bake · Bake

How to Make Churros from Scratch

Churros are made from a simple choux pastry dough that gets piped into hot oil and fried until golden. The key is getting your water and butter mixture to a rolling boil, then quickly stirring in flour to create a smooth dough. Pipe the dough directly into 375°F oil, fry until crispy, then roll in cinnamon sugar while still warm.

Ingredients

Step by step

  1. Make the dough. Combine 1 cup water, 2½ tablespoons sugar, ½ teaspoon salt, and 2 tablespoons vegetable oil in a medium saucepan. Bring to a rolling boil over medium-high heat. Remove from heat immediately and stir in 1 cup all-purpose flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
  2. Cool and prepare for piping. Let the dough cool for 5-10 minutes until you can handle it comfortably. Transfer to a piping bag fitted with a large star tip. If you don't have a star tip, a large round tip works, but the ridges from a star tip help the cinnamon sugar stick better.
  3. Heat the oil. Pour vegetable oil 2-3 inches deep into a heavy pot or deep fryer. Heat to 375°F. Use a thermometer – too hot and the outside burns before the inside cooks, too cool and they absorb oil and turn greasy.
  4. Pipe and fry. Pipe 4-inch lengths of dough directly into the hot oil, using scissors or a knife to cut the dough from the piping tip. Fry 3-4 churros at a time to avoid crowding. Cook for 2-3 minutes, turning once, until golden brown all over.
  5. Coat with cinnamon sugar. Mix ½ cup sugar with 1 teaspoon ground cinnamon in a shallow dish. Remove churros from oil and drain on paper towels for just 30 seconds, then immediately roll in the cinnamon sugar while still hot. The heat helps the sugar stick.

Tips & troubleshooting

Variations

Questions

Can I make churros without a piping bag?
Yes, put the dough in a large zip-lock bag and cut off one corner to create a makeshift piping bag. You can also use a cookie press or even roll small portions of dough by hand, though they won't have the traditional ridged texture.
Why are my churros tough or chewy?
This usually happens when the flour isn't fully incorporated or the dough is overworked. Make sure to stir vigorously when adding flour, but stop once it forms a smooth ball. Also check that your oil temperature is correct – undercooked churros will be doughy inside.
How do I know when the oil is the right temperature without a thermometer?
Drop a small piece of dough into the oil. At 375°F, it should sizzle immediately and rise to the surface within a few seconds. If it sinks and bubbles slowly, the oil isn't hot enough. If it browns within 10-15 seconds, it's too hot.
Can I make churro dough ahead of time?
The dough is best used fresh, but you can make it up to 2 hours ahead and keep it covered at room temperature. Don't refrigerate it as this will make it too stiff to pipe. Give it a quick stir before piping if it has sat for a while.

Further reading