Delicious, homemade, covered in cinnamon and sugar churros are a family favorite! It’s hard NOT to love this delicious treat when it reminds you of the Happiest Place on Earth!
What is a Churro?
It’s hard to believe that some of you may NOT know what a churro is, but for those that don’t it’s a fried Mexican pastry dough that is dipped in cinnamon and sugar.
Many have come to love the treat because they are made and sold at the Happiest Place on Earth – Disneyland (and Walt Disney World!) They have become one of our favorite snacks to pick up while at the parks.
Today’s recipe happens to be FROM Disney, which means we HAD to try it. We are such huge fans of the real deal and were so excited to try this recipe at home. The treat was beyond delicious and will become a new staple for go-to desserts in our home. Served warm and with some of our favorite dips, these Mexican churros are to die for!
How to Make Churros
Here are the churro ingredients needed:
- vegetable oil
- more cinnamon (plus sugar) for the topping
Begin by filling a heavy bottomed pot with 1 ½ inches of oil. Heat the oil to 350 degrees over medium heat. In a shallow dish, preparing cinnamon toping by combining the two.
While the oil is heating up, add the water, butter, ¼ tsp cinnamon and salt to a medium saucepan. Bring the mixture to a rolling boil over medium heat. Reduce heat to low. Add the flour and stir to form a ball. Remove from heat and let cool for 5 minutes or so.
Add eggs, one at a time, and stir until combined. Set aside.
Add a large star tip to a piping bag and spoon dough into the piping bag. Pipe dough over the hot oil and cut at 2-3 inches long. Repeat until churros fill the pan but make sure there is enough room to fry until golden brown (about 2-3 minutes on each side).
Remove churros from oil with slotted spoon and place on a paper towel-lined plate. While still warm, roll in cinnamon and sugar mixture. Serve warm!
The Right Temp: Try to keep the oil temperature at 360°-365°F using a candy thermometer will help regulate. A lower temperature and the churros can get soggy. Higher temperature and the churros will burn before the inside cooks. If you don’t have a thermometer, set the stove to medium-medium high heat and only cook 3-4 churros at a time.
Let the churros drain on a paper towel for a bit before coating them in the sugar, but be sure they do not get dry otherwise the sugar will not stick.
Shape: Using a closed star piping tip will help give the classic churro shape and aid in a crisp texture. If you don’t have a piping set simply trim the end of a Ziploc bag. You will get a smooth churro, but it will still taste great.
Classically a churro is made in a straight shape, but you can make these in other fun shapes. If you can manage it, kids love when they get the first letter of their name.
Dips Make them even better!
Churros are perfectly perfect with only their cinnamon sugar coating, but you can really amp up this dessert with an assortment of dips.
Here are a few favorites:
Make ahead: You can make the dough a day beforehand. Store it in an airtight container in the fridge. Bring the dough back to room temperature before frying.
Churros are best eaten fresh, but if you do end up with leftovers store them in an airtight container for about 2 days. You can also freeze. Place the churros on a baking sheet and then put them in the freezer. Once solid transfer them to a freezer bag.
To reheat allow the churros to thaw a bit and bake at 400°F for about 5-10 minutes, until warm.
For more Mexican desserts:
for the churros:
for the topping:
- 1/2 cup sugar
- 1 teaspoon cinnamon divided
- Fill a heavy bottomed pot with 1 ½ inches of oil. Heat the oil to 350 degrees over medium heat. In a shallow dish, whisk together the sugar and cinnamon for the topping.
- While the oil is heating, add the water, butter, ¼ tsp cinnamon, and salt to a small saucepan. Bring the mixture to a rolling boil over medium heat. Reduce heat to low.
- Add the flour, and stir to form a ball. Remove from heat and let cool 5 minutes.
- Add eggs, one at a time, and stir until combined. Set aside.
- Add a large star tip to a piping bag and spoon dough into the piping bag. Pipe dough over the hot oil and cut at 1-3 inches long. Repeat until churros fill the pan but make sure there is room to fry until golden brown (about 2-3 minutes on each side).
- Remove churros from oil with slotted spoon and place on a paper towel-lined plate.
- While still warm, roll in cinnamon/sugar mixture. Serve warm.