Homemade Churros – A Sweet Mexican Treat

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Craving the irresistible churros from Disneyland or your favorite Mexican restaurant? With just a few simple ingredients and easy steps, you can recreate this crispy, cinnamon-coated delight right in your own kitchen. Keep reading for tips on making perfect churros plus serving ideas that will have your whole family cheering ¡Olé!

What Makes These Churros So Special

The magic of churros lies in the unique, fried dough that becomes tender on the inside with a slightly crispy exterior. When hot out of the oil, a roll in a cinnamon sugar mixture provides the signature sweet coating we know and love. It’s a match made in dessert heaven!

While special equipment helps, all you really need is pantry staples and a willingness to fry up a messy, mouthwatering batch of happiness. Once you sink your teeth into a warm, pillowy churro, you’ll be hooked!

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Churro FAQs

Here are quick answers to some common churro questions:

What oil is best for frying? Peanut, soybean, corn or sunflower oil

What comprises churro dough? A choux pastry dough with eggs to bind

Why are my churros not crispy? The oil likely wasn’t hot enough. Use a cooking thermometer.

How do you store leftover churros? In an airtight container for up to 2 days

Now that the basics are covered, let’s get frying!

Homemade Churros Ingredients

  • 1 cup water
  • 2 Tbsp white sugar
  • 1⁄2 tsp salt
  • 5 Tbsp salted butter
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • 1 egg
  • 4-6 cups vegetable oil for frying
  • 1⁄2 cup white sugar
  • 1 Tbsp cinnamon

Directions

  1. Make the coating: In a dish, mix 1⁄2 cup sugar with 1 Tbsp cinnamon. Set aside.
  2. Make the batter: In a saucepan over medium-high heat, bring the water, 2 Tbsp sugar, salt and butter to a boil. Remove from heat and stir in the vanilla.
  3. Stir in the flour until thick, about 1 minute. Transfer batter to a bowl and cool 10 minutes.
  4. Once slightly cooled, use a mixer to beat the egg into the batter.
  5. Fry the churros: In a deep pot, heat oil to 350-360°F. Pipe 4-5” churro pieces into the oil and fry for 5 minutes, flipping halfway.
  6. Coat in cinnamon sugar: Roll fried churros in the cinnamon sugar mixture. Serve warm. ¡Olé!

Dip these crispy Mexican fritters in chocolate or caramel sauce for finger-licking goodness. With a crispy exterior and pillowy interior, these churros turn out perfectly every time.

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