Total Churros
24
Flour
288g
Butter
144g
Eggs
5
288 ml
144g
5
192g
Frying oil needed: 3800 ml (16.0 cups)
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Inputs
Result
24 × 12g flour = 288g. Water = 24 × 12 = 288ml. Butter = 24 × 6 = 144g. Eggs = ceil(24 × 10 / 50) = 5. Sugar coating = 24 × 8 = 192g.
Inputs
Result
36 × 12 × 0.5 (mini) = 216g flour. Butter = 36 × 6 × 0.5 = 108g. Eggs = ceil(36 × 10 × 0.5 / 50) = 4. Chocolate = 36 × 15 × 0.5 = 270g.
Each regular 6-inch churro uses about 30g of choux-style dough, made from 12g flour, 12ml water, 6g butter, and about 10g egg (1 egg per 5 churros). The dough is a hot water paste similar to éclair dough, not a yeast dough.
| Size | Flour | Butter | Eggs per Dozen |
|---|---|---|---|
| Mini (3") | 6g | 3g | ~1.2 |
| Regular (6") | 12g | 6g | ~2.4 |
| Large (10") | 19g | 10g | ~3.8 |
Fry churros at 375°F (190°C) for the crispiest results. Use a neutral oil with a high smoke point like vegetable or canola oil. Each batch of 6 churros needs about 2 cups (475ml) of oil. The oil should be at least 2 inches deep for even frying.
The key to crispy churros is using a star-tip piping bag (creates ridges that crisp up), frying at the right temperature (375°F), and not overcrowding the oil. Freezing piped churros for 15 minutes before frying also helps them hold their shape and fry more evenly.
Plan 3–4 regular churros per person for dessert, or 2 large churros each. For a party or event, 5–6 mini churros per person is typical. A batch of 24 regular churros serves about 6–8 people. Churros are best served fresh but can be reheated in a 350°F oven for 5 minutes.
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Last Updated: Mar 20, 2026
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