Spanish Curros from Scott Schymik

Authentic Spanish Churros, makes 35-40 Churros


1 cup water

1/2 cup butter

1/4 teaspoon salt

1 cup all purpose flour

3 eggs, beaten

1/2 cup sugar

1 tablespoon ground cinnamon

Vegetable or soybean oil


Heat 1 1/2 inches of oil deep in a large sauté pan to 360 degrees.  Use a candy thermometer to test the temperature of the oil.

Heat water, butter, and salt in a sauce pot to a boil.  Stir in the flour, vigorously until the dough forms after about one minute.  Remove from the heat and stir in the beaten eggs slowly.

Spoon mixture into a piping bag with a star shaped tip.  Pipe the Churros into the hot oil about 4 inches long or however you prefer.  Fry them until nicely browned, turning once, about two minutes.

Remove the Churros from the oil and lay them on a paper towel lined cookie sheet.  Let drain for a minute and pile them up on a plate.  Mix the sugar and cinnamon together and pour it over the top of the pile.  Serve as a perfect dessert for any feast!