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Churros are favorites in Mexico and Spain, often served with hot chocolate, the perfect pairing for the chilly winter afternoon quick-pick-me-up snack. These crispy fluted pieces of deep-fried dough coated with cinnamon-sugar adds a pleasing flavor and crunch. It is super easy and quick to make. Watch and learn how Rick makes authentic Mexican churros with Martha. To check for doneness, break it open — it should be just a little soft inside (but not doughy). Too low an oil temperature and the churros will take a long time to color, usually bursting apart before they’re brown; too high a temperature and they’ll brown quickly but not cook through. Serve with dulce de leche or creamy, rich chocolate sauce!


You’ll need: churrera, a cookie press fitted with a 3/8-inch fluted opening, or a heavy-duty plastic pastry bag fitted with a 3/8-inch star tip

1 cup water
1 Tablespoon granulated sugar, plus 2/3 cup to roll the churros in
1/2 teaspoon salt
2 Tablespoons vegetable oil
1 cup (4-1/2 ounces) all-purpose flour
Vegetable Vegetable oil to a depth of 1 inch, for frying
1/2 teaspoon cinnamon, preferably freshly ground Mexican canela (optional)

*** For directions watch the video.

Want more recipes? Try these…

dulce de leche

Dulce de Leche


Gluten-free Churros

Posted on May 4, 2014

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