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Churros (Mexican fritters) are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.
These churros are crispy on the outside, yet wonderfully tender on the inside. This restaurant-worthy churro recipe will quickly become a staple in your dessert rotation.
What Is a Churro?
A churro is a cinnamon- and sugar-topped fried pastry dough stick with Spanish and Portuguese origins. Churros are similar to doughnuts, but they have ridges because they are piped out of a pastry bag. Because they are fried instead of baked, churros have a fluffy and tender interior with a satisfyingly crispy exterior.
How to Make Churros
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Churros Ingredients
These are the six ingredients you'll need to make this homemade churro recipe:
- Water: This recipe for churros starts with a cup of water.
- Sugar: White sugar goes into the churro dough and into the cinnamon-sugar topping.
- Salt: A pinch of salt enhances the flavors of the other ingredients.
- Oil: You'll need vegetable oil for the dough and to fry the churros.
- Flour: All-purpose flour gives the churro dough structure.
- Cinnamon: The fried churros are rolled in a cinnamon-sugar mixture before serving.
How to Make Churros Step-By-Step
Here's a very brief overview of what you can expect when you make churros at home:
- Boil water, sugar, salt, and vegetable oil. Remove from the heat, then stir in flour.
- Transfer the dough to a pastry bag and pipe into strips.
- Fry the strips in hot oil until they're golden.
- Drain the churros, then roll in cinnamon-sugar.
How to Serve Churros
Churros are traditionally served with a sweet dipping sauce. Try pairing them with homemade chocolate sauce, dulce de leche, or vanilla sauce.
How to Store Churros
Store the (completely cooled) churros in an airtight container lined with paper towels at room temperature for up to two days.
Cookdap Community Tips and Praise
"My kids love this recipe and are always wanting me to make them," says Shaun Gordon. "I recommend doing a double batch because they won’t last long."
"These were amazing," raves Robyn Harrison. "The recipe was easy and quick!! We ate them with hot fudge and ice cream. It was a perfect summer treat!!!"
"This was a really easy, fun, and delicious recipe," says IRIS SHELDON. "It also did not take very long. I piped my churros thin and I would recommend that because then they don’t take as long to fry."
Ingredients
- 1 cup water
- 2 ½ tablespoons white sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 quarts oil for frying
- ½ cup white sugar, or to taste
- 1 teaspoon ground cinnamon
Directions
Step 1
Combine water, 2 ½ tablespoons sugar, salt, and 2 tablespoons vegetable oil in a small saucepan and place over medium heat. Bring to a boil and remove from the heat. Stir in flour, stirring until mixture forms a ball.
Step 2
Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C).
Step 3
Transfer dough to a sturdy pastry bag fitted with a medium star tip. Carefully pipe a few 5- to 6-inch strips of dough into the hot oil; work in batches so you don't crowd the fryer. Cook until golden; use a spider or slotted spoon to transfer churros to paper towels to drain.
Step 4
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 4263 | |
| % Daily Value * | |
| Total Fat455g | 583% |
| Saturated Fat30g | 149% |
| Cholesterol0mg | 0% |
| Sodium268mg | 12% |
| Total Carbohydrate57g | 21% |
| Dietary Fiber1g | 4% |
| Total Sugars33g | |
| Protein3g | |
| Vitamin C0mg | 0% |
| Calcium13mg | 1% |
| Iron2mg | 8% |
| Potassium37mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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This recipe was easy to make. The churro when fried is still a little gooey, but other wise is very delicious. Just a tip: make sure you roll into sugar and cinnamon right away or it doesn’t stick. Good, very good.
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Too messy for Kids to help with, almost too messy for me. Dough was to sticky after frying. 🙁
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these were good and crunchy but I had to use the smallest attatchment in my pastry bag to get them to fully cook. I will definately be making them over and over.
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This was a really good recipe. My kids loved them. You can’t handle too much and needs to be used asap or it will break apart while frying.
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This was a really good recipe. My kids loved them. You can’t handle too much and needs to be used asap or it will break apart while frying.
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they cook fast and they are prertty good
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they cook fast and they are prertty good
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These churros were so delicious, they taste better then what we used to get as kids when we spent the day at Olvera Street in LA… and I always thought those were the best. These were perfect! Crispy on the outside and moist on the inside. I’m going to use this recipe all the time, thanks for the great recipe I was so very pleasantly suprised, it’s a very simple recipe but it’s results are so great and authentic.
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great, easy and fast
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hmmmmm delicioso! crunchy, sweet, and crispy all at the same time!
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Great, easy recipe to make! Love it!
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Great, easy recipe to make! Love it!
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Very easy recipe and outcome was excellent! Very authentic!
Tip: Fry dough ASAP to avoid gooey mess.
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These were pretty good except they were much tougher than churros I’ve bought. I didn’t overmix but they ended up chewy. I also had to make sure I didn’t make them too thick because my first batch wasn’t cooked all the way through. My kids liked them though.
