Mexican Churros are crispy on the outside, soft and tender inside, and coated in a simple cinnamon-sugar mixture. They’re made with just a handful of ingredients and fried until golden and delicious.
Churros have Spanish roots, but they have become a beloved treat throughout Mexico. Mexican-style churros are often finished with cinnamon and sugar, giving them that irresistible sweet crunch in every bite.
They’re easy enough to make at home and perfect for serving with a cup of Cafe de Olla, Champurrado, or your favorite chocolate dipping sauce.
Why You’ll Love This Recipe ❤️
- Crispy and golden: The churros fry up beautifully crisp on the outside while staying tender inside.
- Easy ingredients: You only need a handful of basic pantry staples to make the dough.
- That classic cinnamon-sugar coating: Rolling the warm churros in cinnamon and sugar gives them their irresistible finish.
- Perfect for sharing: Make a batch for family gatherings, holidays, parties, or an afternoon treat.
- Ready in about 35 minutes: Once the dough is prepared, these churros come together quickly.
-Maggie
Instructions
- Add water and melt the butter, sugar, and salt in the pan. Bring it to a boil.
- Add the flour and reduce the heat.
- Keep stirring until the mixture comes together.
- Let cool.
- Add vanilla and egg.
It is ESSENTIAL to let the mixture cool before adding the vanilla and egg, or you’ll end up with scrambled eggs and will need to start all over.
- Blend until combined.
- It might look soupy at first, but it will come together.
You can use a regular hand mixer or by hand.
It will take longer by hand, but have faith, the batter will come together.
Pro Tips
- The dough is ready when a thin film forms on the bottom of the saucepan and the dough is smooth. Allow it to cool completely.
- Cold eggs will help cool down the batter slightly.
- Go short! Longer churros curl, making them more difficult to fry.
- Don’t overcrowd the frying pan, or they will not fry properly.
- Roll while warm so the cinnamon sugar sticks better.
- Reheating Churros and getting the same crunch is nearly impossible. Make and eat right away!
- Add the mixture to a large piping bag.
- Heat oil.
- Fry for 2 minutes on each side.
Pipe about 6 inches of dough directly into the hot oil. You can make them longer if you wish. I find it easier to fry smaller pieces.
I used a large piping bag with a ½-inch round star tip.
Look at the color of the churros as they are frying. You don’t want them to get too dark and burn.
- Mix the cinnamon and sugar.
- Roll the fried dough while warm in the cinnamon mixture.
Once the dough has been fried, briefly place it on a paper towel and immediately roll in the cinnamon mixture.
Let the churros drain briefly on a paper towel, but don’t remove all the oil. A little oil helps the cinnamon sugar stick to the churros.
🙋🏻♀️ Frequently Asked Questions
Mexican churros are fried dough pastries that are crispy on the outside and tender inside. They are typically coated in cinnamon and sugar and enjoyed as a dessert or sweet snack.
Both Mexican and Spanish churros have Spanish roots, but they are often served differently. Spanish churros are commonly enjoyed with thick hot chocolate and are usually not coated in cinnamon sugar. Mexican churros are often rolled in a cinnamon-sugar mixture after frying.
If the outside of your churros is dark but the inside is still doughy, your oil is probably too hot. Keep the oil between 350°F and 370°F and fry the churros for about 4–5 minutes total. This gives the inside enough time to cook without burning the outside.
The dough may not have been mixed thoroughly, or the oil may not have been hot enough. Make sure the dough comes together smoothly and that your oil reaches the proper temperature before frying.
Longer churros are more likely to curl as they cook. I recommend piping churros about 6 inches long, which makes them easier to fry evenly.
Churros are best served immediately after frying. They lose their crisp texture as they sit, and reheating them doesn’t quite bring back that fresh-from-the-fryer crunch.
More Mexican Desserts
- Cortadillo
- Pan de Muerto
- Panque de Nuez
- Pan de Polvo
- Jericalla
- Rosca de Reyes
- Mexican Flan
- Arroz con Leche
Homemade Mexican Churros are one of those desserts that are hard to resist. They’re crispy, sweet, coated in cinnamon sugar, and surprisingly easy to make at home.
Serve them warm with Atole de Chocolate or a rich chocolate dipping sauce. And if you’re making them during the holidays, pair them with a warm cup of Ponche Navideño for a festive Mexican treat.
Make a batch for Christmas, a holiday gathering, or simply when you’re craving something sweet. Enjoy these delicious little bites while they’re still warm and crispy!
Homemade Mexican Churros
Ingredients
For the Dough:
Other Ingredients:
- Vegetable Oil (for frying)
Coating Ingredients:
- ½ cup sugar
- ¾ teaspoon ground cinnamon
Instructions
For the Dough:
- Add water, butter, sugar, and salt to the pan. Bring to a boil.
- Add flour. Reduce heat, stirring constantly until mixture comes together.
- The mixture should be smooth. Let cool. About 5 minutes.
- Add vanilla and egg.
- Blend with a hand mixer until combined.
- The mixture will look soupy at first, but it will come together.
For the Frying:
- Add mixture to a large piping bag with a round star tip ½ inch.
- Heat oil in a large pot or deep skillet.
- Mix the sugar and cinnamon topping ingredients. Set aside.
- Once the oil is hot, pipe about 6 inches of the mixture to the pan.
- Fry about 2 minutes on each side. Total of 4-5 minutes.
- Briefly transfer to a paper towel to remove excess oil.
- Immediately roll in the sugar cinnamon mixture.
- Repeat with the remaining dough until there is no more left.
Video
Notes
- The dough is ready when a thin film forms on the bottom of the saucepan. You’ll see the dough to be smooth. Allow this mixture to cool completely.
- Use cold eggs. This will help cool down the batter slightly.
- Go short! Longer churros curl, making it more difficult to fry.
- Use a candy thermometer when frying. Oil should stay between 350 degrees F and 370 degrees F.
- Don’t overcrowd the frying pan, or they will not fry properly.
- Roll while warm so the cinnamon sugar sticks better.
- Reheating Churros and getting the same crunch is nearly impossible. Make and eat right away!
- Preheat oven to 350 degrees F.
- Bake for 10 minutes, or until golden brown.
My go to recipe for churros, usually my late night sugar fix. Simple, quick and delicious!
Thank you! I love when people make my recipes.
Have you tried this recipe dairy-free before and replaced the milk with an alternative milk?
I’ve never tried making this without dairy, but I’m pretty sure almond milk or soy milk would work too. You’re just looking to make a paste. Let me know if you try it.
How about air frying?
I have never tried it in the air fryer. Sorry. If anyone has air fryer instruction, please leave me a comment so we can post for others. Thank you! 🙂
Excellent Churro Recipe!
Thanks! So glad you enjoyed this!
My go to churro recipe, usually my late night sugar fix. So easy, simple, and quick – so delicious!
Thank you! I love when people make my recipes.
Mexican churros looks delicious
They look and taste! Hope you try it