Disneyland churros have become an iconic snack since the 1990s, representing the blend of classic Spanish‑style fried dough with the whimsical atmosphere of the park. They are served at many Disney resorts and have inspired countless home‑cooked versions.

In the U.S., churros are often larger, coated heavily in cinnamon‑sugar, and served with chocolate dipping sauce, whereas traditional Spanish churros are thinner, sometimes served plain with hot chocolate for breakfast.

At Disneyland, churros are served hot in a paper cone, lightly dusted with cinnamon‑sugar, and accompanied by a small cup of rich chocolate dipping sauce for guests to dip each bite.

Churros are a popular treat for park‑goers of all ages, especially during festivals, holiday celebrations, and special events like Mickey’s Not-So-Scary Halloween Party, where they are often featured as a seasonal snack.

The combination of a light, airy choux‑based dough, a crisp fried exterior, a generous cinnamon‑sugar coating, and a decadent chocolate ganache creates a texture contrast that is uniquely satisfying and has become synonymous with the Disney experience.

Common errors include over‑mixing the dough, letting the oil temperature drop too low, and coating the churros after they have cooled, which prevents the cinnamon‑sugar from sticking.

The sourdough starter adds a subtle tang and improves the dough’s structure, making the churros slightly lighter inside while still delivering the classic crisp exterior.

Yes, you can prepare the dough the night before, cover it tightly, and let it ferment at room temperature. Store the fermented dough in the refrigerator if you need to delay frying for more than 12 hours.

The churros should be a uniform golden‑brown color, about 2‑3 minutes per side, and feel firm to the touch while remaining hollow inside. A light crunch when bitten indicates proper frying.

Jesha Ann Stevens focuses on approachable, home‑cooked comfort foods with a twist, often incorporating fermentation techniques and creative flavor pairings in her videos.

Jesha Ann Stevens emphasizes ingredient quality, simple equipment, and step‑by‑step explanations, often adding health‑forward twists—like using sourdough starter and coconut oil—while many other channels stick to traditional recipes without such modifications.

Jesha Ann Stevens is also known for her homemade apple crumble, classic chocolate chip cookies with oat flour, and a tangy lemon blueberry cheesecake that showcase her balance of comfort and health‑conscious tweaks.