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Mexican Churros: The Crispy, Cinnamon-Sugar Heaven You Can Make at Home

Mexican Churros
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These authentic Mexican Churros are the real deal—crispy, golden fried pastries with deep ridges, coated in cinnamon-sugar while still hot from the oil. Made from choux pastry (the same dough used for cream puffs), they puff when fried to create a crispy exterior shell with a light, almost hollow interior. The cinnamon-sugar coating forms an irresistible sweet crust that crackles with every bite. Far superior to anything you’ll find at theme parks or frozen in stores, these homemade churros rival the best street food in Mexico City. They’re surprisingly easy to make—the dough comes together in one pot in minutes, and with a piping bag and hot oil, you’re minutes away from fresh churros.

Ingredients

For the Churro Dough:

  • 1 cup water
  • ½ cup (1 stick) unsalted butter
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract

For Frying:

  • Vegetable oil or canola oil (2-3 quarts for frying)

For Coating:

  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • Pinch of salt (optional)

For Serving (Optional):

  • Chocolate sauce, dulce de leche, or cajeta

Instructions

  • Make dough: In medium saucepan, combine water, butter, sugar, and salt. Bring to full rolling boil over medium-high heat. Remove from heat and immediately add all flour at once. Stir vigorously until mixture forms a ball.
  • Cook flour: Return pan to medium-low heat. Cook, stirring constantly, for 1-2 minutes until dough pulls away from pan sides and thin film forms on bottom.
  • Add eggs: Transfer dough to bowl and cool 5 minutes. Stir in vanilla. Add eggs one at a time, beating vigorously after each addition until smooth and glossy.
  • Prepare piping bag: Transfer dough to large piping bag fitted with large star tip (Ateco #828 or similar). Twist top to close and push out air pockets.
  • Heat oil: Pour oil into deep pot to 2-3 inch depth. Heat to 375°F, using a thermometer to monitor temperature.
  • Prepare coating: Mix sugar, cinnamon, and salt in shallow dish.
  • Pipe and fry: Working in batches of 3-4, pipe dough directly over hot oil in 5-6 inch lengths, using scissors to cut. Fry 2 minutes per side until deep golden brown, flipping once.
  • Coat: Drain on paper towels for 30 seconds, then immediately roll in cinnamon-sugar mixture while still hot.
  • Serve: Serve warm within 15-20 minutes for best texture. Provide dipping sauces if desired.

Notes

  • Large star piping tip is essential—creates ridges for crispy texture
  • Maintain oil temperature at 375°F consistently
  • Don’t crowd pan—fry 3-4 churros at a time maximum
  • Coat in cinnamon-sugar while hot so coating adheres
  • Best served fresh and warm within 20 minutes
  • Can freeze piped raw dough and fry from frozen
  • Room temperature eggs incorporate more smoothly
  • Don’t let dough get too hot before adding eggs or they’ll scramble
  • First churro is your test—adjust temperature as needed
  • For filled churros, inject dulce de leche or chocolate after frying

Find it online: https://recipya.com/mexican-churros-recipe-authentic-guide/

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