Churros

These churros are crispy on the outside and soft on the inside. With this easy-to-follow recipe, you'll create a delicious treat that feels as though it's straight from a professional kitchen.

What Exactly Is a Churro?

A churro is a sweet, fried pastry dough stick that is coated in cinnamon and sugar. While they share similarities with doughnuts, churros are piped through a pastry bag, giving them their signature ridged texture. Fried to perfection, they have a soft, airy center with a crisp, golden-brown exterior.

How to Prepare Churros

The full list of ingredients and detailed instructions can be found below, but here’s a quick overview of the process:

Ingredients for Churros

To make these delicious churros from scratch, you'll need just six simple ingredients:

• Water: This recipe for churros starts with a cup of water.
• Sugar: White sugar goes into the churro dough and into the cinnamon-sugar topping.
• Salt: A pinch of salt enhances the flavors of the other ingredients.
• Oil: You'll need vegetable oil for the dough and to fry the churros.
• Flour: All-purpose flour gives the churro dough structure.
• Cinnamon: The fried churros are rolled in a cinnamon-sugar mixture before serving.

Step-by-Step Guide to Making Churros

Here’s a quick rundown of what to expect when making churros at home:

1. Bring water, sugar, salt, and vegetable oil to a boil. Once boiling, remove from heat and mix in the flour.
2. Transfer the dough into a piping bag and shape it into strips.
3. Fry the dough strips in hot oil until they turn golden brown.
4. Drain the churros and coat them in cinnamon-sugar.

Pro Tip

Serving Suggestions for Churros

Churros are often enjoyed with a delicious dipping sauce. Consider serving them with rich homemade chocolate sauce, sweet dulce de leche, or creamy vanilla sauce.

Storing Churros

Once completely cooled, store the churros in an airtight container lined with paper towels. Keep them at room temperature for up to two days.

Community Tips and Praise from Dinogo

"My kids absolutely love these churros and constantly ask me to make them," says Shaun Gordon. "I suggest making a double batch because they disappear fast!"

"These churros were incredible!" raves Robyn Harrison. "The recipe was so simple and fast! We enjoyed them with hot fudge and ice cream – the perfect treat for summer!!!"

"This recipe was easy, fun, and absolutely delicious," says IRIS SHELDON. "It didn’t take long at all. I piped the churros thin, which I recommend because they cook faster that way."

Editorial contributions by Corey Williams.

Ingredients

• 1 cup water

• 2 ½ tablespoons white sugar

• ½ teaspoon salt

• 2 tablespoons vegetable oil

• 1 cup all-purpose flour

• 2 quarts oil for frying

• ½ cup white sugar, or to taste

• 1 teaspoon ground cinnamon

Instructions

Prepare all your ingredients.

In a small saucepan, combine water, 2 ½ tablespoons of sugar, salt, and 2 tablespoons of vegetable oil. Heat over medium, bringing it to a boil, then remove from the heat.

Add the flour, stirring until the mixture forms a ball of dough.

Heat oil in a deep fryer or a deep pot to 375°F (190°C). Then, transfer the dough to a sturdy pastry bag fitted with a medium star tip.

Carefully pipe several 5- to 6-inch strips of dough into the hot oil, working in small batches to avoid overcrowding the fryer.

Fry until golden brown; then use a spider or slotted spoon to transfer the churros onto paper towels to drain excess oil.

Mix 1/2 cup of sugar with cinnamon. Roll the drained churros in the cinnamon-sugar blend.

Editor's Remarks

Nutrition Information (per serving)