Golden, flaky, and coated in cinnamon sugar—our churros are a guest hit every retreat!
Recipe makes 32 small churros
IngredientsFor the dough:
- 1½ cups (350 ml) water
- 3½ tbsp (50 g) unsalted butter, melted
- ½ tsp vanilla extract
- Pinch of salt
- ½ tsp olive oil
-
2 cups (250 g) all-purpose flour
* To make gluten-free: use a 1:1 gluten-free flour blend that includes xanthan gum (like Cup4Cup, Bob’s Red Mill, or King Arthur Measure-for-Measure)
- 1 large egg
- 1 tsp baking powder
- 1 tbsp granulated sugar (optional, recommended for flavor balance)
For frying:
- 4 cups (1 liter) neutral vegetable oil (canola or sunflower)
- Use a 4-quart pot or larger
For coating:
- 2 cups granulated sugar
- 3 tbsp ground cinnamon
Instructions
1. Make the base
In a medium saucepan over medium heat, combine water, butter, vanilla, olive oil, salt, and sugar. Heat until it begins to simmer (don’t let it come to a full boil). Stir to combine.
2. Add flour
Remove the pot from heat. Sift in the flour (or gluten-free flour blend) all at once. Stir vigorously with a wooden spoon until a smooth, compact dough forms. Return to low heat and cook for 3 minutes, stirring constantly.
3. Cool and mix
Transfer dough to a stand mixer fitted with a paddle attachment. Beat on high for 1–2 minutes to cool it slightly. (This step prevents the egg from cooking.)
4. Finish the dough
Add the egg and baking powder. Mix until the dough is smooth and pipeable. It should be slightly sticky but firm.
5. Pipe the churros
Transfer to a piping bag with a large star tip. Pipe 6-inch lengths onto a parchment-lined baking sheet.
*To freeze: Place the tray in the freezer until churros are solid. Then transfer to a freezer bag for future use. Fry from frozen—do not thaw.
6. Fry the churros
Heat oil in a deep pot to 350°F (180°C). Carefully drop churros into the hot oil using tongs or a slotted spoon. Fry for about 3 minutes, turning as needed, until golden brown.
7. Drain and coat
Place churros on paper towels to absorb excess oil. While still warm, roll in cinnamon sugar to coat.
8. Serve immediately with chocolate sauce, honey or your favorite sauce. Leftovers are great to to dip in coffee!
Gluten-Free Notes
- The gluten-free dough may be slightly more delicate when piping, but it fries beautifully.
- Stick to cup-for-cup style blends—not single flours. If your blend does not contain xanthan gum, add ½ tsp to ensure structure.
- Frying from frozen can help the gluten-free version keep its shape better in the oil.
