Rainbow Churros

Classic churros get a bright and fun makeover with the addition of a rainbow of colors!

To make these fun and festive treats you will need:

  • 2/3 Cup All-Purpose Flour
  • ½ Stick Unsalted Butter
  • 1 Cup Water
  • Pinch of Salt
  • 2 tsp Sugar + 1 cup for later
  • 2 tsp Vanilla
  • 1 Egg
  • Pink food coloring
  • Purple food coloring
  • Blue food coloring
  • Yellow food coloring
  • Green food coloring
  • Oil for Frying

In a saucepan over medium heat, mix together your water, sugar, a pinch of salt, and your butter until the butter melts and the mixture comes to a boil.  Stir in your vanilla extract and then quickly add in all your flour.

While stirring continuously, remove your saucepan from the heat. Mix in your flour until it’s all fully incorporated into your butter/sugar/water mixture.  This will take a bit of time and some serious muscle, but don’t stop until all the flour is mixed in.

Set the mixture aside for about 10 minutes to cool.

After 10 minutes, add in your whole egg and again mix to fully combine.  You want to make sure your dough is somewhat cooled prior to adding the egg to avoid it being accidentally scrambled by the heat rather than mixing in smoothly.

Divide your dough into five separate bowls and add in your food coloring, mixing it in well.

On your counter, roll out about a foot and a half of plastic food wrap.

Carefully spoon your churro mixture, one color at a time, onto your plastic wrap and form into long thin snakes.

Roll up your plastic wrap, creating a long tube of colored churro dough.

Snip off one end of your tube using scissors and then place the dough tube, snipped side down, into either a pastry bag with a star tip or a cookie press with a churro tip.

Heat up enough canola oil to cover your churros by at least 2”.  I like using a large frying pan rather than a deep pot as it makes it easier to pipe out my churros as well as scoop them out when they’re done.

Once the oil reaches approximately 350F/177C, carefully pipe in long strands of your churro dough.  As you pipe, the colors should blend together into a rainbow!  I piped a few practice strips onto a plate before dropping them into the oil, just so I could see how well the colors came out.  So pretty!

Use either a pair of oiled scissors or a sharp knife to cut off the end of the dough as it comes out of the pastry bag/cookie press.

Cook your churros for about 4-5 minutes or so.  Normally when cooking churros you would look for a  slight golden color to indicate that they’re done, but because these guys are rainbow, it’s a little tougher to see a color change.  My personal preference is to do a few test churros and then take them out and break them open.  You want to see a slightly soft but cooked center with a crispy exterior.

Remove each churro after it’s cooked and place on a paper towel lined dish or pan to drain for a few minutes.

Once they’ve drained and while they’re still hot, roll them in white sugar for a sparkling crunchy coat of sweet.

Continue this process until all your churros are made.

The best way to eat churros is while they’re still hot, and rainbow churros are no exception!  Enjoy these bright colorful bits of sweet happiness within the first hour or so of making them as they do tend to lose a bit of their magic if kept too long.

Eat well!

Rainbow Churros

Classic churros get a bright and fun makeover with the addition of a rainbow of colors!
Prep Time20 mins
Cook Time5 mins
Course: Dessert
Cuisine: Mexican
Keyword: Churro, Rainbow Churro, Unicorn Churro
Servings: 30 Pieces
Cost: 5

Ingredients

  • 2/3 Cup Flour All-Purpose
  • 1/2 Stick Butter Unsalted
  • 1 Cup Water
  • 1 Pinch Salt
  • 2 tsp Sugar
  • 1 Cup Sugar Reserve for end of recipe
  • 1 Egg
  • Pink food coloring
  • Blue food coloring
  • Yellow food coloring
  • Purple food coloring
  • Green food coloring

Instructions

  • In a saucepan over medium heat, mix together your water, sugar, a pinch of salt, and your butter until the butter melts and the mixture comes to a boil. 
  • Stir in your vanilla extract and then quickly add in all your flour.
    While stirring continuously, remove your saucepan from the heat. Mix in your flour until it’s fully incorporated into your butter/sugar/water mixture. 
  • Set the mixture aside for about 10 minutes to cool.
  • After 10 minutes, add in your whole egg and again mix to fully combine. 
  • Divide your dough into five separate bowls and add in your food coloring, mixing it in well.
  • On your counter, roll out about a foot and a half of plastic food wrap. Carefully spoon your churro mixture, one color at a time, onto your plastic wrap and form into long thin snakes.
  • Roll up your plastic wrap, creating a long tube of colored churro dough.
  • Snip off one end of your tube using scissors and then place the dough tube, snipped side down, into either a pastry bag with a star tip or a cookie press with a churro tip.
  • Heat up enough canola oil to cover your churros by at least 2”. 
  • Once the oil reaches approximately 350F/177C, carefully pipe in long strands of your churro dough.  Use either a pair of oiled scissors or a sharp knife to cut off the end of the dough as it comes out of the pastry bag/cookie press.
  • Cook your churros for about 4-5 minutes or so.  Normally when cooking churros you would look for a  slight golden color to indicate that they’re done, but because these guys are rainbow, it’s a little tougher to see a color change.  My personal preference is to do a few test churros and then take them out and break them open.  You want to see a slightly soft but cooked center with a crispy exterior.
  • Remove each churro after it’s cooked and place on a paper towel lined dish or pan to drain for a few minutes.
  • Once they’ve drained and while they’re still hot, roll them in your reserved cup of white sugar for a sparkling crunchy coat of sweet.
  • Continue this process until all your churros are made.
  • The best way to eat churros is while they’re still hot, and rainbow churros are no exception!  Enjoy these bright colorful bits of sweet happiness within the first hour or so of making them as they do tend to lose a bit of their magic if kept too long.
    Eat well!

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