A delicious pastry treat, my homemade churros have that signature crunch on the outside with a nice chewy center and of course, the traditional cinnamon and sugar coating.
Churros are one of my favorite treats, especially when served warm with chocolate sauce.
Why This Recipe
Homemade churros are not nearly as hard to make as you might think. A simple batter is fried and dusted in cinnamon and sugar. This recipe comes together very quickly and impresses whomever you need to feed.
Ingredients For Homemade Churros
If you don't keep unsalted butter in the house, that might be the one thing you should grab at the grocery store before attempting this recipe. Also, make sure you have real vanilla extract and ground cinnamon.
Most of the ingredients needed for this recipe are your typical pantry items.
For the Homemade Churros
Water. Just water. Nothing special about it.
Unsalted Butter. Make sure you get the unsalted variety!
Granulated Sugar. Regular sugar used for baking.
Salt. Granulated salt like what is used in salt shakers.
Egg. I usually use a large or extra-large egg in recipes.
Vanilla Extract. Imitation vanilla may be used but will not taste the same.
Ingredients for the Cinnamon Sugar
Cinnamon. I love Saigon cinnamon, but you really can't go wrong with this fragrant spice.
Ingredients for the Chocolate Sauce
Heavy Cream. This will give the sauce body.
Milk Chocolate Chips. Using the milk chocolate variety adds a little more sweetness to this sauce over a traditional ganache.
Vanilla. A little more flavor will go a long way.
Equipment You Will Need
Heavy bottom saucepan
Cast Iron or Large deep skillet
Piping Bag 16-Inch
Open Star Pastry Tip ½'' Opening Diameter
Stand Mixer with the whisk attachment
How to Make Homemade Churros
More complete instructions are included on the recipe card!
In a heavy-bottomed saucepan bring water, butter, sugar, and salt to a low boil just long enough to melt the butter.
Add in the flour to form a thick dough.
Let the dough cool for five minutes in a mixing bowl.
Add the egg and vanilla and mix until a loose dough forms. (This will resemble pate a choux.)
Preheat your vegetable oil in the skillet.
Prepare your piping bag by cutting off the end slightly, and dropping the tip down into it.
Pipe strips of dough directly into the hot oil.
Fry on all sides about 3-5 mins, until golden brown.
Drain on paper towels to remove excess grease, and toss the hot homemade churros in the cinnamon-sugar mixture.
How to Make the Chocolate Sauce
Bring the heavy cream to a slight boil. Add in the chocolate and vanilla.
Remove from heat and stir until the chocolate has melted.
Pour into ramekins for individual dipping.
Using a well-made saucepan with a heavy bottom to cook the batter mixture will help it cook more evenly and prevent burning.
Preheating your vegetable oil in the skillet will result in a better churro and save time once you have the piping bag ready. I would add the oil to the skillet and move it directly onto the burner when you remove the batter mixture so it starts preheating. You can turn the heat down to low and then turn it up when you are getting everything close to ready.
Can I Use Half n Half for the Chocolate Sauce?
Since you are making a dessert, there really is no benefit to using less fat and the sauce won't have the same texture or thickness with this change in ingredients.
Can I Use Different Chocolate?
Honestly, this is a personal preference. Semi-sweet chocolate is more traditional and would work just fine. Bittersweet would not work well without some modifications. If you have a dark chocolate bar with at least some sugar, you could try it and see what you think.
Can I Store the Homemade Churros?
You can place the churros in airtight storage for a couple of days and reheat in a microwave to serve. However, they will get chewier in storage and do not keep as well as other desserts.
- Heavy-Bottomed Saucepan
- Cast Iron or Large and Deep Skillet
- 16" Piping Bag
- Open Star Pastry Tip ½'' Opening Diameter
- Rubber Spatula
- Stand Mixer with Whisk Attachment
- 1 cup water
- ¼ cup unsalted butter
- 1 tbsp granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 egg
- 1 teaspoon vanilla extract
Cinnamon Sugar Mixture
- ½ cup granulated sugar
- 2 tbsp cinnamon
- 1 cup heavy cream
- 1 cup milk chocolate chips
- 1 teaspoon vanilla extract
Making the Homemade Churros
- In a heavy-bottomed saucepan bring water, unsalted butter, sugar, and salt to a low boil just long enough to melt the butter.
- Add in the flour and mix with a rubber spatula until a thick dough forms.
- Add the dough to a mixing bowl and let cool for 5 minutes.
- Using a whisk attachment, add egg and vanilla and mix until a looser dough forms. (It will resemble a pate a choux.)
- Add your piping tip to the piping bag and cut off the opening at the end so that the dough will clear the tip.
- Preheat vegetable oil in skillet.
- Pipe 5-6-inch-long strips of dough into the hot oil using a knife to cut off the end.
- Fry on all sides about 3-5 mins, until golden brown.
- Drain on paper towels and toss in cinnamon sugar.
- To make the chocolate sauce.
Cinnamon and Sugar
- Stir to combine.
- Bring the heavy cream to a slight boil
- Add in the chocolate and vanilla.
- Stir until the chocolate has melted.
- Pour in serving dishes.
Don't forget to bookmark this recipe.
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Oh, wow - you're right. I would have thought they are harder.
This is like a dream because so many fairs and festivals are canceled, and that's where we get these usually!
Yes, hopefully festivals and fairs will be back soon. I miss them so much!
YUM! These are delicious!!!!
Glad you loved them!
These looks so delicious. perfect for the upcoming Cinco de Mayo. I am happy to feature these sweet churros on Sunday at Love Your Creativity.
Thank you so much Linda!