Recipe courtesy of Alejandro Ayala
Recipe courtesy of Alejandro Ayala
Watch how to make this recipe.
Churros
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- Level: Intermediate
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 15 churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 96
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 19 mg
- Sodium
- 92 mg
- Level: Intermediate
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 15 churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 96
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 19 mg
- Sodium
- 92 mg
Ingredients
Directions
- Bring the water and salt to a boil in a medium saucepan. Sift the flour and baking powder together over a bowl. Add the flour mixture to the boiling water all at once. Stir with a wooden spoon until the mixture forms a ball and the sides of the pot are coated with a film.
- Remove from the heat and let the batter cool for a couple of minutes. Transfer the batter to a bowl and using an electric mixer, beat in the egg yolks one at a time. Beat until very smooth.
- Heat about 3 inches of oil in a saucepan to 350 degrees F. Put the batter in a pastry bag with a star tip. Pipe the batter into the hot oil. Fry until golden brown. Transfer to a paper towel-lined pan.
- Mix the cinnamon and sugar together in a small bow. Sprinkle the churros generously with the cinnamon sugar. Serve warm.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
