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close-up of churros recipe stacked together, dusted with sugar, and drizzled with chocolate sauce. There is powdered sugar on top, and the churros are golden and crispy. A small bowl of chocolate dipping sauce is placed beside the churros.

churros recipe

A crispy, tender, and sweet churros recipe, perfected with a cinnamon-sugar coating. These homemade churros are easy to make and customizable with different dips and coatings.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 12 servings
Course: Dessert, Snack, Breakfast
Cuisine: Spanish, Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Water - Water
  • ½ cup Unsalted butter -Butter
  • 1 cup All-purpose flour - Flour
  • 1 tablespoon Granulated sugar -For the dough
  • ½ teaspoon Fine salt - Salt
  • 2 Eggs Eggs - Add one at a time
  • 1 cup Granulated sugar - For coating
  • 2 teaspoon Ground cinnamon - Cinnamon For coating
  • 1-2 cups Vegetable or canola oil -Oil For frying
  • ½ cup Dulce de leche - Dulce de lecheFor dipping optional

Equipment

  • 1 Large piping bag with star tip (Used to pipe dough into oil )
  • 1 Heavy-bottomed deep pot (For frying churros )
  • 1 Candy or instant-read thermometer (To monitor oil temperature )
  • 1 Spider strainer or slotted spoon (To remove churros from oil )
  • 1 Paper towels (For draining fried churros )

Method
 

  1. Bring water, butter, sugar, and salt to a boil.
  2. Remove from heat and stir in all the flour at once.
  3. Let the dough cool for 5 minutes.
  4. Add eggs one at a time and mix until smooth.
  5. Heat oil to 375°F in a deep pot for frying.

Nutrition

Serving: 1churroCalories: 150kcalCarbohydrates: 23gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.6mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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