Mexican food is our favorite! Some of our other most popular recipes are Horchata, Authentic Pico de Gallo, Carne Asada, and Mexican Rice.
You will love this Homemade Churros Recipe
It feels like it has been such a long time since our last trip to Southern California that I’m in need of a little Disney fix. And nothing says “Magic Kingdom” to me quite like Disneyland churros! When I was a kid, churros were my favorite treat whenever we visited the park, which was often since I grew up not far from there. I actually used to perform at Disneyland with a children’s singing group, and after our shows we would spend the rest of the day running around like crazy in the park. Nowadays, I’m just as likely to go for a Dole whip, Monte Cristo sandwich, or a Jolly Holiday raspberry rose macaron for my special treat, when visiting Disneyland. But there is still something about a fresh, hot churros that takes me right back to those Disney days of my youth. We made this churros recipe for Cinco de Mayo this year and our family of four easily finished off a single batch in one sitting like it was nothing. So if you have more people that you are planning on serving, I definitely recommend doubling (or tripling!) the batch.
What are churros?
Churros are a classic Mexican or Spanish dessert made from a non-yeast choux pastry dough that is actually a cinch to make and really versatile. In our travels abroad, we have enjoyed churros in Mexico and Spain, but if I’m being completely honest, it’s the Disneyland churros that have always been my favorite until now. You can also get Costco churros, but those are just premade, frozen, and reheated instead of fresh. The dough in this churros recipe is really just a paté a choux, which sounds fancy and complex, but is super easy to stir together in just a few minutes in a pan on the stovetop. I use less eggs in my choux pastry dough when making churros than, say, cream puffs or eclairs, but otherwise it’s the same stuff. The thick dough is then piped through a closed star pastry tip right into hot oil and fried for just a couple of minutes until the churro floats to the top of the oil and is a beautiful golden-brown color. After that, it’s rolled in a mixture of cinnamon-sugar and served as is or with something to dip it in. It’s the imperfect, squiqqly lines of these churros that really gets me! I just love homemade treats that are imperfectly perfect so much!
Homemade Churros ingredients
Flour: All-purpose works great in these. Butter: I used salted butter in my recipe testing. If you only have unsalted butter, just add ¼ teaspoon extra salt. Large eggs: Unlike most baked goods, you can use cold eggs in this dough! Water Sugar Cinnamon Salt Canola or vegetable oil: For frying. You need enough to fill your pot with about 2″ of oil. For me, that’s about 2 quarts. You can let the oil cool and save it to use for frying again another time.
Churro Piping Tip
You will also need a closed star shaped piping tip for this churros recipe like the Ateco 849, which is the one I used, and a piping bag. An Ateco 845 or 846 or a Wilton 2D or 8B also work. You can find them at a local craft store or just order one online if you don’t have one already.
How to Make Churros
What to serve with this Churros Recipe
Churros are awesome all on their own, but they take on epic dessert qualities when served with something special to dip them in.
Warm chocolate dipping sauce – this is very traditional in Spain or Mexico Nutella – less traditional but no less delicious Lemon curd Caramel sauce or dulce de leche Raspberry coulis Strawberry jam
How to store Homemade Churros
How to freeze this Homemade Churros Recipe
You can freeze leftover churros for up to 2 months and reheat in a 400°F oven for about 10 minutes to have hot churros anytime. They aren’t as good as fresh churros, but there’s no sense in churros going to waste if you make too many!
Tips for the Best Churros Recipe
The piping tip is important. It needs to be a closed star to create the ridges around the sides of the churros. Not only do these make the churros pretty and provide greater surface area for the cinnamon and sugar, but they also help the churros cook evenly and not burst open or be overcooked on the outside and undercooked on the inside. Use a sturdy pastry bag. I have had difficulty in the past using thinner disposable plastic piping bags, which sometimes burst at the seems when I’m squeezing the thick dough through the piping tip at the end. A plastic coated canvas pastry work definitely works best, if you have one. Make sure to use a thermometer to keep the oil at a constant temperature. Don’t crowd the pan. The color matters more than time when it comes to cooking churros. The more churros you try to fry at once, the longer they will take. Two minutes gives you a good idea of the amount of time your churros willl take, but mostly just watch for that nice golden-brown color to let you know the churros are done. Roll them in the cinnamon-sugar while still hot. If you let them drain too long and then try to roll them, not as much of the cinnamon-sugar will stick.
More cinnamon desserts
The BEST Snickerdoodles Cookie Recipe Whipped Cinnamon Honey Butter Cinnamon Walnut Raisin Rugelach Sour Cream Coffee Cake Indiana Sugar Cream Pie Apple Cider Donuts Greek Baklava Mexican Bunuelos
Churro Toffee (Disneyland Copycat Recipe)
Cinnamon Roll Waffles
Churro Popcorn
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
