Photo: Mexican Crullers (Churros) Recipe
Ingredients
Crullers:
- 1 cup water
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 to 5 eggs
- Canola oil, for frying
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Directions
To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.
Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.
Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.
Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.
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By lkeller89
on May 01, 2011
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It appears that several of these reviews aren't about the churros at all but about Daisy being back on tv. That was frustrating since I pick a recipe based on the ratings. I'm not sure if I did something wrong in this recipe, they had a strong egg taste to them and they were too light. I only used 4 eggs but they were extra large so maybe that was the problem. The churros I'm used to eating are more dense and cake like then these. They didn't taste like churros at all.
By xiomeri
bronx, ny
on February 27, 2011
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My family loves churros so when I tried the recipe it was awesome, not hard at all. Thanks!
By nanaT63
York, NE
on August 12, 2010
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I am currently working on starting a catering business, where the foods I make I want to be made from scratch as much as possible. While searching the internet for items I want to include in my catering items suggestions, were Churros. So then, as I was searching on how to make homemade Churros, I came across this recipe and decided to give it a try. I had the whole thing done from start to finish in a little under a half an hour. My family loved these Churros and they did taste really good. The only problem that I found was that the Churros seemed a little more soft then crispy, like I thought they would be. Not ever making Churros before, I thought maybe the dough not be stiff enough. The recipe calls for 4-5 eggs, but doesn't specify medium or large. I used 4 large eggs. I am going to try this recipe again, but am only going to start with two eggs and then add a 3rd one. I will play with it a few times and hopefully I can get it "down to a science."
Read all 21 reviews