Mexican Churros – Crispy, Golden & Dusted in Cinnamon Sugar

Mexican churros are one of the most beloved street desserts—crunchy on the outside, soft and airy inside, and coated in a shimmering layer of cinnamon sugar. These golden, fried pastries are traditionally enjoyed with hot chocolate or dulce de leche and have roots in both Spanish and Latin American cuisine.

Unlike their Spanish counterparts, Mexican churros are often ridged and piped into long lengths before frying, creating a crispier exterior and more surface for the sugar to cling to. Whether served straight or curled, they’re an irresistible treat that brings the joy of the feria (fair) right into your kitchen.

With just a handful of pantry ingredients, you can make fresh, authentic churros at home in under 30 minutes.

Ingredients Overview

Let’s take a look at what makes these churros truly magical:

All-Purpose Flour

This is the base of the choux-style dough. It forms the structure and creates the perfect chewy interior once fried.

Tip: Don’t substitute with cake flour—it won’t provide the same bite.

Water

Used instead of milk for a lighter texture. Boiled with butter to form the classic choux dough base.

Unsalted Butter

Adds richness and helps emulsify the dough.

Substitute: Use a dairy-free alternative for vegan churros.

Eggs

Eggs bind the dough and create steam for a tender, airy texture inside.

Room temperature eggs incorporate better into the warm dough.

Sugar

A small amount in the dough for slight sweetness, and a generous amount for coating the fried churros.

Cinnamon

Essential for the sugar coating—adds warmth and the iconic churro flavor.

Salt

Balances the sweetness and enhances the flavor of the dough.

Oil for Frying

Neutral oil like vegetable, canola, or peanut oil is best for deep frying.

Note: Maintain oil temperature between 350–375°F for best results.

Optional: Vanilla Extract

Adds depth to the dough—especially popular in some regional Mexican versions.

Step-by-Step Instructions

1. Make the Dough

• In a medium saucepan over medium heat, combine:

  • 1 cup water

  • 1/2 cup unsalted butter

  • 1 tbsp sugar

  • 1/4 tsp salt

• Bring to a boil, then reduce heat to low.

• Add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until a dough forms and pulls away from the sides (1–2 minutes).

• Remove from heat and let cool 5 minutes.

2. Add Eggs

• Add 2 large eggs, one at a time, beating well after each addition until smooth and glossy.

• (Optional) Stir in 1/2 tsp vanilla extract.

• Transfer dough to a piping bag fitted with a large star tip (Ateco 827 or similar).

3. Heat the Oil

• In a deep skillet or pot, heat 2–3 inches of oil to 350–375°F.

• Line a baking sheet with paper towels and place a slotted spoon nearby.

4. Pipe and Fry

• Pipe 5–6 inch strips of dough directly into the oil, cutting with scissors or a knife.

• Fry 2–3 churros at a time to avoid overcrowding.

• Fry for 2–3 minutes per side, turning occasionally, until golden brown and crispy.

5. Drain and Coat

• Remove churros with slotted spoon and drain on paper towels for 30 seconds.

• Roll immediately in cinnamon sugar mixture (1/2 cup sugar + 2 tsp cinnamon).

6. Serve Warm

• Serve churros warm with dipping sauces like chocolate ganache, dulce de leche, or sweetened condensed milk.

Tips, Variations & Substitutions

Pro Tips

• Let the dough cool slightly before adding eggs to avoid scrambling.

• Use a strong piping bag—the dough is thick and can burst weaker bags.

• Keep oil temperature stable—too hot and the outside burns before the inside cooks.

Variations

• Filled Churros: Use a piping tip to fill cooled churros with dulce de leche or chocolate.

• Chocolate Churros: Add 2 tbsp cocoa powder to the dough.

• Mini Churros: Pipe smaller 2–3 inch pieces for bite-sized treats.

• Churro Bites or Loops: Pipe circles instead of sticks for a fun twist.

Substitutions

• Dairy-Free: Use vegan butter and no dipping sauces with cream.

• Egg-Free: Use a flax egg or commercial egg replacer (though texture may vary).

• Gluten-Free: Use a 1:1 gluten-free flour blend, but note the texture will be slightly different.

Serving Ideas & Occasions

Mexican churros are best served fresh and warm, making them a festive treat for gatherings, holidays, and celebrations.

Pair with:

• Thick Spanish-style hot chocolate for dipping

• Café de olla or spiced Mexican coffee

• Fresh fruit and whipped cream

• Caramel, Nutella, or chocolate sauces

Perfect for:

• Cinco de Mayo

• Birthday parties or school fairs

• Cozy movie nights

• Holiday dessert buffets

• Weekend brunch with a sweet twist

Nutritional & Health Notes

Churros are a special occasion treat—fried and sugar-coated—but they’re easy to portion and enjoy mindfully.

Estimated per churro (medium, unfilled):

• Calories: ~130

• Fat: ~7g

• Carbs: ~15g

• Protein: ~2g

• Sugar: ~5g

To make lighter:

• Use an air fryer (pipe onto parchment and spray lightly with oil).

• Use less sugar or skip the coating.

• Serve with fresh fruit instead of sweet sauces.

FAQs

Q1: Can I make churros ahead of time?

A1: Churros are best fresh. However, you can prep the dough in advance and refrigerate for up to 1 day. Bring to room temp before piping and frying.

Q2: Can I freeze churros?

A2: Yes! Freeze uncooked piped dough on a tray, then store in a freezer bag. Fry from frozen, adding 1–2 minutes to cooking time.

Q3: Why are my churros raw inside?

A3: Your oil may be too hot. Lower the temperature to 350–360°F to ensure the inside cooks through before the outside browns.

Q4: Can I bake churros instead of frying?

A4: Yes. Pipe onto parchment, brush with melted butter, and bake at 400°F for 18–20 minutes. Finish under the broiler for extra browning.

Q5: Do I need a piping bag?

A5: Yes, for traditional ridged churros. In a pinch, use a zip-top bag with the corner snipped, but the texture may be less crisp.

Q6: Can I make them in an air fryer?

A6: Yes! Pipe small churros onto parchment, spray with oil, and air fry at 375°F for 10–12 minutes. Texture is lighter, but still tasty.

Q7: What dipping sauces go best?

A7: Classic options include:

• Chocolate ganache

• Dulce de leche

• Sweetened condensed milk

• Berry compote

• Cinnamon cream cheese dip

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