You know that churros recipe craving that hits you after scrolling past too many food posts or coming home after a long day and wishing you were at a street market in Spain? Yeah, me too. That’s exactly why I’m sharing my can’t-fail churro recipe with you today, so you can make crispy, sugary sticks of happiness right in your kitchen. It’s honestly way easier than those dramatic food TV shows make it look. Plus, if you’re in the mood for more comfort foods, that 10-minute round steak recipe or even a sweet arroz con leche recipe might hit the spot later. First though, let’s talk churros. 
Table of Contents
What goes in churros
If you’re expecting some wild, hard-to-find ingredients, relax. The basics here are very friendly to any regular grocery store or, honestly, your pantry. I remember the first time I made this churro recipe, I was stunned how little it required. All you’ll need is water, unsalted butter, a bit of sugar, salt, all-purpose flour, and eggs. Don’t forget a splash of vanilla extract (adds that extra oomph) and, of course, a pile of cinnamon sugar for rolling. Nothing weird lurking!
How to make churros
Alright, let’s break it down. I’ll walk you through the process like I’m there coaching you over Facetime (or in my case, through a barrage of text messages from my cousin who always panics halfway).
First, mix your water, butter, sugar, and salt in a saucepan and bring to a simmer. Once the butter melts, dump in all the flour at once and stir like you’re chasing the last bus home. The dough forms fast, so no distractions or scrolling TikTok right now. Take it off the heat and let it cool for a few minutes – eggs cook weirdly fast if the dough’s too hot (learned that the gross way).
Now, add the eggs one at a time, stirring hard after each one. The mix looks kinda lumpy and wrong at first, but keep going. Once it’s smooth-ish (my “smooth” is a little chunky and that works every time), scoop it into a piping bag with a star tip.
Get your oil hot. I mean, really hot, like you almost see a shimmer, but don’t let it smoke. Pipe chunks of dough into the oil and use scissors to snip them off. Quick warning: It spits, so use a slotted spoon or tongs – trust me. Fry until they’re all golden and irresistible, then roll in cinnamon sugar while they’re still warm. It’s real kitchen magic, sugar sticking everywhere. 
“I tried this churro recipe last weekend and even my picky kids devoured them before they cooled down. The directions were super clear and WAY easier than I expected. Better than what we get at the fair, honestly!” – Kelly, Ohio
How to serve churros
The thing about churros is, you can dress ‘em up or keep it classic. Around here, these are the epic ways we like to serve them:
- Dip ‘em in thick hot chocolate. Classic, and kids go wild for this.
- A side of caramel sauce or even Nutella? Next-level sweet tooth.
- Stack them up with a scoop of vanilla ice cream (not traditional, but oh man, is it good).
- Dust a little extra cinnamon sugar right before serving for that “wow” look.
If you’re putting them out at a party, stand them upright in a tall cup like fries or set them up on a platter with all the dips. Fancy restaurant vibes at home. The first time I tried this, I felt like a five-star chef. 
Pro tips for making this recipe
A couple secrets, and a couple don’ts (I learned these after a few disasters). First off, don’t rush the dough chilling time before adding eggs. You think, hot dough means melty churros, but no, you’ll get scrambled eggs. Not cute at all.
Also, star tips matter. Round tips just give you limp, sad sticks, and the ridges make them extra crispy. If you don’t have a piping bag, a sandwich bag with the corner snipped works, but you won’t get those iconic lines. I did this once during a snowstorm when nothing was open, but the flavor still rocked.
Don’t crowd the pot. Fry in batches. Not even kidding, they will stick and come out looking like churro monsters (unless you’re into that). And always fry at the right temp. Too low and you’ll get greasy logs instead of crunchy bites. It’s like magic when you get it right.
As for cinnamon sugar, coat them while warm so it clings. If you wait, the sugar slides off and you’ll be scraping the bowl like a sad raccoon.
Last tip – if you want to plan ahead, pipe the dough onto a parchment-lined tray and freeze for later. Fry from frozen, takes a little longer, but hey, late-night snacking just got better.
