Lyndsay is a huge fan of all things Disney, and she enjoys finding ways to incorporate its magic in everything from crafts to recipes.
Disneyland is home to many delicious snacks of all sizes, shapes, and colors. As soon as you enter either park, you can smell the delicious aroma of tasty goodies. No matter your dietary needs or preference, Disneyland has got you covered in the snack department! Some of my favorites include (but are not limited to) the dole whip, pretzels, fresh fruit, and of course, the churro! I don't know anyone who doesn't love a nice warm churro at Disneyland. Since it will soon be May, I thought this would be the perfect time to try out the recipe, especially with Cinco de Mayo coming up fast! Here is how to make the mini version of this delicious staple at the happiest place on Earth.
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- 1 cup water
- 1/2 cup butter
- 1/4 tsp salt
- 1 cup all purpose flour
- 3 eggs
- 1/4 cup granulated sugar
- 1/4 tsp ground cinnamon
- 1 small bottle vegetable oil
- Heat water, butter, and salt to a rolling boil in a 3-quart saucepan.
2. Stir in flour.
3. Stir ingredients vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat.
4. Add eggs and beat until smooth.
5. Fry churro dough by heating a pan filled with 1 1/2 inches of vegetable oil to 360 F.
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6. Spoon dough into a piping bag with a cake decorator star tip attached.
7. Squeeze 4-inch strips of dough into the hot oil.
8. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side.
9. Drain on paper towels.
10. Roll churros in sugar and cinnamon.
A Few Tips!
So before I go into some helpful tips, I feel like I need to preface this with some of my struggles. I didn't struggle because these are hard to make. I struggled because of things beyond my control and honestly me not really thinking. I want to start off by saying that I have an electric stove in my apartment. I hate it because there is no way to get even heat when cooking. My oil went from perfect temperature to way too hot in a blink of an eye, which is why my churros have bubbles on them. But honestly, I think that they taste amazing and they have the exact same texture that the churros have in the park. The other thing was I was a little bit dumb and put the hot/warm dough straight into my piping bag. Everything was fine at first until on about my fourth churro. My bag popped open and I lost my decorating tip. So I transferred my dough into a Ziploc bag after it cooled to room temperature. I fashioned the tip by cutting slits into the end of the bag. This is also why it doesn't have the ridges on it. Ok, onto the tips...
- Let the dough cool before putting it into your piping bag. Learn from my stupid mistake and don't end up with dough all over your arm.
- When you pipe the dough into the oil there might be some sputtering from the oil so be careful.
- Once you put your churros into the oil, keep a close eye on them because they cook very quickly.
- I rolled my churros in the sugar cinnamon mixture while they were still warm. This way the mixture sticks to them.
- I also kept a plate next to the bowl of the sugar and cinnamon mixture so I could roll them and then place them out of the way.
There are many ways that you can eat and serve churros. Of course, eating them traditionally is always delicious but you can always step up your churro game. A great option is to dip them in chocolate or serve them with a side of fruit preserves. Another great alternative is to serve them with a side of whipped cream and strawberries. I also love eating them warm with some vanilla ice cream.
I, despite the mishaps I encountered, really enjoyed making these churros. I actually made them on a night when my boyfriend came over and he was so excited! He was like a little kid and practically ate all of them. I will definitely be making a second batch on Cinco de Mayo when my family celebrates. I hope you give it a try and enjoy it as much as I did!