Easy Eats With Emma – Five Ingredient Churros

Emma Mathew, Junior High Staff Writer

Hey! Hey! You there, with the sleep deprivation and thirty assignments due. You know what you need right now? Churros. Easy to make, twenty minute churros. Bonus points if you eat them with chopsticks.


  • ¾ Cup Flour
  • 1 Cup of Milk
  • 2 Eggs
  • ¾ Cup Sugar
  • A few tablespoons of cinnamon (to taste because I’m a cinnamon lover, but you really shouldn’t need that much)


  1. Bring a cup of milk to a boil. This is especially important because the first time I made this I just let the milk get hot, not boil and it ruined the whole thing so let the milk boil. 
  2. Turn off the heat but leave the milk on the stove. Add in the flour and mix quickly. The dough will form in literal seconds so just keep stirring until you have one unified lump of dough that doesn’t stick to the sides of the pot.
  3. Remove your dough from the pot and place in a medium sized bowl. Let sit for around ten minutes or until the dough is completely cool. This will prevent the eggs from scrambling. 
  4. Once you’re done waiting, grab a handy dandy stand mixer (or hand mixer like me) and incorporate the eggs one at a time. When you start stirring the dough will break apart but with enough mixing it will form a cohesive dough again. If you don’t have a hand/stand mixer, just use a wooden spoon. I’m too lazy to take out a mixer 9 out of ten times so go for it and tone those biceps.
  5. Get a small deep pan and fill it with about a half inch of oil. These bad boys need to be fried. I don’t care if you’re on a diet or something but if you bring me baked churros I will call blaspheme. While you’re waiting for the oil to eat up, out your dough into a quart sized Ziploc and remove all the air from the bag. Then cut a small part of the tip off. If you’re fancy and have one of those star piping tips, use that for the authentic churro shape.
  6. Once the oil is hot, make sure everything is dry. The only reason oil does those crazy explosion things is because of water. No water, no Mount Vesuvius. Pipe about a couple inches of churro goodness and use a scissor to snip it off. You can do this directly into the oil to make sure nothing splashes up onto you. Do a few at a time and flip over until both sides are a beautiful golden brown.
  7. While your churros are frying, mix your sugar and cinnamon together until they’re beautifully combined. Don’t eat it just like that. Don’t.
  8. I have an easy way to coat all the churros. Once everything has cooled down just a bit, you still want it to be warm, throw everything into a paper bag. Then shake like your life depends on it. Put all your anger into this bag. Friends being annoying? Shake. Parents making you do an irrational amount of chores? Shake. Google docs continuously closing even though you’ve only left the app for two seconds and now you need to reopen the file? Shake. Please close the bag first though.
  9. Pour everything out into a nice plate and enjoy! Make sure to share with your family (or not I won’t judge) and drink some water. Bye bye!


(Sorry no photo, I ate them all. You’ll see how great they are.)