Easy Churros Recipe


The other day, I went scrolling through my website for my Easy Churros Recipe and was so confused as to why I couldn't find it - it had completely disappeared! Which was no bueno for this sweet tooth LOL

So, here we are. Reposting one of my favorites, because this is one recipe you won't want to miss out on this holiday season 😉

How to Make Churros:

  1. Heat up the frying oil.
  2. Make the dough - And guess what? There is NO rising and NO kneading!!! Hallelujah! (Takes like 10 minutes max.)
  3. Add the dough to a piping bag with 1/2" rounded star tip.
  4. Fry until golden brown in small batches (about 2-4 minutes each batch).
  5. Let drain excess oils on a paper towel lined wire rack briefly.
  6. Toss in a cinnamon and sugar mixture.
  7. Enjoy with warm caramel sauce or chocolate sauce!

What to Serve With Churros:

  • Caramel Sauce
  • Chocolate Sauce
  • Whipped Cream (with Maple Syrup as the sweetener)
  • Coffee (or Decaf)
  • Chai Lattes
  • Vanilla Bean Ice Cream (for warmer days)

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Easy Churros Recipe



For the Dough:

  • 1 cup Water
  • 1/4 cup Olive Oil
  • 1 tbsp. Granulated Cane Sugar
  • 1/4 tsp Salt
  • 1 cup All Purpose Flour
  • 1 large Egg
  • 1/2 tsp Vanilla Extract
  • Olive Oil or Vegetable Oil, for frying

For the Coating:

  • 1/2 cup Granulated Cane Sugar
  • 1 tsp. Ground Cinnamon


  1. Whisk together the 1/2 cup sugar and cinnamon in a shallow bowl. Set aside.
  2. Heat up enough olive oil or vegetable oil in a large, deep pot to about 1 1/2" deep over medium high heat to 360F.
  3. In the meantime, make the churro batter by adding the water, olive oil, sugar, and salt to a large saucepan. Bring in to a boil over medium high heat.
  4. Add the flour, then reduce th heat to medium-low and stir consistently with a rubber spatula until the mixture comes together to form a smooth dough.
  5. Transfer the dough to the bowl of a stand mixer, let it cool 5-8 minutes.
  6. Add the egg and vanilla, blending immediately with the flat beater attachment. Beat until smooth (it will separate but come together after a few short minutes).
  7. Transfer the dough to a large piping bag with a 1/2" rounded star tip (Alteco 845 or 846).
  8. Carefully pipe the dough in 5-6" lengths into the hot oil, cutting the ends with clean scissors.
  9. Let if fry 2-3 minutes, turning halfway through, until golden brown.
  10. Transfer to a paper towel-lined wire rack to dry briefly, then into the cinnamon-sugar mix while still warm to coat.
  11. Repeat the process until all dough is used. (TIP: Fry in small batches of 4-5 churros at a time to keep the oil from cooling.)

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