Golden, crunchy, and coated in cinnamon sugar, these classic churros are fried to perfection and irresistibly delicious. A nostalgic treat made from pantry staples, they’re perfect for parties, holidays, or just because.
Why You Will Love This Recipe
- Simple ingredients and no special tools needed
- Crispy on the outside, soft and fluffy inside
- Crowd-pleasing and kid-approved
- Ready in under 30 minutes
- Perfectly sweet with a warm cinnamon hug
The Best Classic Churros Recipe
Who can resist the smell of fresh churros? These deep-fried delights are crispy on the outside, tender on the inside, and rolled in sweet cinnamon sugar. One bite and you’re transported to a street fair, carnival, or cozy café in Spain.
Churros are a classic for a reason. Made from a quick choux-style dough, they’re piped and fried in minutes. No yeast, no rising, no complicated steps. The result? A golden stick of pure joy.
This recipe uses basic ingredients: flour, water, sugar, salt, and oil. That’s it. The magic is in the method—boiling the water and oil first, then mixing in the flour to form a dough that’s just stiff enough to pipe.
Frying churros is faster than baking, and trust us, the payoff is worth it. You get that satisfying crunch and tender center that makes each bite magical.
The final roll in cinnamon sugar gives churros their signature finish. It clings to the crispy surface and gives every bite a perfect balance of spice and sweetness.
Serve them as-is, or dip them in chocolate, caramel, or fruit sauce. They’re best warm and fresh, but can be reheated in the oven.
Churros are also a great cooking project. If you’ve got kids, they’ll love helping roll them in sugar (and sneaking bites along the way).
Great for parties, movie nights, or a DIY dessert bar, churros are endlessly fun and totally crowd-pleasing.
With no need for special tools beyond a piping bag and star tip, this recipe keeps things approachable for home cooks.
Make a batch and watch them disappear—churros are always a hit!
Servings
Makes about 20 churros (5–6 inches each)
Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- 1 cup water
- 2 ½ tablespoons granulated sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 quarts vegetable oil, for frying
- ½ cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon
Instructions
- In a small saucepan, bring water, 2½ tablespoons sugar, salt, and 2 tablespoons oil to a boil over medium heat.
- Remove from heat and stir in flour all at once. Mix vigorously until a smooth dough ball forms.
- Heat 2 quarts of oil in a deep fryer or heavy pot to 375°F (190°C).
- Transfer dough into a sturdy piping bag fitted with a medium star tip.
- Carefully pipe 5–6 inch strips directly into the hot oil, cutting off ends with scissors. Work in batches.
- Fry until golden brown, about 2–3 minutes per side. Remove with slotted spoon and drain on paper towels.
- In a shallow dish, mix ½ cup sugar with cinnamon.
- While churros are still warm, roll them in cinnamon sugar until fully coated.
- Serve immediately or keep warm in a low oven until ready to eat.
Tips
- Don’t overcrowd the oil or the temperature will drop.
- Use a heavy-bottomed pot for safer frying.
- Make a chocolate dipping sauce for extra indulgence.
- Leftover churros can be crisped in the oven at 350°F for 5–6 minutes.
- Add a pinch of nutmeg to the dough for a warm twist.
The Best Classic Churros Recipe
Ingredients
- 1 cup water
- 2 ½ tablespoons granulated sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 quarts vegetable oil for frying
- ½ cup granulated sugar for coating
- 1 teaspoon ground cinnamon
Instructions
- In a small saucepan, bring water, 2½ tablespoons sugar, salt, and 2 tablespoons oil to a boil over medium heat.
- Remove from heat and stir in flour all at once. Mix vigorously until a smooth dough ball forms.
- Heat 2 quarts of oil in a deep fryer or heavy pot to 375°F (190°C).
- Transfer dough into a sturdy piping bag fitted with a medium star tip.
- Carefully pipe 5–6 inch strips directly into the hot oil, cutting off ends with scissors. Work in batches.
- Fry until golden brown, about 2–3 minutes per side. Remove with slotted spoon and drain on paper towels.
- In a shallow dish, mix ½ cup sugar with cinnamon.
- While churros are still warm, roll them in cinnamon sugar until fully coated.
- Serve immediately or keep warm in a low oven until ready to eat.
Notes
- Don't overcrowd the oil or the temperature will drop.
- Use a heavy-bottomed pot for safer frying.
- Make a chocolate dipping sauce for extra indulgence.
- Leftover churros can be crisped in the oven at 350°F for 5–6 minutes.
- Add a pinch of nutmeg to the dough for a warm twist.
