Sunday, April 3, 2022


I love this recipe for several reasons. They are sweet and light as air; they are quick and super-easy to make AND they cost only pennies. Finally (as if you needed one more reason to try this recipe) serve them with a chocolate dipping sauce or whipped cream and they are great for company.

Click on this Picture

Set up a frying station, with about 2" of vegetable oil in a frying pan and bring it to 375°.  I like to use my electric frying pan because I can just set the temperature and forget it. 

Mix 1/2 cup of granulated sugar and 1/2 to 1 teaspoon of cinnamon and put it in a pie plate (you will roll the hot churros in the cinnamon sugar right after they come out of the fryer). Then set them on a baking rack to cool.

Now, for the batter:

1 cup milk
1/4 cup butter
2 tablespoons brown sugar
pinch of salt
4 eggs
1 cup all purpose flour
1 teaspoon vanilla extract

In a saucepan with a heavy bottom, bring the milk, butter, sugar and salt to a boil.  Once it reaches a boil, add the flour all at once and STIR FAST until the dough clumps into a ball and comes away from the side of the pan; this will happens very fast (about 30 seconds).

Immediately remove the pan from the heat and put the dough in your stand mixer (fitted with a paddle blade, not the whisk attachment).

Start up your mixer on medium speed and let it beat the dough for about 2 minutes, this helps cool it down a little.

While the mixer is running, add the first egg. It will seem like it doesn't want to mix in with the dough, but IT WILL...just keep beating it. Repeat for the rest of the eggs. After all 4 eggs are mixed in well, add the vanilla. The final batter will be very thick and sticky, but smooth.

Place the batter in a frosting bag that is fitted with your largest (star shaped) frosting tip.  I use a Wilton 1M.

Your oil should be good and hot by now, so pipe out 4" strips of the batter directly into the hot oil.  I use the tip of my finger to "pinch off" the dough. Fry a few at a time but don't over crowd because they puff up as they cook.

Fry for about a minute on each side or until they turn golden.  Drain on paper towels and roll in cinnamon sugar while they are still hot.  Serve warm.

Picky-picky husband loves smaller churros, so I make 
some little 2" churros for him.

These churros are the real deal!!