Churros are kind of the Spanish version of donuts. Taco Bell ripped them off with their Cinnamon Twists. The original Spanish churros were made with just flour and water (maybe some oil) dough but nowadays in Mexico, churro batter is enriched with eggs, butter and sugar. In chatting with my pal Hector about this, we concluded that the Mexican churros must have been influenced by French invaders (much like Mexican bolillos are very similar to French baguettes). And because butter and eggs are tastier than no butter or eggs, and because I’m from Texas and that is way closer to Mexico than to Spain, I’ve made the Mexican churros here.

The churro dough is basically a choux pastry (or paté a choux) which is the same used to make gougeres and eclairs. The difference is that instead of being baked, it is fried in this case. The dough itself is pretty bland, but the roll in cinnamon-sugar makes up for that. Roll them while they’re still warm so the sugar sticks and melts a little and makes a crunchy shell.

Churros Video

Churros Recipe – Printable!

5.0 from 11 reviews
Cook time
Total time
Serves: 20-24
  • 1 cup water
  • 5 tablespoons butter
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 cup all purpose flour
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 cups oil for frying (corn, peanut, canola, light olive)
  • For coating, mix together in a shallow dish:
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  1. Combine water, butter, sugar and salt in a medium pot and bring to boil over medium heat.
  2. Turn off heat and add flour all at once. Stir briskly until a ball forms.
  3. Turn into a large bowl or mixing bowl. Let cool 5 minutes.
  4. Beat eggs with vanilla in a small bowl.
  5. Mix in half the eggs either with a wooden spoon or electric mixer on medium speed until combined. Mix in remaining egg until smooth.
  6. Heat 2-3 inches of oil to 350ºF.
  7. Set up a piping bag with a ½ inch star tip (I used a Wilton 4B) and fill with half the dough or fill a churrera fitted with a star tip.
  8. Squeeze 3-4 inch lengths of dough into hot oil. Use your non-dominant hand to squeeze and your dominant hand to cut lengths off with scissors or a knife.
  9. Fry 4 churros at a time for 2-3 minutes on each side. Turn them with a slotted spoon.
  10. When golden brown, remove to paper-lined tray to drain.
  11. While still warm, gently coat with sugar/cinnamon mixture.
  12. Serve hot.
Dough may be made a day before and stored in an airtight container overnight. Fried and sugared churros may be kept warm in a low oven for up to an hour. Arrange on a rack over a baking sheet in a 200-250ºF oven.

Take it again from the top!



  1. michelle says:

    How much flour? You forgot to put flour in your written recipe. I figured probably around a cup or cup and half, am I close? :)

  2. Sriram Ramkrishna says:

    Man.. my arm hurts for you.. ugh! :)

  3. adrian says:

    How much flour?

  4. Amber Boegly says:

    These sound great! Although…is there a good way to use different flavors for these? I can’t stand cinnamon, so I figured I could try something else…like chocolate maybe?

    • Ooh, yes I bet cocoa powder mixed with sugar would be delicious. Or if you can find vanilla flavored sugar, that would be good, too!

  5. Lisa Rivas says:

    I just made this recipe. So tasty! I made so many I had to invite some friends over.

  6. hi i made these a week ago and they were great so easy but instead of piping them i rolled them into long pieces and they worked out fine. thanks hilah :)

  7. Your electric fryer bucket looks great! I’d hate to use more oil than necessary in a larger fryer. Can you post the details of this appliance?
    Thanks and I love your videos!

  8. For the frying can you use pure vegetable oil?

  9. Clarissa says:

    Have you tried to make them with half flour half maseca.

  10. salted or unsalted butter ?????

  11. is the butter salted or unsalted?

  12. thx

  13. These came out amazing! Thank you for the recipe. I had so much fun making and sharing these.

  14. Yshmaela Abrera says:

    Hello! I’m a 2nd year college student and I am taking up the course Hotel and restaurant management. So i have a culinary subject and I was assigned to do some pastry and I chose your churros recipe. I have made it this morning and it tasted so delicious! Even my professor was amazed by the taste. Thank you so much! :)

  15. Hi! I used these for my Spanish class for our Day Of The Dead party and everyone loved them! Thank you!

  16. Hi! Just wanna ask for the weight of the butter. Thanks!

  17. are these like the churros from taco bell

  18. Hi i am a ten year old girl who loves to cook and bake but i hate to clean i want you to personaly train me how to cook i know you are going to say no but it was worth a shot i made them today and they were deliciouse i made them for my class and they loved them i made 100 of them and they were all gone there were only 26 people there at the time they were crazy over them i luv your recipics hope you say yes bye

    • Hi Ayanna!
      I’m so glad to hear you have discovered the joys of cooking and baking. Cleaning is definitely the worst part of it, though ;)
      I don’t do personal lessons, but it sounds like you will have great success learning from my videos.
      That is so great that your churros came out well and that your class loved them!

  19. One more thing what will happen of you use one egg instead of two

  20. Wonderful Recipe, turned out perfect!

  21. Will using a cookie press work?

    • It very well might, Erica! Good thinking. The churro dough seems like it would be thick enough to work in a press. If you try it, let me know how it goes!

  22. recovering from major surgery, 1 month post op and I’m getting off my but to make these. yummy

  23. what can I use instead of sinamin

  24. I made a plate full of churros and it very successful! My family loved it and i made at least 20-25 of it and the 3 of us finished it very fast, though my mom thought it should be a little more crispier. I’m definitely sharing this recipe! Thanks for this wonderful recipe!

  25. Hi Hilah
    I have made churros recently but the recipe I used did not call for eggs…they turned out great …what does adding egg do for the dough/texture/taste?

    Wondering if you could form the raw Churro dough place on a cookie sheet freeze and cook at a later time as needed?

    • Hi Sherill!
      I haven’t tasted a recipe without eggs so I can’t compare. If you try these, I’d love to hear what you think about the difference in taste/texture.
      I suspect that freezing the logs of churro dough would work just fine, but again have not tried it so I can’t be sure. Great question, though!

  26. Can we use wheat all purpose flour?

  27. i just tried making these today. SO GOOD! thank you! :)

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