Homemade Churros (Disney Recipe)
User Reviews
5
Homemade Churros (Disney Recipe)
Description
The dough begins by boiling water, unsalted butter, salt, and a quarter teaspoon of ground cinnamon. Once boiling, flour is added and stirred vigorously until the mixture forms a firm ball, then it rests before eggs are stirred in one at a time, creating a smooth batter. Deep frying at 350°F in vegetable or canola oil crisps the shaped churros. Using a piping bag with a large closed star tip helps form characteristic ridges that crisp well during frying. The churros fry in small batches to avoid overcrowding until golden brown, where they develop a crunchy edge and soft inside.
After frying, these bite-sized churros are coated with granulated sugar and ground cinnamon, adding sweet spice balance. They're best enjoyed fresh and warm. This recipe yields around 35-40 mini churros, suitable for sharing or snacking.
To store leftovers, keep them in an airtight container at room temperature for up to three days. Using the star tip ensures the signature texture, and controlling dough thickness is critical to ensure thorough cooking without soggy centers.
Ingredients
- 1 cup water
- 8 tablespoons butter unsalted
- 1/4 teaspoon kosher salt
- 1 1/4 teaspoon ground cinnamon divided
- 1 1/4 cups all-purpose flour
- 3 egg
- 1 1/2 cups vegetable oil or canola oil
- 1/2 cup granulated sugar
Instructions
- Add water, butter, salt and 1/4 teaspoon cinnamon to a small or medium saucepan over medium heat. Stir and bring the mixture to a roiling boil.
- Turn off the heat, add flour and stir vigorously with a rubber spatula until mixture forms a ball. Set aside and let rest for 7 minutes.
- Add eggs, one at a time, and stir until combined. Set aside.
- Heat oil in a deep medium-sized skillet or 1-quart saucepan over medium-high heat or until the temperature reaches 350 degrees F on a candy thermometer.
- Spoon the dough into pipping bag fitted with a large closed star tip. Carefully pipe 1 to 2 inch strips of dough over the saucepan, cut with a knife and drop into the hot oil. Repeat until churro bites fill saucepan with room to fry being careful not to overcrowd. I usually fit about 8 small churros in a small saucepan.
- Fry churros until golden brown, stirring occasionally at the beginning to prevent them from sticking to each other. Remove with a slotted spoon or wire skimmer and drain on a plate or baking sheet lined with paper towels.
- In a small bowl, whisk together sugar and 1 teaspoon cinnamon. Toss the churro bites until coated. Serve warm or with chocolate sauce, if desired.
Notes
- Use a piping bag with a large closed star tip for authentic ridges and crisp edges on churros.
- Cut piping bag hole no wider than 1/2 to 3/4 inch to ensure churros cook through thoroughly.
- Store churros in an airtight container at room temperature for up to 3 days without losing texture.
- Yield is approximately 35-40 mini churros depending on size, affecting nutritional estimates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40small bites
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1mini churro | |
| Calories | 72kcal | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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