Churros (Mexican fritters) are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.
These churros are crispy on the outside, yet wonderfully tender on the inside. This restaurant-worthy churro recipe will quickly become a staple in your dessert rotation.
What Is a Churro?
A churro is a cinnamon- and sugar-topped fried pastry dough stick with Spanish and Portuguese origins. Churros are similar to doughnuts, but they have ridges because they are piped out of a pastry bag. Because they are fried instead of baked, churros have a fluffy and tender interior with a satisfyingly crispy exterior.
How to Make Churros
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Churros Ingredients
These are the six ingredients you'll need to make this homemade churro recipe:
- Water: This recipe for churros starts with a cup of water.
- Sugar: White sugar goes into the churro dough and into the cinnamon-sugar topping.
- Salt: A pinch of salt enhances the flavors of the other ingredients.
- Oil: You'll need vegetable oil for the dough and to fry the churros.
- Flour: All-purpose flour gives the churro dough structure.
- Cinnamon: The fried churros are rolled in a cinnamon-sugar mixture before serving.
How to Make Churros Step-By-Step
Here's a very brief overview of what you can expect when you make churros at home:
- Boil water, sugar, salt, and vegetable oil. Remove from the heat, then stir in flour.
- Transfer the dough to a pastry bag and pipe into strips.
- Fry the strips in hot oil until they're golden.
- Drain the churros, then roll in cinnamon-sugar.
How to Serve Churros
Churros are traditionally served with a sweet dipping sauce. Try pairing them with homemade chocolate sauce, dulce de leche, or vanilla sauce.
How to Store Churros
Store the (completely cooled) churros in an airtight container lined with paper towels at room temperature for up to two days.
Cookdap Community Tips and Praise
"My kids love this recipe and are always wanting me to make them," says Shaun Gordon. "I recommend doing a double batch because they won’t last long."
"These were amazing," raves Robyn Harrison. "The recipe was easy and quick!! We ate them with hot fudge and ice cream. It was a perfect summer treat!!!"
"This was a really easy, fun, and delicious recipe," says IRIS SHELDON. "It also did not take very long. I piped my churros thin and I would recommend that because then they don’t take as long to fry."
Ingredients
- 1 cup water
- 2 ½ tablespoons white sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 quarts oil for frying
- ½ cup white sugar, or to taste
- 1 teaspoon ground cinnamon
Directions
Step 1
Combine water, 2 ½ tablespoons sugar, salt, and 2 tablespoons vegetable oil in a small saucepan and place over medium heat. Bring to a boil and remove from the heat. Stir in flour, stirring until mixture forms a ball.
Step 2
Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C).
Step 3
Transfer dough to a sturdy pastry bag fitted with a medium star tip. Carefully pipe a few 5- to 6-inch strips of dough into the hot oil; work in batches so you don't crowd the fryer. Cook until golden; use a spider or slotted spoon to transfer churros to paper towels to drain.
Step 4
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 4263 | |
% Daily Value * | |
Total Fat455g | 583% |
Saturated Fat30g | 149% |
Cholesterol0mg | 0% |
Sodium268mg | 12% |
Total Carbohydrate57g | 21% |
Dietary Fiber1g | 4% |
Total Sugars33g | |
Protein3g | |
Vitamin C0mg | 0% |
Calcium13mg | 1% |
Iron2mg | 8% |
Potassium37mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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- by: Cookdap Member
- 22 years ago
These churros were so delicious, they taste better then what we used to get as kids when we spent the day at Olvera Street in LA… and I always thought those were the best. These were perfect! Crispy on the outside and moist on the inside. I’m going to use this recipe all the time, thanks for the great recipe I was so very pleasantly suprised, it’s a very simple recipe but it’s results are so great and authentic.
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- by: Mommy Of Five
- 21 years ago
These were GREAT! I should have doubled the recipe because it turned out they were not enough, hehe. Make sure you fry them till they are a golden brown, they don’t come out as chewy. I used my Pampered Chef Easy Accent Decorator with the largest flower tip attachment, they were thin but they were so yummy and cute! Also, if you don’t mess with them until they are ready to be turned, they shouldn’t fall apart.
