Copycat Disneyland Chocolate Churros Recipe

Updated at: Thu, 17 Aug 2023 03:42:54 GMT

Step 1

In a small bowl combine the 1 cup flour, 2 tablespoons baking chocolate, 1 teaspoon cinnamon and 1/4 teaspoon salt. Stir until they are combined.

Step 2

Place a saucepan on the stove. Add 1 cup buttermilk, 2 tablespoons butter, and 2 tablespoons brown sugar to it.

Step 3

Crack two large eggs into a small bowl and beat them gently until they are smooth. Add about 1/4 teaspoon of Mexican vanilla.

Step 4

Turn the burner on to medium heat and stir the wet in your saucepan until they are at a rolling boil.

Step 5

Remove the pan from the heat and dump the dry into the saucepan. Stir it quickly. The dough will form a nice stiff ball.

Step 6

Make a small hole in the dough and pour half of the egg mixture into the hole. Stir until the egg has been fully incorporated into the dough. The egg will be slimy and slick. Just keep stirring until it mixes in. Then, add the second half of the egg mixture and stir that portion into the batter. Do not try to add all the egg at the same time. It is really hard to mix too much into the batter at a time.

Step 7

Set the pan of churro batter aside for a moment. Put a large frying pan on the stove top and fill it with at least 1 inch of cooking oil. I like to use coconut oil. But, it is kind of pricy, so vegetable oil works just fine too! Set the heat to medium temperature.

Step 8

While you wait for the oil to heat, fit a plastic frosting bag with a star tip.

Step 9

Put the bag in a large jar or glass and fold the edges over the top. Fill the bag with the chocolate churro dough.

Step 10

Remove the bag from the jar and squeeze the batter towards the tip.

Step 11

Cover a plate or tray with paper towels and set it next to the heating oil. But, not too close that it catches fire. Yikes!

Step 12

Mix 1/2 cup white sugar and 3 tablespoons of cinnamon onto a plate. Stir them together so they are mixed well. The Disneyland Chocolate Churros have salt in the sugar coating. I am not a huge fan of salt, but I hear people love the sweet and salty combo. So, if you want to add a teaspoon of sea salt to your churro coating, do that now!

Step 13

It will take the oil about 5 minutes to heat. You can check to see if it is ready for frying by placing the end of a wooden spoon into the pan. If the oil bubbles around the spoon, it is ready to go!

Step 14

Squeeze the batter into the hot oil. Pull it gently across the pan and then use scissors to snip the batter where you want the churro to end. The scissor method is my favorite trick to making churros. It makes the ends nice and rounded instead of coming to a crunchy point.

Step 15

Cook the churros a few at a time. Don't overcrowd the pan. After about one minute, use tongs to turn the churro over to cook on the other side. When the second minute is complete, remove the churros from the oil and place them on the paper towel.

Step 16

When the excess oil has been absorbed, move the churros to the plate of sugar coating. Roll them in the cinnamon sugar and then place them on your serving tray.

Step 17

Continue cooking until all of the batter is gone. I made about 14 chocolate churros with this recipe.

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