top of page

Homemade Churros

Sometimes you get a craving that is only satisfiable by churros. Unfortunately not all of us have an easy to find churro vender unless ...

Sometimes you get a craving that is only satisfiable by churros. Unfortunately not all of us have an easy to find churro vender unless you're really lucky. The time making churros at home has arrived, and it's actually really easy!



Churro Dough Ingredients:

  • 6 tbsp (84g) unsalted butter

  • 1 cup (235g) water

  • 1.5 Tbsp (20g) granulated sugar

  • 2 tsp (9g) vanilla extract

  • 1 tsp (6g) fine sea salt

  • 1 cup (140g) all purpose flour

  • 3 eggs plus on egg yolk

Sugar Coating Ingredients:

  • 1/2 cup (130g) granulated sugar

  • 1 tsp (2g) ground cinnamon

Optional Mexican Chocolate Sauce Ingredients:

  • 1/2 cup (123g) heavy cream

  • 1 Tbsp (3g) espresso powder *you can use half this if it's too strong*

  • 1/4 tsp (.5g) cayenne

  • 1/4 tsp (.5g) ground cinnamon

  • 1/2 tsp (2g) vanilla extract

  • 5 ounces (140g) dark chocolate (60% cacao is best)

  • Small pinch salt



  1. Melt your unsalted butter gently over medium heat in a pot. Once melted, add 1 cup of water, 1 teaspoon of salt, 1 ½ tablespoons of granulated sugar and 2 teaspoons of vanilla extract. Bring to a boil.

  2. Once it reaches a boil, bring to medium-low heat add in 1 cup of all-purpose flour. Mix together until it forms a cohesive dough, then remove from heat and add 3 eggs and one egg yolk.

  3. Transfer mixture to a piping bag fitted with a large star tip.

  4. Fill a large, heavy bottom pot halfway with oil and set in a candy/deep fryer thermometer. Heat up to 375 degrees Fahrenheit.

  5. While that’s heating up, whisk together granulated sugar and cinnamon. Transfer mixture to a small baking dish. Then set a wire rack on a baking sheet and cover it with a paper towel.

  6. Pipe your batter directly in the oil until it’s about 4-5 inches long. Snip it off with scissors. Fry for 5-8 minutes, or until golden brown. Remove from oil using a spider and place on your paper towel landing. Allow to drain for 30 seconds and then toss in your sugar mix. Repeat with remaining batter.

  7. For your chocolate sauce, bring your heavy cream to a boil. Add in vanilla extract, cayenne pepper, ground cinnamon and espresso powder. Mix in your dark chocolate until thoroughly incorporated and fully melted.


Apr 26

Please could you advise what piping tip you used.


Elu O
Elu O
Mar 05, 2023

this was a 10/10 recipe I would definitely try this again


Desxanny lovemerre
Desxanny lovemerre
Jul 19, 2022

i tried it my family and i loved it aand for me this recipe made 2 dozen churros


Joseph Piazza
Joseph Piazza
Oct 31, 2021

Just made this recipe, 10/31. I had a small star tip, maybe a 0.25 inch wide churro. Should get you close to a dozen to a dozen and a half at 5” long. My churro was too narrow so it curled as soon as it hit the oil.

Everything tastes great. Few call outs, make sure you use grain sugar for the coating. I upped the cinnamon to a 1 Tbs, but I like cinnamon and it was perfect. When you add the eggs for the dough, remove the pan from the heat and bring to a cool surface on a towel, let stand for a minute or so. add the eggs one at a time and mix continuously.…


Carl Medriano
Carl Medriano
Jun 19, 2021

What's the serving size of this?

Desxanny lovemerre
Desxanny lovemerre
Jul 19, 2022
Replying to

there really isn't any since some of them will be different sizes and or have more sugar on top but ig only one churro


Let's Get Cooking

Recent Recipes

bottom of page