A few weeks ago my friends and I got together for a fun filled Latin inspired luncheon. I prepared Chicken Enchiladas, one of my friend’s made delicious Spanish Rice and Spiced Black Beans.

After we ate, we set out to make our very own Churros!


You basically whip up a choux pastry batter, fry it to golden deliciousness, and then toss it in the stuff dreams are made of cinnamon sugar.

See? Easy as 1, 2, 3 πŸ™‚





Yield: 4 – 6 Servings


For Cinnamon Sugar Coating:

  • 1 tablespoon ground cinnamon
  • 1 cup sugar

For Churro Batter:

  • Pinch of salt
  • 1 teaspoon sugar
  • Β½ cup unsalted butter
  • 1 cup milk
  • 1 cup all-purpose flour
  • 4 eggs
  • Oil, for deep frying


Make Coating:

Combine cinnamon and sugar in a large tray and set aside.

Make Batter:

In a medium saucepan, combine salt, sugar, butter, and milk and cook over medium heat. Once the butter has melted, add the all-purpose flour and whisk to combine. Switch over to a wooden spoon or spatula, and cook until the dough begins to pull away from the sides of the pan and the dough becomes shiny, approximately 3 to 4 minutes.

Transfer the dough to a mixing bowl and cool for a few minutes. Using a mixer, add eggs one at time, making sure to beat each one in completely before adding the next.

Transfer batter to a pastry bag fitted with a open star tip and set aside.

In a large saucepan, heat oil for deep-frying over medium heat. Once thoroughly heated, pipe batter into oil in desired shapes. Fry for several minutes, turning often to ensure even browning. Once golden brown, remove the churros from the oil and blot them on a paper-towel lined tray for a few seconds, then toss in the prepared coating.

Serve warm.

Leftovers can be kept in an airtight container.


(Recipe adapted from Anne Burrell)


29 responses

    • O.
      You’re back!!!!!!!!!!
      Believe it or not, I was just thinking about you and a few other bloggers a few days ago! I was thinking about commenting on an old post of yours to see what you were up to πŸ™‚

    • Well, I’m in California at the moment, so if you’re in the area come and drop on by! πŸ™‚
      InshAllah I’m going back to Ohio in mid-October, so make plans to visit your sister and me after that! πŸ˜€

      • Well, the recipe for the batter is the exact recipe for Choux pastry (except choux pastry batter doesn’t have any sugar). You could leave the sugar out and fry up some churros, and then bake cream puffs, profiteroles, or eclairs with the remaining batter πŸ™‚
        One batter, 4 different recipes! πŸ™‚

      • You know revealing that was the absolute best part of your recipe πŸ™‚
        I had been through several recipes of churros, but the bulb like me, i did not realise it was on the same line as choux pastry. I should have tried it the day i was working on choux. Hehe. Yes agreed, one batter, 4 variations is really cool!

  1. oh wow it’s been yearsss since I have made churros – if I wasn’t just coming off a 2 day dessert binge I’d totally make them again now! loving how you’re doing your shots

    • Thanks! πŸ™‚
      I’ve been practicing with the camera, and I’ve been taking all different kinds of pictures. I find that the pictures I take in more natural settings are the ones that turn out better. I’ve tried setting it up with props and all, but it just looks so forced. I have to keep practicing to see what works.

    • Thank YOU for stopping by!
      I will share the recipe for the enchiladas in the near future. I feel like they needed to be tweaked a little, so inshAllah as soon as I nail the recipe I promise I’ll post it here πŸ™‚
      My friend’s beans and rice were phenomenal! So inshAllah soon I’ll get the recipe from her and try it myself, and then I’ll post them here πŸ™‚
      Is there anything specific you would like to see here?

  2. My kids love churros to the point that I began to hate it !!!! πŸ™‚ Each time we visit Costco they have to order it!! Now I’ve got an easy recipe for it, I can make it at home. Please share the enchiladas recipe soon if you can.

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