Loading...

In a medium-sized pot, bring 1 cup of water to a boil over high heat. Once boiling, reduce the heat to low. Add 2 tablespoons of vegetable oil, 2 tablespoons of sugar, and a pinch of salt to the boiling water. Stir the mixture until the sugar and salt are completely dissolved.

While the heat is still on low, add 1 cup of all-purpose flour to the pot. Mix vigorously with a spatula or spoon for about one minute until the flour is fully incorporated and forms a cohesive dough, even if it appears clumpy. Turn off the heat.

Cover the pot with a lid and let the dough rest for approximately one minute.

Remove the lid and add 1 tablespoon of vegetable oil to the warm dough. Using the spatula, fold the oil into the dough until it's well combined.

Transfer the dough onto a piece of parchment paper. Use the parchment paper to help fold and knead the dough into itself for a few minutes, or knead by hand, until it becomes smoother and more uniform.

Let the kneaded dough sit and cool slightly for about 10 minutes.

While the dough is resting, cut several strips of parchment paper to place the churros on. Take a portion of the warm dough and place it into a piping bag fitted with a large star-shaped (ridged) tip. Pipe the dough into desired churro lengths (e.g., 4-6 inches) onto the individual parchment paper strips.

Allow the piped churros to rest for at least 10 minutes, or until you are ready to fry them. This helps them hold their shape.

While the churros rest, prepare the frying oil. In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 350°F. Ensure there is enough oil for the churros to be fully submerged.

Prepare the cinnamon-sugar coating. In a shallow dish, combine 1/2 cup sugar and 2 teaspoons cinnamon. Mix well.

Carefully place 2-3 churros (still on their parchment strips) into the hot oil. The parchment paper will detach easily; remove it with tongs. Fry the churros for 2-4 minutes, or until golden brown and crispy, turning occasionally.
Using a slotted spoon or tongs, remove the fried churros from the oil and place them on a wire rack lined with paper towels to drain excess oil for about 30 seconds.

While still warm, transfer the churros to the cinnamon-sugar mixture. Roll them gently to coat evenly on all sides.

Repeat the frying and coating process with the remaining churro dough, working in small batches to avoid overcrowding the pot and lowering the oil temperature too much.

Serve the warm churros immediately, optionally with caramel or dulce de leche dipping sauce and sliced strawberries.


In a medium-sized pot, bring 1 cup of water to a boil over high heat. Once boiling, reduce the heat to low. Add 2 tablespoons of vegetable oil, 2 tablespoons of sugar, and a pinch of salt to the boiling water. Stir the mixture until the sugar and salt are completely dissolved.

While the heat is still on low, add 1 cup of all-purpose flour to the pot. Mix vigorously with a spatula or spoon for about one minute until the flour is fully incorporated and forms a cohesive dough, even if it appears clumpy. Turn off the heat.

Cover the pot with a lid and let the dough rest for approximately one minute.

Remove the lid and add 1 tablespoon of vegetable oil to the warm dough. Using the spatula, fold the oil into the dough until it's well combined.

Transfer the dough onto a piece of parchment paper. Use the parchment paper to help fold and knead the dough into itself for a few minutes, or knead by hand, until it becomes smoother and more uniform.

Let the kneaded dough sit and cool slightly for about 10 minutes.

While the dough is resting, cut several strips of parchment paper to place the churros on. Take a portion of the warm dough and place it into a piping bag fitted with a large star-shaped (ridged) tip. Pipe the dough into desired churro lengths (e.g., 4-6 inches) onto the individual parchment paper strips.

Allow the piped churros to rest for at least 10 minutes, or until you are ready to fry them. This helps them hold their shape.

While the churros rest, prepare the frying oil. In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 350°F. Ensure there is enough oil for the churros to be fully submerged.

Prepare the cinnamon-sugar coating. In a shallow dish, combine 1/2 cup sugar and 2 teaspoons cinnamon. Mix well.

Carefully place 2-3 churros (still on their parchment strips) into the hot oil. The parchment paper will detach easily; remove it with tongs. Fry the churros for 2-4 minutes, or until golden brown and crispy, turning occasionally.
Using a slotted spoon or tongs, remove the fried churros from the oil and place them on a wire rack lined with paper towels to drain excess oil for about 30 seconds.

While still warm, transfer the churros to the cinnamon-sugar mixture. Roll them gently to coat evenly on all sides.

Repeat the frying and coating process with the remaining churro dough, working in small batches to avoid overcrowding the pot and lowering the oil temperature too much.

Serve the warm churros immediately, optionally with caramel or dulce de leche dipping sauce and sliced strawberries.
