Apr 2009


Image by Gret@Lorenz under Creative Commons

Churros have been made and they were good. They were so good that it’s time to put the recipe up here for you and for me. Yay for the internets – I can publish things for you guys and make sure I don’t lose things at the same time…

  • 240ml water
  • 2 tbs brown sugar
  • 1/2 tsp. salt
  • 75g butter
  • 160g white flour
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 150g icing sugar
  • 1 tsp. ground cinnamon

Get some oil up to about 190°c in the deep fat frier or frying pan.

Put the water, sugar, salt and butter in a decent sized pan and get it boiling. The butter has to melt.

Remove it from the heat and stir in the flour. Keep mixing it until it’s solid.

Beat the eggs and add the vanilla. Mix them in to the buttery floury mixture.

Once it’s gone back to being solid again, put it in to a biscuit press and squeeze it into the hot fat.

Let them fry until they look like the ones in the picture (turning part way if you need to), hook them out and let them drain a little before you drop them in the mixture of cinnamon and icing sugar that you have.

You can only cook a few at a time, so try not to eat one batch before the next batch is cooked. If you do then you’ll have no idea how many you made and will be unable to tell your adoring web fans how many this lot makes. I’ll just say that GB and I didn’t eat any dinner after stuffing our faces… :)

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