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Mickey Mouse Churros

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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 Churros
Calories: 289kcal
Author: Wendy


  • 1 large piping bag with star tip
  • 1 cookie sheet fitted with parchment paper
  • 6 mickey heads traced onto parchment paper


  • 1 tablespoon ground cinnamon
  • 1/2 C sugar plus 1 tablespoon sugar
  • ½ C whole milk
  • 6 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1 C flour
  • 3 large eggs
  • Canola oil for frying


  • In a medium bowl, whisk together the cinnamon and 1/2 C of sugar, set aside
  • Using a medium pot over medium to high heat, bring the butter, salt, 1 tablespoon sugar, and ½ C of water to a simmer
  • Using a rubber spatula, whisk in the flour until its combined and a ball of dough
  • Remove the dough and place into a standing mixer
  • Allow to cool for 10 minutes
  • Once cooled, using a paddle attachment, beat in 1 egg at a time until combined
  • Scoop the dough into the piping bag
  • Using the cookie sheet with the traced mickey heads, pipe the detail of mickeys head
  • Place cookie sheet into the freezer for 30 minutes
  • About 10 minutes before removing tray from freezer, heat up canola oil
  • in a large deep skillet or pot or deep fryer if you have one
  • Remove tray from freezer and carefully remove 1 of the mickey shaped churros
  • Drop the churro into the hot oil
  • Once it starts to brown on the bottom carefully flip it using a fork
  • Once the entire churro has browned, remove from oil and place onto a paper towel
  • Dab oil off the churro and place into the cinnamon sugar mixture and toss to coat the churro
  • Repeat steps with remaining churros
  • Enjoy!


You could also fry in vegetable oil.  Whichever oil you prefer best. 


Serving: 1Churro | Calories: 289kcal | Carbohydrates: 35g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 114mg | Sodium: 430mg | Potassium: 79mg | Fiber: 1g | Sugar: 18g | Vitamin A: 507IU | Calcium: 55mg | Iron: 1mg