You May Also Like

About the Author: Tasty


  1. I just made this recipe yesterday, it tasted amazing but my only issue is that when I piped it into the fryer, it didn't have that "churro" shape, it had more of a funnel cake vibe, so that was the thing I was disappointed about


    canola oil

    ½ cup water(120 mL)

    ½ cup milk(120 mL)

    ½ cup sugar(100 g), divided, plus 1 tablespoon

    1 teaspoon kosher salt

    ½ stick unsalted butter

    ½ vanilla bean, seeds scraped

    1 cup all purpose flour(125 g)

    3 large eggs

    1 teaspoon ground ceylon cinnamon


    6 oz semisweet chocolate chip(175 g)

    ½ cup heavy cream(120 mL)

    ⅛ teaspoon cayenne

    ¼ teaspoon ground ceylon cinnamon


    Make the chocolate dipping sauce: Add the chocolate chips to a medium bowl and set aside.

    In a small saucepan, heat the cream over medium heat until beginning gently simmer. Add the cayenne and cinnamon, then remove the pot from the heat.

    Pour the hot cream mixture over the chocolate, then let sit for 2–3 minutes to soften the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the bowl with plastic wrap and keep warm until ready to serve.

    Make the churros: Fill a 12-inch cast iron skillet with 1½ inches of canola oil. Heat over medium heat until the temperature reaches 370°F (188°C). Line a baking sheet with 2 layers of paper towels and set a wire rack on top.

    Meanwhile, in a small stainless steel saucepan, combine the water, milk, 1 tablespoon sugar, the salt, butter, and vanilla bean seeds and pod. Bring to a boil over medium heat.

    Once boiling, remove the vanilla bean pod, then add the flour all at once. Reduce the heat to medium-low and stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the pan, about 5 minutes.

    Immediately transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.

    With the mixer running on medium speed, add the eggs, 1 at a time, and beat until completely incorporated before adding the next, scraping down the sides and bottom of the bowl as needed. The dough should be smooth and creamy, like a thick custard.

    Transfer the dough to a piping bag fitted with a 6B open star tip. Let the dough rest for 5 minutes.

    In a medium bowl, mix together the remaining ½ cup sugar and the cinnamon.

    Working in batches of about 4 churros at a time to avoid overcrowding the pan, pipe the dough into the hot oil in 5–6-inch lengths, using a pair of kitchen scissors to snip off the dough at the end of the piping tip. Cook, turning the churros frequently, until golden brown all over, 3–4 minutes. Transfer to the wire rack to drain for about 15 seconds, then toss in the cinnamon sugar until well coated. Transfer to a serving dish. Repeat with the remaining churros, letting the oil return to temperature between batches.

    Serve the churros immediately with the chocolate sauce for dipping.


    I'm from ceylon!!From tasty's website…………:)

  3. Wow, this is strange for me. In Spain churros aren't make with milk, vanilla seed and eggs. The tradicional churros only needs flour, water, sugar and a bite of salt to make the dough. This recipte is more similar with buñuelos's dough.

  4. A lot of people (including myself) couldn't find a recipe for this as its not in the video and I couldn't find it on the site.I tried my best to figure out this recipe by eye and tested it. It worked rlyyy well. this is what I think it is:
    1 cup of water 
    1 cup of milk, 
    2 table spoons of sugar
    1 tablespoon of salt (I used a teaspoon just incase cuz I got scared, still rally good tho)
    2 tablespoons of butter,
    I used 1 teaspoon of vanilla ben paste cuz I didnt have the beans
    1 cup of flour,
    3 eggs. This made over 30 churros. Enjoy😊

Leave a Reply

Your email address will not be published.