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Homemade Churros Recipe

Soft and spongy inside with a crisp crunchy exterior, this homemade churros recipe is one of the best churros that you will ever eat!!!! Churros are much easier to be made at home and are addictive coated in cinnamon sugar or served with a Nutella ganache for dipping. 
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Dessert
Cuisine: Mexican
Keyword: Homemade churros recipe, How to make churros
Author: Maria Doss

Ingredients

Churro dough

Cinnamon sugar

Nutella ganache

Instructions

Churros

  • Add first 4 ingredients ( water, butter, sugar and salt) into a medium sauce pan, stirring occasionally over medium heat. 
    Add flour as soon as the water comes to boil and stir until it gathers together (it will be almost instantly). 
    Dump the dough into a bowl and let cool for about 5 minutes. 
  • Add both eggs and vanilla extract and beat with a hand held electric beater (in medium speed) until it becomes a soft dough. Let dough rest for 10-15 minutes.  
  • In the mean time, have a large pastry bag fit with a large star-shaped tip ready. 
    Pour vegetable oil into a medium skillet, until it comes to about 1-inch in height. Place over medium high heat, until it gets moderately hot (350 to 375 degrees F). 
  • Transfer dough (it would thicken slightly during the resting time) into the pastry bag. 
    Working in batches, pipe dough directly into the hot oil using scissors to trim to the desired length. (I preferred to go with shorter churros, since these are great for parties or get togethers. But, you could choose to go the traditional route and make longer ones for a more authentic Mexican churros recipe)
  • Cook (stirring occasionally) until deep golden brown on all sides (about 5 mins per batch). Drain on a paper towel lined plate. Toss into cinnamon sugar after 1-2 minutes and place on a serving plate. Repeat process.

Cinnamon sugar

  • Stir together sugar and  ground cinnamon in a shallow dish. 

Nutella Ganache

  • Place chocolate chips in a medium heat proof bowl and set aside. 
  • Add heavy cream and sugar into a small medium saucepan and bring to a boil over low-medium heat. Pour boiling cream over the chocolate chips and stir until completely melted and smooth. 
    Stir in Nutella, vanilla extract and salt. 
  • Nutella ganache will thicken as it cools. The ganache (when hot) is the perfect consistency for dipping and when cooled a bit is the right consistency to be drizzled. 

Serve churros

  • For snack - Serve churros plain with the cinnamon sugar coating. 
    For dessert - Serve churros with Nutella ganache on the side for dipping or place churros on a serving platter and drizzle Nutella ganache all over 

Notes

Deep golden brown color – This ensures that churros are perfectly crispy and crunchy on the outside and stays that way for several hours. If the churros are lighter in color, then they will be crisp when hot but gets softer as time goes by. 
Oil temperature – The ideal temperature is moderately hot (350 to 375 degrees F). 
If too hot —-> The churros will brown faster before it cooks completely inside. 
If too cold —–> The churros will take much longer to cook and will also absorb more oil. 
Coat with cinnamon sugar only when warm – 
If tossed when hot —–> Sugar coating becomes much thicker than needed 
If tossed when cold ——> Sugar does not stick well
Add flour as soon as the water comes to a boil – If the liquid boils for longer time, then the moisture will evaporate resulting in a different liquid to flour ratio.
I decided to go with more shorter churros, since these are great for parties or get togethers. But, you could choose to go the tradional route and make longer ones for a more authentic Mexican churros recipe.