Sorry things have been so quiet around here this week. I have a ton of stuff in my “Need to post” folder, but almost no time to actually sit down and write the posts up! I made these churros last week during my lovely husband’s lunch break. I fried, he sugared, and then I sent the majority of them to work with him. Win win, in my book. Plus, these took about 20 minutes from start to finish. Can’t beat that. I am starting to really, REALLY love the fried dough kick I’ve been on! First cake donuts. Then maple bars. Now churros. What’s next!?! (Suggestions welcome!) It is t-12 weeks now until my official approximate eviction date for baby?#5, and after that the fried dough kick will be nothing but a distant memory. Well, maybe not TOO distant, but a much less frequent occurrence, for sure.

This recipe is ALL over the net. It is not mine, and being the first time I have ever even tried a churro, I didn’t mess with it. I found it at Baking Bites who credited it to the Food NetworkUse Real Butter who got it from Joy The Baker who got it from the NY Times. So just in case you have been living under a rock and haven’t seen this one yet, here it is. Again.

Combine your sugar, butter, water, and salt in a sauce pan. Heat the mixture to boiling, then reduce the heat and stir in your flour. Stir it well over low heat to dry out the dough a bit, and then remove from the heat and let the dough cool for 10-15 minutes.


You can do this next part by hand, I just prefer to use my mixer. Either way. Add the eggs one at a time and mix well between each addition.


Place the dough into a large piping bag (or a large ziplock!) fitted with a large star tip. Heat your oil to 350 degrees, and snip off 3-4 inch sections of dough from the pastry bag into the oil. Fry, turning and getting them evenly browned, for about 2 minutes.


Remove from the oil and toss in cinnamon sugar. Enjoy alone, or with your favorite chocolate sauce.


  • 1 tablespoon sugar
  • ½ cup butter, unsalted
  • 1 cup water
  • ¼ teaspoon salt
  • 1 cup flour
  • 3 large eggs
  • Cinnamon and sugar to coat
  1. Combine sugar, butter, water, and salt in a sauce pan. Heat to a boil and then reduce heat to low. Add flour and stir well. Cook over low heat for 2 minutes.
  2. Remove from heat and let cool 10-15 minutes.
  3. Add eggs, one at a time, mixing well between each.
  4. Place prepared dough into a pastry bag or large ziplock fitted with a large star tip. Pipe 3-4 inch sections into oil preheated to 350 degrees. Fry until light golden brown, remove from oil, and toss in cinnamon sugar. Serve immediately.


Churros Collage


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    • says

      Yikes! Sorry about that. I’ve made this recipe several times since I’ve published and have not had that experience. If you don’t let the mixture cool enough before adding the eggs, the eggs will “cook” in the mixture and would definitely lead to results that aren’t ideal!

    • says

      They taste best while still warm. They are very fast to make though, so I wouldn’t make them in advance. You could make the dough, and then just fry them right before the party?


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