There’s something about churros that just feels like a good time, isn’t there? One bite and you’re instantly transported to your favorite theme park. They’re warm, sweet, crispy on the outside, soft on the inside, and honestly? They’re just plain fun.

Now, I know homemade churros might sound a little intimidating, especially if you’ve never fried anything before, but stay with me. I promise this recipe is easier than you think, and I’ve got you every step of the way.

Once you see how simple (and delicious) these are, you’ll wonder why you haven’t been making churros for every party. They’re crispy, golden, and rolled in that dreamy cinnamon sugar… plus there’s an optional chocolate sauce for dipping, because of course there is.

How to Make Homemade Churros

Here’s What You’ll Need

For the Churro Dough:

1 cup water (240 ml)
1/4 cup unsalted butter (57 grams)
1 tablespoon granulated sugar (12 grams)
1/2 teaspoon salt
1 cup all-purpose flour (125 grams)
1 large egg
1 teaspoon vanilla extract
Vegetable oil (for frying)

For the Cinnamon-Sugar Coating:

1/2 cup granulated sugar (100 grams)
1 teaspoon ground cinnamon

For the Chocolate Sauce (Optional, but oh-so-good!):

1/2 cup semi-sweet chocolate chips (85 grams)
1/4 cup heavy cream (60 ml)

What You’ll Need (Tools)

Medium saucepan
Wooden spoon or spatula
Mixing bowl
Piping bag with a large star tip (or a Ziploc bag with the corner snipped!)
Slotted spoon or tongs
Plate lined with paper towels
Medium pot or deep pan for frying
Small saucepan (if making the chocolate sauce)

Step-by-Step Instructions

Step 1: Make the Dough

In a medium saucepan, add the water, butter, sugar, and salt. Bring it to a light boil over medium heat, stirring occasionally.

Once it’s bubbling, turn the heat to low and dump in the flour all at once. Stir, stir, stir! The dough will come together quickly and form a ball. Keep stirring and pressing it against the sides of the pan for another 1-2 minutes. This helps cook the flour a bit, which gives your churros that signature texture.

Remove from heat and let the dough cool for about 5 minutes. (It should be warm, not hot, so it doesn’t cook the egg when you add it.)

Once it’s cooled a bit, mix in the egg and vanilla extract. It’ll look a little messy at first, like it doesn’t want to combine, but keep stirring or use a hand mixer if you prefer. It’ll smooth out into a thick, sticky dough.

Step 2: Heat the Oil

Pour about 2 inches of vegetable oil into a deep pot or pan. Heat it to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a tiny bit of dough, it should sizzle and rise to the top pretty quickly, but not burn.

Safety tip: Always be careful when frying, hot oil can splatter, and nobody wants a kitchen accident when you’re just trying to make snacks!

Step 3: Pipe and Fry

Scoop the dough into a piping bag fitted with a large star tip. Pipe strips (around 4-6 inches long) of dough directly into the hot oil. Use scissors or a knife to cut the dough at the tip of the bag.

Don’t overcrowd the pot, fry a few at a time so they don’t stick together and cook evenly. Fry each churro for about 2–3 minutes per side, or until they’re golden brown and crispy. Use tongs or a slotted spoon to gently turn them as they cook.

When they’re ready, transfer them to a plate lined with paper towels to drain.

Step 4: Roll in Cinnamon-Sugar

While the churros are still warm (not piping hot, but warm enough to hold the sugar), roll them in the cinnamon-sugar mixture until coated on all sides. This part smells amazing!

Step 5: Optional Chocolate Dipping Sauce

In a small saucepan, heat the heavy cream until just steaming, don’t let it boil. Remove from heat and stir in the chocolate chips until smooth and glossy. You can also microwave them together in short bursts if that’s easier.

Pour it into a little bowl for dipping. It’s rich, silky, and makes the churros feel extra fancy.

Tips

No piping bag? No problem. A large Ziploc bag with the corner snipped works just fine. It won’t have the same ridged shape, but your taste buds won’t mind.
Don’t skip the cooling step after cooking the flour. If the dough is too hot when you add the egg, it could scramble. Nobody wants scrambled egg churros.
Make ahead? Yes! You can make the dough ahead of time and store it in the fridge for a few hours. Just bring it back to room temp before frying.
Hosting a party? Keep churros warm in the oven at a low temp (about 200°F) while you finish frying the batch.
Want to mix it up? Try dipping in caramel sauce, Nutella, or even a berry compote. Churros are surprisingly versatile.

Want to Make Churros in the Air Fryer? You Can!

Yep, you totally can make churros in the air fryer, and it’s a great option if you’re trying to skip the deep frying or just don’t want to deal with hot oil. While the texture is a little different, think more like a churro-doughnut hybrid, they still turn out golden, sweet, and absolutely party-worthy.

Here’s how to do it:

Air Fryer Instructions

Make the dough just like you would in the regular recipe. Follow all the same steps up to the point where you’d normally fry.
Pipe the churros onto a parchment-lined baking sheet. Since they’re going into the air fryer, you’ll want to shape them in short strips or even circles (kind of like little donut shapes) to fit easily in the basket.
Freeze for 15–20 minutes. This helps them hold their shape in the air fryer and makes them easier to handle.
Preheat your air fryer to 375°F (190°C). Spray the basket lightly with cooking spray to keep things from sticking.
Place churros in the basket, leaving space between them so the air can circulate. Lightly spray the tops of the churros with oil spray.
Air fry for 10–12 minutes, flipping halfway through, until they’re golden and puffed. (Keep an eye on them, cooking time can vary a little depending on your air fryer.)
While still warm, roll them in the cinnamon-sugar mixture just like you would with the fried version.
Serve with chocolate sauce, caramel, or even a scoop of ice cream if you’re feeling extra!

Homemade Churros Dipped in Chocolate sauce

Mama Tip: Air fryer churros are best enjoyed fresh. They don’t stay quite as crispy once they cool, but they do make an amazing midnight snack if you’re sneaky enough to stash a few away.

If you’ve ever felt nervous about making churros at home, I hope this recipe gives you the confidence to give it a try. They’re crispy, sweet, and everything you want in a party snack but the best part is how simple and do-able they really are.

So whether you’re hosting a big birthday celebration, a family game night, or just craving something sweet, this homemade churros recipe is ready to make your snack dreams come true.

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