A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Thursday, April 10, 2008


Churros are a doughnut like snack found in Spanish cultures, both in Spain and Latin America. They are made from a doughnut like batter, pressed through a star pastry tip into hot oil. Once fried and golden they are often coated with cinnamon sugar and served with hot chocolate or chocolate dipping sauce.

Vegetable Oil to fry
1 cup water
½ cup (1 stick) Butter
½ Teaspoon Kosher salt
1 cup flour

3 eggs scrambled lightly in a small bowl with ½ teaspoon vanilla extract

Scant ¼ cup sugar seasoned to taste with ground cinnamon

First you prepare the dough by placing water butter and salt into a medium saucepan. Bring the water to a gentle boil to melt the butter. . Lower heat to medium, stir in the flour with wooden spoon and cook dough until combined (about 2 minutes). Dough should have formed a unified mass. Remove from heat. Add egg mixture and whisk vigorously until the dough comes together as one again. Scoop dough into a pastry bag fitted with a star tip (mine is numbered 845).

Place oil in pan- I am frying in a cast iron pan so I will fill the large pan about halfway with oil. Heat oil. Test oil by dropping in a bit of batter. When batter fries you are ready. Pipe the dough directly into the pan. Each churro will be about 4” long. Cut churro from the rest of the dough with a knife and let it fall into the oil. Cook until golden. Cook chuuros in batches.

Once cooked set aside on paper towels to drain. Roll churros in cinnamon sugar and serve.

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