• Water • Butter • Granulated Sugar • Cinnamon • Salt • All-Purpose Flour • Eggs • Oil for frying
Add water and butter to a medium saucepan.
Add the sugar, cinnamon, and salt and bring to a rolling boil over medium-high heat.
Add flour the flour all at once and stir until it comes together in a clump.
Remove from heat and add the eggs, one at a time. You can do this by hand with a wooden spoon, or transfer the dough to the bowl of a stand mixer and beat them in using the paddle attachment.
Transfer the dough to a large pastry bag fitted with a rounded or closed star tip like an Ateco 849 (or try the Wilton 2D, Ateco 845, or Ateco 846).
Combine sugar and cinnamon for rolling in a shallow dish and set aside.
Heat about 2" of oil in a large pan to between 350 and 375 degrees F.
Pipe 6-inch lengths of dough into hot oil, using scissors to cut off each length of dough for a clean end. Cook the churros for about 2 minutes until golden brown.
Remove the churros from the oil using tongs and drain on a wire rack or a plate lined with paper towel for 10 seconds, then roll the still-hot churros in the cinnamon-sugar mixture to coat.
Serve hot with or without a dipping sauce!
We made this churros recipe for Cinco de Mayo last year and our family of four easily finished off a single batch in one sitting like it was nothing!
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. Also known as Mexican donuts, this easy recipe for homemade churros are even better than the ones you get at Disneyland!