To make churros at home, cook flour into a butter-and-water dough, beat in eggs and pipe the mixture through a star tip. Fry short lengths in oil at 375°F (191°C) until golden and cooked through, then toss them with cinnamon sugar while warm. Use a thermometer so you can adjust the heat between batches.
Measure the dough and set up the star tip
Set a sturdy piping bag with a star tip inside a tall cup to hold it open. Measure the dough ingredients before heating the saucepan. A ridged tip gives the churros their familiar surface. A small tip also makes it easier to cook the center through before the outside gets dark.
| Water | 1 cup |
|---|---|
| Unsalted butter | 8 tbsp (113 g) |
| Fine table salt | ¾ tsp |
| All-purpose flour | 1¼ cups (150 g) |
| Large eggs | 4 |
| Neutral frying oil | ½ to ¾ inch deep |
| Cinnamon sugar | About 3 tbsp, or to taste |
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Cook the flour before beating in the eggs
Bring the water, butter and salt to a rolling boil. Add the flour all at once and stir over the heat until the mixture pulls away from the sides into a ball. Remove it from the heat and let it cool below 125°F (52°C) before adding the eggs one at a time. Beat until smooth after the last egg, then transfer the dough to the piping bag.
Heat the oil and fry one test churro
Use a heavy skillet with high sides and a frying thermometer. Heat the oil to 375°F (191°C). Pipe a strip near the surface and snip it with clean kitchen shears so it enters gently. Fry about 2 minutes per side and let the test piece cool briefly before breaking it open. If the center is doughy, fry the next one a little longer or pipe a thinner strip.
Drain briefly and coat while warm
Lift cooked churros out with a slotted utensil and drain them on paper towels. Roll them in cinnamon sugar while they’re still warm so the coating sticks. For straighter churros, pipe lengths onto parchment and freeze them until firm, following the recipe’s longer frying time for frozen dough.
Fry in small batches and watch the pan
Keep the pan attended. Let the oil return to temperature between batches. Keep a lid or baking sheet nearby. If oil catches fire, slide the lid over the pan and turn off the heat if you can do so safely. Keep the pan in place and leave it covered until cool. Water can spread an oil fire. If you’re unsure whether you can safely cover it, get out and call emergency services.
Serve them crisp or reheat in the oven
Eat the churros soon after frying for the crispest ridges. Dip them in warm chocolate sauce or serve with a little caramel. To crisp cooled churros, warm them in a 350°F (177°C) oven for about 10 minutes and check early if the pieces are small.
Sources and related guides
King Arthur Baking’s churro dough formula and frying method · U.S. Fire Administration cooking fire safety card
On Wondelique, see how to make caramel sauce and how to make no-churn vanilla ice cream.
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