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Spanish Churros


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Spanish Churros 0 Picture


  • 1 cup water
  • 1/4 cup (1/2 stick) butter
  • 6 tbsp sugar, divided
  • 1/4 tsp salt
  • 1 cup all purpose flour
  • 2 eggs
  • vegetable oil for frying
  • 1 tsp ground cinnamon


Servings 3


Step 1

Place water, butter, 2 tbsp sugar and salt in medium saucepan, bring to a boil over high heat. Remove from heat; add flour. Beat with spoon until dough forms a ball and releases from side of pan. Vigorously beat in eggs, 1 at a time until mixture is smooth. Spoon dough into pastry bag fitted with large star tip. Pipe 3x1-inch strips onto waxed paper-lined baking sheet. Freeze 20 minutes.

Pour vegetable oil into 10-inch skillet to 3/4 inch deep. Heat oil to 375 f. Transfer frozen dough to hot oil with large spatula. Fry 4 to 5 cookies at a time until deep golden brown, 3 to 4 minutes, turning once. Remove cookies with a slotted spoon to paper towels; drain.

Combine remaining 4 tbsp sugar with cinnamon. Place in paper bag. Add warm cookies, one at a time; close bag and shake until cookie is coated on all sides. Remove to wire rack. Repeat until all cookies are coated. Store tightly covered at room temperature or freeze up to 3 months.


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