Easy Homemade Churros

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    These easy homemade churros are to die for and are the perfect treat! Sweet, simple and so fun to make. Pairs great with homemade raspberry sauce!

    I love anything filled with cinnamon sugar. It’s one of the best flavor combinations and tastes so delicious! If you love homemade churros, you’ll also love my dessert cinnamon crescent rolls, monkey bread, cinnamon swirl quick bread and cinnamon roll sugar cookies.

    stack of homemade churros on a plate with raspberry dipping sauce

    Churros are one of my absolute favorite desserts. The fried pastry dough topped with the delicious cinnamon sugar mixture is seriously a match made in heaven. Then try dipping them in my sweet raspberry sauce…talk about perfection!

    I’m especially excited about this recipe because it’s so simple to whip up. The dough comes together in a pan on the stove, then is scooped into a large piping bag. From there, all you do is pipe out strands of dough into boiling oil and let the churros cook on each side for a few minutes. Then roll in the cinnamon sugar mixture.

    These easy homemade churros are beyond delicious and also super fun to make. Definitely give them a try…you won’t regret it!

    collage showing how to make churros in a pan on the stove


    It doesn’t take many ingredients to make this easy churros recipe. All of the ingredients are fridge and pantry staples…so you will most likely already have them on hand!

    • Butter
    • Salt
    • Flour
    • Eggs
    • Oil
    • Sugar
    • Cinnamon

    How to make churros

    1. Make the pastry dough. You start with a very simple pastry dough that comes together in just a few minutes. While you’re mixing the dough, heat your oil to 365°F (I find a candy thermometer is really helpful for that step). When your dough is all mixed, scoop it into a pastry bag with a large open star tip and then you’re ready to make the homemade churros!
    2. Scoop dough into pastry bag.Use a pastry bag and star tip to make this churros recipe. You could just use a plastic baggie with the corner snipped off. But I think the pastry bag + open star tip approach has a lot going for it. Not only does it make them extra pretty with the classic churro shape, it also makes the whole process tidy and super easy!
    3. Pipe into oil and cook. From there, you just pipe 6-inch pieces of dough into the oil (I use scissors or a knife to get it to detach from the pastry bag) and let them cook for a minute or two on each side. Then let them drain on some paper towels. Once they’ve drained for a minute, roll them in cinnamon sugar and you’re done!

    churros laying on cooling rack

    Raspberry sauce

    My favorite way to serve them is with some raspberry sauce that I whip up on the side for dipping. The tart raspberry sauce is a delicious contrast with the sweet, simple churros. The sauce is also quick and easy and cooks for just a few minutes on the stove.

    • 2 teaspoons corn starch
    • 3 Tablespoons sugar
    • 1/3 cup water
    • 12 ounces frozen raspberries

    Other sauce options

    homemade churros with raspberry sauce on white plate

    More yummy treats:

    Churros recipe

    Homemade Churros

    Course: Dessert
    Cuisine: Mexican
    Keyword: churros
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12 churros
    Calories: 183
    Author: Jamielyn Nye
    These easy homemade churros are to die for and are the perfect treat! Sweet, simple and so fun to make. Pairs great with homemade raspberry sauce!


    For the Churros:

    • 1 cup water
    • 1/2 cup butter , cut into pieces
    • 1/4 teaspoon kosher salt
    • 1 cup all-purpose flour
    • 3 eggs
    • oil for frying , I used canola oil
    • 1/2 cup sugar
    • 1 teaspoon cinnamon , more or less to taste

    For the Raspberry Sauce:

    • 2 teaspoons corn starch
    • 3 Tablespoons sugar
    • 1/3 cup water
    • 12 ounces frozen raspberries



    • Add the water, butter and salt to a medium saucepan and heat over medium-high heat, stirring occasionally until the butter is melted. Remove from heat. Add the flour all at once and stir to form a dough. Add the eggs one at a time, stirring well after each addition, until the dough is smooth. Scoop the mixture into a piping bag fitted with a large open star tip.
    • Heat the oil in a pot over medium-heat until it reaches 365°F. While you’re waiting for the oil to heat, prepare an area to drain the churros. I usually use a cooling rack lined with paper towels.
    • Mix together the sugar and cinnamon in a shallow dish and set aside.
    • Carefully pipe 6-inch lengths of dough into the oil, being careful not to crowd the pot. Let cook 2-3 minutes on each side, or until golden brown. Remove and let drain for 1-2 minutes, then roll in the cinnamon sugar mixture.

    Raspberry Sauce:

    • Whisk together the corn starch, sugar and water in a medium saucepan. Add the raspberries and stir to combine. Heat over medium heat, stirring frequently, until the mixture reaches a boil. Let boil one minute, then remove from heat. Strain through a fine mesh strainer (if desired) to remove the seeds.



    If you don’t have a pastry bag or tip, you could use a plastic baggie with the corner snipped off.
    When adding the churro dough to the oil, I use scissors or a knife to get the dough to detach from the pastry bag.


    Serving: 1churro | Calories: 183kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 133mg | Potassium: 69mg | Fiber: 2g | Sugar: 12g | Vitamin A: 305IU | Vitamin C: 7.4mg | Calcium: 20mg | Iron: 0.9mg

    Originally written by Alicia from The Baker Upstairs for I Heart Naptime.

    churro collage

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