Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Churro Dough
Filling
Coating
Frying
Method
Churro Dough Preparation
- 1
Boil Water and Butter
In a medium saucepan, combine 1 cup of water, 1 tablespoon of butter, 1 tablespoon of sugar, and 1 teaspoon of salt. Bring the mixture to a boil over medium heat.
- 2
Add Flour
Once boiling, remove the saucepan from heat and stir in 1 cup of all-purpose flour until the mixture forms a ball.
- 3
Mix in Eggs
Let the dough cool for a few minutes, then add 2 large eggs one at a time, mixing well after each addition until smooth.
Filling Preparation
- 4
Make Cream Filling
In a mixing bowl, whip 1 cup of heavy cream until soft peaks form. Add 1 tablespoon of powdered sugar and 1 teaspoon of vanilla extract, then continue to whip until stiff peaks form.
Churro Cooking
- 5
- 6
Pipe Churros
Transfer the churro dough to a piping bag fitted with a star tip. Pipe 4-6 inch long strips of dough into the hot oil, cutting them with scissors.
- 7
Fry Churros
Fry the churros for 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
Coating Churros
- 8
Mix Sugar and Cinnamon
In a shallow bowl, combine 1 cup of sugar with 2 teaspoons of cinnamon.
- 9
Filling Churros
- 10
Fill Churros
Using a piping bag with a narrow tip, fill each churro with the prepared cream filling by inserting the tip into one end and gently squeezing.