Traditional Churros

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Who new churros would be so easy to make and with mostly pantry ingredients! I love making churros for my family and get creative with a variety of dipping sauces. Our recent favorite, Sweetened Condensed Milk! Churros are a treat on their own, they are perfect the way they are but… When you dip it in Sweetened Condensed milk just takes it to a different level of decadent indulgence.

What you need to make Traditional Churros


Cinnamon Sticks





Vegetable oil for frying

Sugar and ground cinnamon to coat the churros.

Helpful tips and Tricks

Use a candy thermometer for the oil to make sure it is at the right temperature (375 degrees) If you don’t have a candy thermometer you can test the oil by dropping a small ball of dough in it. If it bubbles and floats to the surface, it is ready.

If you don’t have a churrera you can use a piping bag, just get a sturdy one with a star tip and ring to secure the tip to the bag. I don’t recommend using a zip top bag with a tip alone because the dough is quite dense. Once you squeeze the dough out, the tip might pop out and break the bag. Pipe at least a couple of churros to make sure the bag is working properly before you try to drop them in the oil.

Let the churros cool slightly before you roll them in the cinnamon sugar. If they are too hot or are still dripping oil, the cinnamon sugar will clump together, and the churros won’t look very pretty.


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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