Easy Homemade Churros Recipe: Better Than Takeout

Easy Homemade Churros: Crispy on the outside, soft and fluffy on the inside. After making these many times, I’ve perfected the trick for the best churros at home. The warm cinnamon sugar coating makes these churros irresistible. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Irresistible Homemade Starbucks Pumpkin Drinks You Need to Try and Heavenly Raspberry Chocolate Mousse Cake.

What You'll Need for Easy Homemade Churros Recipe: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup water
• 2 tablespoons unsalted butter
• 1 cup all-purpose flour
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of salt
• Vegetable oil, for frying
• Optional: Chocolate sauce, for serving

How to Make Easy Homemade Churros Recipe: Better Than Takeout

1. Step 1: In a medium saucepan, combine water, butter, and a pinch of salt. Bring to a boil over medium-high heat.
2. Step 2: Once boiling, remove from heat and stir in the flour until a dough forms.
3. Step 3: Transfer the dough to a mixing bowl and let it cool for 5 minutes. Add the egg and vanilla extract, then beat until well combined.
4. Step 4: Transfer the dough to a piping bag fitted with a large star tip. Heat about 2 inches of oil in a large, deep skillet to 375°F (190°C).
5. Step 5: Pipe the dough into the hot oil in 4-inch lengths, using a knife to cut the dough as you pipe. Fry for 2-3 minutes on each side, or until golden brown.
6. Step 6: Remove the churros from the oil and drain on a paper towel-lined plate. In a shallow bowl, combine the cinnamon and sugar. Toss the churros in the cinnamon sugar mixture to coat evenly.
7. Step 7: Serve the churros warm with chocolate sauce for dipping.

Storing & Reheating Easy Homemade Churros Recipe: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover churros in an airtight container at room temperature for up to 2 days. Make-ahead tip: The churros dough can be made up to 1 day ahead and refrigerated. Let it come to room temperature before piping and frying.

Freezing Easy Homemade Churros Recipe: Better Than Takeout

Freezing is not recommended for churros.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 5-10 minutes before serving. Microwave: Microwaving is not recommended for churros as it can make them soggy.

Recipe Notes

• Chef tip: For a fun twist, try filling the churros with dulce de leche or chocolate ganache.
• Best substitution: No star tip? You can use a plastic bag with a corner cut off to pipe the dough.
• Make-ahead: The churros dough can be made up to 1 day ahead and refrigerated. Let it come to room temperature before piping and frying.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your churros are browning too quickly, reduce the heat or fry them in batches to maintain the oil temperature.

Easy Homemade Churros Recipe: Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

8 churros

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 cup water
• 2 tablespoons unsalted butter
• 1 cup all-purpose flour
• 1 large egg
• 1 teaspoon vanilla extract

Seasonings

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of salt
• Vegetable oil, for frying

Optional Toppings

• Chocolate sauce, for serving

Instructions

1. Step 1: In a medium saucepan, combine water, butter, and a pinch of salt. Bring to a boil over medium-high heat.
2. Step 2: Once boiling, remove from heat and stir in the flour until a dough forms.
3. Step 3: Transfer the dough to a mixing bowl and let it cool for 5 minutes. Add the egg and vanilla extract, then beat until well combined.
4. Step 4: Transfer the dough to a piping bag fitted with a large star tip. Heat about 2 inches of oil in a large, deep skillet to 375°F (190°C).
5. Step 5: Pipe the dough into the hot oil in 4-inch lengths, using a knife to cut the dough as you pipe. Fry for 2-3 minutes on each side, or until golden brown.
6. Step 6: Remove the churros from the oil and drain on a paper towel-lined plate. In a shallow bowl, combine the cinnamon and sugar. Toss the churros in the cinnamon sugar mixture to coat evenly.
7. Step 7: Serve the churros warm with chocolate sauce for dipping.

Notes

• Chef tip: For a fun twist, try filling the churros with dulce de leche or chocolate ganache.
• Best substitution: No star tip? You can use a plastic bag with a corner cut off to pipe the dough.
• Make-ahead: The churros dough can be made up to 1 day ahead and refrigerated. Let it come to room temperature before piping and frying.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your churros are browning too quickly, reduce the heat or fry them in batches to maintain the oil temperature.

Storage

• Fridge: Store leftover churros in an airtight container at room temperature for up to 2 days.
• Freezer: Freezing is not recommended for churros.
• Oven reheat: Reheat in a 350°F (175°C) oven for 5-10 minutes before serving.
• Microwave reheat: Microwaving is not recommended for churros as it can make them soggy.
• Make ahead: The churros dough can be made up to 1 day ahead and refrigerated. Let it come to room temperature before piping and frying.

Nutrition Per Serving

• Calories: 150
• Protein: 2g
• Fat: 7g
• Carbs: 20g
• Fiber: 1g
• Sugar: 8g
• Sodium: 40mg
• Cholesterol: 25mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Homemade Churros Recipe: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Homemade Churros Recipe: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!