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These were pretty good except they were much tougher than churros I’ve bought. I didn’t overmix but they ended up chewy. I also had to make sure I didn’t make them too thick because my first batch wasn’t cooked all the way through. My kids liked them though.
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These were really easy to make but, were not that good. I may try to make them again, and make them a bit thinner.
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TASTES FANTASTIC!!
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These are very good, but just remember to pipe them very thin or you’ll end up with raw insides and burned outside!
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These are very good, but just remember to pipe them very thin or you’ll end up with raw insides and burned outside!
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A complete disaster!
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A complete disaster!
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These were GREAT! I should have doubled the recipe because it turned out they were not enough, hehe. Make sure you fry them till they are a golden brown, they don’t come out as chewy. I used my Pampered Chef Easy Accent Decorator with the largest flower tip attachment, they were thin but they were so yummy and cute! Also, if you don’t mess with them until they are ready to be turned, they shouldn’t fall apart.
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These were GREAT! I should have doubled the recipe because it turned out they were not enough, hehe. Make sure you fry them till they are a golden brown, they don’t come out as chewy. I used my Pampered Chef Easy Accent Decorator with the largest flower tip attachment, they were thin but they were so yummy and cute! Also, if you don’t mess with them until they are ready to be turned, they shouldn’t fall apart.
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These tasted pretty good, and were fairly easy to make. My only problem was I used the Pampered Chef cookie press. I’ve discovered it was not meant for churros! They were too fat and not long enough. I would definitely make this again, but I think I’d go with something else to squirt the dough into the oil.
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These tasted pretty good, and were fairly easy to make. My only problem was I used the Pampered Chef cookie press. I’ve discovered it was not meant for churros! They were too fat and not long enough. I would definitely make this again, but I think I’d go with something else to squirt the dough into the oil.
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I found these easy enough to make. I found that I had to add more flour then what it called for. Before I added extra flour it stuck to the bottem of the pan. I think I will also make them smaller next time, maybe even make them into balls (breaking out of the traditional shape). I found the inside to be very doughy. I also found it easier to knead the dough a bit and to shape it with my hands.
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I found these easy enough to make. I found that I had to add more flour then what it called for. Before I added extra flour it stuck to the bottem of the pan. I think I will also make them smaller next time, maybe even make them into balls (breaking out of the traditional shape). I found the inside to be very doughy. I also found it easier to knead the dough a bit and to shape it with my hands.
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My kids LOVED this and begged me to make more. Very, Very easy to make. I used my hands to roll out the dough and it worked well.
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Came out too doughie, I must have done something wrong.
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Came out too doughie, I must have done something wrong.
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Great recipe! I used a pampered chef piper and used about a 3/4 inch end and they turned out perfect. Not too doughy in the middle and perfect golden brown on the outside.
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Great recipe! I used a pampered chef piper and used about a 3/4 inch end and they turned out perfect. Not too doughy in the middle and perfect golden brown on the outside.
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Yum! I love churros and this is the easiest recipe I have found for making these. They also taste great! It was hard to stop eating these! I had a little trouble with the pastry bag so I ended up rolling my dough (and burning my hands a bit) into little balls. They were still great, just needed to cook a little longer!
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Yum! I love churros and this is the easiest recipe I have found for making these. They also taste great! It was hard to stop eating these! I had a little trouble with the pastry bag so I ended up rolling my dough (and burning my hands a bit) into little balls. They were still great, just needed to cook a little longer!
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These are a great addition to any party even if it is not mexican themed.
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These are a great addition to any party even if it is not mexican themed.
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These were really fast and easy and best of all delicious.
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This recipe was surprisingly easy. It took me 20 minutes from start to finish. I didn’t have a pastry bag so I just rolled the dough in my hands. Now for the bad news: No matter how long I cooked them, they were very doughy in the middle. Also, I wasn’t too impressed with the taste. Perhaps something else needed to be added to the dough before cooking.
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This recipe was surprisingly easy. It took me 20 minutes from start to finish. I didn’t have a pastry bag so I just rolled the dough in my hands. Now for the bad news: No matter how long I cooked them, they were very doughy in the middle. Also, I wasn’t too impressed with the taste. Perhaps something else needed to be added to the dough before cooking.
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After reading all the reviews, I decided smaller was best. I used a frosting bag with no tip. Then piped out french fry size strips. I also used a candy thermometer and kept the temp at 375. They were great. I’m taking them to a “cico de mayo” party tonight.
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I loved them!! Issues: I tried using a pastry bag but the dough was too thick, so I rolled them in my hands too… and if you don’t make them small enough they don’t cook in the middle.
Good Things: Tasted great, easy to make, and they don’t take much time
Good luck! -
I loved them!! Issues: I tried using a pastry bag but the dough was too thick, so I rolled them in my hands too… and if you don’t make them small enough they don’t cook in the middle.
Good Things: Tasted great, easy to make, and they don’t take much time
Good luck! -
These turned out great and were a big hit at a Cinco de Mayo party. They didn’t take much time at all and were delicious!
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These turned out great and were a big hit at a Cinco de Mayo party. They didn’t take much time at all and were delicious!
