Recipe: Disney Churros
Updated: Sep 18
Experience this Disney delight at home.
The Disney churros are a truly iconic treat and we’ve found a way you can recreate them at home! With this Disney Copycat Churros recipe, you’ll be able to enjoy a churro anytime you’re craving one, without having to fork over the cost of admission to a Disney park.
Recipe by Amy from BellyFull
Yields about 16 servings
Cinnamon Sugar Coating:
½ cup granulated sugar
½ teaspoon ground cinnamon
½ cup water
½ cup whole milk
1 teaspoon vanilla
8 tablespoons unsalted butter (cubed)
¼ teaspoon salt
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
1 ¼ cup all-purpose flour
2 large eggs (cold)
Vegetable oil (enough to fill your skillet or pot 2 inches)
Chocolate sauce for dipping
Whisk together ½ teaspoon cinnamon and ½ cup sugar in a medium, shallow bowl and set aside.
In a medium saucepan over medium heat, mix together the water, milk, vanilla, butter, salt, 2 tablespoons sugar, and ¼ teaspoon cinnamon. Stir frequently and allow the mixture to melt and come to a rolling boil. After you reach a boil, reduce the heat to low.
Add in the flour and stir with a wooden spoon until it forms a thick, smooth ball (usually about 2-3 minutes).
Transfer dough to a large bowl and beat on medium speed for 2 minutes to cool the dough.
Add in one egg and beat until fully combined. Add in the other egg and beat until the dough is smooth and creamy.
Add two inches of oil into a large skillet or pot.
Heat the oil to 360ºF and keep it between 350-370ºF while frying.
Hold the tip of the piping bag close to the oil and pipe an 8-inch strip of dough over the skillet, cutting the ends with kitchen scissors to drop in the oil.
If you have room, you can add another strip to the oil and cook two at a time.
Fry the churros until golden brown, turning with tongs as necessary (usually 1 ½ minutes per side).
Transfer the churros to a paper towel-lined plate to drain for 15 seconds.
Coat the churros in the cinnamon sugar mixture.
Repeat steps 9-13 with the rest of the dough.
Enjoy as is or dip the churros in warm chocolate sauce.
These churros were excellent! They exceeded my expectations and were actually pretty easy to make. It’s really important to have a piping tip in the right size and shape. With our first attempt, we didn’t have the proper tools so we didn’t get the right churro shape. Without the large star piping tip, the dough was just shaped like logs coming out of the piping bag and didn’t have any ridges. This also affected the way they cooked. When the dough was dropped in the oil to fry, it just quickly cooked the outside without cooking the inside. But once you have the right piping tip, the process works perfectly! This recipe also made more churros than I was expecting (although that’s not really a bad thing) so be prepared to share! The churros do not reheat well, so feel free to adjust the recipe to make less, if needed.