While exploring the streets of Mexico City I was treated to churros on more than one occasion.  Typically they were stale and soggy, and the cinnamon was more spicy than enticing.  When done right, however, churros can be a delicious and inexpensive crowd-pleaser.

Author: Joe the Baker
  • 8 ounces water milk, half and half, cream, or creme fraiche (the higher the fat content, the softer the texture)
  • 2 tablespoons sugar
  • 4 ounces flour
  • 2 eggs
  • Oil lard, or clarified butter for frying
  1. Heat the liquid and sugar. Add salt or vanilla if desired.
  2. Once the liquid boils, add flour. Stir with a wooden spoon and try to remove any clumps.
  3. Continue to cook on high heat, stirring almost constantly, until a very thin layer of film forms on the bottom of the pan.
  4. Pull off of heat and let rest or transfer to an electric mixer with a paddle attachment.
  5. Stir the dough gently for about two minutes, allowing to cool slightly.
  6. Add eggs one at a time, mixing well to develop a smooth, slightly shiny paste.
  7. Heat your oil to between 325 to 375 degrees Farenheit.
  8. Use a large star tip and a pastry bag to pipe the batter straight into the oil in straight lines.
  9. Let fry until golden brown and floating.
  10. Remove from oil and let drain on a cooling rack set over a sheet pan for about three minutes.
  11. Coat churros with sugar/cinnamon mixture and toss thoroughly.
  12. Pat off excess sugar and let cool about three minutes more.
Recipe Notes

For a more modern take I like to use cardamom and sugar, which lends a more floral taste that compliments tea nicely. You can also use an anise and sugar mixture, which is great with strong espresso.
To save churros for a later date, pipe the raw batter onto parchment in long straight lines and freeze. Then, when you're ready, either fry as described above or bake at around 400 degrees Farenheit until golden brown.

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