How To Make Easy Homemade Churros

Ingredients

• 0.5 cup Whole Milk (prefer whole milk for richness)
• 0.5 cup Water
• 8 tablespoons Unsalted Butter (cut into small pieces)
• 1 teaspoon Granulated Sugar (for the dough)
• 0.25 teaspoon Salt
• 1 cup All-Purpose Flour (sifted)
• 4 large Large Eggs (cold, at room temperature)
• 4 cups Vegetable Oil (for deep‑frying, use a neutral oil with high smoke point)
• 0.5 cup Granulated Sugar (for cinnamon‑sugar coating)
• 1 teaspoon Ground Cinnamon

Instructions

1. Heat Liquid Base

   In a medium saucepan combine 1/2 cup whole milk, 1/2 cup water, 8 tbsp unsalted butter, 1 tsp sugar and 1/4 tsp salt. Bring to a boil over medium heat, stirring frequently.

   Time: PT5M

2. Incorporate Flour

   Remove the pan from heat and add 1 cup flour all at once, stirring with a wooden spoon until fully incorporated. Return to low heat and stir for another 2 minutes to cook off excess moisture; a thin film will form on the bottom of the pan.

   Time: PT2M

3. Cool and Beat Dough

   Transfer the hot dough to a large mixing bowl. Using an electric mixer on medium speed, beat for 2 minutes to cool the dough slightly.

   Time: PT2M

4. Add Eggs

   With the mixer still on medium, add the 4 cold large eggs one at a time, allowing each egg to fully incorporate before adding the next. Scrape down the sides as needed and continue beating until the dough forms a thick ribbon when the whisk is lifted.

   Time: PT4M

5. Prepare Cinnamon‑Sugar Coating

   In a shallow bowl combine 1/2 cup granulated sugar and 1 tsp ground cinnamon. Set aside.

   Time: PT2M

6. Heat Oil

   Fill a large pot or Dutch oven with 2 inches of vegetable oil. Clip a candy thermometer to the side and heat over medium heat until the oil reaches 370°F.

   Time: PT10M

   Temperature: 370°F

7. Pipe and Fry Churros

   Fit a pastry bag with a Wilton 1M star tip, fill it about half full with the dough, and pipe 6‑inch lengths directly into the hot oil, cutting the ends with scissors. Fry 5‑6 churros at a time, turning with tongs after 1.5 minutes per side, until golden brown.

   Time: PT6M

   Temperature: 350‑370°F

8. Drain and Coat

   Remove fried churros with tongs and place on a paper‑towel‑lined plate to drain. While still warm, roll each churro in the cinnamon‑sugar mixture until generously coated.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

6 g

Carbohydrates

50 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Milk: 2% milk, half‑and‑half
• Instead of Unsalted Butter: salted butter (reduce added salt), margarine
• Instead of Granulated Sugar: coconut sugar
• Instead of Salt: kosher salt
• Instead of All-Purpose Flour: pastry flour
• Instead of Large Eggs: egg substitute (for vegans)
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Granulated Sugar: powdered sugar
• Instead of Ground Cinnamon: cinnamon sugar blend

Equipment Needed

• Medium Saucepan
• Wooden Spoon
• Mixing Bowl
• Electric Mixer
• Pastry Bag
• Wilton 1M Star Tip
• Scissors
• Large Pot or Dutch Oven
• Candy/Instant‑Read Thermometer
• Tongs
• Paper Towels
• Shallow Bowl
• Plate

Critical Steps — Do Not Skip

• Cooking the flour until a thin film forms on the pan bottom.
• Maintaining oil temperature between 350‑370°F.
• Not overcrowding the pot during frying.
• Coating churros while they are still warm.

Chef Tips from the Video

• Use cold eggs straight from the fridge; they keep the dough smooth.
• Pipe churros directly into the oil to avoid a messy transfer step.
• For extra flavor, add a pinch of sea salt to the cinnamon‑sugar coating.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat in a 350°F oven for 5 minutes to regain crispness.

Freezer: Freeze on a parchment sheet in a single layer, then transfer to a zip‑top bag. Reheat from frozen in a 375°F oven for 8‑10 minutes.

Room temperature: Best eaten fresh; can sit out for up to 4 hours in a low‑humidity environment.

Make-Ahead Tips

• Prepare the choux dough up to the egg‑mixing stage and refrigerate for up to 24 hours; bring to room temperature before piping.
• Cinnamon‑sugar coating can be mixed a day ahead and stored in an airtight container.
• Oil can be pre‑heated and kept at 350°F while you pipe the next batch.

Frequently Asked Questions