✔ Updated · copycat park churros, step photos and frying tips
These Disneyland-inspired churros are crisp outside, soft inside and rolled in plenty of cinnamon sugar, just like the park snack. I've loved churros since my Austin years, and these come together in about 30 minutes.
At a glance
The one tip that matters: Use a large open star tip. The deep ridges give the classic look and, more importantly, help the centers cook through so they're never doughy.
Why You'll Love These Churros
- The park snack at home, crisp, ridged and coated in cinnamon sugar.
- Pantry ingredients, just flour, butter, eggs, sugar and cinnamon.
- Sticks or bites, so you can make them however your crew likes them.
What You Need
- Water and butter: boiled together as the base of the dough.
- Flour: all-purpose, added all at once.
- Eggs: beaten in one at a time for a light, crisp churro.
- Sugar, salt, cinnamon and vanilla: a little flavor in the dough itself.
- Cinnamon sugar: for that sparkly park-style coating.
- Neutral oil: vegetable or canola, for frying.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Keep the oil at 350°F. Too cool and the churros soak up oil; too hot and they brown before the middle cooks. My oil test is the one my mum taught me: drop in a breadcrumb and wait for it to sizzle. I still clip a thermometer to the pan, though.
- Don't overfill the piping bag. Half full gives you far more control, and the dough is stiff.
- Fry in small batches. Three or four at a time keeps the oil hot and stops them sticking together.
- Coat while warm. The cinnamon sugar sticks best in the first minute out of the oil.
- Make bites: pipe 1 to 2-inch pieces and fry for 1 to 2 minutes per side.
- Safety first: use a heavy, deep pot, never fill it more than halfway, and keep kids well back from the stove.
Copycat Disneyland Churros
14
churros (6-inch)15
minutes20
minutes170
kcal35
minutesChurros inspired by the Disneyland park snack: a simple butter-and-egg dough piped through a large star tip into 350°F oil, fried until crisp and golden, then rolled in cinnamon sugar while warm. Make long sticks or bite-size pieces.
Ingredients
- For the cinnamon sugar
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
- For the churro dough
1 cup water
8 tablespoons unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/4 cups all-purpose flour
3 large eggs, room temperature
1 teaspoon vanilla extract
- For frying
6 cups vegetable or canola oil, for 2 inches depth
Directions
- Mix the sugar and cinnamon for the coating in a shallow dish and set aside.
- Bring the water, butter, sugar, salt and cinnamon to a boil in a medium saucepan. Lower the heat, add the flour all at once and stir hard with a wooden spoon for 1 to 2 minutes, until the dough forms a smooth ball and leaves a film on the pan.
- Tip the dough into a bowl and cool for 5 minutes. Beat in the eggs one at a time, then the vanilla, until the dough is smooth, glossy and thick enough to hold its shape.
- Heat 2 inches of oil in a heavy pot to 350°F. Spoon the dough into a piping bag fitted with a large open star tip (about 1/2 inch).
- Pipe 6-inch lengths straight into the oil, snipping them off with scissors. Fry 3 or 4 at a time for 2 to 3 minutes per side, until deep golden and crisp. Keep the oil between 340°F and 360°F.
- Drain the churros on a rack for 30 seconds, then roll them in the cinnamon sugar while warm. Serve right away, with chocolate or caramel sauce for dipping.
Notes
- This recipe can produce anywhere from 40-45 churro bites, dependent on how big or small you cut them.
- Churros don’t typically last long but if you have some leftover place them in an air tight container. Consume within 2 days.
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Dipping Sauces
- Chocolate: melt 1/2 cup chocolate chips with 1/4 cup warm cream.
- Caramel: warm store-bought or homemade salted caramel.
- Dulce de leche: thick, sweet and classic with churros.
- Berry sauce: a quick simmered raspberry sauce for something tart.
More Churro Treats
Churro fans, try my Bisquick churros for a shortcut or a churro waffle for weekend breakfast. Planning a theme-park night at home? My butterbeer is a fun drink to go with them.
Frequently Asked Questions
What ingredients are in Disneyland churros?
Park-style churros are a simple fried dough of water, butter, flour, eggs, sugar and salt, rolled in cinnamon sugar. My copycat uses exactly those pantry basics, plus a little vanilla and cinnamon in the dough.
How many calories are in a churro?
One of my 6-inch homemade churros with cinnamon sugar is about 170 calories. Park churros are longer and usually heavier, so expect more per churro there; the exact figure varies by size and location.
Why are my churros raw in the middle?
The oil was too hot or the churros were too thick. Keep the oil at 340°F to 360°F, use a 1/2-inch star tip and fry until deep golden on all sides, not just lightly colored.
Can I make churros in an air fryer?
Yes, though they're less crisp. Pipe the dough onto parchment, chill for 15 minutes, spray with oil and air fry at 375°F for 9 to 11 minutes, turning once. Brush with melted butter and roll in cinnamon sugar.
How do I store and reheat churros?
They're best fresh. Keep leftovers airtight at room temperature for up to 2 days. Re-crisp them in a 350°F oven or air fryer for 3 to 5 minutes, then roll in a little more cinnamon sugar.
Looks mouthwatering!🤤
What pipping tip do you use? And how did you filling the churros with sauce/caramel?