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churros in fryer basket on white wood table

Homemade Party Churros

It is possible to learn How to Make Churros at home with this easy recipe! It yields the perfect amount to create a Churro dessert bar at parties!
Prep Time 10 minutes
Cook Time 40 minutes
Servings 60
Calories 65kcal


Churro Topping

  • 1 cup Granulated Sugar
  • 1 tbsp Ground Cinnamon


  • 3 cups Water
  • 3/4 cup Butter *1.5 sticks cut in cubes
  • 3 tbsp Granulated Sugar
  • 3/4 tsp Himalayan Salt *you can also use sea salt
  • 3 cups All-Purpose Flour
  • 3 Eggs
  • 1.5 tsp Pure Vanilla Extract
  • 1 cup Vegetable Oil for frying *approximate amount, measure 2 inches in your frying pan.


  • Step 1: Combine cinnamon and sugar in a large deep container. I usually use an aluminum pan.
  • Step 2: Bring butter water and salt to a boil in a large saucepan. I used a dutch oven.
  • Step 3: Reduce heat to medium and add flour all at once to wet mixture. Stir frequently and evenly (with a wooden spoon or silicone spatula) to ensure mixture is incorporated. The mixture will pull away from the sides and form a dough and you will know it’s time to remove it from the heat.
  • Step 4: Transfer mixture to a Kitchenaid stand mixer bowl (or a large bowl if you will be using a hand mixer.
  • Step 5: Add eggs and vanilla to bowl and mix with paddle attachment until mixture forms a dough and the bowl feels cool and no longer hot.
  • Step 6: Transfer dough to a disposable piping bag fitted with a Wilton #1M Open Star Tip. Meanwhile, heat 2 inches of vegetable oil in a large frying pan on medium-high heat.
  • Step 7: Pipe a six inch length of dough into the hot oil to check that is ready. Cook for 2 minutes per side until a beautiful light golden brown. If your test churro cooks to quickly or not quickly enough adjust the heat accordingly. Continue to fry churros about 6 at a time, do not overcrowd the pan or the churros will not cook evenly!
  • Step 8: Transfer cooked churros to a plate lined with paper towel.
  • Step 9: Toss churros in cinnamon sugar mixture with tongs and transfer to a large platter or rimmed cookie sheet lined with parchment paper. Serve warm and enjoy!