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- by: Mommy Of Five
- 21 years ago
These were GREAT! I should have doubled the recipe because it turned out they were not enough, hehe. Make sure you fry them till they are a golden brown, they don’t come out as chewy. I used my Pampered Chef Easy Accent Decorator with the largest flower tip attachment, they were thin but they were so yummy and cute! Also, if you don’t mess with them until they are ready to be turned, they shouldn’t fall apart.
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- by: Wendy
- 21 years ago
These tasted pretty good, and were fairly easy to make. My only problem was I used the Pampered Chef cookie press. I’ve discovered it was not meant for churros! They were too fat and not long enough. I would definitely make this again, but I think I’d go with something else to squirt the dough into the oil.
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- by: Wendy
- 21 years ago
These tasted pretty good, and were fairly easy to make. My only problem was I used the Pampered Chef cookie press. I’ve discovered it was not meant for churros! They were too fat and not long enough. I would definitely make this again, but I think I’d go with something else to squirt the dough into the oil.
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- by: BSESQUIP
- 21 years ago
I found these easy enough to make. I found that I had to add more flour then what it called for. Before I added extra flour it stuck to the bottem of the pan. I think I will also make them smaller next time, maybe even make them into balls (breaking out of the traditional shape). I found the inside to be very doughy. I also found it easier to knead the dough a bit and to shape it with my hands.
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- by: BSESQUIP
- 21 years ago
I found these easy enough to make. I found that I had to add more flour then what it called for. Before I added extra flour it stuck to the bottem of the pan. I think I will also make them smaller next time, maybe even make them into balls (breaking out of the traditional shape). I found the inside to be very doughy. I also found it easier to knead the dough a bit and to shape it with my hands.
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- by: Amydoll
- 21 years ago
Yum! I love churros and this is the easiest recipe I have found for making these. They also taste great! It was hard to stop eating these! I had a little trouble with the pastry bag so I ended up rolling my dough (and burning my hands a bit) into little balls. They were still great, just needed to cook a little longer!
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- by: Amydoll
- 21 years ago
Yum! I love churros and this is the easiest recipe I have found for making these. They also taste great! It was hard to stop eating these! I had a little trouble with the pastry bag so I ended up rolling my dough (and burning my hands a bit) into little balls. They were still great, just needed to cook a little longer!
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- by: Aspenglade
- 20 years ago
This recipe was surprisingly easy. It took me 20 minutes from start to finish. I didn’t have a pastry bag so I just rolled the dough in my hands. Now for the bad news: No matter how long I cooked them, they were very doughy in the middle. Also, I wasn’t too impressed with the taste. Perhaps something else needed to be added to the dough before cooking.
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- by: Aspenglade
- 20 years ago
This recipe was surprisingly easy. It took me 20 minutes from start to finish. I didn’t have a pastry bag so I just rolled the dough in my hands. Now for the bad news: No matter how long I cooked them, they were very doughy in the middle. Also, I wasn’t too impressed with the taste. Perhaps something else needed to be added to the dough before cooking.
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- by: Pheobe Alverson
- 20 years ago
This recipe is SO easy. They tasted just like the churros I remember. We are living in South Korea right now and don’t have access to anything Mexican. Mmm… had to play with cooking temp a bit, and i’m sure that the center would have cooked better had we had access to a star tipped pastry bag, but we use the resources we have! This is definately a fun desert, and really, it’s not as messy as people commented.
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- by: Pheobe Alverson
- 20 years ago
This recipe is SO easy. They tasted just like the churros I remember. We are living in South Korea right now and don’t have access to anything Mexican. Mmm… had to play with cooking temp a bit, and i’m sure that the center would have cooked better had we had access to a star tipped pastry bag, but we use the resources we have! This is definately a fun desert, and really, it’s not as messy as people commented.
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- by: Mary Palmquist Bixler
- 19 years ago
My son and I just finished making a double recipe for his spanish class.(It made about 48 small ones). It took about an hour from start to finish. I used a cookie press and it worked very well. They taste just like the ones we got from a street vender in Mexico!
