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 14 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! :)

  28. Grace Libarios says:

    Hello,I just want to ask where to keep the dough overnight and how can we keep the churros crisspy in a long time ?.thanks and God bless

    • Hi Grace,
      Keep the dough in the refrigerator overnight if you need to make it ahead of time.
      Churros don’t stay crispy a long time. If you need to keep them for a couple of hours, you can put them on a baking sheet in a 200ºF oven to keep warm and they will stay pretty crispy. There’s not a way to keep them longer than that.

  29. Random 13 girl says:

    Delicious! The first time I made I ate most of them before my family could get there hands on them oops… Then I made them again today and me and my sister watched Netflix while munching on them and they were gone within minutes.They are great!
    Keep it up!

  30. Omg! I’m pregnant and was craving these. I made them and gobbled them ALL up! Thank you so much cool lady!

  31. My choux pastry are too soft and very sticky , can u give a tips ? Can i add a little bit of flour ?

    • Hi Iqa,
      The dough is a fairly soft dough. You can add a little more flour if it’s really soft, or try putting it in the refrigerator for a few minutes. That will make it easier to work with, too.

  32. Hi! These look really good but I was wondering if it is compulsory to add egg in it. I have to do this for my spanish project and I can’t eat egg. Like does the egg add flavor to it and can you taste the difference without the egg?

    • Hi Lilly,
      I have never tried to make this recipe without egg, but I have seen churro recipes without egg so you could try it. If I were you, though, I would look around for another recipe online that doesn’t have eggs.

  33. Hi!

    I am using this recipe for my office/work potluck. I only problem is this event happens in the middle of the day and the warmth of the churros will be gone. Do you have to heat it? And is there a taste difference?

    Love these though!!

    • Hi Sydney,
      The biggest concern I have is that they will be soggy. I suggest frying them in the morning before work, then coat in sugar/cinnamon and cool completely on a rack in a baking dish. Once cool, cover with a dishtowel and some foil with holes poked in it. They will not be warm but they might still be crunchy by lunch time.

  34. I dont have to measure the temperature on the stove it just has low through high. So how do I know if its 350 degrees

    • Hi Meredith,
      You need a deep frying or candy thermometer to check the oil temperature accurately. One trick that will tell you the oil is about 350 degrees is to put a wooden spoon into the oil and if you see bubbles form around the wood, the oil is hot enough.

  35. Is cinnamon compulsory or can you just go with sugar?

    • It’s traditional, but not compulsory. They might be a little one-dimensional without it, though. If you don’t have or don’t like cinnamon I’d try some vanilla sugar or even some lemon or orange zest mixed in with the sugar. That would probably be nice.

  36. I tried this for the first time last week but today I tried it again but I failed, it turned out thinner than the first one. Lol im not a cook though

  37. I don’t have a piping bag? is it ok for me to hand roll then and then fry them? Thanks!

    • Hi Sydney!
      Other people have done it that way and say it works! You could also try using a heavy-duty Zipoc bag (like the freezer kind) and put the dough in that and snip the corner off to make a basic piping bag.

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