Make Disney Churros at Home

My First Churro at the Park

I remember my first Disney churro. It was so warm. The cinnamon sugar stuck to my fingers. I still laugh at that.

I thought it was magic. Now I know it’s just good, simple dough. You can make that magic at home. It matters because it turns a normal day into a little celebration.

Let’s Make the Dough

First, boil water, butter, salt, and a bit of cinnamon. Doesn’t that smell amazing? When it boils, add all the flour at once.

Stir fast until it forms a ball. Let it rest for a few minutes. This cools it so the eggs won’t cook. Then stir in the eggs, one by one. The dough will get smooth and shiny.

The Fun Part: Frying

Heat your oil in a deep pan. You need it nice and hot. Fun fact: The star tip isn’t just pretty. It gives the churro those crispy edges we all love!

Pipe short strips right into the oil. They will puff and turn golden. Use a slotted spoon to take them out. Let them drain on a paper towel.

What’s your favorite thing to dip? Chocolate sauce? Caramel? Tell me in the comments!

Why This Recipe Works

The dough is simple but smart. Boiling the butter and water first makes the dough light. Letting it rest is key. Rushing here makes tough churros.

Tossing them in cinnamon sugar while warm is the final secret. The heat makes the sugar stick perfectly. This matters because every step builds a memory, not just a snack.

Your Turn in the Kitchen

So, there you have it. The official taste of a park day, in your own kitchen. It’s easier than you think, right?

Will you try this recipe this weekend? If you do, will you share a picture? I would love to see your golden, crispy churros. What memory will you make while you eat them?

Ingredients:

Ingredient	Amount	Notes
water	1 cup
butter	8 tablespoons
salt	1/4 teaspoon
ground cinnamon	3/4 teaspoon, divided	Used in both dough and coating
all-purpose flour	1 1/4 cups
eggs	3
vegetable or canola oil	1 1/2 cups	For frying
sugar	1/2 cup	For coating

Make Disney Churros at Home

Hello, my dear! Let’s make some magic. These churros taste like a happy day at the park. The smell of cinnamon will fill your whole kitchen. I always think of my grandson’s first bite. His eyes got so wide! Let’s begin.

Step 1: Grab a medium saucepan. Put the water, butter, salt, and a bit of cinnamon in it. Turn the heat to medium. Watch it melt and bubble. That’s your signal. Turn the heat down to low. Doesn’t that smell amazing already?

Step 2: Now, dump in all the flour at once. Stir it fast with a wooden spoon. The dough will pull away into a ball. It takes a little arm power! Take the pan off the heat. Let it rest for 5 to 7 minutes. (A hard-learned tip: let it cool a bit so the eggs don’t scramble!).

Step 3: Crack your first egg into the dough. Stir until it disappears. Do this for each egg. The dough might look slippery at first. Just keep stirring. It will become smooth and shiny. See how it glistens?

Step 4: Pour oil into a deep skillet. Heat it to 350˚F. While it warms, spoon your dough into a piping bag. Use a big star tip. This makes the pretty ridges. What do you think the ridges are for? Share below! They hold extra sugar!

Step 5: Carefully pipe a strip of dough. Cut it with a knife. Gently drop it into the hot oil. Don’t crowd the pan. Fry until golden brown. I still laugh at my first lopsided churro. Use a slotted spoon to move them to paper towels.

Step 6: Mix sugar and the rest of your cinnamon. Toss the warm churros in the bowl. Coat them all over. That cinnamon-sugar crust is the best part. Serve them right away. They are perfect with a little dish of chocolate sauce for dipping.

Cook Time: 15–20 minutes
Total Time: 45 minutes
Yield: About 4 servings
Category: Dessert, Snack

Three Fun Twists to Try

Once you master the classic, try a new flavor. It’s like a new adventure. Here are three of my favorites. They are all so simple and fun.

Apple Pie: Add a pinch of nutmeg to the dough. Roll warm churros in cinnamon-sugar with a dash of apple pie spice.

Chocolate Swirl: Mix 2 tablespoons of cocoa powder into half the dough. Pipe a strip of each dough together for a marbled look.

Lemon Sugar: Use lemon zest in the sugar coating instead of cinnamon. Dip in a bright lemon curd. It’s a sunny surprise.

Which one would you try first? Comment below!

Serving Your Churros with Style

Presentation is part of the joy. For a party, I stick churros in a tall glass. It looks like a treat bouquet. Offer small bowls of different dips. Warm chocolate sauce is a must. Dulce de leche is another favorite. A little bowl of fresh berries adds a nice color.

For drinks, a cold glass of milk is always right. It’s the classic pairing. For the grown-ups, a small cup of strong coffee or a Spanish latte is lovely. The bitter coffee and sweet churro are perfect friends.

Which would you choose tonight? The cold milk or the cozy coffee? I know my pick.

Keeping Your Churros Happy

Fresh churros are best eaten right away. But sometimes you have leftovers. Let them cool completely first. Then store them in an airtight container at room temperature. They will stay good for one day.

You can freeze them for later, too. I once made a double batch for my grandkids. We froze the extra on a baking sheet. Once frozen, we popped them into a bag. They kept for a month!

To reheat, use your oven. Warm them at 350°F for about 10 minutes. This brings back their crisp magic. Batch cooking like this saves time and creates sweet memories. Have you ever tried storing it this way? Share below!

Churro Troubles? Easy Fixes!

Is your dough too runny? The pan might not have been hot enough. Make sure your water-butter mix is at a rolling boil. This cooks the flour properly. A good dough holds its shape when piped.

Do they look pale? Your oil may be too cool. I remember when mine came out soggy. A candy thermometer helps a lot. Getting the oil to 350°F makes them golden and crisp. This matters for perfect texture.

Are they burning too fast? Your oil is likely too hot. Just turn the heat down a bit. Cooking at the right temperature builds your confidence. It also gives you that wonderful cinnamon-sugar crunch. Which of these problems have you run into before?

Your Churro Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. The results can be just as tasty.

Q: Can I make the dough ahead? A: You can pipe shapes onto parchment paper. Freeze them solid, then fry from frozen.

Q: What if I don’t have a piping bag? A: A plastic bag with a corner snipped off works. A star tip makes ridges, but any shape is delicious.

Q: Can I double the recipe? A: Absolutely. Just use a bigger pot for frying. Do not crowd the pan.

Q: Any fun extras? A: Try a pinch of nutmeg in the sugar. *Fun fact: Churros might have come from Spanish shepherds!* Which tip will you try first?

Share the Sweetness

I hope your kitchen is filled with the smell of cinnamon. It is one of my favorite smells in the world. Cooking is about sharing joy with those you love.

I would love to see your creations. Did your family gobble them up? Share your story with me. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen.

Happy cooking! —Chloe Hartwell.