Making CHURROS at Home is so EASY and simply so DELICIOUS!

Ingredients

• 1 teaspoon Unsalted Butter (melted)
• 1 teaspoon Mexican Vanilla Blend (liquid vanilla extract)
• 1 pinch Salt (kosher or table salt)
• 1 cup Water (room temperature)
• 2 tablespoons Granulated Sugar (for dough)
• 0.25 teaspoon Ground Cinnamon (for dough)
• 1.5 cups All-Purpose Flour (sifted)
• 3 Large Eggs (room temperature)
• 2 cups Neutral Oil for Frying (vegetable, canola, or peanut oil; enough for deep frying)
• 1 cup Granulated Sugar (for cinnamon sugar coating)
• 1 tablespoon Ground Cinnamon (for cinnamon sugar coating)

Instructions

1. Melt Butter and Combine Base Liquids

   Place a pot over medium heat and add the butter, Mexican vanilla blend, a pinch of salt, water, and 2 Tbsp granulated sugar. Stir until the butter fully melts.

   Time: PT2M

2. Incorporate Flour and Cinnamon

   Reduce heat to its lowest setting. Sprinkle ¼ tsp ground cinnamon and 1½ cups sifted all‑purpose flour into the pot. Mix vigorously until a smooth dough forms, then continue cooking for about 1 minute.

   Time: PT2M

3. Cool the Dough

   Transfer the dough to a glass bowl, cover, and let it cool completely (about 10 minutes).

   Time: PT10M

4. Prepare Cinnamon Sugar Coating

   While the dough cools, combine 1 cup granulated sugar with 1 Tbsp ground cinnamon in a shallow dish. Mix well and set aside.

   Time: PT1M

5. Add Eggs to the Cooled Dough

   Once the dough is cool, add the three eggs one at a time, mixing thoroughly after each addition until the batter is smooth and glossy (about 30 seconds).

   Time: PT1M

6. Load the Piping Bag

   Fit a large piping bag (or a zip‑top bag with a corner cut) with a large star tip and fill it with the churro batter.

   Time: PT1M

7. Heat Oil to Frying Temperature

   In a deep fryer or large pot, heat the neutral oil over medium heat until it reaches 350°F (175°C). Use a thermometer to check.

   Time: PT5M

   Temperature: 350°F

8. Pipe and Fry the Churros

   Squeeze 4‑5 inch lengths of batter into the hot oil, cutting with scissors to release each churro. Fry until golden brown, about 4 minutes per batch, turning once.

   Time: PT10M

   Temperature: 350°F

9. Drain and Coat

   Using a slotted spoon, lift the churros onto paper towels to drain excess oil. Immediately roll each churro in the prepared cinnamon‑sugar mixture until fully coated.

   Time: PT2M

10. Serve

    Arrange the churros on a serving plate. Serve plain, or optionally stuff with Nutella, caramel, or fruit jam and pair with ice cream.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g