Churros variations
Feeling brave, or maybe you just get bored eating the same treat twice? Me too. Try these spins after you master the basic churro recipe.
You can fill churros! Classic vanilla cream, chocolate ganache, or even jam. Use a piping bag after frying, poke a hole with a chopstick, and squeeze in the filling. Honestly, people are wowed by this, thinking you went to pastry school. I once tried a dulce de leche filling after reading about it in a magazine and, no joke, it was gone in ten minutes.
Or, you can swap the sugar coating for stuff like chai spice, cocoa powder, or lemon zest in the sugar mix. Extra flavor, same crispy bite. And while this isn’t the traditional thing, dipping churros in best Mexican fruit salad juice is unexpectedly tasty – I know it’s odd, but just try it once. For birthdays, I drizzled a quick chocolate sauce and tossed rainbow sprinkles on top. Huge hit with the under-12 crowd.
Don’t be afraid to mix things up. Some of my friends love dipping theirs in blackberry crumb bars filling. I say, churros can dress up or keep it simple and still make you happy.
Common Questions
Can I make churros ahead of time?
Yep! Pipe the dough onto a tray, freeze, and fry whenever you want a batch. Churros hold up well fresh from the freezer.
How do you store leftover churros?
Churros are best right away, but store in an airtight container at room temp. Reheat in the oven to crisp up. Microwave makes them, well, kind of rubbery.
Can I use an air fryer instead of deep frying?
You can. They won’t be as crispy, but they’re still fun. Lightly spray with oil and air fry in small batches.
Is it okay to double the churro recipe?
Oh, for sure. Double, triple, whatever you want. Just fry in batches and don’t overcrowd the pot.
Do I really need a piping bag?
It makes life easier, but not required. Use a sturdy plastic bag and snip the tip – star tip is the real magic though.
Why everybody should try making churros at least once
Making this churro recipe is the kind of kitchen therapy everyone needs sometimes. It’s quick, the ingredients are simple, and the results taste like a mini vacation. If you’re obsessed with perfecting classic treats, Churros Recipe – RecipeTin Eats is fun for more variations. My neighbor swears by Churros – Preppy Kitchen for extra-pretty churros, but honestly, I think the Best Churros Recipe – How To Make Churros gets closest to the flavor I remember from street fairs.
Try these once. Add your own twist, throw a churro party, whatever works. Let me know your flavor inventions or disaster stories. Just be warned, you’ll keep coming back to this churro recipe whenever the sweet craving hits. 
Crispy Churros
Ingredients
Churro Dough
- 1 cup water Used as the base for the dough.
- ½ cup unsalted butter Essential for flavor; do not substitute with margarine.
- 2 tablespoons granulated sugar Adds sweetness to the dough.
- ¼ teaspoon salt Enhances the flavor of the churros.
- 1 cup all-purpose flour Forms the structure of the churro.
- 2 large eggs Helps bind the dough together.
- 1 teaspoon vanilla extract Adds flavor.
- 3 cups oil For frying; can use vegetable or canola oil.
Cinnamon Sugar Coating
- 1 cup granulated sugar For sweetness.
- 2 tablespoons ground cinnamon For flavoring the sugar coating.
Instructions
Make the Dough
- In a saucepan, combine water, butter, sugar, and salt. Bring to a simmer until the butter melts.
- Add flour all at once and stir vigorously until the dough comes together.
- Remove from heat and let the dough cool for a few minutes before adding eggs.
- Add eggs one at a time, stirring well after each addition until smooth.
- Transfer the dough to a piping bag fitted with a star tip.
Fry the Churros
- Heat the oil in a deep pot until hot but not smoking.
- Pipe segments of dough into the hot oil, cutting them off with scissors.
- Fry until golden brown, about 2-3 minutes, then remove with a slotted spoon.
Coat with Sugar
- Roll the warm churros in the cinnamon sugar mixture until coated.