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This recipe is SO easy. They tasted just like the churros I remember. We are living in South Korea right now and don’t have access to anything Mexican. Mmm… had to play with cooking temp a bit, and i’m sure that the center would have cooked better had we had access to a star tipped pastry bag, but we use the resources we have! This is definately a fun desert, and really, it’s not as messy as people commented.
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This recipe is SO easy. They tasted just like the churros I remember. We are living in South Korea right now and don’t have access to anything Mexican. Mmm… had to play with cooking temp a bit, and i’m sure that the center would have cooked better had we had access to a star tipped pastry bag, but we use the resources we have! This is definately a fun desert, and really, it’s not as messy as people commented.
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tasted great when freshly made, does not store well
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tasted great when freshly made, does not store well
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Tasted good, but very doughy. You must use a very small pastry tip for these.
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Tasted good, but very doughy. You must use a very small pastry tip for these.
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My son and I just finished making a double recipe for his spanish class.(It made about 48 small ones). It took about an hour from start to finish. I used a cookie press and it worked very well. They taste just like the ones we got from a street vender in Mexico!
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My son and I just finished making a double recipe for his spanish class.(It made about 48 small ones). It took about an hour from start to finish. I used a cookie press and it worked very well. They taste just like the ones we got from a street vender in Mexico!
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I made these for our church missions’ night and they were a hit! Everyone asked for the recipe, and there were no leftovers! The only thing I’ll do differently next time is half the amount of salt – I thought it was a little strong. Keeping the burner heat at medium/high was a key – on high they burn, on medium they just sit and soak up the oil. You definitely have to keep an eye on them, but they’re worth it! Thanks for a great recipe!!
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Everyone loved these…very easy to make.
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Everyone loved these…very easy to make.
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Really good recipe & other reviews were helpful. Used 1/4 tsp. of salt instead of recipes 1/2 tsp. I used a Wilton star tip #21 and a decorating bag. It took a few tries to get it right, but they were really good. 🙂 Using them to add in a favor bag for a wedding. Thanks.
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this came out badly…..it was way too raw on the inside and did not taste like they should.yucky
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this came out badly…..it was way too raw on the inside and did not taste like they should.yucky
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They turned out very well, my son’s class loved them, theyt were quick and suprisingly easy to make!!!
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they are just as the real churros! I used half the salt and half spoon more of sugar. I used a cookie dough presser and they were just a little thinner than the real ones! one batch was gone between my husband, my daughter and myself. You can somewhat do shapes with the dough and it’s a winner with kids, I made letters and flowers for my kid and she was delighted.
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they are just as the real churros! I used half the salt and half spoon more of sugar. I used a cookie dough presser and they were just a little thinner than the real ones! one batch was gone between my husband, my daughter and myself. You can somewhat do shapes with the dough and it’s a winner with kids, I made letters and flowers for my kid and she was delighted.
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This was super easy! I used my cookie press also to form the dough. The warm dough broke two icing/decorator bags before I learned though. A candy thermometer is really a useful tool with this recipe. My oil was exactly the right temp and the churros came out perfectly! Good recipe!
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This was super easy! I used my cookie press also to form the dough. The warm dough broke two icing/decorator bags before I learned though. A candy thermometer is really a useful tool with this recipe. My oil was exactly the right temp and the churros came out perfectly! Good recipe!
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These are splendid. I used a pastry bag but beware, the dough is hot and my bag split in the middle of squeezing them in the hot greese. An electric skillit / fryer would be best to keep a constant temp. I hand rolled some but they were not nearly as good as the ones I used with the pastry bag. I used a wilton #25 but need one a bit bigger. You must work quickly as the dough will go cement quickly. Also be sure to wash up your bowl and dough tools ASAP.
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These are splendid. I used a pastry bag but beware, the dough is hot and my bag split in the middle of squeezing them in the hot greese. An electric skillit / fryer would be best to keep a constant temp. I hand rolled some but they were not nearly as good as the ones I used with the pastry bag. I used a wilton #25 but need one a bit bigger. You must work quickly as the dough will go cement quickly. Also be sure to wash up your bowl and dough tools ASAP.
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fairly easy to make, but mine didnt turn out exactly like the ones from the fair. they were good, but looked funny. i will try this one again and see if it was just how i did it. thanks though.
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fairly easy to make, but mine didnt turn out exactly like the ones from the fair. they were good, but looked funny. i will try this one again and see if it was just how i did it. thanks though.
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These turned out great. Upped the sugar and cinnamon a bit. Kids loved them. They also reheated very well this morning for breakfast.
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These turned out great. Upped the sugar and cinnamon a bit. Kids loved them. They also reheated very well this morning for breakfast.
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i try doing this recipe tonight for my family to give them a taste of my country but they hated it and i was disappointed. i feel this recipe needs the eggs.
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Very difficult to cook through without burning, and I made really thin ones. It also called for way too much flour.
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Very difficult to cook through without burning, and I made really thin ones. It also called for way too much flour.
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I love it! I just make them, great!
