Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Churros 3.5 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 24, 2021 Print Rate It Share Share Tweet Pin Email Yield: 24 These churros can be piped into decorative spirals or made in the more classic baton shape. Enjoy these with our Spiced Chocolate Eggnog. Ingredients ½ cup water 1 ounce (2 tablespoons) unsalted butter ¼ cup plus 1 tablespoon sugar ¼ teaspoon coarse salt ½ cup all-purpose flour 1 large egg Vegetable oil, for frying and cutting ½ teaspoon ground cinnamon Cayenne pepper (optional) Directions Bring water, butter, 1 tablespoon sugar, and the salt to a boil in a medium saucepan. Remove from heat, and stir in flour. Return pan to medium heat, and cook, stirring constantly with a wooden spoon, until dough forms a smooth ball, about 1 1/2 minutes. Transfer to a mixer bowl, and let cool for 3 minutes. With mixer on medium speed, add egg, and beat until dough is smooth and shiny, about 3 minutes. (Dough will be sticky.) Heat 2 inches of oil in a heavy-bottomed medium pot until it registers 375 degrees on a deep-fry thermometer. Mix cinnamon, a pinch of cayenne, if using, and remaining 1/4 cup sugar in a medium bowl. Spoon dough into a pastry bag fitted with a large open-star tip. Hold pastry bag a few inches above the oil, and pipe six to eight 5-inch lengths, moving bag in circular motions while piping to create decorative shapes if desired. Cut dough with an oiled knife. Fry, turning once, until golden brown, about 2 minutes. Transfer to a paper-towel-lined baking sheet to drain, then toss in sugar mixture. Repeat with remaining dough. Serve immediately. Rate it Print