Homemade Churros


We interrupt this healthy lifestyle for a small sweet treat!  Yesterday, I had fun making a dinner for Cinco de Mayo, and felt it was time to learn how to make some churros.  I was pleasantly surprised to see that they were so simple to make!  And… I was kicking myself for not making them in years past.  Why do some dishes or desserts scare me enough not to create them?  Do you have a dish like that you are afraid to try?  If so, tell me what it is!  Let’s unite on this topic. 🙂

What is not to love about churros?  Sweet, delicate and gives you that “donut” fix… should you need a donut.

I hope you all enjoyed the day yesterday.  If you are craving a donut, I mean a churro, try this simple recipe!

Ingredients (courtesy of Just a Taste):

  • 1/2 cup plus 1 1/2 Tablespoons sugar, divided
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup water
  • 1/2 teaspoon salt
  • 2 Tablespoons plus 2 quarts vegetable oil, divided
  • 1 cup all-purpose flour


In a low rimmed bowl, add 1/2 cup of sugar and cinnamon.  Mix together and set aside. In a small saucepan, add water, 1.5 Tbsp sugar, salt and 2 Tbsp of veggie oil.  Mix together and bring to a boil.  In a glass bowl, place 1 cup of flour.  Add boiled water mixture to flour bowl.  Mix together to create a dough ball.

In the meantime, put vegetable oil in a large saucepan.  Allow for at least 3-4″ space above the oil line on the pan for safety.  Once oil heats up to 375 degrees, you are all set to cook.

In a piping tool or piping bag (please don’t use a large baggie, it will break under pressure) pipe out – using the large star tip – a 4-5″ churro directly into the oil.  Please be careful!  Cook until golden brown.

Place cooked churros onto paper towel covered plate to catch extra oil and to allow cooling.  Once cool, roll churros into sugar mixture.



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