Win #1 Mom Award With These Homemade Churros

If you know me, you know I love churros and our favorite place to get them is at Disneyland. If you follow me on social media (specifically my Instagram Stories) you may have seen me eat 4 in one day. Which is my personal record that I'd be more than happy to challenge one of these days. Churros are the best, but I think I have more than just tasty love for them. They remind me of both my children and happy times while waiting in line for our favorite rides. We typically buy churros to spilt when the wait time for our favorite rides are 20 minutes or more. It helps and in between bites we cheers our churros or play fight like they are swords. I've said it before but, I just LOVE they way food can transport you to a happy memory.

I think churros are one of those things that most think they can only enjoy while out somewhere specific, like Disneyland. Though they are quite simple to make at home! Last week I surprised Mila with some churros for breakfast (which doesn't happen often) but holy WOW it was so fun and delicious. The dough was simple enough to make before she woke up. And once she was awake I fried some up in minutes. I'm not sure who was more excited, me or Mila! I thought it would be fun to share, hopefully you make some soon with your littles.

Here is a fun tip! Instead of using a piping bag, try having your little rolls roll the dough into snake like shapes. This will get them involved in making the churros and they'll love it. This would be a fun recipe to make over the weekend too. Find the recipe below!

Photos by Lily Ro Photography



Prep time: 10 minutes

Cook time: 20 minutes

Servings: 12-15 Churros


1 cup water

2 tablespoons sugar

pinch of salt

1 cup flour

2 tablespoons vegetable oil *for churro dough

2 quarts of vegetable oil *for frying

1 cup sugar + 1 tablespoon cinnamon *for churro coating

*You'll need a deep frying pan or a large pot to fry the churros. Be sure to have at least three inches of room in the pot after you pour in the oil. This will ensure your hot oil has room once the churros go in.



In a small sauce pan over medium heat warm to a boil the; water, sugar, salt and vegetable oil.


Once the sugar is completely dissolved remove the pan from the heat and add your flour one tablespoon at a time.


Add flour slowly and make sure the flour is fully incorporated before adding more flour.


Once all the flour is poured in, keep mixing until a dough ball forms.


In a large pot add your 2 quarts of vegetable oil and heat it on medium high heat. TIP - To check if your oil is ready for frying, add a small ball of churro dough. If the dough ball starts to bubble and rise to the surface your oil is ready. If the dough ball sinks to the bottom and no bubbles appear, the oil needs to heat up more.


You can add your churro dough to a piping bag and pipe the churro dough directly into the oil, using scissors to snip the dough from the piping bag. Or once the dough has cooled, you can use your hands to roll out long snake like shapes for your churros. Which we do, so Mila can be involved! TIP - Just be sure your churros are all the same size and width so they cook at the same time.


Fry your churros until golden brown. They should take about 5-8 minutes. If they brown within a minute or so, lower the heat. You want to fry the churros on medium heat so the insides cook well.


While the churros fry, mix together the sugar and cinnamon for the coating in a shallow dish.


Once the churros are done frying, toss them in the cinnamon sugar mixture. Enjoy warm!


You can make the churro dough up to a day in advance, just store in an air tight container. Enjoy the fried churros within the same day.