Easy and great flavor. -
I liked this recipe alot, however, compared to ones tried in the past (not made by me) I felt that something was missing. Maybe it is the eggs that someone else pointed out before. But overall i liked it and so did my family.
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I really liked this recipe though it was a bit too sweet for me so next time I’ll use less sugar on top. But I’ll definitely make this again!
Thanks for the recipe! -
I really liked this recipe though it was a bit too sweet for me so next time I’ll use less sugar on top. But I’ll definitely make this again!
Thanks for the recipe! -
All my friends loved this recipe!! The taste was amazing and it was so simple to prepare and cook. The only problem was that I had to add a little more flour than the recipe stated…
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All my friends loved this recipe!! The taste was amazing and it was so simple to prepare and cook. The only problem was that I had to add a little more flour than the recipe stated…
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Fabulous recipe! We were looking for something to sell with coffee for a church fundraiser and we tried 3 different recipes and this one was the best, according to 4 taste testers. We rolled some in sweetened cocoa for a coffee taste. I will let everyone know how they sell
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Fabulous recipe! We were looking for something to sell with coffee for a church fundraiser and we tried 3 different recipes and this one was the best, according to 4 taste testers. We rolled some in sweetened cocoa for a coffee taste. I will let everyone know how they sell
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These where the most difficult things i had ever cooked. It turned out to taste pretty good but the actual act of cooking them was too much.
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These where the most difficult things i had ever cooked. It turned out to taste pretty good but the actual act of cooking them was too much.
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well, for starters, unless you’ve got heavy duty pastry bags, don’t use the bags. roll them by hand. they are prettier with the star shape, but you WILL go through more than one bag. even so, they are really tasteless, and burn very easily, which takes away the “easy” part of the recipe. my son just licked off the cinnamon sugar. the next day, they were greasy and limp. yuck. maybe churros are different elsewhere, but these sure didn’t remind me of the kind we get here in south texas.
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well, for starters, unless you’ve got heavy duty pastry bags, don’t use the bags. roll them by hand. they are prettier with the star shape, but you WILL go through more than one bag. even so, they are really tasteless, and burn very easily, which takes away the “easy” part of the recipe. my son just licked off the cinnamon sugar. the next day, they were greasy and limp. yuck. maybe churros are different elsewhere, but these sure didn’t remind me of the kind we get here in south texas.
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The dough suprisingly held together well in the oil. They were very tasty! The only thing I would recommend is using a very small flower in the end of your cookie press. The larger flower took longer to cook and by the time the inside was cooked, the outside was burned. Though they tasted great, they didn’t look good so I couldn’t serve them at our Mexican-themed party.
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The dough suprisingly held together well in the oil. They were very tasty! The only thing I would recommend is using a very small flower in the end of your cookie press. The larger flower took longer to cook and by the time the inside was cooked, the outside was burned. Though they tasted great, they didn’t look good so I couldn’t serve them at our Mexican-themed party.
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Good, but not the best I tried. Just wanted to say that “Churros” are from Spain, not Mexico!
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Good, but not the best I tried. Just wanted to say that “Churros” are from Spain, not Mexico!
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Very yummy and easy! I added an extra 1/2 tsp. salt to the dough and used my cookie press. Instead of cooling the churro on a paper towel, I immediately put it in a pie plate with cinnamon sugar and sprinkled more cinnamon sugar on top. It seemed to stick better that way.
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Very yummy and easy! I added an extra 1/2 tsp. salt to the dough and used my cookie press. Instead of cooling the churro on a paper towel, I immediately put it in a pie plate with cinnamon sugar and sprinkled more cinnamon sugar on top. It seemed to stick better that way.
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Very good. I did not have a problem with burning. Those who did may have had their oil too hot. This makes a rather small batch–make sure to double it if you’re making them for kids.
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Very good. I did not have a problem with burning. Those who did may have had their oil too hot. This makes a rather small batch–make sure to double it if you’re making them for kids.
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Wow! Fantastic recipe. I haven’t had these since living in Spain and that was many years ago. I crave them often but never thought to look here. Great recipe and so easy and quick! Thank you so much for sharing this!
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Wow! Fantastic recipe. I haven’t had these since living in Spain and that was many years ago. I crave them often but never thought to look here. Great recipe and so easy and quick! Thank you so much for sharing this!
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I liked this recipe because I’d never made churros before and it was very simple. On the other hand I didn’t have a fryer so I used a stew pot to fry them in the oil. This was a problem. The oil got really hot and burned the churros without fully cooking them. I ended up keeping the heat on medium and the churros cooked slower and lighter. They cooked inside and were not too hard. The key was to cook them until they were a light color. My churros came out thin maybe about 1/4 inch around in circumfrence. Perfect for watching the waist! I used a pastry bag during my test run because you can choose how long you want them. The second time I used a cookie press. The problem was they came out shorter than I wanted, about 3 inches long. Nice for kids! I liked them about 5-6 inches in length. I didn’t do anything special to the recipe except follow it and instead of adding all of the flour I only added enough so the dough wasn’t too sticky to pipe through the pastry bag. When I made them for the actual event I doubled the recipe. That was more difficult because the dough began getting hard which makes it tough to get through the pastry bag. Everyone who had one said they were really good! And yes I did roll them in cinnamon and sugar!
