Crispy Stuffed Churros (No Gummy!)

Posted on May 3, 2025

Oh, churros! Those delightful, crispy fried dough pastries coated in cinnamon sugar. Pure bliss, right? Except when you bite into one expecting that perfect crunch followed by a light, airy center, and instead, you get… gumminess. It’s a disappointment I know all too well. Trying to make churros that are genuinely crispy outside but light and fluffy inside can sometimes feel like an impossible kitchen quest.

You follow recipes diligently, but the results are often dense, soggy, or just not quite right. For the longest time, I struggled to achieve that ideal texture at home. But after much testing and tweaking, I finally cracked the code! I discovered the crucial step that transforms homemade churros from potentially gummy disasters into truly crispy stuffed churros with a perfect inside. And I promise, it’s much simpler than you might think.

This recipe for Crispy Stuffed Churros will not only guide you through making the classic dough and coating but also includes a delicious, smooth filling that takes them to the next level. Once you learn this one essential trick for the dough, you’ll make amazing, never-gummy churros every single time. Get ready to impress yourself and everyone lucky enough to grab one!

Why These Crispy Stuffed Churros Are a Game Changer

So, what makes this particular Crispy Stuffed Churros recipe stand out? It’s all about achieving that coveted texture combination – a satisfyingly crispy exterior that gives way to a tender, non-gummy interior, beautifully complemented by a luscious filling.

Say Goodbye to Gummy Insides: The number one complaint with homemade churros is a dense, raw, or gummy center. This recipe specifically addresses that common issue with a simple but vital dough-drying technique.
Perfectly Crispy Shell: Heating the oil to the precise temperature and frying correctly ensures a golden, crunchy shell that holds up beautifully.
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Delicious Creamy Filling: While cinnamon sugar churros are fantastic on their own, adding a smooth, chilled filling elevates them into an indulgent treat.
Relatively Simple Ingredients: You won’t need obscure items. Most of the ingredients are kitchen staples you likely already have.
Impressive Results: Serving warm, homemade, stuffed churros is a guaranteed way to delight friends and family. They taste like they came from a professional bakery!

Gathering Your Ingredients for Irresistible Stuffed Churros

Before we dive into the fun of making and frying, let’s talk about the building blocks. This recipe is broken down into three main parts: the churro dough itself, the classic cinnamon sugar coating, and a smooth, sweet filling. Using fresh, quality ingredients is always recommended for the best flavor.

For the churro dough, we start with a classic base similar to a pâte à choux pastry, which is the foundation for many perfect cream puffs. You’ll need simple components like water and unsalted butter, which create the initial liquid base. A touch of sugar adds just a hint of sweetness to the dough, while salt balances everything out. All-purpose flour provides the structure. The magic happens when we incorporate large eggs one by one; they are essential for creating a rich, smooth dough that expands properly when fried. Finally, vanilla extract infuses the dough with a warm, inviting aroma and flavor.

The coating is wonderfully straightforward. It’s a simple mix of sugar and ground cinnamon. The sugar granules provide that signature sparkle and sweet crunch, while cinnamon adds the iconic warm spice that pairs perfectly with the fried dough.

Our creamy filling is a rich custard. We’ll use milk as the primary liquid, thickened with sugar and cornstarch. The inclusion of large egg yolks is key here; they contribute richness, color, and a wonderfully smooth texture to the finished pastry cream. A bit more unsalted butter is stirred in at the end for silkiness, and vanilla extract enhances the sweet, creamy flavor.

Ingredients Needed:

For the Churros:
- 1 cup water
- 1/2 cup unsalted butter stick
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil or canola oil for frying (enough to fill 2-3 inches in your pot)
For the Coating:
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
For the Filling:
- 1 1/2 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract

Crafting Perfectly Crispy Stuffed Churros: Your Step-by-Step Guide

Making these crispy stuffed churros involves a few distinct stages, but taking them one step at a time makes the process manageable and enjoyable. Follow these instructions carefully, paying close attention to the techniques that guarantee that perfect texture!

