Churros

Most people will agree that the churros are the best food item you can get at Disneyland.
Now you can make your own at home!
These are so good, relatively easy, and can be made in under an hour.

Please be careful while using the heater oil! In the pictures I’m using an electric skillet (better for pictures), but I recommend using a smaller skillet on the BACK burner on your stovetop. Keep kids and pets away.

Make sure to read my helpful tips below the recipe.

Enjoy and happy baking!

Best Churros

1 cup water (237 g)
6 Tablespoons unsalted butter (85 g)
1 Tablespoon granulated sugar (12.5 g)
1/2 teaspoon cinnamon (2 g)
1/4 teaspoon nutmeg (1 g) optional
1 teaspoon salt (5 g)
1 teaspoon vanilla (5 g)
1 cup AP flour (120 g)
2 eggs
Vegetable or canola oil for frying
Cinnamon/sugar for rolling churros

In a saucepan bring water, butter, sugar (1 T), cinnamon (1/2 t), nutmeg (opt), and salt to a boil.
Take off heat and stir in vanilla.
Quickly dump in the flour all at once and stir vigorously until it pulls away cleanly from the sides and forms a thick paste.
Let cool 10 minutes!
Meanwhile, begin heating your oil in the skillet (about 1 to 1.5 inches deep) to medium-high heat (about 375° F or 190° C).
Add one egg at a time to the flour mixture, stirring vigorously after each. The batter should be thick and break/fall off your spoon forming a hanging “v” or triangle shape.
Spoon mixture into a piping bag fitted with a large open star piping tip. (I like the Wilton 6B or 8B—however, if you don’t have a piping tip, just cut a 3-4” opening)
Carefully pipe ropes of churros into the hot oil, using scissors to cut the dough away from the piping tip. I like to pipe them 4-5” long or smaller churro *bites* about 2” long.
Let fry, turning every few seconds with tongs, until golden brown. (About 2-3 minutes)
Lift from skillet and place on paper towels to drain for a couple minutes.
On a small baking sheet, spread a layer of granulated sugar, sprinkle cinnamon over the top, and stir to mix.
Roll churros in cinnamon sugar mixture to coat.

Makes about a dozen 4-5” churros plus a few 2” churro bites. (Varies depending on piping tip size and length of churros)

Helpful tips:

1-It’s easier to prep everything before making the choux dough—you need to work quickly once you begin. Prep the cinnamon sugar tray, fit the piping bag with piping tip and wrap over a tall glass for filling, pour oil into skillet, have scissors handy, lay out paper towels.

2-Don’t skip the cooling part before adding your eggs otherwise you will get scrambled eggs.

3-The dough can be quite thick and difficult to pipe. I find it’s easier to put a smaller amount of dough in the piping bag so I can use one hand to pipe and the other hand to use the scissors to cut the dough. If this is still too difficult, I will recruit the help of an older child or adult to cut the dough while I use two hands to squeeze the piping bag.