Ingredients Jump to Instructions ↓

  1. 1/4 cup 49g / 1.7oz Butter

  2. 1 cup 198g / 7oz Sugar

  3. 1 tablespoon 15ml Sugar

  4. 1/2 cup 31g / 1.1oz White corn meal

  5. 1/2 cup 31g / 1.1oz Flour

  6. 3 cups 594g / 20oz Eggs (large)

  7. 2 teaspoons 10ml Cinnamon

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium saucepan, heat butter with 1 tablespoon sugar, 1/2 teaspoon salt and 1 cup water to boiling. Remove pan from heat; immediately add corn meal and flour all at once. Over low heat, cook mixture, stirring constantly, until dough forms a ball, about 1 minute. Beat in eggs, one at a time, beating vigorously after each addition until dough is smooth. Line baking sheet with paper towels. In a paper bag or large bowl, mix remaining sugar with cinnamon. In a deep heavy skillet or dutch oven, heat 3 inches of salad oil to 375F. Spoon dough into a pastry bag fitted with a number 6 tip. Pipe 5" lengths of dough into the hot oil. Fry until browned on both sides, about 1 1/2 minutes per side. With slotted spoon remove churros from oil and place on baking sheet. While still hot, place in bag and coat with cinnamon-sugar mix. Serve immediately. Makes about 2 dozen.


Send feedback