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Homemade churros


Based on Churros (Mexican Fritters) at


  • 6 Tbsp unsalted butter
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 stick cinnamon, plus 1 Tbsp ground cinnamon
  • 2 14 C flour 
  • 2 14 C water
  • 1 egg
  • 2 C sugar
  • Peanut or corn oil, for frying

Churro ingredients


  • Bring 2 1/4 C water to a boil in a saucepan over medium-high heat with the butter, vanilla, salt, and cinnamon stick. 

Bringing the water to a boil with the butter and cinnamon and vanilla

  • When the water is boiling and the butter is completely melted, remove the cinnamon stick and add the flour, all at once.

adding the flour and starting to cook it into the choux

  • Still with the pan over heat, stir the mixture with a wooden spoon until a smooth dough forms that pulls away from the edges of the pan, around 5 minutes. 

Smooth dough, ready to removed from heat

  • Remove the dough from heat and transfer it to another bowl or the bowl of a stand mixer. Add the egg and beat it further to incorporate the egg smoothly into the dough.

Beating the egg into the batter

  • Transfer the dough to a large, very sturdy piping bag fitted with a 3/8″ star tip.

Puting the churro dough into the piping bag

  • Combine the ground cinnamon and the sugar in a large bowl. 
  • Put 2-3″ of oil into the bottom of a large Dutch oven or other heavy pot. Attach the probe from a ChefAlarm to the side, with the probe tip placed in the oil but not touching the bottom of the pot. Set the high-temp alarm for 400°F (204°C) and heat the oil. (Set the low-temp alarm to 350°F [176°C] so you can monitor the oil temp when you add the churros so that it doesn’t drop too far.)

A ChefAlarm set up to monitor the oil temps

  • When the oil reaches the frying temp, pipe 6″ lengths of dough into the hot oil, pinching each churro off at with one hand or some scissors. 

Piping churro dough into the hot oil

  • Cook 4-5 churros at a time to avoid overcrowding, sticking, and overcooling of oil. 
  • When the churros turn lovely brown, take one out and temp it with a Thermapen® Mk4. It should have a temp of 195°F (91°C) or higher. 

A finished churro coming out of the oil

  • Remove the churros to a wire rack or paper towel-lined baking sheet to cool slightly. Toss them in the cinnamon-sugar mixture.

CHurros being coated in cinnamon sugar

  • When the oil comes back up to temp, cook more churros. Repeat until you run out of dough. 
  • If you haven’t already started eating them by this point, the time is now! Dig in.