Churros! Ready to up your dessert game and send your kids screaming for more? Disney has got you covered. When their parks temporarily closed due to the pandemic, they took to their Disney Parks blog to share some fan favorites, including their Churro Bites recipe!
Yep, we’re the family lining up at the churro cart after every few rides. My kids know them “tasty spears”, while I call them “sugary heaven”. So, you can imagine my excitement when Disney posted their famous churro recipe. No magical ingredients are needed and you likely already have everything in your kitchen. I was so inspired, I combed over their recipe and tweaked it ever so slightly by adding a little sugar and some vanilla to the dough mixture.
The only tool you may not have is the large star tip which makes the fancy grooves where all the sugar and cinnamon goodness hides.
The best large star tip sizes are:
- Wilton’s #1M tip: makes a thinner crunchy churro with a hallow center
- Ateco #847 tip: has larger opening and deeper grooves. It makes a thicker churro with doughier inside
Ingredients for Churros:
- 1 cup water
- 8 tablespoons butter (1 stick)
- ¾ teaspoon ground cinnamon, divided
- ¼ teaspoon salt
- splash vanilla
- 1 ¼ cups all-purpose flour
- 3 eggs
- 1 ½ cups vegetable or canola oil
- ¾ cup sugar
- In a 1 or 2 quart saucepan, combine water, butter, 2 tablespoons of sugar, salt, ¼ teaspoon cinnamon, and vanilla over medium heat. Bring to a boil.
- Remove from heat.
- Add flour and stir vigorously until all flour pockets are mixed in. Let the mixture cool for about 5-7 min (this is so the eggs don’t scramble when you add them to the mixture).
- Add eggs, one at a time, and fold in until well combined.
- Heat vegetable oil in medium skillet over medium-high heat.
- Spoon dough into piping bag (or ziplock bag with corner cut out) fitted with large star tip. Pipe strip of dough mixture over saucepan, cut with pairing knife or kitchen scissors, and set into hot oil. Repeat until churro dough fills saucepan with enough room around each to fry.
- Fry until golden brown. Remove with slotted spoon or tongs.
- Transfer churros to a paper towel lined plate to drain excess oil.
- Mix remaining sugar and ½ teaspoon cinnamon in bowl. Toss and roll churros until coated and serve.
This recipe makes enough for 4 people. The first time I made this recipe, I saved half of the dough in the fridge and fried it up the next night. It was just as good as the first night!
- If you don’t have a piping bag, cut the corner off a ziplock bag and push your star tip through the hole. Fill the ziplock bag with your dough.
- when piping your churro batter and dropping into hot oil, dip the tip of your knife or scissors into the hot oil first. This will prevent the batter from sticking to your utensil.
- If you make your churros long, use a baking sheet (instead of a bowl) when coating them with the sugar mixture.
- Churros are best served immediately while hot.
We have made churros every week!
Just as bacon and eggs, M&M pancakes and grilled hot dogs have become special treat meals, churros have joined our family’s list! The kids scream with excitement while the husband swears he won’t eat any (however then devours the entire plate, washing them down with a cup of post dinner coffee).
I can’t say why I never attempted to make churros at home before. It is super easy. Thank you Disney for inspiring us to delve into DIY amusement park snack foods! What’s next, funnel cakes? Dole whip?
If looking for other quick and easy kid approved treats, try multi-colored Rice Krispies Treats.