This is an authentic Mexican churros recipe! These Disneyland churros are crunchy on the outside, tender on the inside. At Frontierland in the Magic Kingdom, churros con chocolate are served with a thick chocolate syrup for dipping!
- 1 cup water
- 1 stick butter (1/2 cup), cut into cubes
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1 1/4 cups all-purpose flour
- 3 large eggs, room temperature
- 1 teaspoon Mexican vanilla extract
- Canola oil – for frying
- Optional: Chocolate syrup (for dipping)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- Add an inch of oil to a heavy-bottomed skillet or Dutch oven. When making churro bites, or short strips of pastry, you can use a smaller pan which requires less oil. Pull out your candy thermometer.
- Line a baking tray with paper towels.
- Prep an 18-inch piping bag with an open-star metal tip.
- Create the sugar coating: in a wide bowl, mix cinnamon and sugar together.
MAKE THE CHURROS
- Add butter, water, cinnamon, and salt to a small saucepan. Mix to combine. Bring to a rolling boil over medium heat. Reduce heat to low. Add flour to the pan all at once. Stir until the dough is thick. It should pull away from the sides of the pan and form into a ball. Remove from heat. Let dough rest for 5-7 minutes.
- Add vanilla then eggs, one at a time, stirring well after each addition. Keep stirring until eggs fully incorporate into the dough. It may seem like this won’t happen, but it will. Just keep on stirring. You’re done once the dough pulls away from the sides of the pan and can be easily formed into a ball. At this point, the pan itself should look almost clean!
- On the stovetop, over medium to medium-high heat, bring oil to 350°F. While cooking, the temperature will fluctuate. Help regulate the temp with a candy thermometer.
- Once the oil reaches 350°F, carefully pipe strips of batter directly above the hot oil. With the dough suspended from the metal tip, use a pair of kitchen shears to cut the dough straight off the tip in 3-inch segments. As the dough is cut, it will fall directly into the oil. While frying, use the spider strainer to gently toss and turn the treats. Fry the pastries for 1 1/2 minutes or until golden and crisp.
- Remove treats from oil with a spider strainer or a slotted spoon. Drain on a paper-towel lined baking tray. Toss in cinnamon sugar. Serve hot! If desired, enjoy with chocolate syrup for dipping.
- COOKING TIP: For crispy desserts, don’t overcrowd the pot. If too much dough is added to the oil all at once, the temperature of the oil will drop.
- HOW LONG WILL CHURROS STAY FRESH? Like glazed donuts, churros will only stay fresh for a few hours after being made.
- MAKE AHEAD RECIPE: Getting ready for a party? Pipe churro batter onto a baking sheet lined with a silicone baking mat or parchment paper. Leave space between the pieces. Freeze until ready to use! To cook, drop the frozen strips into hot oil.
- HOW TO FREEZE CHURROS: After the pastries have been cooked and cooled, arrange them in a single layer on a parchment-lined baking tray. Put them in the freezer until frozen. Transfer to a zip-top freezer bag with the air pressed out. Freeze for up to 1 month.
- HOW TO REHEAT FROZEN CHURROS: Transfer frozen treats to a non-stick baking tray. Bake at 375˚F for 3-8 minutes, or until heated through. Re-roll the desserts in cinnamon sugar.
- MORE INFO ABOUT THIS RECIPE: Further tips for making authentic Mexican churros are included in the body of the post, along with step-by-step recipe images.
- Category: Dessert, Snacks
- Method: Stovetop
- Cuisine: Mexican
Keywords: Churros, Churros con Chocolate, Disneyland Churros