Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (240 ml) water
- 1/2 cup (120 ml) whole milk
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp fine salt
- 2 cups (260 g) all-purpose flour
- 1 1/2 tsp baking powder
- 2 large eggs (about 100 g without shells), room temperature
- 1 tsp vanilla extract
- 6 cups (1.4 L) vegetable oil, for frying
- 1 cup (200 g) granulated sugar + 2 tbsp ground cinnamon + pinch of salt, for coating
Do This
- 1. Mix cinnamon sugar in a shallow dish; set a wire rack over a sheet pan.
- 2. Boil water, milk, butter, sugar, and salt; stir in flour + baking powder until a smooth dough forms.
- 3. Cool 10 minutes, then beat in eggs and vanilla until glossy and pipeable.
- 4. Pipe 10–12 inch ridged ropes (star tip) onto parchment strips; gently twist each rope.
- 5. Chill piped churros 15 minutes (helps them keep the twist).
- 6. Fry at 350°F (177°C) for 5–6 minutes, turning once, until deep golden.
- 7. Drain 30 seconds, then toss immediately in cinnamon sugar; serve warm.
Why You’ll Love This Recipe
- That Costco-style bite: crisp ridges outside, tender (not hollow) inside.
- Long, twisted shape: looks like the food court version and feels extra fun to eat.
- Simple pantry staples: no specialty ingredients required.
- Best fresh: ready in about an hour, start to finish.
Grocery List
- Produce: None
- Dairy: Whole milk, unsalted butter, large eggs
- Pantry: All-purpose flour, granulated sugar, ground cinnamon, fine salt, baking powder, vanilla extract, vegetable oil (for frying)
Full Ingredients
Churro Dough
- 1 cup (240 ml) water
- 1/2 cup (120 ml) whole milk
- 4 tbsp (56 g) unsalted butter, cut into 4 pieces
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp fine salt
- 2 cups (260 g) all-purpose flour
- 1 1/2 tsp baking powder
- 2 large eggs (about 100 g without shells), room temperature
- 1 tsp vanilla extract
For Frying
- 6 cups (1.4 L) vegetable oil (such as canola), for deep frying
Cinnamon Sugar Coating
- 1 cup (200 g) granulated sugar
- 2 tbsp ground cinnamon
- 1/8 tsp fine salt
Step-by-Step Instructions
Step 1: Set up your coating and cooling station
In a wide, shallow dish (like a pie plate), mix together 1 cup (200 g) sugar, 2 tbsp cinnamon, and 1/8 tsp salt. Set it right next to your stove.
Place a wire rack over a rimmed sheet pan (this keeps the churros crisp by letting excess oil drip away). Have tongs or a spider strainer ready.
Step 2: Bring the dough liquids to a boil
In a medium saucepan, combine 1 cup (240 ml) water, 1/2 cup (120 ml) milk, 4 tbsp (56 g) butter, 2 tbsp (25 g) sugar, and 1/2 tsp salt.
Set over medium-high heat and bring to a full boil, stirring occasionally until the butter is completely melted.
Step 3: Stir in flour and cook the dough briefly
In a small bowl, whisk together 2 cups (260 g) flour and 1 1/2 tsp baking powder.
Reduce the saucepan heat to medium-low. Add the flour mixture all at once and stir vigorously with a sturdy spoon or spatula.
Keep stirring for 2 minutes. The dough should pull away from the sides, look smooth, and leave a light film on the bottom of the pan. This quick “cook” helps the churros hold their shape and fry up crisp.
Step 4: Cool slightly, then beat in eggs and vanilla
Transfer the dough to a mixing bowl (or the bowl of a stand mixer fitted with the paddle). Let it cool for 10 minutes so the eggs don’t scramble.
Add 2 large eggs, one at a time, mixing well after each addition until fully incorporated. Mix in 1 tsp vanilla extract.
The final dough should be thick, smooth, and pipeable: it should hold ridges when piped, but still press through a piping bag without a struggle.
Step 5: Pipe long ridged ropes and twist them
Fit a piping bag with a large open-star tip (for pronounced ridges). Spoon the dough into the bag.
Cut parchment paper into 8 strips, about 3 inches wide and 12–14 inches long. Pipe one rope of dough onto each strip, about 10–12 inches long.
To twist: lightly oil your fingertips, then gently pinch both ends of the rope and rotate one end a few turns in the opposite direction of the other (like twisting a towel). You want a clear spiral shape without tearing the dough.
Step 6: Chill briefly so the twists hold during frying
Place the parchment strips with piped churros on a sheet pan. Refrigerate for 15 minutes.
This short chill firms the dough so the long churros keep their ridges and twist instead of relaxing in the oil.
Step 7: Fry at 350°F (177°C) until deep golden and crisp
In a heavy pot or Dutch oven, heat 6 cups (1.4 L) vegetable oil to 350°F (177°C). Use a thermometer and adjust heat as needed to stay close to 350°F; temperature control is the key to crisp (not greasy) churros.
Fry 2 churros at a time so you don’t crowd the pot. Carefully lower each churro into the oil by holding the parchment strip near the surface; once the dough grips the oil, peel the parchment away and discard it.
Fry for 5–6 minutes total, turning once halfway through, until the churros are deep golden brown with crisp ridges.
Step 8: Drain, then coat generously in cinnamon sugar
Lift churros out with tongs or a spider and let them drain on the wire rack for 30 seconds (briefly draining keeps the coating from getting gummy).
While still hot, toss each churro in the cinnamon sugar until heavily coated. Serve warm for that classic crunchy-outside, tender-inside finish.
Pro Tips
- Use a large star tip: Deep ridges = more crunch and more cinnamon sugar clinging (very Costco-style).
- Keep oil at 350°F (177°C): If the oil is cooler, churros absorb oil and go heavy; hotter oil browns too fast before the inside cooks.
- Chill the piped churros: That 15 minutes is small, but it really helps the twists stay defined.
- Coat while hot: Cinnamon sugar sticks best when the surface is still warm and slightly oily.
- Don’t crowd the pot: Frying only 2 at a time keeps the temperature stable and improves crispness.
Variations
- Chocolate-dip option: Serve with warm chocolate sauce (melt 4 oz / 113 g chocolate with 1/2 cup / 120 ml heavy cream, if desired) for a theme-park vibe.
- Vanilla-cinnamon extra: Add 1/4 tsp ground cinnamon to the dough for a little aroma throughout.
- Spiced sugar: Add 1/8 tsp ground nutmeg to the cinnamon sugar for a subtle bakery-style warmth.
Storage & Make-Ahead
Best fresh: Churros are at their peak within 30–60 minutes of frying.
Same-day storage: Let leftovers cool completely, then store uncovered at room temperature for up to 8 hours (covering traps steam and softens the ridges).
Recrisp: Warm in a 375°F (190°C) oven for 6–8 minutes on a rack. They won’t be exactly like fresh-fried, but the ridges will crisp back up nicely.
Make-ahead (best method): Pipe and twist the dough onto parchment strips, then refrigerate for up to 2 hours before frying. (Frying right before serving gives you the true food-court experience.)
Nutrition (per serving)
Approximate, per 1 churro (1/8 of recipe): Calories: 380; Carbohydrates: 56 g; Protein: 6 g; Fat: 16 g; Saturated Fat: 4 g; Sugar: 22 g; Fiber: 2 g; Sodium: 230 mg.
