WANT TO SAVE THIS RECIPE?
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!
![](https://lifewithjanet.com/wp-content/uploads/2024/02/Homemade-Churros.webp)
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!
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
- Make the coating: In a dish, mix 1⁄2 cup sugar with 1 Tbsp cinnamon. Set aside.
- 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.
- Stir in the flour until thick, about 1 minute. Transfer batter to a bowl and cool 10 minutes.
- Once slightly cooled, use a mixer to beat the egg into the batter.
- 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.
- 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.