Churros are the world's best and favorite desserts that are soft, tender, and moist at the center with a crispy and caramelized texture on the outside. These homemade churros recipe is vegan and eggless, prepared with six ingredients, and ready in less than 30 minutes. Churros are rolled in cinnamon sugar, which makes them even better than the ones you buy from the Mexican market.
What is a Churro?
Churro is a popular Spanish and Mexican fritter or fried pastry dough popular at State fairs and carnivals in the US. These are traditionally fried and have crisp exteriors with ridges as they are piped out of pastry bags and topped with cinnamon and sugar.
About the recipe
- This churros recipe is eggless, dairy-free, and vegan and can be easily made gluten-free by using gluten-free flour.
- Nothing can beat the taste of fresh homemade churros, and when dipped in dulce de leche, vanilla sauce, or chocolate sauce, it tastes more heavenly. Since churros are easy to prepare than you thought, it would be the perfect way to satisfy your sweet tooth cravings.
- Churros are easy to eat and transport, making them one of the best dishes to add to your tailgating events, potlucks, and picnics.
- Since you can make churros in advance, it is also one of the best desserts for Easter, Thanksgiving, Christmas, and holiday parties.
Are churros Mexican or Spanish?
Some say it's Mexican, while others say it's Spanish. The first time I tried this was in New York City - and that was a long time ago, but then I also found them at the Mexican bakery in our town. They are also commonly known as dough fritters or fried dough pastries.
I don't know much about the history behind this dessert, but thanks to the one who invented it. If you know any details about its origin, do comment below. I really would love to know more.
Are churros vegan?
Yes. The traditional churros recipe is vegan and sometimes eggless and dairy free. The dough uses flour, water, salt, sugar, and oil.
Once churros Mexicanos are fried, they are tossed in a cinnamon sugar mixture and served warm. Don't forget to dip it in dulce de leche.
Ingredients
Water: To form a churro dough.
Sugar: Added to the dough and the cinnamon sugar topping.
Oil: A small amount is added for moisture in the dough; you also need it to fry it.
Salt: Enhance the flavor.
Vanilla extract: Flavoring agent.
Flour: The dough structure is obtained from the flour. Do not use self-rising flour.
Cinnamon: For the topping.
See the recipe card below for a full list of ingredients and measurements.
How to make Churros?
Making of churros dough
In a bowl, add water, sugar, oil, salt, vanilla extract, and flour, and use a whisk until just combined. The dough should be like thick batter (wet and sticky), not watery.
How to fry churros?
- Heat oil for frying in a deep skillet or fryer over medium heat. The oil reaches optimum temperature when a small piece of churro dough, when dropped into the oil, comes up immediately.
- Spoon the dough into a pastry bag fitted with a star tip.
- Squeeze 4 to 5 strips of dough into hot oil, cutting with a knife or scissors depending on the size of the pan you are frying. Do not overcrowd.
- Fry the churros for about 2 to 3 minutes on each side by turning them once midway through the frying process or until they look crisp and golden brown in color.
- Transfer this to paper towels to absorb any excess oil.
Cinnamon sugar coating
- In a paper bag, add sugar and cinnamon powder and mix.
- When churros are just warm, toss them in a cinnamon sugar mixture so that they are evenly coated.
- Serve churros warm with dulce de leche, chocolate sauce, or vanilla sauce, and enjoy.
How are churros served?
Churros are normally eaten for breakfast, snack, or as an after-meal dessert dipped in champurrado, vanilla sauce, caramel sauce, chocolate sauce, hot chocolate, dulce de leche, or café con leche.
Tips to make the best churros at home
Follow these tips before you start; I bet you cannot go wrong anywhere.
- When you fry the dough, you must switch the oil temperature between medium and medium-high. If the oil is not hot enough, you will get soggy churros, and if the temperature is too high, they may become golden on the outside but will remain uncooked at the center.
- Do not overcrowd the pan. Depending on the size of the pan, drop in 4-5 at a time. Always work in batches for the best results.
- Squeeze the churros from the piping bag directly into the oil and fry instead of piping them onto a baking sheet, freezing, and then frying. The shapes may not always be straight, but the taste and texture will be the ultimate!
- If you have a pastry bag, use a star-shaped tip to prepare them. If you don't have a piping bag, don't worry. You can still make these by dropping dollops of dough into hot oil and calling them churros donuts. But my favorite method is to use disposable Ziploc bags with star-shaped tip attached. Using Ziplock bags makes the clean-up process easier. Just make sure the Ziploc bag is of really good quality. Else it may tear open, and the dough will burst out.