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- by: Mary Palmquist Bixler
- 19 years ago
My son and I just finished making a double recipe for his spanish class.(It made about 48 small ones). It took about an hour from start to finish. I used a cookie press and it worked very well. They taste just like the ones we got from a street vender in Mexico!
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- by: Cookdap Member
- 19 years ago
I made these for our church missions’ night and they were a hit! Everyone asked for the recipe, and there were no leftovers! The only thing I’ll do differently next time is half the amount of salt – I thought it was a little strong. Keeping the burner heat at medium/high was a key – on high they burn, on medium they just sit and soak up the oil. You definitely have to keep an eye on them, but they’re worth it! Thanks for a great recipe!!
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- by: Cookdap Member
- 19 years ago
Really good recipe & other reviews were helpful. Used 1/4 tsp. of salt instead of recipes 1/2 tsp. I used a Wilton star tip #21 and a decorating bag. It took a few tries to get it right, but they were really good. 🙂 Using them to add in a favor bag for a wedding. Thanks.
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- by: Karla Bocaletti
- 19 years ago
they are just as the real churros! I used half the salt and half spoon more of sugar. I used a cookie dough presser and they were just a little thinner than the real ones! one batch was gone between my husband, my daughter and myself. You can somewhat do shapes with the dough and it’s a winner with kids, I made letters and flowers for my kid and she was delighted.
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- by: Karla Bocaletti
- 19 years ago
they are just as the real churros! I used half the salt and half spoon more of sugar. I used a cookie dough presser and they were just a little thinner than the real ones! one batch was gone between my husband, my daughter and myself. You can somewhat do shapes with the dough and it’s a winner with kids, I made letters and flowers for my kid and she was delighted.
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- by: JAK3G
- 19 years ago
This was super easy! I used my cookie press also to form the dough. The warm dough broke two icing/decorator bags before I learned though. A candy thermometer is really a useful tool with this recipe. My oil was exactly the right temp and the churros came out perfectly! Good recipe!
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- by: JAK3G
- 19 years ago
This was super easy! I used my cookie press also to form the dough. The warm dough broke two icing/decorator bags before I learned though. A candy thermometer is really a useful tool with this recipe. My oil was exactly the right temp and the churros came out perfectly! Good recipe!
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- by: Traci Quebbeman
- 19 years ago
These are splendid. I used a pastry bag but beware, the dough is hot and my bag split in the middle of squeezing them in the hot greese. An electric skillit / fryer would be best to keep a constant temp. I hand rolled some but they were not nearly as good as the ones I used with the pastry bag. I used a wilton #25 but need one a bit bigger. You must work quickly as the dough will go cement quickly. Also be sure to wash up your bowl and dough tools ASAP.
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- by: Traci Quebbeman
- 19 years ago
These are splendid. I used a pastry bag but beware, the dough is hot and my bag split in the middle of squeezing them in the hot greese. An electric skillit / fryer would be best to keep a constant temp. I hand rolled some but they were not nearly as good as the ones I used with the pastry bag. I used a wilton #25 but need one a bit bigger. You must work quickly as the dough will go cement quickly. Also be sure to wash up your bowl and dough tools ASAP.
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- by: MUCHINLOVE
- 18 years ago
Fabulous recipe! We were looking for something to sell with coffee for a church fundraiser and we tried 3 different recipes and this one was the best, according to 4 taste testers. We rolled some in sweetened cocoa for a coffee taste. I will let everyone know how they sell
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- by: MUCHINLOVE
- 18 years ago
Fabulous recipe! We were looking for something to sell with coffee for a church fundraiser and we tried 3 different recipes and this one was the best, according to 4 taste testers. We rolled some in sweetened cocoa for a coffee taste. I will let everyone know how they sell
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- by: Lockesmom
- 18 years ago
well, for starters, unless you’ve got heavy duty pastry bags, don’t use the bags. roll them by hand. they are prettier with the star shape, but you WILL go through more than one bag. even so, they are really tasteless, and burn very easily, which takes away the “easy” part of the recipe. my son just licked off the cinnamon sugar. the next day, they were greasy and limp. yuck. maybe churros are different elsewhere, but these sure didn’t remind me of the kind we get here in south texas.