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I liked this recipe because I’d never made churros before and it was very simple. On the other hand I didn’t have a fryer so I used a stew pot to fry them in the oil. This was a problem. The oil got really hot and burned the churros without fully cooking them. I ended up keeping the heat on medium and the churros cooked slower and lighter. They cooked inside and were not too hard. The key was to cook them until they were a light color. My churros came out thin maybe about 1/4 inch around in circumfrence. Perfect for watching the waist! I used a pastry bag during my test run because you can choose how long you want them. The second time I used a cookie press. The problem was they came out shorter than I wanted, about 3 inches long. Nice for kids! I liked them about 5-6 inches in length. I didn’t do anything special to the recipe except follow it and instead of adding all of the flour I only added enough so the dough wasn’t too sticky to pipe through the pastry bag. When I made them for the actual event I doubled the recipe. That was more difficult because the dough began getting hard which makes it tough to get through the pastry bag. Everyone who had one said they were really good! And yes I did roll them in cinnamon and sugar!
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Crunchy, a bit thin for my tastes but a great flavour..
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Crunchy, a bit thin for my tastes but a great flavour..
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WOW! I have already had a couple churros, and some are in the deep fryer as I type. Whered you get this? What a great recipe. TFastes just like they do at the carnivals
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WOW! I have already had a couple churros, and some are in the deep fryer as I type. Whered you get this? What a great recipe. TFastes just like they do at the carnivals
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The recipe in itself is great, my dough came out perfectly and I was very impressed. If using a pot to fry in, be sure to bring the oil to a boil while making the dough, then lower the heat while maintaining a 375 degree boil. My pastry bag bit the dust before the dough even came out, so I shaped them by hand. Endearing and authentic look this way! I grew up in Brazil, so I had to fill them with Doce de Leite (caramelized sweetened condensed milk). This was street food where I grew up and it brough back memories!
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OUTSTANDING! Quick and simple, great tasting, fun for the kids. Shared with friends at work everyone had happy bellies! Thanks for sharing!
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OUTSTANDING! Quick and simple, great tasting, fun for the kids. Shared with friends at work everyone had happy bellies! Thanks for sharing!
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My mom used to make churros when we were kids that tasted just like these. They were sweet and crispy on the outside with a chewy inside. Not only were they delicious they were actually easy to make. I made them for my 7 year old who LOVES churros and he was so impressed that he said we should never ever buy these again, we should just make them at home. thank you for the great recipe!
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My mom used to make churros when we were kids that tasted just like these. They were sweet and crispy on the outside with a chewy inside. Not only were they delicious they were actually easy to make. I made them for my 7 year old who LOVES churros and he was so impressed that he said we should never ever buy these again, we should just make them at home. thank you for the great recipe!
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This recipe was okay. I thought they lacked a bit of flavor and tended to burn on the outside and not cook on the inside. Thanks anyway for the recipe. By the way, I believe churros ARE mexican and crullers are from Spain.
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This recipe was okay. I thought they lacked a bit of flavor and tended to burn on the outside and not cook on the inside. Thanks anyway for the recipe. By the way, I believe churros ARE mexican and crullers are from Spain.
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Yummy!!! These churros are quite easy to make but most of all DELICIOUS…My husband told me that they were addicting and couldn’t help but to eat another one. My 2 yr. old son kept helping himself to more and I was impressed how GOOD they came out.
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Yummy!!! These churros are quite easy to make but most of all DELICIOUS…My husband told me that they were addicting and couldn’t help but to eat another one. My 2 yr. old son kept helping himself to more and I was impressed how GOOD they came out.
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I used a cake decorater to pipe the churros out, which worked out well, but there were a few problems; first of all, churros are suppossed to be crispy on the outside and chewy on the inside, but mine were so thin that I wasn’t able to make them chewy inside. Still good, but not authentic. Thicker is better. Also, since the cake decorater was meant for frosting, it wasn’t strong enough for the dough and the fabric burst, and then I wasn’t able to make any more churros. If you’re going to use a cake decorater, be careful.
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I used a cake decorater to pipe the churros out, which worked out well, but there were a few problems; first of all, churros are suppossed to be crispy on the outside and chewy on the inside, but mine were so thin that I wasn’t able to make them chewy inside. Still good, but not authentic. Thicker is better. Also, since the cake decorater was meant for frosting, it wasn’t strong enough for the dough and the fabric burst, and then I wasn’t able to make any more churros. If you’re going to use a cake decorater, be careful.
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Really good recipe. I made these for my sons preschool class for cinco de mayo. Quick tip you must eat them right away they don’t keep after a few hours, they start to get soggy.
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Really good recipe. I made these for my sons preschool class for cinco de mayo. Quick tip you must eat them right away they don’t keep after a few hours, they start to get soggy.