Store, Make-ahead, Reheat, and Freeze
How long can you keep churros dough?
Before frying, the dough can be refrigerated in an airtight container for upto two days.
How long can you keep or store fried churros?
They taste the best when served warm. But if there are any leftovers, you can store it at room temperature in an airtight container for up to 2 days.
What's the best way to reheat churros?
Churros taste the best when made fresh and served warm. But if you make it ahead, don't coat them with cinnamon sugar until you are ready to serve. Reheat them at 350 degrees F until it is warmed up, and then coat.
Can you freeze churros after frying?
Again they taste the best when served warm and fresh. But you can freeze them once they are fried. Once they are at room temperature, transfer them to a resealable plastic bag and freeze for long-term storage.
FAQs
These fried pastry doughs taste close to cinnamon doughnuts but even better because of those crispy and crunchy ridges. Sometimes the inside is filled with chocolate or dulce de leche.
If these come out raw or doughy, you will have to fry them for a few more minutes. If they become dark on the outside but still doughy inside, it means that your oil was too hot for frying.
Perfect churros are always crispy on the outside with a soft and tender texture inside.
If you fry them in a bigger batch for a larger crowd and want them to remain crispy, then set the oven temperature to the lowest setting and transfer the fried ones to a baking sheet and place them in the oven. Keep adding the fried batches to this till you are done.
These taste the best when served warm.
More state fair and carnival recipes
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Recipe card
Homemade Churros Recipe | Mexican Churros
Equipment
- Pan for frying
Ingredients
- 2 cups Warm water
- 2 tablespoon Sugar
- 2 tablespoon Vegetable oil / canola oil / Sunflower oil
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract optional
- 2 ¼ cups All purpose flour
For the coating
- ½ cup Sugar
- 1 teaspoon Cinnamon powder
Other ingredients
- Oil , for frying
- Dulce de leche , to serve
Instructions
How to make churros dough?
- In a bowl, add water, sugar, oil, salt, vanilla extract, and flour, and use a whisk until just combined. The dough should be like thick batter (wet and sticky), not watery.2 cups Warm water, 2 tablespoon Sugar, 2 tablespoon Vegetable oil, 1 teaspoon Salt, 1 teaspoon Vanilla Extract, 2 ¼ cups All purpose flour
How to fry churros?
- Heat oil for frying in a deep skillet or fryer over medium heat. The oil reaches optimum temperature when a small piece of churro dough, when dropped into the oil, comes up immediately.Oil
- Spoon the dough into a pastry bag fitted with a star tip.
- Squeeze 4 to 5 strips of dough into hot oil, cutting with a knife or scissors depending on the size of the pan you are frying. Do not overcrowd.
- Fry the churros for about 2 to 3 minutes on each side by turning them once midway through the frying process or until they look crisp and golden brown in color.
- Transfer this to paper towels to absorb any excess oil.
Cinnamon Sugar Coating for Churro
- In a paper bag, add sugar and cinnamon powder and mix.½ cup Sugar, 1 teaspoon Cinnamon powder
- When churros are just warm, toss them in a cinnamon sugar mixture so that they are evenly coated.
- Serve churros warm with dulce de leche, chocolate sauce, or vanilla sauce, and enjoy.Dulce de leche
Notes
- When you fry the dough, you must switch the oil temperature between medium and medium-high. If the oil is not hot enough, you will get soggy churros, and if the temperature is too high, they may become golden on the outside but will remain uncooked at the center.
- Do not overcrowd the pan. Depending on the size of the pan, drop in 4-5 at a time. Always work in batches for the best results.
- Squeeze the churros from the piping bag directly into the oil and fry instead of piping them onto a baking sheet, freezing, and then frying. The shapes may not always be straight, but the taste and texture will be the ultimate!
- If you have a pastry bag, use a star-shaped tip to prepare them. If you don't have a piping bag, don't worry. You can still make these by dropping dollops of dough into hot oil and calling them churros donuts. But my favorite method is to use disposable Ziploc bags with star-shaped tip attached. Using Ziplock bags makes the clean-up process easier. Just make sure the Ziploc bag is of really good quality. Else it may tear open, and the dough will burst out.
Nutrition
Note: We originally posted this churros recipe in Feb 2020. It has now been modified in August 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Paula
So excited to make churros at home! This looks surprisingly doable, I always thought they would be too hard for me.