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- by: Lockesmom
- 18 years ago
well, for starters, unless you’ve got heavy duty pastry bags, don’t use the bags. roll them by hand. they are prettier with the star shape, but you WILL go through more than one bag. even so, they are really tasteless, and burn very easily, which takes away the “easy” part of the recipe. my son just licked off the cinnamon sugar. the next day, they were greasy and limp. yuck. maybe churros are different elsewhere, but these sure didn’t remind me of the kind we get here in south texas.
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- by: Messycook27
- 18 years ago
The dough suprisingly held together well in the oil. They were very tasty! The only thing I would recommend is using a very small flower in the end of your cookie press. The larger flower took longer to cook and by the time the inside was cooked, the outside was burned. Though they tasted great, they didn’t look good so I couldn’t serve them at our Mexican-themed party.
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- by: Messycook27
- 18 years ago
The dough suprisingly held together well in the oil. They were very tasty! The only thing I would recommend is using a very small flower in the end of your cookie press. The larger flower took longer to cook and by the time the inside was cooked, the outside was burned. Though they tasted great, they didn’t look good so I couldn’t serve them at our Mexican-themed party.
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- by: Amandakotter
- 18 years ago
Very yummy and easy! I added an extra 1/2 tsp. salt to the dough and used my cookie press. Instead of cooling the churro on a paper towel, I immediately put it in a pie plate with cinnamon sugar and sprinkled more cinnamon sugar on top. It seemed to stick better that way.
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- by: Amandakotter
- 18 years ago
Very yummy and easy! I added an extra 1/2 tsp. salt to the dough and used my cookie press. Instead of cooling the churro on a paper towel, I immediately put it in a pie plate with cinnamon sugar and sprinkled more cinnamon sugar on top. It seemed to stick better that way.
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- by: Drea
- 18 years ago
I liked this recipe because I’d never made churros before and it was very simple. On the other hand I didn’t have a fryer so I used a stew pot to fry them in the oil. This was a problem. The oil got really hot and burned the churros without fully cooking them. I ended up keeping the heat on medium and the churros cooked slower and lighter. They cooked inside and were not too hard. The key was to cook them until they were a light color. My churros came out thin maybe about 1/4 inch around in circumfrence. Perfect for watching the waist! I used a pastry bag during my test run because you can choose how long you want them. The second time I used a cookie press. The problem was they came out shorter than I wanted, about 3 inches long. Nice for kids! I liked them about 5-6 inches in length. I didn’t do anything special to the recipe except follow it and instead of adding all of the flour I only added enough so the dough wasn’t too sticky to pipe through the pastry bag. When I made them for the actual event I doubled the recipe. That was more difficult because the dough began getting hard which makes it tough to get through the pastry bag. Everyone who had one said they were really good! And yes I did roll them in cinnamon and sugar!
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- by: Drea
- 18 years ago
I liked this recipe because I’d never made churros before and it was very simple. On the other hand I didn’t have a fryer so I used a stew pot to fry them in the oil. This was a problem. The oil got really hot and burned the churros without fully cooking them. I ended up keeping the heat on medium and the churros cooked slower and lighter. They cooked inside and were not too hard. The key was to cook them until they were a light color. My churros came out thin maybe about 1/4 inch around in circumfrence. Perfect for watching the waist! I used a pastry bag during my test run because you can choose how long you want them. The second time I used a cookie press. The problem was they came out shorter than I wanted, about 3 inches long. Nice for kids! I liked them about 5-6 inches in length. I didn’t do anything special to the recipe except follow it and instead of adding all of the flour I only added enough so the dough wasn’t too sticky to pipe through the pastry bag. When I made them for the actual event I doubled the recipe. That was more difficult because the dough began getting hard which makes it tough to get through the pastry bag. Everyone who had one said they were really good! And yes I did roll them in cinnamon and sugar!
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- by: Cookdap Member
- 17 years ago
The recipe in itself is great, my dough came out perfectly and I was very impressed. If using a pot to fry in, be sure to bring the oil to a boil while making the dough, then lower the heat while maintaining a 375 degree boil. My pastry bag bit the dust before the dough even came out, so I shaped them by hand. Endearing and authentic look this way! I grew up in Brazil, so I had to fill them with Doce de Leite (caramelized sweetened condensed milk). This was street food where I grew up and it brough back memories!
