I had never attempted homemade churros before this, but I’m happy to report they are easy as pie to make. Easier than pie, actually. They’re honestly so simple that I foresee these being a go-to dessert to whip up fresh for guests. There’s nothing like a piping hot and freshly fried dessert, so make sure you eat these up right away.
Similar to my sentiments on sliders, if I ate a whole giant churro it would feel like way too much, but somehow I can eat 25 of these little guys without issue. I decided to make these into little bite-sized snacks so they feel less indulgent, and are easy to serve to a crowd.
In other words, if you’re participating in a Cinco de Mayo party this weekend, these are pretty much mandatory.
Yield: about 150 bite-sized churros
Adapted from NYT Cooking
- Canola oil, for frying
- 1/2 cup plus 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 eggs
Add oil to a large deep pot until it reaches at least 2 inches high and heat to about 350°F.
Combine 1/2 cup sugar and the cinnamon on a large plate. Set aside.
In a medium saucepan over high heat, combine the remaining sugar, butter, salt, and 1 cup of water. Bring to a boil, then reduce the heat to low and add the flour. Stir constantly until the mixture comes together into a ball. Remove from the heat and beat in the eggs, one at a time, stirring until smooth after each addition.
Transfer the dough into a pastry bag fitted with a small star tip. Squeeze 2 inch strips of dough directly into the hot oil. Cook as many as will comfortably fit at one time, without overcrowding (for my pot this was 20-25). Cook for 1 minute, flip them over, then cook for 1 minute longer until lightly golden.
Using a slotted spoon, remove the churros from the oil and transfer to a paper towel lined plate. Immediately roll them in the cinnamon-sugar mixture and serve.
Refine Baking Tips
- It is important to keep your oil at least 350°F to ensure the dough fries instead of absorbing the oil. You may have to wait a few minutes in between batches to allow the oil to come back up to temperature.
- Any style of pastry tip can be used since it will only affect the visual presentation, but I used a standard Ateco #30.
- When piping the dough into the oil, squeeze the pastry bag with one hand and use the other hand to snip off strips with kitchen scissors.