Homemade Mexican Churros
Crispy, golden, and dusted with sweet cinnamon sugar, Homemade Mexican Churros are a fun and delicious treat that brings the flavor of street festivals and carnivals right into your kitchen.
These iconic pastries are quick to prepare and even quicker to disappear!
Why People Will Love This Recipe:
Crispy and golden outside, soft and tender inside—the perfect texture combo.
Sweet, cinnamon-sugar coating makes every bite addictive.
Made with pantry staples, no fancy ingredients required.
Fun to make and eat, especially for family nights, parties, or holidays.
Better than store-bought or frozen—fresh churros taste unbeatable.
Key Ingredients:
Water, sugar, salt, vanilla – The base for a lightly sweet dough.
All-purpose flour – Gives churros structure.
Vegetable or canola oil – For both the dough and deep frying.
Cinnamon & sugar mixture – For the irresistible coating.
Piping bag with star tip – Gives churros their signature ridged shape.
Kitchen Tools
Saucepan
Measuring cups and spoons
Mixing spoon or spatula
Piping bag with 1M open star tip
Skillet or deep fryer
Tongs or slotted spoon
Paper towels
Shallow bowl for cinnamon sugar
How to make Homemade Mexican Churros
Ingredients:
2 cups water
2 tbsps sugar
2 tsps vanilla
1 tsp salt
2 tbsps Oil (vegetable or canola)
2 cups all-purpose flour
1M open star piping tip a larger tip can be used
1 disposable piping bag
1 large skillet for frying
1/2 quart of oil
Cinnamon and Sugar for coating
** they should be crunchy not chewy and soft**
Instructions:
In a small saucepan over medium heat combine your water sugar salt, vanilla and your 2 tablespoons of vegetable oil bring it to a raging boil remove it from the Heat and then stir in your flour mixture until it forms a ball.
Be careful the dough will be hot!!! Cut the tip of your Piping Bag and insert the piping tip now fill your Piping Bag with dough and squeeze to the length desired I made 8 inch Churros. I piped all my churros on parchment paper first.
Now fry your churros 4 at a time till golden and crispy. Drain on paper towels an let them cool a bit.
Roll in Cinnamon and sugar… Enjoy!!! My recipe made 24 Churros…
Enjoy !!
Nutrition Information
(Approx. Per 1 churro, assuming 24 total):
Calories: ~110 | Fat: ~4g | Carbs: ~17g | Protein: ~1g | Sugar: ~6g | Sodium: ~70mg
Recipe Swaps & Variations:
Add chocolate: Serve with a thick chocolate dipping sauce or drizzle with melted chocolate.
Flavor twist: Add orange or lemon zest to the dough for a citrusy touch.
Spicy-sweet: Add a pinch of cayenne to the cinnamon sugar mix.
Baked option: Bake at 400°F for 18–22 mins, then broil briefly for crispness (not as crunchy as fried).
Filled churros: Pipe dulce de leche or Nutella inside using a filling tip.
How to Store Leftovers:
At room temperature: Store in an airtight container for up to 2 days. Reheat in oven or air fryer to re-crisp.
Freezing: Not recommended once fried—they lose texture. Freeze piped, raw dough instead and fry from frozen.
Reheating: Re-crisp in a 375°F oven or air fryer for 5–8 minutes.
Food & Drink Pairings:
Drinks: Hot chocolate, Mexican café de olla, horchata, or vanilla milkshakes.
Dips: Chocolate ganache, caramel sauce, strawberry jam.
Food Pairing: Great after tacos, enchiladas, or any fiesta meal.
Frequently Asked Questions:
What makes churros crunchy instead of chewy?
Frying at the right temperature (about 350–375°F) and using the correct dough consistency ensures crisp results.
Can I bake churros instead of frying?
Yes, but they won’t be as crispy. You can bake at 400°F and broil briefly at the end.
Why did my churros come out oily or soggy?
The oil was likely too cold. Fry in batches and maintain a consistent temperature for best results.
Can I flavor the sugar coating?
Absolutely! Add cocoa powder, nutmeg, or even pumpkin pie spice to the cinnamon sugar mix.
How do I know when the churros are done frying?
When they’re golden brown and puffed up, usually after 2–3 minutes per side.
Can I use a different piping tip?
Yes, but a large open star tip (like 1M) gives the best texture and classic ridges.
Do I need a thermometer for the oil?
It helps. Aim for 350–375°F. If you don’t have one, test with a small piece of dough—it should bubble and float immediately.
Is the dough supposed to be runny or firm?
It should be firm and pipeable, like thick mashed potatoes. Not runny.
Can I make the dough ahead of time?
Best made fresh, but you can refrigerate for a few hours before frying. Let it warm slightly before piping.
Why is the dough sticky and hard to pipe?
That’s normal! Use a sturdy piping bag and give it a good squeeze—it gets easier as you go.