cinnamon-sugar coating that sticks to your fingers. Whatever it is, once you start eating one, it’s hard to stop.

Where My Churro Obsession Started

I fell in love with churros at a county fair when I was a kid. I remember the smell of fried dough, the warm sugar, and that first bite — crispy, sweet, and still steaming on the inside. It was perfect. For years, I thought you could only get churros at fairs or theme parks. Then I found out they’re surprisingly easy to make at home — and even better when they’re fresh.

Now, they’re my go-to treat for when I want something fun and indulgent without a ton of prep. No yeast, no deep-frying fear, and no complicated doughs. Just a simple recipe that delivers big results.

What You’ll Need

For the churro dough:

• 1 cup water
• 2 ½ tablespoons sugar
• ½ teaspoon salt
• 2 tablespoons unsalted butter
• 1 cup all-purpose flour
• 1 large egg
• ½ teaspoon vanilla extract
• Neutral oil for frying (vegetable, canola, or sunflower)
• Melted chocolate (optional)

For the cinnamon-sugar coating:

• ½ cup sugar
• 1 teaspoon ground cinnamon

Make the Dough

Start by bringing the water, sugar, salt, and butter to a boil in a medium saucepan. Once it starts bubbling, reduce the heat to low and stir in the flour all at once. Use a wooden spoon to mix it until a dough forms — it’ll look thick and lumpy at first, but keep stirring until it comes together and pulls away from the sides.

Now take the pan off the heat and let the dough cool for about 5–10 minutes. You don’t want it too hot when you add the egg, or it’ll scramble.

Once it’s slightly cooled, beat in the egg and vanilla. This part takes a little elbow grease. At first, it’ll seem like the egg doesn’t want to mix in — but just keep stirring or use a hand mixer. Eventually, you’ll end up with a smooth, thick dough that’s ready to pipe.

Time to Fry

Pour a few inches of oil into a deep skillet or heavy-bottomed pot. Heat it to 350°F (175°C). If you don’t have a thermometer, you’ll know it’s ready when a small piece of dough sizzles and floats.

Spoon the dough into a piping bag fitted with a large star tip. Carefully pipe 4–6 inch lengths of dough directly into the hot oil, cutting the end with scissors. Don’t overcrowd the pot — fry in batches for best results.

Fry the churros for about 2–3 minutes per side, turning with tongs until they’re golden brown all over. Remove them with a slotted spoon and let them drain on paper towels.

Cinnamon Sugar Coating

While the churros are still warm, roll them in a mixture of cinnamon and sugar. Don’t wait too long — if they cool down, the coating won’t stick as well.

Line them up on a tray and try not to eat them all before the rest of the batch is done. It’s harder than it sounds.

Serve With Something Sweet

Churros are amazing on their own, but dipping takes them to the next level. My go-to is melted chocolate, but dulce de leche is a close second. Even a thick, warm caramel sauce or vanilla glaze would work.

For parties, I like to offer a little “dip bar” with a few small bowls of different sauces and let people go wild. It’s simple, but it always feels like a treat.

Tips for Success

• Don’t skip the egg. It adds richness and helps with the fluffy inside.
• Cool the dough a little before adding the egg. If it’s too hot, the egg will cook instead of blend.
• Use a star piping tip. It gives the churros their classic ridged look and texture.
• Fry in small batches. This keeps the oil temperature steady and helps them cook evenly.
• Work quickly after frying. The sugar coating sticks best when they’re warm.

Make Ahead + Storage

Churros are definitely best fresh, but if you want to prep ahead, here’s how:

• Make the dough: You can store it in the fridge for up to 1 day. Let it come to room temperature before piping.
• Freeze raw churros: Pipe them onto a parchment-lined tray and freeze until solid. Store in a freezer bag, and fry from frozen — just add a minute or two to the cooking time.
• Leftovers: If you somehow have any left, reheat them in the oven at 350°F for 5–7 minutes. They won’t be quite as crisp, but still delicious.

Final Thoughts

Homemade churros are way easier than people think. If you can boil water and stir dough, you can make churros. They’re crispy, golden, and loaded with cinnamon sugar — all the best things, really.

Whether you’re making them for a weekend treat, a party, or just because you need a little joy in dessert form, this recipe delivers. Try them once, and you’ll never wait for the fair to roll into town again.