How to Make Churros Using The San Diablo Dry Mix Dough Packet


If you’re looking for instructions on how to make churros using the San Diablo classic churro mix that comes in the Fiesta in a Box kit, you’re in the right place!

Here are instructions on how to make homemade churros with filling. Spoiler: It’s way easier than you’d think! With San Diablo’s new Fiesta in a Box Kits. All you need is the San Diablo Churro maker, churro dough, and a way to cook the churros. You can purchase the San Diablo dry dough mix from our website.


Churro mix yields ~ 13 mini churros 2 1/2 inches long

You will need:

  • The San Diablo dry mix dough packet
  • Oil, for frying 
  • Boiling water
  • Mixing bowl that can withstand high temperatures
  • Spoon, for mixing


Pre-heat oil on the stove, we recommend using a large, heavy-bottomed pot. Heat about two inches of oil or up to about 1/4 of the pot. We like canola oil or peanut oil for its neutral taste but you can substitute it with your favorite oil for frying. 

Empty the dry churro dough mix into your mixing bowl.


Pour exactly 1 1/4 cups of water into a small pot on the stove or into a kettle. Bring water to a full rolling boil, then remove from heat. 


Immediately add boiling water to the churro mix in the bowl. You can use a stand mixer with a paddle attachment until cools, or a simple wooden spoon and some elbow grease. If using a stand mixer, start on a low speed and stop to scrape the sides of the bowl with a spatula. Feel free to use your hands to incorporate everything together until the dough forms a ball with a smooth, Play-Doh-like consistency. Let the dough chill in the fridge for about 10 minutes or keep it in the fridge in a sealed container until you’re ready to fry your churros.


You will need: 

  • The San Diablo Churro Maker
    • Pot for frying
    • Metal tongs/metal strainer/spider tool
    • Drying rack or paper-towel-lined plate
    • Candy thermometer or wooden spoon to check the frying oil


    Select the nozzle you wish to use for your churro maker. The star-tipped hollow nozzle makes perfect hollow churros for fillings. Load the chilled dough into the San Diablo Churro Maker. Press through the barrel and twist the churro maker until the desired length of dough is dispersed. 

    If you are prepping your churros ahead of time, pipe the churro dough onto a parchment-lined baking sheet and cover it while chilling in the fridge. 

    Make sure your frying oil is ready. The oil should be 375 degrees F. (No thermometer? No problem! The heat should be about a 4 out of 10 on your stovetop. Insert the end of a wooden spoon or a wooden chopstick into the oil; if bubbles form around the spoon, you’re ready to fry).


    Hold the churro maker vertically, a few inches over the frying oil. If you hold the churro maker far away from the oil, you run the risk of the churro splashing into the hot oil and getting burned. While holding the churro maker over the oil, slowly twist the knob down to press out the churro dough through the nozzle. Twist about 2-3 inches of churro dough out of the churro maker and, using your fingers, a knife, or kitchen shears, gently release the dough into the hot oil. Repeat this process. 

    You can fry multiple churros at once, but avoid letting the pot get too crowded. There should be a buffer between each churro. We also recommend starting with one churro and testing to make sure it fries evenly. If the churro comes out burnt on the outside and doughy in the center, decrease the temperature of the oil. If the churro comes out soggy and oil-logged, increase the temperature of the oil. For instructions on how to make air-fried churros, click here.

    Keep a close eye on the churros and fry in batches until golden brown, about 3-4 minutes. Make sure to rotate the churros (using metal tongs, chopsticks, a metal strainer, or anything that you can safely use to flip the churros) halfway through frying so that all sides are cooked evenly. 

    Remove your churros using the tongs/strainer/spider. Set the fried churros on a paper towel-lined plate or a drying rack to drain any excess oil. Protect your countertops with a baking tray or paper towels if using a drying rack.


    Allow churros to drain oil for a few minutes but do not let them cool down completely. Use the cinnamon sugar shaker bottle that comes in the San Diablo Fiesta in a Box kit to dust your churros with cinnamon sugar. Or, you can mix your own cinnamon sugar on a plate or bowl and place the churros into the sugar, rotating until completely covered. 

    Fill churros with San Diablo fillings that come in reusable squeeze bottles. Or, make your own filling and use a squeeze bottle or Ziploc bag with a hole cut out of the tip to fill your churros. You are also welcome to drizzle, dip, or glaze your churros with whatever you’d like.

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