Why You’ll Love This Recipe
These homemade Mexican churros are crispy on the outside and soft on the inside. The combination of cinnamon and sugar creates a sweet, fragrant coating that’s irresistible. With just a few ingredients, including butter, flour, and eggs, these churros are easy to make and provide that authentic street-food taste right in your own kitchen. Plus, they’re perfect for sharing with friends and family!
Ingredients
For the Churros: 25 tsp sugar, divided (1/2 cup plus 1 teaspoon)
1 tsp cinnamon
1/2 cup water
1/2 cup milk
8 tbsp butter
1/4 tsp salt
1 cup flour
4 eggs, cold
Vegetable oil, for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the cinnamon sugar: In a small bowl, combine 1/2 cup sugar and cinnamon. Set aside for coating the churros once they’re fried.
- Make the churro dough: In a medium saucepan, combine the water, milk, butter, and salt. Bring the mixture to a simmer over medium heat, stirring occasionally. Once the butter has melted and the liquid is simmering, add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Add the eggs: Remove the saucepan from the heat and allow the dough to cool slightly for 1-2 minutes. Add the cold eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth and glossy.
- Heat the oil: In a large pot or deep frying pan, pour enough vegetable oil to submerge the churros (about 2-3 inches of oil). Heat the oil to 350°F (175°C) over medium heat.
- Fry the churros: Transfer the churro dough to a piping bag fitted with a large star-shaped tip. Once the oil is hot, carefully pipe 4-6 inch lengths of dough into the hot oil. Fry the churros in batches to avoid overcrowding, cooking for 2-3 minutes per side, or until golden brown and crispy.
- Drain the churros: Remove the fried churros from the oil using a slotted spoon and drain them on paper towels to remove any excess oil.
- Coat with cinnamon sugar: While the churros are still warm, roll them in the cinnamon-sugar mixture until they are fully coated.
- Serve and enjoy: Serve the churros warm with a side of chocolate dipping sauce, caramel, or just enjoy them on their own.
Servings and Timing
- Servings: 6-8 churros (depending on size)
- Preparation time: 10 minutes
- Frying time: 15 minutes
- Total time: 25 minutes
Variations
- Chocolate-filled Churros: Pipe chocolate ganache into the churros before frying for a decadent treat.
- Glazed Churros: After frying and coating in cinnamon sugar, drizzle a glaze made of powdered sugar and milk over the churros for an extra layer of sweetness.
- Fruit-flavored Cinnamon Sugar: Mix in a bit of orange or lemon zest to the cinnamon sugar for a citrusy twist.
Storage/Reheating
- Storage: Churros are best enjoyed immediately after frying, but if you have leftovers, store them in an airtight container at room temperature for up to 1-2 days.
- Reheating: To reheat, place churros in a warm oven at 300°F (150°C) for about 5-7 minutes to restore their crispiness.
FAQs
Can I make the churro dough ahead of time?
While churro dough is best used immediately, you can refrigerate it for a few hours. If refrigerating, allow the dough to come to room temperature before frying.
Can I bake churros instead of frying them?
Baking churros will give you a lighter, less crispy result. To bake, place churros on a baking sheet lined with parchment paper, brush them with butter, and bake at 400°F (200°C) for about 15-20 minutes until golden brown.
What can I dip churros in?
Churros are traditionally dipped in hot chocolate, but they’re also delicious with caramel sauce, dulce de leche, or whipped cream.
Can I freeze churros?
Yes, you can freeze churros before frying. Lay them out on a baking sheet, freeze until solid, and then store them in a freezer bag. When ready to fry, cook them directly from frozen—just add a couple of extra minutes to the frying time.
How can I make churros spicier?
Add a pinch of cayenne pepper to the cinnamon-sugar mixture for a spicy twist to balance the sweetness.
Why are my churros not crispy?
Make sure the oil is hot enough (350°F/175°C) before frying. If the oil is too cool, the churros will absorb more oil and become greasy instead of crispy.
Can I use a different type of oil for frying?
Yes, you can use vegetable oil, canola oil, or peanut oil for frying. All of these oils have high smoke points, making them ideal for deep frying.
How do I know when the oil is hot enough for frying?
Use a candy or deep-fry thermometer to check the oil temperature. If you don’t have one, you can test the oil by dropping in a small piece of dough; if it sizzles and rises to the surface, the oil is ready.
Can I make churros without a piping bag?
If you don’t have a piping bag, you can use a plastic sandwich bag with the corner snipped off, or even a spoon to drop dough into the hot oil, though the churros will have a different shape.
How can I make churros less greasy?
Make sure to drain the churros on paper towels immediately after frying to remove any excess oil. Also, avoid overcrowding the pan while frying to ensure even cooking.
Conclusion
Mexican Churros are the ultimate sweet treat, crispy on the outside and soft on the inside, with the perfect balance of cinnamon-sugar coating. This homemade version is quick to prepare and delivers that authentic churro flavor you love. Whether you’re serving them for dessert, a snack, or at a party, these churros will always be a hit!
Print
Mexican Churros
- Total Time: 25 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
These homemade Mexican Churros are crispy, golden treats with a sweet cinnamon-sugar coating. Perfectly crispy on the outside and soft on the inside, they’re ideal for any occasion, whether enjoyed with a cup of hot chocolate or as a delicious after-dinner dessert. Easy to make and full of authentic street-food flavor, these churros will quickly become your go-to dessert!
Ingredients
For the Churros:
25 tsp sugar, divided (1/2 cup plus 1 teaspoon)
1 tsp cinnamon
1/2 cup water
1/2 cup milk
8 tbsp butter
1/4 tsp salt
1 cup flour
4 eggs, cold
Vegetable oil for frying
Instructions
-
Prepare the cinnamon-sugar: In a small bowl, mix 1/2 cup sugar and cinnamon. Set aside for coating the churros.
-
Make the churro dough: In a medium saucepan, combine water, milk, butter, and salt. Bring to a simmer over medium heat, stirring occasionally. Once the butter melts and the mixture simmers, add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the pan.
-
Add the eggs: Remove from heat and let the dough cool for 1-2 minutes. Add cold eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
-
Heat the oil: Heat vegetable oil in a deep pan or large pot to 350°F (175°C).
-
Fry the churros: Transfer dough to a piping bag with a star-shaped tip. Pipe 4-6 inch lengths into the hot oil, frying in batches for 2-3 minutes per side or until golden and crispy.
-
Drain the churros: Remove the churros with a slotted spoon and drain on paper towels.
-
Coat with cinnamon sugar: Roll the warm churros in the cinnamon-sugar mixture until fully coated.
-
Serve and enjoy: Serve warm with chocolate dipping sauce, caramel, or enjoy them plain.
Notes
Chocolate-filled Churros: Pipe chocolate ganache into the churros before frying for a decadent treat.
Glazed Churros: After coating in cinnamon sugar, drizzle with a powdered sugar glaze.
Citrusy Twist: Add orange or lemon zest to the cinnamon sugar for a fresh, fruity flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
