Crispy Homemade Churros Recipe


eHow Food Blog

Make Latin food expert Daisy Martinez’ easy dessert with this quick recipe.

Recipe for Crispy Homemade Churros

Makes 12 to 15 churros

4 tablespoons unsalted butter
2 tablespoons light brown sugar
Pinch salt
1 teaspoon vanilla extract
1 cup all-purpose flour
4 to 5 large eggs
Canola oil, for frying
1 cup sugar
1 teaspoon ground cinnamon

Line a large plate with a few layers of paper towels and set aside.

In a medium saucepan over medium-high heat, heat 1 cup water with the butter, sugar, salt, and vanilla until the edges of the liquid start to bubble.  Add the flour all at once and stir vigorously with a wooden spoon until the dough is well mixed and no lumps of flour remain.

Remove the pot from the heat.  Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each addition.  The dough should look soft and glossy and keep a “hook” shape when the spoon is pulled from the dough.  If not, beat in the last egg.  Transfer the dough to a medium mixing bowl, cover with plastic wrap and refrigerate until chilled, about 30 minutes.

When the dough has chilled, pour enough canola oil into a deep heavy skillet to fill it about 1-inch.  Heat the oil over medium heat until the tip of the handle of a wooden spoon gives off a slow, steady stream of tiny bubbles.  Scrape the dough into a pastry bag fitted with a start tip and then carefully pipe the dough into the oil, forming sticks that are 3 to 4-inches long (Note: Cook the dough in small batches so that the pan does not get over-crowded, which will result in soggy churros).  Fry the churros, turning once, until golden brown on each side, about 1 minute per side.  Drain the cooked churros on the paper towel-lined plate.  Repeat cooking with the remaining dough.

Pour the sugar and cinnamon in a paper bag and shake it lightly to combine.  Drop a few warm churros at a time into the bag and shake until coated.  Serve the churros immediately while they’re still warm.

Here, Daisy shows you how to make this tasty treat:
In association with Rachael Ray at
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