Churros

Batch Size:
Yield:

Main

AmountIngredient
Water
Whole Milk
Unsalted Buttercubed
Granulated Sugar
Salt1½ t
All-purpose Flour
Whole Eggs
Scaled ingredient total1,192 g

Prep Method 8

  1. 1.In a saucepan, bring the water, milk, butter, sugar, and salt to a boil.
  2. 2.Remove the pan from the heat and stir in the sifted flour all at once.
  3. 3.Place the pan back on medium heat and cook the paste to dry it out, stirring continuously for 2-3 minutes. A thin film will form on the bottom and the paste will pull away from the pan.
  4. 4.Transfer the dough to a mixer fitted with a paddle attachment and beat to release the steam. Allow the mixture to cool enough so as to not cook the eggs when added.
  5. 5.Slowly add the eggs, scraping down the bowl as necessary.
  6. 6.Transfer the dough to a piping bag fitted with a large star tip.
  7. 7.Add oil to a deep-sided pan. Over medium heat, bring the temperature of the oil to 360°F (182°C).
  8. 8.Carefully pipe the dough into the oil, cutting with a hot knife or metal spatula in 6-inch lengths, being careful not to crowd the pan. Fry until golden brown and cooked through to the center. Drain on paper towels, then toss the churros in plain or cinnamon sugar as desired.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
WaterThis ingredient is not yet set with a purchase cost and unit—
Whole MilkThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$0.8095
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Granulated Sugar$0.0363
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Salt$0.0064
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
All-purpose Flour$0.2938
Purchase item nameGreat Value All-Purpose Enriched Bleached Wheat Flour, 5 lb Bag
Purchase cost$2.38
Purchase unit5 pound
Date added2025-11-26
Item ID #10403017
Vendorwalmart
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,167 g
Total Cost$1.146
Cost Per G:$0.001

Partial estimate; unpriced ingredients are excluded. 36% of ingredient weight is priced.

3 costing issues
  • Water: no active USD purchase price with a convertible package size
  • Whole Milk: no active USD purchase price with a convertible package size
  • Whole Eggs: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data5 of 7 connected
✓Whole EggsEgg, whole, raw, fresh300 g›✓All-purpose FlourFlour, wheat, all-purpose, unenriched, unbleached280 g›!WaterAdd nutritional data230 g›!Whole MilkAdd nutritional data230 g›✓Unsalted ButterButter, stick, unsalted120 g›✓Granulated SugarSugars, granulated25 g›✓SaltSalt, table7 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories130

% Daily Value*

Total Fat 11g
14%
Saturated Fat 1g
4%
Cholesterol 120mg
40%
Sodium 270mg
12%
Total Carbohydrate 20g
7%
Dietary Fiber <1g
3%
Total Sugars 0g
Protein 6g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 61% mapped. Scaled batch: 1539 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details