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This recipe is wonderful! Since, the directions and the list of ingredients showed different amounts, I had to choose what to do! I chose to follow the amounts listed in the directions, and was well rewarded. I only made one change, and that was to use 1/2 cup whole wheat flour (that I ground at home) as well as 3/4 cup white flour. The results were so good, that I had to guard the last few churros from my children so my husband could have a taste of them when he got home from work! Next time I will double the recipe!!
To form the dough I used my Pampered Chef Easy Accent Decorator. It handled the consistancy of the dough very well. I tried both the small star tip and the large star tip. The large star tip worked better and was easier to use. I was able to squeeze the dough out with one hand and to cut the dough with a butter knife using my other hand. Fast, easy and delicious!! -
This recipe is wonderful! Since, the directions and the list of ingredients showed different amounts, I had to choose what to do! I chose to follow the amounts listed in the directions, and was well rewarded. I only made one change, and that was to use 1/2 cup whole wheat flour (that I ground at home) as well as 3/4 cup white flour. The results were so good, that I had to guard the last few churros from my children so my husband could have a taste of them when he got home from work! Next time I will double the recipe!!
To form the dough I used my Pampered Chef Easy Accent Decorator. It handled the consistancy of the dough very well. I tried both the small star tip and the large star tip. The large star tip worked better and was easier to use. I was able to squeeze the dough out with one hand and to cut the dough with a butter knife using my other hand. Fast, easy and delicious!! -
If your churros are burning on the outside while still doughy on the inside, try lowering your heat. The longer they are in the oil, the better they will cook inside without burning outside, they will still be crispy. I use my beef jerky making kit. It comes with a tool like a caulking gun, you remove the tube, feed the seasoned beef, in this case, the dough and press the trigger to pipe out the dough. This kit comes with 3 attachments, small tube, large tube and flat tube. Works wonderfully.
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If your churros are burning on the outside while still doughy on the inside, try lowering your heat. The longer they are in the oil, the better they will cook inside without burning outside, they will still be crispy. I use my beef jerky making kit. It comes with a tool like a caulking gun, you remove the tube, feed the seasoned beef, in this case, the dough and press the trigger to pipe out the dough. This kit comes with 3 attachments, small tube, large tube and flat tube. Works wonderfully.
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These were good – but the batter was a little bit too thick for me. I like to taste more of the cinnamon, crispy outside – but the soft, plain inside kind of overpowered the cinnamon taste.
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These were good – but the batter was a little bit too thick for me. I like to taste more of the cinnamon, crispy outside – but the soft, plain inside kind of overpowered the cinnamon taste.
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This recipe is good made with splenda as well. Just substitute splenda for sugar!!
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This recipe is good made with splenda as well. Just substitute splenda for sugar!!
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I just made this recipe to test before serving at my party tomorrow. My husband and daughter loved them. I followed the recipe exactly and the Churros came out great. I do suggest that you have someone to help with dipping the churros in the sugar and cinnamon while they are hot, so you can continue to cook the next batch of churros.
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I just made this recipe to test before serving at my party tomorrow. My husband and daughter loved them. I followed the recipe exactly and the Churros came out great. I do suggest that you have someone to help with dipping the churros in the sugar and cinnamon while they are hot, so you can continue to cook the next batch of churros.
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Those are totally tasty! I have never done churros before and this recipe totally worked. Just be sure to use as many paper towels as possible to drain them. I made funny spirals out of dough but they were to hard to turn. The recipe is great, even my very picky husband loved it!
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Those are totally tasty! I have never done churros before and this recipe totally worked. Just be sure to use as many paper towels as possible to drain them. I made funny spirals out of dough but they were to hard to turn. The recipe is great, even my very picky husband loved it!
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These were GREAT!! We loved them. You may want to double the recipe, they were gone fast! Be sure to pipe them thin so they cook all the way through.
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These were GREAT!! We loved them. You may want to double the recipe, they were gone fast! Be sure to pipe them thin so they cook all the way through.
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Definitly better than the ones I made a year ago, However I’m going to find a differnt way of making the pipes/churros without the pastry bag.
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Definitly better than the ones I made a year ago, However I’m going to find a differnt way of making the pipes/churros without the pastry bag.
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These are so easy and delicious! I have a suggestion for those that had trouble with the pastry bag – use a cookie press! Mine comes with icing tips too, so I used the largest star tip and just squeezed the handle three or four times (holding it in the air) until it was the right length, then broke off the dough and laid it in the oil. It worked wonderfully and was easy on my hand (this dough is very firm so I can see how twisting a pastry bag would get tiring). The only downside is my churros were a little on the skinny side b/c my star tip wasn’t as big as I would have liked but they were polished off in no time and tasted great!
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These are so easy and delicious! I have a suggestion for those that had trouble with the pastry bag – use a cookie press! Mine comes with icing tips too, so I used the largest star tip and just squeezed the handle three or four times (holding it in the air) until it was the right length, then broke off the dough and laid it in the oil. It worked wonderfully and was easy on my hand (this dough is very firm so I can see how twisting a pastry bag would get tiring). The only downside is my churros were a little on the skinny side b/c my star tip wasn’t as big as I would have liked but they were polished off in no time and tasted great!
