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Five-Spice Churros

Recipe courtesy of Valerie Bertinelli

Show: Valerie's Home Cooking

Episode: Fair Food Fare for the Kids

Five-Spice Churros

Name: Five-Spice Churros
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 15 churros
Ingredients: Vegetable oil, for deep-frying; 1/2 cup plus 2 tablespoons sugar; 3/4 teaspoon ground cinnamon; 3/4 teaspoon five-spice powder; 1 stick (8 tablespoons) unsalted butter, cut into pieces; 1/4 teaspoon salt; 1 cup all-purpose flour; 3 large eggs

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Level: Intermediate

Total: 35 min
Active: 35 min

Yield: 15 churros

Level: Intermediate

Total: 35 min
Active: 35 min

Yield: 15 churros

Ingredients

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Vegetable oil, for deep-frying

1/2 cup plus 2 tablespoons sugar

3/4 teaspoon ground cinnamon

3/4 teaspoon five-spice powder

1 stick (8 tablespoons) unsalted butter, cut into pieces

1/4 teaspoon salt

1 cup all-purpose flour

3 large eggs

Directions

Watch how to make this recipe.

Special equipment:

a deep-frying thermometer; a pastry bag with a large star tip

Fill a large heavy pot with 2 inches of oil and bring to 350 degrees F on a deep-frying thermometer. Fit a pastry bag with a large star tip. Line a plate with paper towels.
Meanwhile, combine the 1/2 cup sugar, cinnamon and five-spice powder on a large plate.
Combine the butter, salt, the remaining 2 tablespoons sugar and 1 cup water in a medium saucepan and bring to a boil over medium heat. Add the flour and stir vigorously with a wooden spoon until the mixture forms a ball. Take off the heat and add the eggs one at a time, stirring vigorously after each addition. Spoon the batter into the prepared pastry bag.
Working in batches, pipe approximately 5-inch lengths of batter into the hot oil, cutting the ends free from the piping bag with a paring knife. (Do not overcrowd the pot.) Fry until deep golden brown all over, about 6 minutes. Transfer to the lined plate to drain very briefly, then transfer to the plate with the five-spice sugar and turn to coat. Serve immediately.