Mexican Churros are the ultimate treat! Crunchy, yummy, and SO ADDICTIVE!
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The last time I was in Madrid, I visited the a popular churreria. That’s right, my friends. Churros are NOT Mexican.
Table of Contents
What is the difference between Mexican churros and Spanish churros?
In Spain, they are served with chocolate and without sugar.
When I asked for sugar, the server asked with a look of disdain where I was from. I proudly told him, “I’m Mexican, where we perfected this dessert.” Let’s just say he wasn’t too happy with my response. LOL!
The cinnamon and sugar mixture is a New World thing. That’s why I’m calling these YUMMY bites of heaven “Mexican Churros.”
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.
More Mexican Desserts with a Spanish Origin:
- 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 TIP:
- The dough is ready when a thin film forms on the bottom of the saucepan. You’ll see the dough be smooth. Allow this mixture to cool completely.
- Cold eggs will help cool down the batter slightly.
- Go short! Longer churros curl, making them 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!
- Add the mixture to a large piping bag.
- Heat oil.
- Fry for 2 minutes on each side.
6 inches of the mixture goes 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 round star tip ½ inch.
Look at the color of the churros as they are frying. You don’t want them to get too dark and burn.
BAKING
- Preheat oven to 350 degrees F.
- Bake for 10 minutes, or until golden brown.
- 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.
In this case, you need some (not all) of the oil for the cinnamon-sugar mixture to stick to the churro.
Why are my churros raw inside?
If your churros are doughy on the inside and look raw, fry them longer. Fry for a total of 4-5 minutes. Another possibility, if your churros are too dark on the outside and raw inside, your oil is too hot.
More Mexican Desserts
There are few things in life as delightful as biting into homemade Mexican churros. Crispy, sweet, and AMAZING!
Serve With:
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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!
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
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!
Mexican churros looks delicious
They look and taste! Hope you try it