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–+ servings
Close‑up of freshly fried churros recipe being lifted from hot oil with tongs, sugar raining down onto their ridged surfaces.

Churros Recipe

A batch of golden, crispy churros recipe made from a simple five‑ingredient dough, fried until perfectly crunchy on the outside and tender on the inside, then generously coated in warm cinnamon‑sugar for the ultimate sweet, satisfying treat that’s ideal for dipping in hot chocolate or enjoying on its own.
5 from 1 vote
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Course: Breakfast, Dessert, Snack
Cuisine: Mexican, Spanish
Keyword: Best churros recipe, Churros ingredients, Churros recipe air fryer, Churros recipe eggless, Churros recipe for churros maker, Churros recipe Nigella, Easy churros recipe, Spanish churros recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 6
Calories: 200kcal
Cost: $3

Equipment

  • 1 heavy‑bottomed pot (at least 3 qt for frying)
  • 1 candy thermometer (to hold oil at 375 °F)
  • 1 piping bag (or zip‑top bag) (with star tip or cut corner)
  • 1 kitchen scissors (to cut churro lengths)
  • — Paper towels (for draining)

Ingredients

  • 1 cup water
  • 4 tablespoon unsalted butter
  • ½ teaspoon fine salt
  • 1 tablespoon granulated sugar - for dough
  • 1 cup all‑purpose flour
  • 4 large eggs - room temperature
  • — — vegetable oil - for frying ~2 in. deep
  • 1 cup granulated sugar - for coating
  • 2 teaspoon ground cinnamon - mixed with coating sugar

Instructions

  • Boil water, butter, salt, and sugar together before stirring in all-purpose flour until dough pulls away from pot sides.
    A flat lay on a dark wooden board featuring a stack of sugar‑dusted churros alongside a bowl of melted chocolate for dipping.
  • Allow dough to cool slightly, then beat in eggs one at a time until fully incorporated and smooth.
    A stainless-steel saucepan on a white marble countertop, filled with soft choux pastry dough and a wooden spoon resting inside.
  • Preheat vegetable oil to 375 °F in a heavy-bottomed pot for optimal frying temperature.
  • Pipe dough directly into the hot oil in 4–6 inch lengths and fry, turning once, until deep golden brown and crisp.
    A bright overhead view of a stainless‑steel saucepan on a marble stovetop, filled with bubbling butter and water mixture being whisked for churro dough.
  • Transfer churros to paper towels to drain briefly, then toss warm churros in a cinnamon‑sugar mixture until coated.
    Overhead shot of a white ceramic plate heaped with golden, sugar‑coated churros served next to a small bowl of melted chocolate.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 60g | Calories: 200kcal (10%) | Carbohydrates: 22g (7%) | Protein: 3g (6%) | Fat: 11g (17%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg (18%) | Sodium: 200mg (9%) | Potassium: 50mg (1%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 300IU (6%) | Vitamin C: -1mg (-1%) | Calcium: 19mg (2%) | Iron: 1mg (6%)
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