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

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Vegetable oil
• Instead of Mexican Vanilla Blend: Pure vanilla extract
• Instead of Granulated Sugar: Coconut sugar
• Instead of All-Purpose Flour: Bread flour
• Instead of Large Eggs: Egg replacer
• Instead of Neutral Oil for Frying: Peanut oil, Sunflower oil
• Instead of Granulated Sugar: Coconut sugar

Equipment Needed

• Pot
• Mixing Spoon
• Glass Bowl
• Piping Bag
• Scissors
• Deep Fryer or Large Pot for Oil
• Candy/Deep‑Fry Thermometer
• Slotted Spoon or Spider
• Paper Towels
• Plate
• Whisk (optional)

Critical Steps — Do Not Skip

• Melt butter completely before adding flour.
• Allow the dough to cool fully before incorporating eggs.
• Heat oil to exactly 350°F; too hot will burn, too cool will make soggy churros.
• Pipe the batter into hot oil in uniform lengths and cut with scissors.

Chef Tips from the Video

• Use a large star tip for the classic churro ridged shape.
• Add a splash of orange zest to the dough for a citrus twist.
• For extra crunch, sprinkle a tiny pinch of sea salt on the coated churros.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven for 5 minutes.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Reheat directly from frozen in a 350°F oven for 8‑10 minutes.

Room temperature: Best eaten fresh; do not leave out longer than 2 hours.

Make-Ahead Tips

• Prepare the dough up to the egg‑addition step and refrigerate for up to 24 hours; bring to room temperature before adding eggs.
• Fry churros, coat them, then freeze; reheat in the oven for a crisp texture.

Frequently Asked Questions