~ Serving American home cooking on the Upper West Side Since 1981 ~

Homemade Churro Recipe

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Here’s a yummy little recipe that you won’t be able to find served in the restaurant. A special just for the website! These churros are perfect for a breakfast meal or just a sunday afternoon snack. Whip ‘em together and see for yourself!

Ingredients

  • 1cup water
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 4 tbsp cinnamon sugar
  • 1/2stick (4 tbsp) butter
  • 1cup flour
  • 2 eggs
  • 1tsp pure vanilla
  • Shortening for frying

Preparation

A pile of delicious churros ready to start chowing down!

A pile of delicious churros ready to start chowing down!

In a heavy medium sized pot, first boil the water, salt, sugar and butter. Whisk the eggs together and mix in the vanilla. Have the egg mixture ready nearby with the flour to mix in later. Have a piping bag ready with a star shaped nozzle as well (you’ll need this to make the dough in the proper shape).

Start to heat the shortening in a large cast iron pan.

When the water reaches a rolling boil, turn off the heat and then mix in the flour until there are no lumps left. Next, beat in the egg and vanilla mixture. Be careful that the eggs do not scramble. Beat well until all is incorporated and the dough is a little shiny. With a rubber spatula put dough in the piping bag without pushing out the air. You can check if your oil is the right temperature by putting in a piece of dough. If the dough rises to the surface of the oil and does not change color right away it is perfect (if you have a thermometer, you want it to be around 350 degrees).

Pastry Bag Tip: Put all of the dough all the way into the bag without pushing down on it. Fold the sides of the bag in a triangle then roll the bag down to the dough with no air. As you push out the dough make sure it does not ooze out the sides.

Push out dough to make a finger of about 4-5″. To cut it off press along the side of the pan or use scissors. Leave enough room for the churros to move around and do not bring down the temperature of the oil. Turn them over, and cook until all sides are golden brown. Have an egg carton or brown paper ready to drain the pastries. Let them cool down enough so you can touch them and then roll them in the cinnamon sugar.

Serve warm and enjoy!

Pro Tip: You may find it hard not to eat too man :) . Don’t say we didn’t warn you!

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Churros
Churros
Homemade churros. Delicious, warm, and cinnamon-sugar-y! Try out this recipe straight from the Good Enough to Eat kitchens.

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 12-15

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{ 3 comments… read them below or add one }

avatar sarah May 19, 2013 at 10:43 am

amazing! i am only 10 so i can’t make it also, i don’t have a piping bag with a nozzle. bad luck for me then.:(

Reply

avatar gete May 20, 2013 at 4:55 am

Glad you like it! You know it’s also a good one to do with someone else in your family :) . A nice sunday afternoon activity!

Reply

avatar Auryana July 5, 2013 at 8:21 pm

This turned out AMAZING! Thanks for the recipe!

Reply

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