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Homemade Churros Recipe

Homemade Churros

Mike Gonzalez
Churros are a delicious cinnamon-sugar coated fried pastry dough dessert. They are surprisingly simple to make at home and are the perfect party treat.
Prep Time 10 mins
Cook Time 20 mins
Resting Time 5 mins
Total Time 35 mins
Course Dessert
Cuisine Mexican
Servings 6 Churros
Calories 140 kcal


For the Churros:

  • 1 cup Water
  • 1 cup All Purpose Flour
  • 3 Tbsp Unsalted Butter
  • 1 Tbsp Vegetable Oil
  • 4 Eggs
  • 1 Tbsp Granulated Sugar
  • ½ tsp Salt
  • 1 tsp Vanilla Extract
  • Canola Oil for frying

For Dusting:

  • ½ cup Granulated Sugar for coating
  • 1 Tsp Ground Cinnamon

Chocolate Dipping Sauce:

  • 2 oz BAKER'S Semi-Sweet Chocolate melted
  • 4 oz frozen COOL WHIP whipped

Caramel Dipping Sauce:

  • 25 KRAFT Caramels
  • ¼ cup water

White Chocolate-Peanut Butter Dipping Sauce:

  • 6 oz BAKER'S White Chocolate
  • 3 tbsp creamy peanut butter


Make the Churros

  • In a large dutch oven, add enough canola oil to fill the pan about half way, heat it over medium heat to heat it to 375 degrees. You can also use a deep fryer for this.
    Canola Oil
  • In a large saucepan, add the water, butter, vegetable oil, 1 Tbsp of sugar, vanilla and salt, bring to a boil. Turn the heat down to low and add the flour, stirring constantly until the mixture turns into a ball, cook this mixture for about 1 minute. (Remember to constantly stir)
    1 cup All Purpose Flour, 3 Tbsp Unsalted Butter, 1 Tbsp Vegetable Oil, 1 Tbsp Granulated Sugar, ½ tsp Salt, 1 tsp Vanilla Extract, 1 cup Water
  • Add the dough into the bowl and add one egg a time and mixing well after each addition to make sure the egg is well combined.
    4 Eggs
  • Spoon the dough into a piping bag fitted with a large star tip.
  • Pipe 5 inch ropes into the hot oil (be very careful) and make sure you only cook a few at a time so you don’t bring down the temperature of the oil. Cook them for a few minutes on each side or until deeply golden brown.
  • Drain them on paper towels to remove excess oil and repeat with your remaining dough until it is all used.
  • Dust the hot churros in the cinnamon sugar mix and serve hot.
    1 Tsp Ground Cinnamon, ½ cup Granulated Sugar

Chocolate Dipping Sauce:

  • Microwave 2 oz. BAKER'S Semi-Sweet Chocolate. (1/2 of 8-oz. tub) frozen COOL WHIP Whipped Topping in microwaveable bowl on HIGH 2 min. or until chocolates are completely melted and sauce is well blended, stirring after each minute.
    2 oz BAKER'S Semi-Sweet Chocolate, 4 oz frozen COOL WHIP

Caramel Dipping Sauce:

  • Microwave 25 KRAFT Caramels and 1/4 cup water in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec.
    25 KRAFT Caramels, ¼ cup water

White Chocolate-Peanut Butter Dipping Sauce:

  • Melt 6 oz. BAKER'S White Chocolate as directed on package. Stir in 3 Tbsp. creamy peanut butter until blended.
    6 oz BAKER'S White Chocolate, 3 tbsp creamy peanut butter
Keyword Churro