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Monday, 22 November 2010 14:55


  • 1/2 cup butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • Vegetable oil, for frying
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon


  • In a large saucepan over medium heat, melt butter with water and salt.
  • Bring to a simmer and then slowly whisk in flour. Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan.
  • Slowly add eggs in 3 small portions, whisking until well incorporated.
  • Spoon batter into a pastry bag fitted with a large star tip and refrigerate 30 minutes.
  • When Ready to cook, fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees.
  • Remove batter from refrigerator and slowly squeeze 3-6 inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels, then toss in cinnamon and sugar.
  • Server warm


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