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- by: GABESGIRL
- 17 years ago
My mom used to make churros when we were kids that tasted just like these. They were sweet and crispy on the outside with a chewy inside. Not only were they delicious they were actually easy to make. I made them for my 7 year old who LOVES churros and he was so impressed that he said we should never ever buy these again, we should just make them at home. thank you for the great recipe!
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- by: GABESGIRL
- 17 years ago
My mom used to make churros when we were kids that tasted just like these. They were sweet and crispy on the outside with a chewy inside. Not only were they delicious they were actually easy to make. I made them for my 7 year old who LOVES churros and he was so impressed that he said we should never ever buy these again, we should just make them at home. thank you for the great recipe!
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- by: Teralyn Rose
- 17 years ago
I used a cake decorater to pipe the churros out, which worked out well, but there were a few problems; first of all, churros are suppossed to be crispy on the outside and chewy on the inside, but mine were so thin that I wasn’t able to make them chewy inside. Still good, but not authentic. Thicker is better. Also, since the cake decorater was meant for frosting, it wasn’t strong enough for the dough and the fabric burst, and then I wasn’t able to make any more churros. If you’re going to use a cake decorater, be careful.
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- by: Teralyn Rose
- 17 years ago
I used a cake decorater to pipe the churros out, which worked out well, but there were a few problems; first of all, churros are suppossed to be crispy on the outside and chewy on the inside, but mine were so thin that I wasn’t able to make them chewy inside. Still good, but not authentic. Thicker is better. Also, since the cake decorater was meant for frosting, it wasn’t strong enough for the dough and the fabric burst, and then I wasn’t able to make any more churros. If you’re going to use a cake decorater, be careful.
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- by: Fawn Jenkins
- 17 years ago
This recipe is wonderful! Since, the directions and the list of ingredients showed different amounts, I had to choose what to do! I chose to follow the amounts listed in the directions, and was well rewarded. I only made one change, and that was to use 1/2 cup whole wheat flour (that I ground at home) as well as 3/4 cup white flour. The results were so good, that I had to guard the last few churros from my children so my husband could have a taste of them when he got home from work! Next time I will double the recipe!!
To form the dough I used my Pampered Chef Easy Accent Decorator. It handled the consistancy of the dough very well. I tried both the small star tip and the large star tip. The large star tip worked better and was easier to use. I was able to squeeze the dough out with one hand and to cut the dough with a butter knife using my other hand. Fast, easy and delicious!! -
- by: Fawn Jenkins
- 17 years ago
This recipe is wonderful! Since, the directions and the list of ingredients showed different amounts, I had to choose what to do! I chose to follow the amounts listed in the directions, and was well rewarded. I only made one change, and that was to use 1/2 cup whole wheat flour (that I ground at home) as well as 3/4 cup white flour. The results were so good, that I had to guard the last few churros from my children so my husband could have a taste of them when he got home from work! Next time I will double the recipe!!
To form the dough I used my Pampered Chef Easy Accent Decorator. It handled the consistancy of the dough very well. I tried both the small star tip and the large star tip. The large star tip worked better and was easier to use. I was able to squeeze the dough out with one hand and to cut the dough with a butter knife using my other hand. Fast, easy and delicious!! -
- by: Delia
- 17 years ago
If your churros are burning on the outside while still doughy on the inside, try lowering your heat. The longer they are in the oil, the better they will cook inside without burning outside, they will still be crispy. I use my beef jerky making kit. It comes with a tool like a caulking gun, you remove the tube, feed the seasoned beef, in this case, the dough and press the trigger to pipe out the dough. This kit comes with 3 attachments, small tube, large tube and flat tube. Works wonderfully.
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- by: Delia
- 17 years ago
If your churros are burning on the outside while still doughy on the inside, try lowering your heat. The longer they are in the oil, the better they will cook inside without burning outside, they will still be crispy. I use my beef jerky making kit. It comes with a tool like a caulking gun, you remove the tube, feed the seasoned beef, in this case, the dough and press the trigger to pipe out the dough. This kit comes with 3 attachments, small tube, large tube and flat tube. Works wonderfully.
