Homemade churros

Last Sunday evening I decided to make some churros. Ever my friend, the internet blessed me with many recipes to chose from and away I went!

They started out small – like skinny churros and gradually expanded to a healthier looking size.


The end product…

They were tasty, but my husband said they were not quite like the churros that he is used to eating. I have more work to do. I thought I might start buying piping tip with a larger opening. At lunchtime on Tuesday, after walking back from the Ealing council building, I quickly ducked into a kitchen/baking utensil shop on the Uxbridge Road and found the perfect piping tip. I will be back in the kitchen again this weekend.

Easy Homemade Churros

for the churros:

1 cup water
1/2 cup butter, cut into pieces
1/4 teaspoon salt
1 cup flour
3 eggs
oil for frying (I used canola oil)
1/2 cup sugar
1 teaspoon cinnamon (more or less to taste)

To make the churros, add the water, butter, and salt to a medium saucepan and heat over medium high heat, stirring occasionally, until the butter is melted. Remove from heat.

Add the flour all at once and stir to form a dough.

Add the eggs one at a time, stirring well after each addition, until the dough is smooth and satiny.

Scoop the mixture into a piping bag fitted with a large open star tip.

Heat the oil in a pot over medium heat until it reaches 365 degrees. While you’re waiting for the oil to heat, prepare an area to drain the churros. You can use a cooling rack lined with paper towels.

Mix together the sugar and cinnamon in a shallow dish and set aside.

Carefully pipe six inch lengths of dough into the oil, being careful not to crowd the pot. Let cook 2-3 minutes on each side, or until golden brown.

Remove and let drain for 1-2 minutes, then roll in the cinnamon sugar mixture.

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