Churro S’mores with Chocolate and Marshmallow Sauce


Homemade Churros

S’mores are one of my favorite childhood treats. Try swapping out graham crackers for warm, sugary churros. You won’t be disappointed!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 1 dozen 4 inch churros



  • 1/2 cup unsalted butter
  • 1 cup water
  • 1/2 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 3 large eggs, beaten
  • Vegetable oil
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon


  1. In a medium saucepan over medium-high heat, melt butter.
  2. Stir in water, and sugar and bring to a boil.
  3. Reduce heat and stir in flour. Continue to stir over low heat for about 1 minute. Remove from heat and allow to cool. Note, make sure the dough has cooled in order to prevent eggs from scrambling. Incorporate 1 egg at a time into the dough, stirring until well mixed and the dough is smooth.
  4. Prepare a pastry bag fitted with a large star tip. Set aside.
  5. Prepare cinnamon sugar by mixing together granulated sugar and ground cinnamon in a shallow pan.
  6. Line baking sheets with paper towels and set aside near frying station.
  7. Using a wok, or large saucepan, heat vegetable oil to a temperature of 350°F.
  8. Pipe 4-inches of dough into the oil, no more than three at a time. Fry until golden brown, using tongs to turn the churros.
  9. Note, maintaining the oil temperature at around 350°F is important. If the oil becomes too hot, the churros will brown quickly on the outside, not thoroughly cooking through.
  10. Remove crispy churros from the oil and roll into the cinnamon sugar.
  11. Set on prepared baking sheets to cool. Continue steps until all the dough has been fried.

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