Unforgettable Churros: Abuela’s 40-Minute Recipe

Name: Unforgettable Churros: Abuela's 40-Minute Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: Vegetable oil or canola oil or corn oil, for frying; 1 cup water; 3 tablespoons unsalted butter cut into 3 pieces; 1 ½ tablespoons granulated sugar; ½ teaspoon salt; ½ teaspoon vanilla extract; 1 cup all purpose flour; 1 large egg room temperature preferred; 1 cup granulated sugar; 2 teaspoons cinnamon optional

by Jannet Lisa

4 de July de 2025

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Growing up, the scent of cinnamon and sugar always meant one thing: Churros. My abuela’s recipe was a closely guarded secret, but after years of watching and learning, I’ve perfected my own version. These crispy, golden sticks of fried dough, coated in sweet cinnamon sugar, are the ultimate comfort food. My take on this classic, especially when served alongside rich Mexican hot chocolate, is unforgettable. Ready to create some magic in your kitchen with these easy homemade Churros?

Why You’ll Love These Homemade Churros

Okay, so why should you ditch the store-bought stuff and make your own churros? Trust me, once you taste the difference, you’ll never go back! These aren’t just any fried dough pastries; they’re little bites of happiness. From the satisfying crunch to the warm, sugary spice, every bite is pure bliss. Plus, they’re surprisingly easy to make, and you probably have most of the ingredients already. Here’s why I’m obsessed with this recipe:

Crispy on the outside, soft on the inside.
Ready in under 40 minutes.
Uses ingredients you probably already have.
Perfect for a party or a cozy night in.
A fraction of the cost of buying them out.
The cinnamon sugar coating is simply irresistible.
Fun to make with kids.
Easily customizable with different dipping sauces.

Ingredients for Churros

Alright, let’s gather everything we need to make these amazing homemade churros! Don’t worry, the ingredient list is super simple. I always have these things on hand, and you probably do too! Using quality ingredients really makes a difference in the final fried treat, so grab the best you can. Here’s the breakdown:

Vegetable oil: For frying. I usually go with vegetable oil, but canola or corn oil work great too.
1 cup water: This forms the base of our dough, so good ol’ H2O is key!
3 tablespoons unsalted butter: Adds richness and that yummy, melt-in-your-mouth flavor. I like to cut it into 3 pieces so it melts evenly.
1 ½ tablespoons granulated sugar: Sweetens the dough just enough.
½ teaspoon salt: Don’t skip this! It balances the sweetness and really brings out all the other flavors in our cinnamon-sugar churros.
½ teaspoon vanilla extract: Enhances the overall flavor, making them extra delicious.
1 cup all-purpose flour: Gives the dough its structure.
1 large egg: Room temperature is preferred, it helps bind all the ingredients together.
1 cup granulated sugar: For that irresistible coating.
2 teaspoons cinnamon: This is optional, but highly recommended! It gives the coating that warm, spicy kick that makes churros so addictive.

How to Make Churros

Okay, it’s time to get down to business and make some magic! Don’t be intimidated, making churros is way easier than you think. Just follow these steps, and you’ll be enjoying warm, crispy cinnamon-sugar treats in no time. Trust me, the aroma alone is worth the effort!

