Making churros at home is a must! Few experiences rival the pleasure of sinking your teeth into a warm churro, perfectly fried and covered in a delightful cinnamon sugar crust. When prepared correctly, they offer a crunchy exterior and a soft, slightly eggy interior. Believe me, it's easier than you think!

Add 'hot, crispy homemade churros' to your list of life's simple pleasures and keep reading.


This recipe includes detailed instructions for frying, but let's first chat about the best toppings. My go-to is caramel. My husband and I often travel to Mexico, where street vendors serve hot churros with dulce de leche made from goat's milk. However, for convenience, I've paired this recipe with an easy caramel sauce that comes together in under 10 minutes on the stovetop.

This caramel is gooey, lightly salted, and has a subtle bitterness that complements the churros beautifully. Other toppings like chocolate, crushed pineapple, or strawberries can also be used. If you're hosting, create a churro topping bar for your guests to customize their treats.

For years, I shied away from frying at home. After hearing countless warnings about hot oil and suffering a disastrous fritter-making attempt while trying to impress a college crush, I was hesitant to tackle frying. If you feel the same, I understand. The heat, the splatter, the equipment can feel overwhelming, making you think you just don't like churros.

But I'm here to show you that frying can be simple and achievable. With just a few basic steps and under an hour, you can enjoy hot, crispy churros. Start with the right equipment: a heavy-bottomed pot, a fork, and a pair of metal tongs. That's all you need.


A heavy-bottomed pot is crucial for even heating, which reduces the chances of hot oil splattering. I learned this the hard way; a disastrous fritter attempt years ago taught me the importance of using the right pot. A quality dutch oven or a thick cast iron skillet will do the trick. Use the fork to turn the churros for even frying, and the tongs to retrieve them safely. With these three tools, you're on your way to churro perfection.

Enjoy the process!

Cook Time

1 hour

Categories

Ingredients

For the caramel sauce: 

  • 1 cup granulated sugar
  • 2/3 cup heavy cream
  • 7 tablespoons unsalted butter, cubed and at room temperature
  • 1 teaspoon kosher salt

For the churros: 

  • 2 cups water
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 1/2 - 2 quarts vegetable oil, for frying
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

For the caramel sauce:

  1. In a heavy-bottomed saucepan, heat the sugar over medium-high until it begins to melt around the edges. Gently swirl with a heatproof spatula until fully melted and reaches about 338°F. It should be a deep amber color and slightly smoke; avoid burning.
  2. Add the butter in pieces and stir until melted. Mix in the vanilla.
  3. Remove from heat and carefully add the cream (it may bubble) and stir until smooth. Add salt.
  4. Transfer the caramel to a jar and let it cool to room temperature while making churros.

For the churros:

  1. In a medium saucepan, heat water, butter, sugar, vanilla, and salt until simmering and the butter melts.
  2. Remove from heat and add all the flour at once. Stir vigorously until a smooth dough forms. Move it to a stand mixer with a paddle attachment and mix for 30 seconds.
  3. Let the dough cool for 10 minutes before adding eggs to avoid scrambling. Meanwhile, heat vegetable oil in a dutch oven or large skillet to about 375°F, filling it to 1 1/2 inches deep.
  4. Add eggs to the dough one at a time, mixing well after each addition. The dough will become shiny and thick.
  5. Transfer the dough to a piping bag fitted with a large star tip (or a Ziploc bag if in a pinch).
  6. Test the oil by piping a 1-inch churro into it. It should bubble and float to the top, turning golden in 2-3 minutes.
  7. Once ready, pipe 6-inch lengths of dough into the hot oil, adding 3 churros at a time for space. Use scissors to cut the dough for better control. Fry until golden brown, turning frequently for even cooking.
  8. Remove the churros from the oil and place on a paper towel-lined plate to drain.
  9. While still warm, mix cinnamon and sugar in a bowl. Coat the churros in the mixture, tapping off the excess.
  10. Serve warm with caramel sauce for dipping.