• 25 Ratings

Favorites in Spain and Mexico, these deep-fried dough sticks are often served with rich hot cocoa -- a perfect pairing for a chilly fall day.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together cinnamon and sugar in a small bowl; set aside. Bring milk, butter, and salt to a boil in a small saucepan over medium heat. Add flour, and cook, stirring, until mixture forms a ball and pulls away from sides of pan, about 30 seconds. Remove from heat, and let cool 3 minutes. Add eggs, and stir until batter is smooth. Spoon mixture into a pastry bag fitted with a large open-star tip (such as an Ateco #828).

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  • Heat 4 to 5 inches oil in a large Dutch oven until it registers 330 degrees on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry 6 to 8 churros at a time, turning once, until deep golden brown all over, about 5 minutes; transfer to a paper-towel-lined plate to drain.

  • Roll churros in cinnamon sugar. Serve immediately with hot chocolate.

Reviews

25 Ratings
  • 5 star values: 1
  • 4 star values: 9
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 1