Step 1: Heat the oil: Fill a large pan with about 2 inches of oil – vegetable, canola, whatever you’ve got! Heat it over medium heat to 360-365°F. A thermometer is your best friend here; you want that oil just right for the perfect fried dough.
Step 2: Combine wet ingredients: In a separate saucepan, get your water, butter (cut into pieces!), sugar, and salt all cozy together. Heat over medium heat, stirring like crazy until the butter melts and the whole mixture starts to bubble and boil.
Step 3: Add flour and vanilla: Now, this is where it gets real. Take the pan off the heat, carefully add the vanilla extract and then dump in all the flour at once. Reduce heat to low and stir, stir, stir until a ball of dough forms. Keep stirring until it’s smooth, then take it off the heat and let it cool for about 4-5 minutes. You don’t want to cook the egg in the next step!
Step 4: Incorporate egg: Once that dough has cooled a bit, mix in the egg. The mixture will look a little lumpy at first, but keep mixing! It will eventually come together into a thick, slightly sticky dough – kind of like mashed potatoes.
Step 5: Prepare piping bag: Now grab your sturdiest piping bag and fit it with a large star tip. I like using a Wilton 8, but any large star tip will work. Load that dough into the bag – this can be a little tricky, so take your time.
Step 6: Pipe and fry: Okay, the moment of truth! Once your oil is back up to 360-365°F, carefully pipe 3-4 inch lines of dough right into the oil. Keep the tip close to the oil to avoid splashing, and use a knife or kitchen shears to snip the dough from the tip.
Step 7: Fry to perfection: Don’t overcrowd the pan! Fry 2-3 churros at a time for about 90 seconds on each side. Use tongs to flip them over and cook until they’re gorgeously golden brown and cooked all the way through. The smell is going to drive you crazy!
Step 8: Coat with cinnamon sugar: Once cooked, transfer those beauties to a paper towel-lined plate for just a minute to cool off slightly. While they’re still warm, combine your sugar and cinnamon in a shallow bowl, and roll each churro in the mixture until it’s completely coated in sweet, spicy goodness.
Step 9: Serve: And that’s it! Enjoy your homemade Mexican dessert warm, fresh, and utterly irresistible.

Pro Tips for the Best Churros

Okay, you’ve got the basics down, but let’s take your churro game to the next level! These little tricks are what separate good fried dough from absolutely AMAZING homemade churros. These are the things I’ve learned from years of making these, and trust me, they make all the difference:

What’s the secret to perfect Churros?

The key is all about the oil, baby! Seriously, maintaining the oil temperature is *crucial*. If it’s too low, your cinnamon treats will be greasy and sad. If it’s too high, they’ll burn on the outside before they cook through. Invest in a good thermometer – it’s a game-changer.

Can I make Churros ahead of time?

Yep, you sure can! You can totally prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just let it come to room temperature for about 30 minutes before piping and frying. This way, you can have fresh homemade churros whenever the craving hits!

How do I avoid common mistakes with Churros?

Alright, listen up! Don’t overcrowd the pan. I know it’s tempting to throw a bunch in there, but only fry 2–3 churros at a time to keep that oil temperature consistent and prevent them from sticking together. Also, make sure the dough isn’t too hot when you add the egg, or you might end up with scrambled egg bits in your fried dessert. Nobody wants that!

Best Ways to Serve Churros

Okay, so you’ve got a batch of golden, crispy churros – now what? Serving them is almost as fun as making them! This Mexican dessert is perfect any time of day, really, but here are some of my favorite ways to enjoy them. Trust me, you can’t go wrong with any of these ideas:

Serve those warm cinnamon sticks with a steaming mug of Mexican hot chocolate or a rich cup of coffee. The warm, spicy drink pairs perfectly with the sweet, fried dough.
Drizzle them with your favorite sauce! Chocolate sauce, caramel sauce, or a generous dollop of dulce de leche – the possibilities are endless! The extra sweetness and richness take these fried treats to a whole new level.
For a truly decadent dessert, pair your churros with a scoop of creamy vanilla ice cream. The contrast of warm and cold, crispy and creamy, is simply divine.
Want to keep it simple? Just dust them with a little extra powdered sugar for an extra touch of sweetness. Sometimes, the simplest things are the best!

Nutrition Facts for Churros

Alright, let’s talk numbers! I know, I know, nobody makes churros for their health, but it’s good to have a general idea of what you’re getting into, right? Since I don’t have exact figures for this particular recipe yet, here’s a general breakdown per serving of one of these delightful cinnamon-sugar treats:

Serving Size: 1 Churro
Calories: Unknown
Fat: Unknown
Protein: Unknown
Carbohydrates: Unknown
Fiber: Unknown
Sugar: Unknown

Keep in mind, this nutritional information is just an estimate and can vary quite a bit depending on the specific ingredients you use and your cooking methods. Happy indulging!

