Homemade Mexican Churros Recipe
I can’t think of a more delightful treat than warm, crispy churros straight from the fryer, rolled in cinnamon sugar, and begging to be dipped in chocolate or dulce de leche. This Homemade Mexican Churros Recipe is exactly that kind of magic — simple, authentic, and absolutely irresistible. Whenever I need a little pick-me-up or want to impress friends without fuss, I turn to this recipe. It’s just the right balance of crunchy outside and soft, pillowy inside, making every bite a celebration.
What I love most about this Homemade Mexican Churros Recipe is how doable it is for home cooks. You don’t need a deep fryer or fancy equipment — just a pot and a pastry bag (or a sturdy plastic bag with a star tip). I’ve made these for family gatherings and quiet weekend afternoons, and each time, everyone’s over the moon about the result. Trust me, once you try making them yourself, store-bought churros will never satisfy you the same way again!
Why This Recipe Works
- Classic Flavor & Texture: The pâte à choux dough makes churros crispy on the outside and soft inside — just like the best street vendors make them.
- Simple Ingredients: With pantry staples like flour, butter, and cinnamon sugar, you can whip up churros anytime without a special grocery run.
- Quick Frying Process: These churros cook super fast, giving you that fresh-out-of-the-oil crispiness without the wait.
- Fun & Customizable: From different dipping sauces to added flavors, this Homemade Mexican Churros Recipe lets you get creative in the kitchen.
Ingredients & Why They Work
This recipe nails it because each ingredient plays a star role in the churros’ texture and taste. The warmth and richness of butter with a touch of vanilla make the dough flavorful, while the cinnamon sugar coating adds that iconic sweet-spiced finish you’re craving.
- Vegetable or canola oil: Choose oils with high smoke points to fry without burning and achieving that perfect golden crust.
- Water: Hydrates the dough and helps create steam for puffiness inside.
- Salted butter: Adds richness and a slight savory contrast balancing the sweetness.
- Vanilla extract: Subtle flavor boost that elevates the dough’s aroma.
- Salt: Essential for flavor enhancement — don’t skip it.
- All-purpose flour: Provides structure for the dough, making it sturdy enough to pipe and fry.
- Eggs: Bind everything together and tenderize the inside.
- Granulated sugar and ground cinnamon: The classic combo for coating churros — simple but unbeatable.
Make It Your Way
One of my favorite parts about this Homemade Mexican Churros Recipe is how easy it is to personalize. Whether you love them extra crispy or a little softer, or want to mix in flavors like chocolate or pumpkin spice, the possibilities are endless.
- Chocolate Dipped Churros: I like to dip my churros in rich melted chocolate or chocolate ganache — it adds a luxurious twist that’s always a crowd-pleaser.
- Spiced Variations: Try adding a pinch of cayenne or nutmeg to the cinnamon sugar for a little kick and warmth.
- Gluten-Free Option: I’ve experimented with gluten-free flour blends, and while the texture changes slightly, it’s still a delicious treat!
- Serving Sizes: If you’re cooking for fewer people, the dough freezes well and can be fried later in small batches.
Step-by-Step: How I Make Homemade Mexican Churros Recipe
Step 1: Heat and Prepare the Dough Base
Start by heating the water, salted butter, vanilla extract, and salt in a large saucepan over medium heat. Watch carefully — once the butter melts completely and the mixture comes to a gentle simmer, you’ll know you’re ready for the next step. Pull it off the heat before it boils too vigorously to keep the dough from drying out.
Step 2: Mix in the Flour and Eggs
Add the flour to the hot liquid all at once, then stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball. This is the classic pâte à choux stage! Let it cool slightly so your eggs don’t cook when added. Then, add the eggs one at a time — mixing well after each — until fully incorporated. The dough will become shiny and thick but still pipeable.
Step 3: Pipe and Fry the Churros
Transfer your dough to a pastry bag with a large star-shaped nozzle. Heat vegetable oil in a deep pot to about 350–375°F (175–190°C). Carefully pipe lengths of dough (about 4-6 inches) directly into the hot oil, trimming with scissors as you go. Fry in small batches — turning halfway through — until golden and puffy, about 2–4 minutes total. Remove with tongs and drain on paper towels.
Step 4: Coat with Cinnamon Sugar
When the churros are cool enough to handle, toss them in a zip-top bag filled with cinnamon sugar. Shake gently until every nook is coated in that perfect sweet spice blend. This final step is what makes them utterly addictive!
Tips from My Kitchen
- Oil Temperature Matters: Use a thermometer to keep oil between 350°F and 375°F so churros cook evenly without soaking up excess oil.
- Don’t Skip the Cooling: Let churros cool just enough before sugar coating so the sugar sticks without melting into a mess.
- Batch Fry for Freshness: Fry only a few churros at a time and eat them fresh for the crispiest results — they tend to lose crunch fast once cooled.
- Pipe Consistently: Cutting churros into uniform lengths helps them cook evenly and look more appealing on the plate.
How to Serve Homemade Mexican Churros Recipe
Garnishes
I usually keep it classic with cinnamon sugar, but sometimes I love dusting with powdered sugar or adding a drizzle of caramel or melted chocolate on top. Fresh berries or a sprinkle of chopped nuts like pistachios add an exciting texture and color punch that makes a simple treat extra special.
