Mexican Churros

Karina Alcala


So my family loves sweets especially anything that involves frying. I really don't remember eating churros much when I was a kid. I always wanted to make them so I got this recipe of a blog. It calls for piloncillo but you can use dark brown sugar instead. Sometimes I add orange zest in the batter. My kids love them they said it was their favorite treat .

★★★★★ 2 votes
12-15 churros
20 Min
10 Min


1 c
all purpose flour
1 c
1/2 c
butter (1 stick)
1/2 c
dark brown sugar (or if available piloncillo)
1 tsp
pure vanilla extract
1/4 tsp


1 c
2 Tbsp
ground cinnamon
oil for frying


1While making the dough for the churros in iron skillet start heating up your oil for frying. In a sauce pan melt butter add brown sugar, salt and water mix until everything is dissolved. Add flour and start mixing with a spoon turn off heat and mix until a stiff dough ball forms. Let mixture cool down for 3-5 minutes.
2After cooling down ad eggs one at a time mixing until the egg is combined. Repeat until all eggs are added in. Last add the vanilla extract to the batter. Batter should be sticky and thick. In a large Ziploc bag cut the ends of and put a star tip in to fit. I some times don't use any tip and just do it with out it. In a plate mix sugar and cinnamon and set aside.
3Check your oil it should be at 350 if you have a fryer it can be done in there. Best way to check the oil if you don't have a thermometer is to put the end of a wooden spoon in the oil and if it starts bubbling the oil is ready. Start squeezing logs of dough into the hot oil. I use scissors to cut them off. Cook until they turn golden brown take them out and roll in the cinnamon sugar mixture and enjoy.

About this Recipe

Course/Dish: Other Desserts
Regional Style: Mexican
Dietary Needs: Vegetarian
Collection: Fab Fair Food!
Other Tags: Quick & Easy, For Kids
Hashtag: #Churros