Mini 3-Ingredient Churros

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Mini 3-Ingredient Churros

These homemade mini churros are crisp on the outside, soft on the inside, and incredibly easy to prepare with just a handful of ingredients. They take only minutes to make and are perfect served warm with cinnamon sugar and chocolate sauce. Whether you use a piping bag with a star tip for the classic churro texture or simply shape them with spoons, they turn out delicious every time.

Ingredients

  • 250 ml whole milk (about 1 cup)
  • 125 g all-purpose flour (about 3/4 cup + 1 tablespoon)
  • 2 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract (optional but recommended)
  • Oil for frying (vegetable or sunflower oil works well)

For coating:

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

1. Make the Dough

  1. In a medium saucepan, add the milk and salt. Heat over medium-low heat until it just begins to boil.
  2. Turn off the heat and immediately add the flour all at once.
  3. Using a sturdy spatula or wooden spoon, stir vigorously until the mixture forms a dough that pulls away from the sides of the pan. Ensure there are no dry patches of flour.
  4. Transfer the dough to a mixing bowl and let it cool slightly for 3 to 5 minutes.

2. Incorporate the Eggs

  1. Once the dough has cooled slightly, add one egg and mix until fully combined. The dough may appear split at first; continue mixing until smooth.
  2. Add the second egg and repeat the process until the dough becomes smooth, shiny, and pipeable.
  3. Stir in the vanilla extract if using.

3. Shape the Churros

  1. Transfer the dough to a piping bag fitted with a small star-shaped tip.
    If you do not have a piping bag, use a food-safe plastic bag with the tip cut off or shape small pieces with a spoon.

4. Fry the Churros

  1. Heat oil in a deep saucepan or fryer to about 160°C (320°F).
    The oil should gently bubble around the dough when added—not aggressively.
  2. Carefully pipe or drop small portions of dough into the hot oil, cutting the pieces with clean, dry scissors.
  3. Fry the churros until golden brown on all sides. Turn occasionally for even color.
  4. Transfer to a paper towel-lined tray to remove excess oil.

5. Coat and Serve

  1. In a shallow bowl, combine cinnamon and sugar.
  2. Roll the warm churros in the mixture until thoroughly coated.
  3. Serve immediately while hot. Optional: drizzle or dip in warm chocolate sauce.

Tips and Notes

  • Avoid using water on tools or equipment when frying, as moisture can cause dangerous oil splattering.
  • For best texture, enjoy churros fresh and hot—they do not store well and become soft within hours.
  • If the dough is too thick to pipe, allow it to rest for a few minutes or warm it slightly to soften.

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