Rebecca's Cooking Journal

salt and pepper


I’d eaten these and loved them, but I’d never made them before. The dough worked out fine, and our only problem turned out to be the pastry piping bags: ours were so cheap they fell apart as we tried to squeeze the dough into the hot oil. Putting the dough in without the pastry bags created somewhat uglier churros, but they tasted just as good!



By Rebecca Reid Published: August 16, 2009

  • Yield: 4 (4 Servings)

I'd eaten these and loved them, but I'd never made them before. The dough worked out fine, and our only problem turned out to be the …



  1. Cinnamon sugar (topping): 1 cup sugar and 2 teaspoons cinnamon. Mix ingredients in a small bowl.
  2. Chocolate sauce (topping): chocolate chips and cream. Melt chocolate chips with cream in a small saucepan along at low temperature.
  3. For churro batter: Bring first 4 ingredients to boil in heavy medium saucepan, stirring until sugar dissolves and butter melts. Reduce heat to medium-low. Add flour; stir vigorously with wooden spoon until shiny dough mass forms, about 1 minute. Transfer to large bowl; cool 5 minutes. Using electric mixer, beat in eggs, 1 at a time; continue beating until smooth, shiny, sticky paste forms. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
  4. Heat oil in heavy large skillet over medium heat to 350°F.
  5. Working in batches, spoon batter into pastry bag fitted with large star tip. Pipe batter into hot oil in 3 1/2- to 4-inch-long ribbons (use knife if necessary to cut batter at end of star tip) and allow batter to slide into oil. Fry churros until brown and cooked through in center, about 2 minutes per side. Transfer to paper towels.
  6. Cool 5 minutes, then toss in cinnamon sugar to coat. Serve with chocolate sauce.

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