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- by: 2EMR
- 17 years ago
I just made this recipe to test before serving at my party tomorrow. My husband and daughter loved them. I followed the recipe exactly and the Churros came out great. I do suggest that you have someone to help with dipping the churros in the sugar and cinnamon while they are hot, so you can continue to cook the next batch of churros.
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- by: 2EMR
- 17 years ago
I just made this recipe to test before serving at my party tomorrow. My husband and daughter loved them. I followed the recipe exactly and the Churros came out great. I do suggest that you have someone to help with dipping the churros in the sugar and cinnamon while they are hot, so you can continue to cook the next batch of churros.
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- by: Olya
- 17 years ago
Those are totally tasty! I have never done churros before and this recipe totally worked. Just be sure to use as many paper towels as possible to drain them. I made funny spirals out of dough but they were to hard to turn. The recipe is great, even my very picky husband loved it!
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- by: Olya
- 17 years ago
Those are totally tasty! I have never done churros before and this recipe totally worked. Just be sure to use as many paper towels as possible to drain them. I made funny spirals out of dough but they were to hard to turn. The recipe is great, even my very picky husband loved it!
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- by: Noeller67
- 16 years ago
These are so easy and delicious! I have a suggestion for those that had trouble with the pastry bag – use a cookie press! Mine comes with icing tips too, so I used the largest star tip and just squeezed the handle three or four times (holding it in the air) until it was the right length, then broke off the dough and laid it in the oil. It worked wonderfully and was easy on my hand (this dough is very firm so I can see how twisting a pastry bag would get tiring). The only downside is my churros were a little on the skinny side b/c my star tip wasn’t as big as I would have liked but they were polished off in no time and tasted great!
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- by: Noeller67
- 16 years ago
These are so easy and delicious! I have a suggestion for those that had trouble with the pastry bag – use a cookie press! Mine comes with icing tips too, so I used the largest star tip and just squeezed the handle three or four times (holding it in the air) until it was the right length, then broke off the dough and laid it in the oil. It worked wonderfully and was easy on my hand (this dough is very firm so I can see how twisting a pastry bag would get tiring). The only downside is my churros were a little on the skinny side b/c my star tip wasn’t as big as I would have liked but they were polished off in no time and tasted great!
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- by: Anna E
- 16 years ago
I didn’t have a deep fryer so I just heated up oil in a skillet. A little more touchy to deal with, but still came out really yummy. Also I piped most of my dough out of a ziploc until it broke. Then I realized I could just form my own rolls with my hands it came out just as good.
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- by: Anna E
- 16 years ago
I didn’t have a deep fryer so I just heated up oil in a skillet. A little more touchy to deal with, but still came out really yummy. Also I piped most of my dough out of a ziploc until it broke. Then I realized I could just form my own rolls with my hands it came out just as good.
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- by: Thomas White
- 16 years ago
Excellent! I made a double batch 1 for the family and one for my Daughters Spanish class. Needless to say they were all eaten. My daughter even argued with me that she needed more for her class all the while eating out of her batch.
I used a Ziploc bag instead of a pastry bag. I had problems with the bag blowing out like others have noted. I started out making pencil thin churros but as the bag split open more they ended up more like cigars. The pencil size was our favorite.
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- by: Thomas White
- 16 years ago
Excellent! I made a double batch 1 for the family and one for my Daughters Spanish class. Needless to say they were all eaten. My daughter even argued with me that she needed more for her class all the while eating out of her batch.
I used a Ziploc bag instead of a pastry bag. I had problems with the bag blowing out like others have noted. I started out making pencil thin churros but as the bag split open more they ended up more like cigars. The pencil size was our favorite.
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- by: Gottafeedhubby
- 16 years ago
I took these to a family get together and didn’t leave with a single one!! Everyone loved them. I didn’t have pastry bags, so just had to roll out the dough and toss it into the pan – they didn’t look like churros, but they tasted like them!! My only problem with the recipe was my husband covered them before they’d cooled completely so we had to put them in the oven at the get together to get them back to their crispy state. It worked wonderfully though!!
