I was really afraid to try making these… hadn’t had much experience deep frying and it’s hard to find churros anywhere other than a carnival, fair, or theme park so figured they must be hard to make or require some special equipment. Finally after procrastinating for a few years I got the courage to give it a try.
They are actually pretty easy to make and mine were just about as good as the ones from Disneyland. Made them for dessert one evening then reused the fry oil to make them for breakfast the following day.
The dough can also be formed into doughnut shapes, twists, or really anything you like. We ended up preferring the standard star shape since the increased surface area helps hold onto more of the cinnamon-sugar. I made some adjustments with pliers to open up a large star shaped piping bag tip which gave our finished homemade churros a very similar profile to the commercial ones everyone’s familiar with.