Mini Churros Recipe

Boil the Mixture

In a medium saucepan, combine the water, butter, sugar, and salt. Bring the mixture to a boil over medium heat, stirring occasionally.

Add the Flour

Once boiling, remove the saucepan from heat and quickly stir in the flour until the mixture forms a ball and pulls away from the sides of the pan.

Incorporate Eggs

Let the dough cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Mix Sugar and Cinnamon

In a shallow bowl, combine the granulated sugar and ground cinnamon. Set aside for coating the churros.

Heat the Oil

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to check the temperature.

Pipe the Churros

Transfer the churro dough into a piping bag fitted with a star tip. Once the oil is hot, carefully pipe 4-inch long strips of dough directly into the hot oil.

Fry Until Golden

Fry the churros for about 2-3 minutes on each side or until they are golden brown. Do not overcrowd the pot.

Drain and Coat

Remove the churros from the hot oil using a slotted spoon and drain on paper towels. Immediately roll them in the cinnamon-sugar mixture until well coated.