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These turned out great. I used the large star plate on my cookie press and they were perfect.
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These turned out great. I used the large star plate on my cookie press and they were perfect.
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Very addictive and tasty little fingers that taste like donuts. Great travel snack, or picnic treat. oh my, I couldn’t stop eating them, and my 3year old said “soo yummy!”
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Very addictive and tasty little fingers that taste like donuts. Great travel snack, or picnic treat. oh my, I couldn’t stop eating them, and my 3year old said “soo yummy!”
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Very mexican in flavor & super easy to prepare and cook!! I will be making them for our Cinco de Mayo celebration!
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Very mexican in flavor & super easy to prepare and cook!! I will be making them for our Cinco de Mayo celebration!
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At first I had the oil to hot and I burnt the outside. They turned out tasty, but I will probably not make again.
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At first I had the oil to hot and I burnt the outside. They turned out tasty, but I will probably not make again.
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I was very disappointed. I used this recipe in a kids camp cooking class. It was a flop. The dough comes out way too thick. We had to roll balls because it was too thick to squeeze from a piping bag. I will never waste my time with this recipe again.
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I was very disappointed. I used this recipe in a kids camp cooking class. It was a flop. The dough comes out way too thick. We had to roll balls because it was too thick to squeeze from a piping bag. I will never waste my time with this recipe again.
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delicious!
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delicious!
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These were very good! My daughter told me at 6pm she needed to bring in any kind of spanish food to school in the morning. I had all of the ingredients for this one, so it was the obvious choice. They were very tasty and a hit in her class. Great recipe!
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These were very good! My daughter told me at 6pm she needed to bring in any kind of spanish food to school in the morning. I had all of the ingredients for this one, so it was the obvious choice. They were very tasty and a hit in her class. Great recipe!
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I didn’t have a deep fryer so I just heated up oil in a skillet. A little more touchy to deal with, but still came out really yummy. Also I piped most of my dough out of a ziploc until it broke. Then I realized I could just form my own rolls with my hands it came out just as good.
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I didn’t have a deep fryer so I just heated up oil in a skillet. A little more touchy to deal with, but still came out really yummy. Also I piped most of my dough out of a ziploc until it broke. Then I realized I could just form my own rolls with my hands it came out just as good.
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Ive try’d other recipes of churros but none of the recipes that i try’d worked out for me but this recipes did! Great recipes and thanks =)
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Ive try’d other recipes of churros but none of the recipes that i try’d worked out for me but this recipes did! Great recipes and thanks =)
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Excellent! I made a double batch 1 for the family and one for my Daughters Spanish class. Needless to say they were all eaten. My daughter even argued with me that she needed more for her class all the while eating out of her batch.
I used a Ziploc bag instead of a pastry bag. I had problems with the bag blowing out like others have noted. I started out making pencil thin churros but as the bag split open more they ended up more like cigars. The pencil size was our favorite.
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Excellent! I made a double batch 1 for the family and one for my Daughters Spanish class. Needless to say they were all eaten. My daughter even argued with me that she needed more for her class all the while eating out of her batch.
I used a Ziploc bag instead of a pastry bag. I had problems with the bag blowing out like others have noted. I started out making pencil thin churros but as the bag split open more they ended up more like cigars. The pencil size was our favorite.
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I took these to a family get together and didn’t leave with a single one!! Everyone loved them. I didn’t have pastry bags, so just had to roll out the dough and toss it into the pan – they didn’t look like churros, but they tasted like them!! My only problem with the recipe was my husband covered them before they’d cooled completely so we had to put them in the oven at the get together to get them back to their crispy state. It worked wonderfully though!!
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I took these to a family get together and didn’t leave with a single one!! Everyone loved them. I didn’t have pastry bags, so just had to roll out the dough and toss it into the pan – they didn’t look like churros, but they tasted like them!! My only problem with the recipe was my husband covered them before they’d cooled completely so we had to put them in the oven at the get together to get them back to their crispy state. It worked wonderfully though!!
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When i first saw how they turned out i was a little worried, but they actually turned out to be really good. They tasted like cinnamon toast crunch.
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When i first saw how they turned out i was a little worried, but they actually turned out to be really good. They tasted like cinnamon toast crunch.
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First time I made churros, and these were Excellente! Just make sure to pipe out the dough/paste 1/4 inch thick.
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First time I made churros, and these were Excellente! Just make sure to pipe out the dough/paste 1/4 inch thick.
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These were absolutely wonderful! I expected them to be difficult to make, but they were incredibly easy! They are a bit heavier than we were used to compared to the local Mexican resturant, however, my family all said they preferred this recipe to the “lighter, fluffier” version! 5 stars in my book, I’ll definately be making these again, and sharing this recipe with friends!
