This easy-to-follow churro recipe is incredibly easy to prepare. It yields a crispy outer layer with a delightfully fluffy interior!

Baking churros has forever been a beloved treat of mine! The aroma of fried dough brings back memories of the Calgary Stampede, where practically everything is deep-fried and delicious!

You can have this AAAMAZING treat at home, and you won’t believe how easy it is!

Let’s make churros!!!

What Does Lactose Free Mean?

First and foremost, I try my best to incorporate lactose free ingredients in all my recipes. These ingredients can include, butter, milk, cream cheese etc. With that being said, sometimes it is hard to make an entire recipe using ALL lactose free ingredients. For example, my ice cream recipes include, condensed milk- NOT LACTOSE FREE.

Contrary to what some may believe, lactose – free is not the same as dairy free. Lactose – free still contains milk, however, there is a certain component, I believe a type of sugar (I may be wrong) where the lactose is removed from dairy, making it lactose – free. Dairy free on the other hand, contains ZERO milk. Alternatives for dairy free are almond milk, oat milk, soy milk etc. You can learn more about the differences here.

Why You Will Love This Recipe:

This churro recipe is easy to follow.
It has a crispy exterior and soft interior.
The coating of sugar and cinnamon makes this churro recipe all the more wonderful.
You can enjoy churros on their own or with a delicious dip, such as my lactose free chocolate ganache dip.

Recipe At A Glance:

Sugar: You will need half a cup of granulated sugar.

Cinnamon: You will need one teaspoon.

Water: You will need half a cup of water.

Milk: You will need half a cup of lactose free milk. I used Fairlife lactose free milk

Butter: You will need half a cup of lactose free butter. I used Lactantia butter.

Flour: You will need one cup of all purpose flour.

Eggs: You will need four eggs at room temperature.

Salt: one teaspoon of salt for taste.

Vanilla Extract: You will need about one teaspoon for taste. This is optional.

Hot Oil: You will need oil for frying the churros. I used Canola oil.

Equipment Needed:

Cooking Pot: For the churro batter.

Deep Cooking Pot: For the hot oil.

Spatula: For mixing.

Measuring Spoons and Cup: For accurate measurements.

Piping Bag: For the churro batter after mixing everything.

Open Star Tip: For the churros.

Handheld Mixer: For mixing.

Tongs: To use for the hot oil.

Mixing bowl: For your cinnamon and sugar mix.

Cookie tray layered with paper towel: For draining any excess oil from the churros.

Step By Step Instructions:

Step One:

Place a medium sized cooking pot over the stove top and turn the temperature on to medium heat.

Gather all your ingredients, measure everything then set aside

Step Two:

Pour in milk, water, salt, vanilla extract and butter. Allow the butter to melt completely before moving onto step three.

Step Three:

Once the butter has melted, add in one cup of all purpose flour. Using a cooking spoon or spatula mix the batter until a smooth dough is formed.

Step Four:

Remove the pot off the stove and one at a time add in the eggs. After adding each egg, mix the batter with a handheld mixer before adding the next egg. And repeat the process until all four eggs have been combined.

Step Five:

Pour oil into a deep pot and place on the stove top and turn the element on to medium heat. Allow the oil to slowly heat up.

Take a small piece of the churro batter and place it into the hot oil. If the small churro batter sizzles the oil is ready.

Step Six:

Take the piping bag and add an open star tip to the bag, then transfer the churro batter to the piping bag.

Step Seven:

Now, here you can have fun. You can either pipe about 6″ length of the churro batter into the hot oil OR you can do what I did and create a small ring or heart shape churros.

Step Eight:

Fry the churros in the hot oil for about two minutes or so on each side or until both sides are golden brown.

Using the tongs, take the cooked churros out of the hot oil and place them into the cinnamon and sugar bowl, making sure to coat the entire churro.

Step Nine:

Remove the churros from the cinnamon and sugar bowl and place them on top of the paper towel to drain any excess oil.

Serve and enjoy!

Tips And Variations:

Churros taste best after they have been cooked. Eat them right away to avoid getting soggy.
Store the churros in an airtight container.
The butter and milk were lactose free. Feel free to use ingredients that are not lactose free.
You can eat churros on their own or dip them on a chocolate dip, caramel dip or a Dulce de leche dip.
The vanilla extract is optional, but adds great taste.

More Delicious Recipes:

If you enjoyed my Churro Recipe, have a look at my Chocolate Brownie recipe or my Pumpkin Carrot Bundt Cake

Thank you for reading my post today! If you enjoyed my post, show some love.

Comment below if you have any questions or if you’ve tried my Churro Recipe.

Hopefully baking brings you joy and happiness as it does for me and my family!

From my kitchen to yours,

Jas.

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