Thursday, March 11, 2010


mmmmm....doesn't everyone love churros?

these were delicious.
crispy and light.
the perfect combo of sugar and cinnamon.

they taste so different when you have them hot and fresh!
they reminded me a lot of the ones i had in ensenada, mexico while we were at the la bufadora blowhole.
they were huge rounds like the one pictured above.
served in a brown paper bag and it fed 3 people!
these were so much fun to make.

{print recipe}

1 cup milk
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup flour
2 eggs, room temperature
1 tsp. vanilla extract
1/4 cup sugar
1/2 to 1 tsp. ground cinnamon, depending on taste
Cookie press or icing bag and star tip

Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees.
I used a fry daddy.
In a separate dish mix 1/4 cup sugar and cinnamon and set aside.
Place 1 cup of flour in the bowl of a stand mixer and set aside.
In a separate bowl, mix together the eggs and vanilla and set aside.
In a medium sauce pan add the milk, brown sugar, salt, and butter. Heat to a boil.
Remove from heat and immediately add to the flour, mixing on low speed.
Mix until well blended.
Slowly add the eggs and vanilla mixture to the flour mixture.
Mix until well blended.
Fill your decorating tool with the dough and attach a large star tip.
Test your oil with a candy thermometer. Make sure the oil is 375 degrees.
To test oil place a small piece of dough in the oil. It should float and bubble up right away.
Once the oil is hot enough, squeeze some dough into the oil. I squeeze the dough in to a large spiral round. You can also make long, straight churros. Use a plastic knife to release the dough from the decorator tool.
Make sure there is room for the churros to float around, do not crowd too much dough into the oil at once.
Cook them about 1 minute per side or until a deep golden brown. Turn them over with a slotted spoon and cook a for an additional minute or two Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
While still warm, roll and sprinkle each churro with the sugar and cinnamon mixture until coated.

adapted from : cooking mexican recipes

Here is a picture of the disposable icing bag and tip that I used.


  1. Looks great! Now I'm craving them... can't wait for a chance to try this recipe!

  2. Thanks mesa! They were yummy...especially with Mexican hot chocolate.

  3. Andalay...Muy Bueno los churros me gusta mucho!

  4. mAmIi, ke3P uP dA gEwD wOrK. i lUb cHurRoS!!!!!



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