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These were absolutely wonderful! I expected them to be difficult to make, but they were incredibly easy! They are a bit heavier than we were used to compared to the local Mexican resturant, however, my family all said they preferred this recipe to the “lighter, fluffier” version! 5 stars in my book, I’ll definately be making these again, and sharing this recipe with friends!
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I loved these! The kids loved them too! Very simple and quick to make when you are craving a yummy treat. I didn’t have a pastry bag or tip so I used a heavy duty freezer bag with a tip cut off to squeeze my dough through. It worked great, although they weren’t as light an airy as the type that are squeezed through a pastry tip. Very good with a cup of hot tea.
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I loved these! The kids loved them too! Very simple and quick to make when you are craving a yummy treat. I didn’t have a pastry bag or tip so I used a heavy duty freezer bag with a tip cut off to squeeze my dough through. It worked great, although they weren’t as light an airy as the type that are squeezed through a pastry tip. Very good with a cup of hot tea.
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These came out great! Much easier than I thought it would be. The dough was pretty firm so instead of making a mess with a pipping bag or plastic bag I just rolled them into balls. Tasted just like a churro!
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These came out great! Much easier than I thought it would be. The dough was pretty firm so instead of making a mess with a pipping bag or plastic bag I just rolled them into balls. Tasted just like a churro!
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Good home-made churro recipe! I used a ziploc bag to pipe the churros out and made them thinner than the ones sold at restaurants. Then, I cooked them until they were golden brown and rolled them in the cinnamon sugar on a small paper plate. They came out perfect!
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Good home-made churro recipe! I used a ziploc bag to pipe the churros out and made them thinner than the ones sold at restaurants. Then, I cooked them until they were golden brown and rolled them in the cinnamon sugar on a small paper plate. They came out perfect!
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It was fantastic! I JUST LOVE CHURROS! thanks for the recipe!
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It was fantastic! I JUST LOVE CHURROS! thanks for the recipe!
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Unbelieveably easy! I made it several times as written–delicious. Then I reduced the oil and sugar (for the dough) to 1 tablespoon each as suggested by one of the reviewers. The texture was even better! I used a pastry bag and a cake decorating tip (Wilton 1M).
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Unbelieveably easy! I made it several times as written–delicious. Then I reduced the oil and sugar (for the dough) to 1 tablespoon each as suggested by one of the reviewers. The texture was even better! I used a pastry bag and a cake decorating tip (Wilton 1M).
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Love churros and these were great. I didn’t have a piping bag, so I just spooned in some into small lumps and dropped them into the hot oil. Took the advice of some other reviewers and added less oil and less sugar, but it still browned quite quickly therefore not cooking all the way through the middle, with that said, we still demolished them all, the flavour and texture was still good. Will try again and see if I can fry them at a slightly lower heat for longer.
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Love churros and these were great. I didn’t have a piping bag, so I just spooned in some into small lumps and dropped them into the hot oil. Took the advice of some other reviewers and added less oil and less sugar, but it still browned quite quickly therefore not cooking all the way through the middle, with that said, we still demolished them all, the flavour and texture was still good. Will try again and see if I can fry them at a slightly lower heat for longer.
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I made these into little balls instead of trying to pipe them, and they came out very cute looking. I used a deep fryer, so they came out perfectly. The only change I made to the recipe was adding 1/2 tsp of vanilla for a bit of flavor. Very tasty, and everyone liked them.
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I made these into little balls instead of trying to pipe them, and they came out very cute looking. I used a deep fryer, so they came out perfectly. The only change I made to the recipe was adding 1/2 tsp of vanilla for a bit of flavor. Very tasty, and everyone liked them.
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My son and I used this receipe for one of his projects for Foreign Language week. We went exactly by recipe except we used the Pampered Chef Easy Accent Decorater with the largest star opening to dispense into the pan. It worked great and all the kids LOVED them!
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My son and I used this receipe for one of his projects for Foreign Language week. We went exactly by recipe except we used the Pampered Chef Easy Accent Decorater with the largest star opening to dispense into the pan. It worked great and all the kids LOVED them!
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They fell apart in the oil. I followed the recipe but it did not work. Will not make again.
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They fell apart in the oil. I followed the recipe but it did not work. Will not make again.
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This is a delicious treat. I got it first from Cosco. I loved learning to make it. Now I don’t have to get a membership just for churros; I can make them!
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This is a delicious treat. I got it first from Cosco. I loved learning to make it. Now I don’t have to get a membership just for churros; I can make them!
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These taste great!! and so simple to make. Only change I made was to add 1 tsp of vanilla. I made 3 batches last night…my son and nephew kept eating them up. The largest star tip I have was still making them pencil thin, so I just rolled mine into long strips and shaped into doughnuts, worked out great! Thanks for sharing…now my family can enjoy anytime!
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These taste great!! and so simple to make. Only change I made was to add 1 tsp of vanilla. I made 3 batches last night…my son and nephew kept eating them up. The largest star tip I have was still making them pencil thin, so I just rolled mine into long strips and shaped into doughnuts, worked out great! Thanks for sharing…now my family can enjoy anytime!
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