Side Dishes
This Homemade Mexican Churros Recipe pairs perfectly with a cup of hot coffee, café de olla (Mexican spiced coffee), or thick hot chocolate for dipping. Sometimes I serve a small bowl of dulce de leche or whipped cream on the side — both are fantastic options that elevate the experience.
Creative Ways to Present
For parties, I’ve arranged churros standing upright in a tall glass with dipping sauces layered in small bowls around them — it’s visually fun and encourages everyone to grab and dip. Another idea is serving churro bites sprinkled with colored sugar or edible glitter for a festive touch. These little tweaks make the treat feel luxe and celebratory even if you’re just relaxing at home.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container at room temperature for up to 2 days. However, keep in mind, churros are best fresh — they’ll soften and lose that crisp texture over time. I avoid refrigerating because it makes them soggy.
Freezing
I’ve had success freezing uncoated churros on a baking sheet, then transferring them to a freezer bag once firm. When frozen, they keep well for up to a month. This way, you can fry from frozen or reheat straight in the oven without losing too much texture.
Reheating
To reheat, pop the churros in a preheated oven at 350°F for about 5-7 minutes to crisp them back up. Avoid microwaving as it makes them chewy and soggy. After reheating, sprinkle cinnamon sugar again to refresh their signature coating.
FAQs
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Can I make this Homemade Mexican Churros Recipe without a pastry bag?
Absolutely! If you don’t have a pastry bag, use a sturdy resealable plastic bag and cut a star-shaped hole at one corner. It won’t be as neat as a proper piping bag, but it works perfectly well for churros.
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What’s the secret to getting churros crispy outside but soft inside?
Maintaining the right oil temperature—between 350°F and 375°F—is key. This ensures the dough cooks quickly and forms a crispy crust while the inside steams to a tender, airy texture.
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Can I bake churros instead of frying them?
You can! Baking is a healthier alternative but results in less crispiness. For best baked churros, brush the piped dough with melted butter before placing it in a hot oven and bake until golden, then coat with cinnamon sugar.
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How do I prevent churros from being greasy?
Make sure your oil is hot enough before frying, and don’t overcrowd the pot. Drain churros on paper towels immediately after frying to absorb excess oil.
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Can I add flavors to the churro dough?
Yes! Adding cinnamon, citrus zest, or even a splash of orange liqueur can enhance the dough’s flavor — but keep it subtle to keep the traditional taste alive.
Final Thoughts
This Homemade Mexican Churros Recipe holds a special place in my kitchen because it’s like creating little moments of joy with just a handful of simple ingredients. The smiles when everyone takes that first warm, sugary bite remind me why it’s worth the effort. If you’re on the fence about making churros at home, I promise it’s easier than it looks and endlessly rewarding. So go ahead, grab your oil and pastry bag, and treat yourself to a bit of homemade magic — you’ll thank yourself later!
Print
Homemade Mexican Churros Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 15 churros
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Description
Delicious homemade Mexican churros made from a classic pâte à choux dough, fried to golden perfection and coated with a sweet cinnamon sugar mixture. Perfectly crispy on the outside and tender inside, these churros are a delightful treat for any occasion.
Ingredients
Frying Oil
- 4 cups vegetable or canola oil
Pâte à Choux Churro Dough
- 1 cup water
- 1/2 cup salted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 eggs
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Heat Oil: Heat the oil in a large pot to between 350 and 375 degrees Fahrenheit, preparing it for frying.
- Make Dough Base: In a large saucepan, combine water, salted butter, vanilla extract, and salt. Heat over medium heat until the butter is completely melted and the mixture begins to simmer, then remove from heat.
- Add Flour: Stir in all-purpose flour quickly with a wooden spoon until the mixture forms a dough and pulls away from the sides of the pan.
- Incorporate Eggs: Add eggs one at a time, mixing and mashing thoroughly after each addition until the dough is smooth and fully combined.
- Prepare for Frying: Transfer the dough to a large pastry bag fitted with a large star-shaped tip for piping.
- Pipe and Fry: Working in batches of 3 to 5, pipe dough directly into the hot oil, cutting with scissors to desired length. Fry the churros until they puff up and turn golden brown, about 2 to 4 minutes, turning halfway through for even cooking.
- Drain Churros: Using tongs, remove the cooked churros and place them on a paper towel-lined plate to drain excess oil for 1 to 2 minutes.
- Coat with Cinnamon Sugar: Once cool enough to handle, place cinnamon and sugar in a resealable plastic bag and add churros in small batches. Shake gently to coat evenly with the cinnamon sugar mixture.
Notes
- Ensure oil temperature remains steady between 350–375°F to achieve crispy and evenly cooked churros.
- Use a large star-shaped tip on the pastry bag to create the traditional ridged texture.
- If you don’t have a pastry bag, a sturdy plastic bag with a corner snipped works as a substitute.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend suitable for frying.
- Churros are best served fresh and warm for optimal crispiness and flavor.
Nutrition
- Serving Size: 1 churro
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
