Churros are a family favorite! It’s hard NOT to love this 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.
Churro dough is similar to choux pastry, but it is typically thicker and more hearty.
Many have come to love this 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 Churros Recipe at home.
How to Make Churros
PREP. Begin by filling a heavy bottomed pot with 1½-2 inches of oil. Heat the oil to 360°F over medium-high heat. In a shallow dish or bowl, prepare cinnamon topping by combining the two.
DOUGH. 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 the 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 with a wooden spoon until combined. Add vanilla. Set aside.
PIPE. 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).
SEASON. Remove Churros from oil with slotted spoon and place on a paper towel-lined plate or cooling rack. While still warm, roll in cinnamon sugar mixture. Serve warm!
Best oil. You’ll need an oil that has a high smoking point. Vegetable or canola oil are both great choices. Peanut and corn oil are also good choices.
Oil temperature. Try to keep the oil temperature at 360°-365°F. Using a candy thermometer will help you regulate it.
- Lower temperature – the churros can get soggy.
- High temperature – the churros will burn before the inside cooks.
- If you don’t have a thermometer, set the stove to medium-medium high heat. Only cook 3-4 churros at a time, so you can watch each one.
Drain. 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, Mexican Churros are 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.
Doneness. They fry for 2-3 minutes, but pay attention to the color. They need to be a nice golden brown. This ensures the center is cooked as well. If the churros are browning, but the center is still doughy, then the oil temperature is too high.
Dips Make them even better!
Churros are 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 of time. 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.
STORE. Churros are best eaten fresh, but if you do end up with leftovers, store them in an airtight container for about 2 days.
FREEZE. Place Churros on a baking sheet, and freeze. 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 desserts from Mexico, check out:
- ½ cup sugar
- 1 teaspoon ground cinnamon divided
- Fill a heavy-bottomed pot with 1½–2 inches of oil and heat over medium-high heat to about 360 degrees F.
- To make the topping, whisk together sugar and cinnamon in a shallow dish and set aside.
- To make the churros, combine water, butter, cinnamon and salt in a small saucepan. Bring the mixture to a rolling boil over medium heat, then reduce the heat to low.
- Add flour and stir to form a ball. Remove from the heat and let cool for 5 minutes.
- Add eggs one at a time, stirring until combined after each addition. Add vanilla.
- 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, making sure to leave room between churros. Fry until golden brown, 2–3 minutes on each side.
- Remove churros from oil with a slotted spoon and place on a paper towel–lined plate.
- While still warm, roll in cinnamon/sugar mixture. Repeat with remaining dough. Serve warm.