Start the Filling First: You’ll want your filling to be completely chilled before you even think about frying churros, as this allows it to set properly and be easy to pipe. In a medium saucepan, whisk together the sugar and cornstarch until there are no lumps. In a separate bowl, whisk the egg yolks until smooth. This prepares them for tempering. Gradually whisk a little bit of the milk (about 1/4 to 1/2 cup) into the whisked egg yolks. This slowly warms the yolks, preventing them from scrambling when they hit the hotter milk mixture – a process called tempering. Now, whisk these tempered yolks into the remaining milk. Pour this smooth milk and egg yolk mixture into the saucepan with the sugar and cornstarch. Cook this mixture over medium heat, stirring constantly with a whisk or wooden spoon. This continuous stirring is vital to prevent the bottom from scorching and to ensure even thickening. Cook until the mixture is thick and smooth, reaching a pudding-like consistency. You’ll see it visibly thicken and coats the back of a spoon. Avoid letting it boil rapidly, as this can affect the texture. This usually takes about 8 to 10 minutes of patient stirring.
Finish and Chill the Filling: Once thickened, remove the saucepan from the heat. Stir in the tablespoon of butter and the teaspoon of vanilla extract until everything is perfectly smooth and the butter has melted completely. The residual heat will melt the butter beautifully. Pour the warm filling into a clean bowl. Immediately place plastic wrap directly onto the surface of the filling, ensuring it touches every part to prevent a skin from forming as it cools. Refrigerate the filling until it is completely chilled through, which takes at least 2 hours. Don’t rush this step; properly chilled filling is essential for successful piping.
Prepare the Churro Dough Base: Now, let’s tackle the churro dough. In a medium saucepan, combine the water, butter (cut into a few pieces helps it melt faster), the tablespoon of sugar, and the salt. Place this over medium-high heat and bring the mixture to a rolling boil. Ensure the butter is completely melted before it boils.
Add Flour and Mix: Once the mixture is at a rolling boil, reduce the heat immediately to low. Add all of the all-purpose flour into the saucepan at once. This might look alarming at first, but trust the process! Vigorously stir the mixture with a sturdy wooden spoon. Keep stirring and pressing the flour into the liquid until it comes together to form a cohesive ball of dough that pulls away cleanly from the sides and bottom of the pan. This initial mixing creates the paste that will become our churro.
The Gummy-Proof Secret Step: This is the critical step that prevents gumminess. Once the dough ball has formed and pulled away from the sides, continue to cook the dough on low heat for an additional 1 to 2 minutes. During this time, keep stirring and pressing the dough against the bottom and sides of the pan with your wooden spoon. You are essentially drying out the dough slightly, evaporating excess moisture. This is the key to achieving that light, fluffy interior instead of a dense, wet one. You might see a slight film form on the bottom of the pan – this is a good sign that moisture is being released.
Cool the Dough: Remove the cooked dough from the heat. Let it cool slightly in the saucepan for about 5 minutes. This brief cooling period is important before adding the eggs, as hot dough can scramble them.
Incorporate the Eggs and Vanilla: Transfer the slightly cooled dough to a mixing bowl (or keep it in the saucepan if it’s large enough to mix in). Add the eggs one at a time. After adding each egg, beat it into the dough thoroughly before adding the next. You can do this vigorously with a wooden spoon (get ready for an arm workout!) or use an electric mixer with a paddle attachment. The dough will look separated and slightly greasy at first, but keep beating until it becomes smooth and fully incorporated before adding the next egg. This step gives the dough structure and richness. Once both eggs are fully mixed in and the dough is smooth, add the vanilla extract and beat until just combined. The finished dough should be thick, smooth, and have a consistency that is pipeable but still holds its shape.
Heat the Frying Oil: In a large, heavy-bottomed pot or a deep fryer, pour in about 2 to 3 inches of vegetable or canola oil. Heat the oil over medium to medium-high heat until it reaches 375 degrees F (190 degrees C). Maintaining the correct oil temperature is absolutely crucial for even cooking and achieving that perfect crispness without burning the outside or leaving the inside raw. Using a thermometer is highly recommended.
Prepare the Cinnamon Sugar Coating: While the oil heats, mix the sugar and ground cinnamon together in a shallow dish or plate. This coating is applied immediately after frying, so have it ready.
Pipe and Fry the Churros: Carefully transfer the churro dough into a piping bag fitted with a large open star tip. The star shape helps the churros cook more evenly and gives them their classic ridged appearance. Carefully pipe 4 to 6 inch lengths of dough directly into the hot oil. Use kitchen shears to snip the dough cleanly from the piping bag just above the oil surface. Work in batches! Do not overcrowd the pot, as this will drastically lower the oil temperature, resulting in greasy, soggy churros instead of crispy ones. Fry only a few at a time, leaving space between them.
Fry Until Golden and Crispy: Fry the churros for about 2 to 3 minutes per side, using tongs or a slotted spoon to gently turn them. Keep frying until they are golden brown and look uniformly crispy on all sides. Because the dough was dried properly and the oil is hot, they will cook through beautifully and crisp up perfectly.
Drain and Coat: Remove the fried churros from the hot oil using a slotted spoon, allowing excess oil to drip off. Place them on a plate lined with paper towels for just a moment to absorb a little more oil. Immediately, while they are still hot, roll the churros generously in the prepared cinnamon sugar coating. The heat helps the sugar stick.
Fill the Warm Churros: Once the churros have cooled slightly (just enough to handle comfortably, but still warm), take your completely chilled filling out of the refrigerator. Transfer the filling into a piping bag fitted with a long, thin filling tip, often called a bismarck tip or churro filling tip. Insert the tip into one end of each warm churro, pushing it gently about halfway or two-thirds of the way down the length. Gently squeeze the piping bag to fill the churro. You’ll feel the churro become slightly heavier and maybe see the filling start to gently puff out the ends. Filling them while they are still warm helps the tip slide in easily and allows the filling to distribute more smoothly inside.
Serve Immediately: Crispy stuffed churros are best enjoyed immediately after filling, while the outside is still wonderfully crisp and the filling is cool and creamy.

