Homemade Churros

Homemade Churros

Yields: About 18 churros depending on length 



  • 1c water 
  • 1/2c butter 
  • 1/2t vanilla bean paste or vanilla extract 
  • 2T sugar 
  • 1/4t salt 
  • 1c flour 
  • 3 eggs 
  • oil for frying (I used Canola) 
  • For coating: 
  • 1/2c sugar 
  • 1/2c brown sugar 
  • 1/4t salt 
  • 1t cinnamon 


In a shallow dish, mix together the cinnamon, salt and sugars. Set aside. 

In a saucepan over medium heat, add the water, butter, sugar, salt, and vanilla. Stir until butter is melted and ingredients are combined. Sift in the flour and stir until a dough ball forms. Remove from heat. Place dough into the bowl of a stand-mixer and allow to cool for 5 minutes. 

Set a large, heavy-bottomed pot (I used my dutch oven), filled with 2 inches of oil over medium-high heat. 

Using the paddle attachment, beat in eggs, one at a time, to the dough. Scoop batter into a large piping bag fitted with the large star tip. 

When the oil is good and hot (350-375 degrees), pipe churros (I made mine about 6 inches long, but the length is your preference) into pot in batches of 4 at a time (or as many as fit well in the pan without crowding according to size). 

Fry until golden brown and crisp on bottom (mine took 60-90 seconds each side), then flip. Drain fried churros on paper towels and dip directly into cinnamon sugar mixture while still hot. Repeat process until all the batter has been used. 

*I kept my churros warm in a 200 oven in a single layer on a baking sheet in the oven while I fried the rest. 




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