Crispy Mexican Churros

Crispy Mexican Churros


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This Mexican doughnut is light and fluffy on the inside, and fried to a delectable crunch on the outside. You can feel free to munch on a churro for dessert, or dip it in hot cocoa for a sweet breakfast.

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Serving Size / Yield

20 churros


  • 1/3 C. Butter
  • 2 Tbs. Light Brown Sugar
  • 1/2 tsp. Sea Salt
  • 1 C. All-Purpose Flour
  • 1 Large Egg, beaten
  • 1/2 tsp. Pure Vanilla Extract
  • 1/4 C. Sugar
  • 3/4 tsp. Ground Cinnamon
  • Canola Oil, for frying

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Line a large baking sheet with wax paper. In a medium saucepan over medium-high heat, combine the butter, brown sugar, and salt with 1 cup of water. Bring mixture to boil. Gradually add the flour, stirring continuously, until a batter forms that easily pulls away from the sides of the pan. Remove from heat and let sit for 10 minutes. Beat in the egg and vanilla extract until fully incorporated. Transfer the batter into a piping bag with a large star tip or a plastic bag with one corner cut off, and pipe out sticks about 4" long onto the prepared baking sheet. Pour canola oil 3" deep into a large stockpot over high heat and warm it up to 375 degrees. Fry the churros in batches for 2 minutes until golden brown. Use a slotted spoon to scoop the churros out of the oil and place onto paper towels to drain. In a small bowl, mix together the sugar and ground cinnamon. When the churros are warm enough to handle, roll them in the cinnamon-sugar mixture to coat.

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