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- by: Gottafeedhubby
- 16 years ago
I took these to a family get together and didn’t leave with a single one!! Everyone loved them. I didn’t have pastry bags, so just had to roll out the dough and toss it into the pan – they didn’t look like churros, but they tasted like them!! My only problem with the recipe was my husband covered them before they’d cooled completely so we had to put them in the oven at the get together to get them back to their crispy state. It worked wonderfully though!!
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- by: Sarah Corrigan
- 15 years ago
These were absolutely wonderful! I expected them to be difficult to make, but they were incredibly easy! They are a bit heavier than we were used to compared to the local Mexican resturant, however, my family all said they preferred this recipe to the “lighter, fluffier” version! 5 stars in my book, I’ll definately be making these again, and sharing this recipe with friends!
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- by: Sarah Corrigan
- 15 years ago
These were absolutely wonderful! I expected them to be difficult to make, but they were incredibly easy! They are a bit heavier than we were used to compared to the local Mexican resturant, however, my family all said they preferred this recipe to the “lighter, fluffier” version! 5 stars in my book, I’ll definately be making these again, and sharing this recipe with friends!
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- by: Bakin'gal
- 15 years ago
I loved these! The kids loved them too! Very simple and quick to make when you are craving a yummy treat. I didn’t have a pastry bag or tip so I used a heavy duty freezer bag with a tip cut off to squeeze my dough through. It worked great, although they weren’t as light an airy as the type that are squeezed through a pastry tip. Very good with a cup of hot tea.
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- by: Bakin'gal
- 15 years ago
I loved these! The kids loved them too! Very simple and quick to make when you are craving a yummy treat. I didn’t have a pastry bag or tip so I used a heavy duty freezer bag with a tip cut off to squeeze my dough through. It worked great, although they weren’t as light an airy as the type that are squeezed through a pastry tip. Very good with a cup of hot tea.
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- by: Ivy
- 15 years ago
Love churros and these were great. I didn’t have a piping bag, so I just spooned in some into small lumps and dropped them into the hot oil. Took the advice of some other reviewers and added less oil and less sugar, but it still browned quite quickly therefore not cooking all the way through the middle, with that said, we still demolished them all, the flavour and texture was still good. Will try again and see if I can fry them at a slightly lower heat for longer.
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- by: Ivy
- 15 years ago
Love churros and these were great. I didn’t have a piping bag, so I just spooned in some into small lumps and dropped them into the hot oil. Took the advice of some other reviewers and added less oil and less sugar, but it still browned quite quickly therefore not cooking all the way through the middle, with that said, we still demolished them all, the flavour and texture was still good. Will try again and see if I can fry them at a slightly lower heat for longer.
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- by: Silvernblack
- 15 years ago
I made these into little balls instead of trying to pipe them, and they came out very cute looking. I used a deep fryer, so they came out perfectly. The only change I made to the recipe was adding 1/2 tsp of vanilla for a bit of flavor. Very tasty, and everyone liked them.
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- by: Silvernblack
- 15 years ago
I made these into little balls instead of trying to pipe them, and they came out very cute looking. I used a deep fryer, so they came out perfectly. The only change I made to the recipe was adding 1/2 tsp of vanilla for a bit of flavor. Very tasty, and everyone liked them.
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- by: Noemi - No Way Is She A
- 15 years ago
These taste great!! and so simple to make. Only change I made was to add 1 tsp of vanilla. I made 3 batches last night…my son and nephew kept eating them up. The largest star tip I have was still making them pencil thin, so I just rolled mine into long strips and shaped into doughnuts, worked out great! Thanks for sharing…now my family can enjoy anytime!
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- by: Noemi - No Way Is She A
- 15 years ago
These taste great!! and so simple to make. Only change I made was to add 1 tsp of vanilla. I made 3 batches last night…my son and nephew kept eating them up. The largest star tip I have was still making them pencil thin, so I just rolled mine into long strips and shaped into doughnuts, worked out great! Thanks for sharing…now my family can enjoy anytime!
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