How to Make Churros - Easy and Super Tasty!

Churros, doneHow to Make Churros - Easy and Super Tasty!

En espanol

Click here for a printable PDF file to use while cooking

Churros are a Mexican fried dessert, similar to a doughnut or cruller. It's sweet dough, deep fried, then rolled ion a sugar/cinnamon mixture.

Total time: 30 minutes, allow 45 minutes the first time you make them.

Yield: about 18 churros, each about 2 or 3 nches long; of course the depends upon how thick you make them, which is a function of the diameter of the opening in your pastry bag's nozzle. 1 batch makes about enough churros to fill a 1.5 quart container.



  • 1 cup water
  • 5 tablespoons butter
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup all purpose flourchurro ingredients
  • 2 eggs
  • 1 teaspoon vanilla extractcommercial disposable pastry bag
  • 4 cups oil for frying (corn, peanut, canola, light olive)

Coating / topping

  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon


  • large mixing bowl
  • small mixing bowlpoor man's icing piping bag
  • pasty bag, piping bag - or make your own with a Ziploc bag and the end of a soda pop bottle.
  • wooden spoons
  • tongs
  • spatula
  • measuring cup
  • measuring spoons


Directions:Mix water, butter, sugar and salt in a pot and heat


Step 1 - Mix water, butter, sugar and salt in a pot and heat

Combine the water, butter, sugar and salt in a pot (4 qt or larger) and bring to boil over medium heat.




Dough ball in step 2Step 2 - Add the flour

Turn off heat and dump in the flour all at once. Stir until a ball forms, see the photo at right. Don't over stress this step; you will be mixing it more when you add the eggs.





Step 3 - Let cool in a mixing bowl

Dump the dough into a large bowl and allow it to cool for 5 minutes. 




Beat the eggs  

Step 4 - Beat the eggs

In another bowl, beat the eggs and beat in the vanilla.

It should only take a minute or two or low or medium speed.










dough mixing 

Step 5 - Gradually add the egg mix to the dough

Gradually mix the eggs mix into the dough, using a heavy spoon or an electric mixer either with a wooden spoon or electric mixer on medium speed until uniform.



oil heating in pot 



Step 6 - Heat the oil in a large pot

Heat 2-3 inches of oil in a large pot (I used a 16 qt pot). Use a candy thermometer to bring it to 350ºF, or until it just starts to crackle and whiffs of oil can be seen.





Step 7 - Fill your piping bag

dough in piping bagSet up a piping bag with a 1/2 inch star tip, or if you don't have one a large Ziploc bag with the corner cut off will do (see the photo at right). I cut the top off of a 12 oz plastic soda bottle (aka, in the Deep South, a coke bottle, in the Midwest, a "pop" bottle). Put half the dough in the bag.


pastry bag, filled At right is a commercial pastry bag; the nozzle has two pieces that screw together to lock it to the disposable plastic bag.







Squeeze out some dough into the oil 

Step 8 - Squeeze out some dough into the oil

Squeeze out a length of dough about 3 to4 inches long into the hot oil. EXPECT IT TO SPLATTER! so be careful! Cut off the lengths with a knife or scissors as it comes out.




Step 9 - Fry it up!

Fry 3 or 4 churros at a time for about 2 minutes on each side; just long enough to get each side golden brown. I turn them with tongs, but you can use a wooden spoon or a slotted spoon.



churros draining 


Step 10 - Remove and cool

When they are golden brown on both sides, use tongs to remove from the oil and set them on paper towels to drain and cool a little.








churros in sugarStep 11 - Coat with the sugar /cinnamon mix

While they are still warm, roll them in the sugar mix or sprinkle it over them.



Step 12 - Done!

  churros done Best warm!