Homemade Mexican Churros
Homemade Mexican Churros are crispy, delicious, and so easy-to-make. Only a handful of ingredients needed to make this irresistible dessert.
Servings: 24
Calories: 54kcal
Ingredients
For the Dough:
Other Ingredients:
- Vegetable Oil (for frying)
Coating Ingredients:
- ½ cup sugar
- ¾ teaspoon ground cinnamon
Instructions
For the Dough:
- Add water, butter, sugar, and salt to the pan. Bring to a boil.
- Add flour. Reduce heat, stirring constantly until mixture comes together.
- The mixture should be smooth. Let cool. About 5 minutes.
- Add vanilla and egg.
- Blend with a hand mixer until combined.
- The mixture will look soupy at first, but it will come together.
For the Frying:
- Add mixture to a large piping bag with a round star tip ½ inch.
- Heat oil in a large pot or deep skillet.
- Mix the sugar and cinnamon topping ingredients. Set aside.
- Once the oil is hot, pipe about 6 inches of the mixture to the pan.
- Fry about 2 minutes on each side. Total of 4-5 minutes.
- Briefly transfer to a paper towel to remove excess oil.
- Immediately roll in the sugar cinnamon mixture.
- Repeat with the remaining dough until there is no more left.
Video
Notes
PRO TIPS:
- The dough is ready when a thin film forms on the bottom of the saucepan. You’ll see the dough to be smooth. Allow this mixture to cool completely.
- Use cold eggs. This will help cool down the batter slightly.
- Go short! Longer churros curl, making it more difficult to fry.
- Use a candy thermometer when frying. Oil should stay between 350 degrees F and 370 degrees F.
- Don’t overcrowd the frying pan, or they will not fry properly.
- Roll while warm so the cinnamon sugar sticks better.
- Reheating Churros and getting the same crunch is nearly impossible. Make and eat right away!
Nutrition
Calories: 54kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 64mg | Potassium: 8mg | Fiber: 1g | Sugar: 5g | Vitamin A: 54IU | Calcium: 3mg | Iron: 1mg