Churros are a wonderful invention. Fried dough covered in cinnamon sugar that’s crispy on the outside and chewy on the inside. No utensils needed either. It’s a favorite Mexican dessert reminiscent of good ol’fairs and carnivals!

– water – vanilla extract – kosher salt – unsalted butter – brown sugar  – flour – large eggs 


–Butter  –Sugar –Ground cinnamon


To make delicous churros, you need to work out the batter. You may need to give your arm a break every minute or so - this will give you a workout for sure as you incorporate the eggs!

If you do not have a piping bag or tip, simply place the churro dough into a large ziplock bag and snip off one corner, about ¼-inch in size.

I recommend piping 6-inch long churros. Then, using a knife or kitchen shears , cut the dough from the end of the piping bag.

Dip the slightly cooled churros first in the melted butter, letting the excess drip off, then sprinkle with the cinnamon-sugar mixture.

Serve warm and store any leftovers in an airtight container at room temperature for up to 3 days. I'd recommend warning in the oven for 5 minutes before serving.

To take these churros up another notch, serve with dulce de Leche, caramel sauce, or hot chocolate sauce for dipping or drizzling!

These Strawberry Conchas are best served warm, straight out of the oven, if possible!

Try a  Banana Dulce de Leche  Muffin!