Best churros recipe is here! How to make this popular Mexican dessert at home with just a few ingredients so your family can enjoy them as much as mine did.
Have you ever had churros at a fair and wondered how to make them at home year round? Well this is the best churros recipe around because it’s so easy to do right in your own kitchen. Sprinkled with cinnamon and sugar it is one of our favorite long donuts to enjoy for breakfast or dessert.
What is a churro made of?
- Traditionally made in Portugal, they were commonly eaten at carnivals, fairs and other celebrations. They originally were made at street stands with a dough that was a mixture of flour, water and salt. Some other variations are made of potato dough.
Ours uses flour and a few other ingredients with an added sweetness you will surely love.
This is what you will need to make the best churros recipe
- Flour – this is how to measure flour properly
- Sugar and cinnamon
- Vegetable oil and a large pot for frying
- Paper towels to absorb some excess oil when they’re done
- Piping bag fitted with a star tip on it, or gallon freezer bag with corner cut off to pipe dough out in long pieces like you see here
- Thermometer if you want to check temperature of the oil
If I don’t have a thermometer I just put a drop into the oil when I think it is ready. If it starts to fry right away, it’s ready. If it fries and turns brown immediately it is too hot.
What do churros taste like?
Mexican churros taste like fried dough or a donut basically. There are different types of churros but the most common are closer to fried pastry and a bit salty.
Are churros and donuts the same?
Churros are special South and Central American doughnut sticks essentially. They’re often called a “Mexican doughnut.” They are tube-shaped, without yeast, sticks of dough piped from a star-tipped pastry bag, fried in oil, and rolled in cinnamon sugar.
Why is it called a churro?
History is divided on how these came to exist. Some say they were the invention of Spanish shepherds. The Spanish learned of the new treat from their neighbors and put their own spin on it by passing the dough through a star-shaped tip. This is what gives it its signature ridged shape.
Here’s how to make homemade churros at home!
First you’ll want to get out a stand mixer, have your cinnamon sugar mixture ready in a bowl or plate, and get your piping bag ready.
- Now over medium high heat add your milk, water, butter, sugar and salt and bring to a boil.
- Then remove from heat and add flour slowly using a wooden spoon to create the fist step of this churro dough.
- Add this into your stand mixer, allow to cool and using a paddle attachment adding your eggs one at a time.
- At this time, once the egg is incorporated well, it should be easy to pipe into your pastry bag.
- Wait until your oil is nice at hot, 350 degrees is great in order to get them golden brown.
- Squeeze dough directly into the hot oil flipping once. Fry until golden brown.
- Sit on folded paper towels to absorb excess oil
- Roll in cinnamon sugar mixture while still hot so it sticks nicely.
Looking for more donut recipes?
Let’s start with these easy air fryer donuts!
- We have made semi homemade peanut butter and jelly donuts too.
- There’s this gluten free baked donut recipe you can try if you need that.
- If you have an Instant Pot you can make pressure cooker donuts which are fun to do.
- Then make our lion claws as a treat.
Are churros good the next day?
Piped raw churros should be good in the fridge for a few hours but I haven’t tested it for a full day. It stands to reason they’d keep that long too. Churros can be kept warm in an oven before coating with cinnamon sugar for probably up to an hour before they might get dry. They’re best FRESH on the first day though for sure.
Best Churros Recipe
- Put a star tip inside a piping bag and have ready.
- Whisk together your cinnamon, 1 1/2 c of sugar in a bowl. Set aside.
- Bring milk, butter, salt, 1/2 c water, and 1 tbsp sugar to a simmer in a pan over medium/high heat.
- Using a wooden spoon add in flour quickly and mix fast for about 30 seconds until it creates a dough. Remove from pot and place in the bowl of your stand mixer.
- Allow to cool slightly for 5-10 minutes.
- Use paddle attachment for your stand mixer and mix at medium/low speed. Add eggs to dough one at a time. Incorporate each egg well before adding the next one.
- Scrape the sides of the bowl to ensure everything incorporates well into the dough. After all eggs are added it should be easy to spoon into a piping bag.
- Heat vegetable oil in a pot on the stovetop until it is about 350 degrees or until a small drop of dough fries immediately and floats to top.
- Squeeze out 4-5 inches of your dough into the hot oil and cut off with a knife quickly so it drops in and stays one long piece.
- Fry a few at a time, not overlapping as they will stick together. 2 minutes on each side until lightly brown.
- Remove and put on paper towel to drain excess oil. Mix together rest of sugar and cinnamon. Sprinkle on churros, all sides.
- Enjoy immediately for best taste.