Pro Tips for Your Best Stuffed Churros Yet

Mastering homemade churros, especially stuffed ones, can feel daunting, but a few simple tips can make a huge difference in your success and the final result.

Invest in a Good Thermometer: An accurate oil thermometer (clip-on candy thermometer or digital probe) is your best friend here. Maintaining the oil temperature at 375°F (190°C) is paramount for consistent crispness and preventing sogginess.
Use the Right Pot: A heavy-bottomed pot, like a Dutch oven, is ideal for frying. Its thick bottom helps distribute heat evenly and maintain a stable oil temperature.
Don’t Skip the Dough Drying Step: Seriously, this is the secret. That extra minute or two of cooking the dough on low heat is what evaporates enough moisture to ensure a non-gummy interior.
Allow Adequate Cooling Time: Let the dough cool slightly before adding eggs to avoid cooking them. Let the filling chill completely so it sets properly for piping.
Pipe with Confidence: A strong piping bag (not a flimsy one) is helpful. Practice piping onto parchment paper first if you’re new to it, just to get the feel for the pressure and cutting with shears.
Batch Fryer: Frying in small batches is non-negotiable for maintaining oil temperature and allowing the churros to cook evenly. Be patient!
Coat Immediately: Roll the churros in the cinnamon sugar while they’re hot out of the oil. This is when the coating sticks best.
Filling Tip Matters: While you could try to use a regular piping tip, a long, thin bismarck tip is specifically designed for filling pastries like this and makes the process much easier and cleaner.

Serving Suggestions for Your Delicious Creation

While these Crispy Stuffed Churros are absolutely divine on their own, fresh out of the fryer and rolled in cinnamon sugar, you can certainly elevate the experience further! Consider serving them alongside other delightful desserts like strawberry trifle or mini cheesecakes for a dessert spread that’s sure to please.

For extra indulgence, you could offer a few dipping sauces, though the filling in these churros makes them complete all by themselves. A simple chocolate sauce, a caramel dip, or even a berry compote could add another layer of flavor, but honestly, the combination of the crispy dough, cinnamon sugar, and creamy filling is perfect as is.

Your Stuffed Churros Questions Answered (FAQ)

Got questions about making these delightful crispy stuffed churros? Here are some common ones that might pop up as you’re whipping up a batch:

Why did my churros turn out gummy?

Ah, the classic problem! The most common reason for gummy churros is not drying out the dough enough after adding the flour. That crucial step of cooking the dough on low heat for 1-2 minutes, stirring and pressing it against the pan, is what evaporates excess moisture. If you skip this or don’t do it long enough, the interior can remain dense and gummy even after frying.

Can I bake these churros instead of frying?

While you can find recipes for baked churros, this specific recipe with its dough composition and the goal of extreme crispiness is optimized for frying. Frying gives you that instant, intense heat needed for the rapid puffing and crisp exterior that defines a traditional churro. Baking would yield a different texture, likely less crispy and more like a firm pastry stick.

Can I make the churro dough ahead of time?

The churro dough is best used relatively soon after it’s made, ideally within a few hours. The texture can change as it sits, potentially affecting how it pipes and fries. The filling, however, must be made ahead and fully chilled.

My oil temperature keeps dropping when I add churros. Why?

This is usually caused by overcrowding the pot. Adding too much cold dough at once lowers the temperature of the oil significantly. Fry in small batches to allow the oil temperature to recover quickly between additions. Using a heavy-bottomed pot also helps maintain temperature stability.

Can I use a different filling?

Absolutely! While this recipe provides a classic creamy filling, you could adapt it. A thick chocolate pastry cream, dulce de leche, or even a fruit curd could work. Just make sure any filling you use is thick enough to hold its shape when piped and won’t become too runny when it warms slightly inside the churro.

Why did my churros brown too quickly on the outside but seem raw inside?

This is typically a sign that your oil was too hot. The outside cooks and darkens rapidly before the heat has a chance to penetrate and cook the center properly. Always use a thermometer and aim for the target temperature of 375°F (190°C). If they are browning too fast, reduce the heat slightly.

Indulge in Homemade Crispy Stuffed Churros!

There’s something truly special about making a beloved treat like churros from scratch, and knowing the secret to achieving that perfect crispy-on-the-outside, fluffy-on-the-inside texture is incredibly rewarding. Add in that luscious, creamy filling, and you have a dessert that’s pure magic.

Don’t be intimidated by the idea of frying or making the dough; this recipe breaks it down into simple steps, focusing on the techniques that guarantee success. Say goodbye to gummy churros forever and hello to your new favorite homemade indulgence!

Give this Crispy Stuffed Churros recipe a try, and let me know how it turns out in the comments below. Did you master the drying step? What did you think of the filling? Share your churro adventures!