Easy Homemade Churros

Now, I have met a few people who manage to leave Disneyland without having a churro. But the majority of people I’ve met agree that a hot cinnamon churro is on their list of things to do in Disneyland. We’ve tried a few of their themed flavors, but nothing compares to the original cinnamon sugar churro. This year, we are not heading to the parks. So we have to make them at home instead. This easy recipe does the trick.

You will need ...

Water, 1 Cup
Butter, Unsalted, 1/2 Cup
Salt, 1/4 tsp
Ground Cinnamon, 1/4 tsp
All-Purpose Flour, 1 1/4 Cup
Eggs, 3 room temperature
Frying Oil

For the coating:

Ground Cinnamon, 1 – 2 tsp
Sugar, 1 Cup

Step One

First, get ready. This will all come together rather quickly so its best to get all set up. In a heavy bottomed pot or a frying pan, pour the oil for frying. Make sure it’s at least deep enough for the churro to fry in without touching the bottom.

Set up a cookie rack or a plate lined with paper towels to catch the excess oil.

Next, get a large piping bag ready with a large open star tip. If you do not have these items, you can certainly use a large zip top bag and just snip off the tip.

Then, get the cinnamon and sugar mixed and pour it into a baking dish or a plate large enough for the churro to fit in.

Step Two

In a heavy bottomed pot, combine the water, butter, salt, and cinnamon. Occasionally stir until the mixture just comes to a boil. Reduce heat to low.

Step Three

Next, sprinkle in the flour whisking as you go. Continue to whisk until the dough comes together off the sides of the pot and forms a clump. Remove the pot from the heat and let cool for a few minutes. Ideally it should be warm to the touch.

Step Four

Then, add in the eggs one at a time, stirring after each to make sure it is completely incorporated. Once the dough is complete, put it into the piping bag.

Step Five

Heat the oil to about 350 degrees F. Grab the piping bag of dough and a small knife. To test the temperature of the oil, drop a small piece of the dough into the oil. If there are no bubbles and the dough sinks, the oil is too cold. If there are a ton of bubbles and the dough immediately turns brown, the oil it too hot.

Step Six

Time to make the churros. Hold the tip of the piping bag about 2 inches away from the surface of the oil and about a 35-degree angle. Pipe the dough to the desired length. Then, cut the dough with the knife. Be careful not to pipe too many into the oil as you don’t want them to be crowded and stick to each other. Use a pair of tongs to gently turn the churros over so they brown on all sides. Once golden brown, remove them from the oil and place them on the paper towels to drain.

Step Seven

Finally, while the churros are warm, roll them in the cinnamon sugar mixture to coat. These are best eaten right away. Enjoy!

The Mom Touch