How to Store and Reheat Churros

Okay, so you’ve made a big batch of these delicious fried dough sticks, but somehow, you didn’t eat them all in one sitting (I’m impressed!). Don’t worry; you can totally save them for later! Here’s the lowdown on how to store and reheat your churros so they’re just as amazing as the first time. Trust me, a little effort here goes a long way:

For short-term storage, just pop any leftover cinnamon-sugar churros into an airtight container and keep them at room temperature. They’ll stay pretty good for up to 2 days – perfect for a late-night snack attack!
Thinking long-term? Freezing is your friend! Lay the fried treats out in a single layer on a baking sheet and pop them in the freezer until they’re solid. Then, transfer them to a freezer bag, squeezing out as much air as possible. They can hang out in the freezer for up to 2 months.
To reheat those frozen beauties, bake them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they’re warm and crispy again. If you’re lucky enough to have an air fryer, that works like a charm too – just a few minutes and they’re good to go! Reheating brings back that fresh-baked taste and texture to these homemade delights!

Frequently Asked Questions About Churros

Got churro questions? I’ve got answers! I’ve been making these fried dough pastries for ages, and I’ve learned a thing or two along the way. Here are some of the most common questions I get, along with my tried-and-true solutions:

Why are my Churros soggy?

Ugh, soggy churros are the worst! Usually, it boils down to one of these things:

Is your oil hot enough? Seriously, oil temperature is absolutely crucial for crispy Mexican treats. If it’s too low, the dough will just soak up the oil and get all sad and soggy.
Are you overcrowding the pan? Frying too many at once will lower the oil temperature and lead to soggy results. Be patient and fry in batches!
Did you drain them well after frying? Let those babies sit on a paper towel-lined plate for a minute or two to get rid of excess oil.

Can I bake Churros instead of frying them?

Okay, so you’re trying to be a little healthier? I get it! You *can* bake churros, but be warned, the texture will be different.

Will baking affect the texture? Yup, baked cinnamon treats will be softer and less crispy than their fried counterparts.
How long should I bake them for? Try baking at 375°F (190°C) for about 15-20 minutes, or until golden brown.
Do I need to adjust the recipe? Not really, but you might want to brush them with a little melted butter before baking for extra flavor.

What kind of piping tip should I use for Churros?

The right piping tip is key for that classic churro shape!

What size star tip is best? A large, open star tip is ideal. I usually go with a Wilton 8, but anything similar will work.
Can I use a round tip? You could, but they won’t have those signature ridges.
Does the tip affect the shape of the Churro? Absolutely! The star tip creates those grooves that get extra crispy when fried.

Can I add flavorings to the Churro dough?

Oh, you wanna get fancy? I’m here for it! Adding flavorings to your churro dough is a fun way to customize them.

What other extracts can I use? Almond extract, lemon extract, or even a little bit of rum extract would be delicious!
Can I add spices like nutmeg or cardamom? Definitely! A pinch of warm spices can add a cozy twist.
How much flavoring should I add? Start with about ¼ teaspoon and adjust to taste. You don’t want to overpower the fried dessert.

Churros - detail 2

Variations of Churros You Can Try

Okay, so you’ve mastered the classic churro recipe—now it’s time to get a little adventurous! The beauty of these fried dough treats is that they’re a blank canvas for all sorts of delicious experiments. Whether you’re looking for a healthier option or just want to spice things up (literally!), here are a few fun twists to try. Get ready to take your Mexican dessert game to the next level!

Gluten-Free: Got gluten sensitivities? No problem! Just swap out the all-purpose flour for a gluten-free blend. You might need to play around with the consistency a bit, but it totally works!
Baked: Want to skip the frying? You can totally bake these! They won’t be quite as crispy, but they’ll still be delicious and a little lighter. Just bake them at 375°F (190°C) until golden brown.
Chocolate: Calling all chocoholics! Add a couple of tablespoons of cocoa powder to the dough for a rich, chocolatey twist on this classic treat.
Spicy: Feeling daring? Add a pinch of cayenne pepper to your cinnamon sugar mixture for a sweet and spicy kick. Trust me; it’s surprisingly addictive!