Don’t you just love churros? I do! Have you ever had them at Disney World? It’s such a delightfully sinful indulgence. Crunchy on the outside, soft on the inside and covered with cinnamon and sugar on every last bit of it. You can’t smell them and NOT buy them!

But if you’re not at Disney World and now I’ve got you thinking of churros, you can make them for Cinco de Mayo. They’re easy!

Did you know that Cinco de Mayo is the date that commemorates the Mexican army’s victory over France in 1862? It was at the Battle of Puebla. And now that you know that and will soon know how to make churros below, you can watch your own battle happen in your home as everyone fights for the last churro. Not to worry though. These are so easy to make you can just make some more to keep the peace!

Churro dough is very simple to make. It only requires a few simple ingredients you probably already have on hand: butter, flour, water, and eggs. My suggestion is to make more than you expect if you’re making them for guests. It’s so easy to just pop out more churros when they’re all gone.

To get that signature churro shape, you put the dough into a piping bag with a star tip on it, then pipe it on into your hot oil until it’s fried to that stunning golden brown. Shall we call it churro brown? Anyway, I take you through the whole process in a minute but just so you know, you’ll be getting churros that are crunchy on the outside with a soft, cakey and fluffy inside that is pure perfection!


1 1/2 sticks of butter
1 1/2 cups of water
1 1/2 cups of flour
1/4 cup sugar
1/2 tsp salt
5 eggs
1 egg white

Cinnamon Sugar
1 cup granulated sugar
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg


  1. In a large saucepan, bring 1 1/2 cups of water to a boil with the butter and 1/2 salt. Remove from the heat, add the flour and stir vigorously until well mixed. Return to moderate heat and cook, stirring, until the dough pulls away from the side, about 3 minutes. Remove from the heat.
  2. Using an electric mixer, beat the dough at high speed for 10 minutes, until the dough has cooled. Decrease the speed to medium-high and beat in the eggs and egg white, one at a time.
  3. In another large saucepan, heat the oil to 350°. Cover a baking sheet with paper towels and place a cooling rack on top. Scoop the dough into a large pastry bag fitted with a large star tip.
  4. Working quickly, squeeze 6-inch lengths of the dough into the hot oil, cutting them off with a knife. Fry no more than 6 churros at a time; (they expand quite a bit as they cook). Fry over moderately high heat, turning once or twice, until browned, about 8 minutes. Drain the churros on the rack for 2 minutes, then toss with the cinnamon sugar in the pie plate.

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