Churros

These were GREAT! I should have doubled the recipe because it turned out they were not enough, hehe. Make sure you fry them till they are a golden brown, they don't come out as chewy. I used my Pampered Chef Easy Accent Decorator with the largest flower tip attachment, they were thin but they were so yummy and cute! Also, if you don't mess with them until they are ready to be turned, they shouldn't fall apart.

These are splendid. I used a pastry bag but beware, the dough is hot and my bag split in the middle of squeezing them in the hot greese. An electric skillit / fryer would be best to keep a constant temp. I hand rolled some but they were not nearly as good as the ones I used with the pastry bag. I used a wilton #25 but need one a bit bigger. You must work quickly as the dough will go cement quickly. Also be sure to wash up your bowl and dough tools ASAP.

These are very good, but just remember to pipe them very thin or you'll end up with raw insides and burned outside!

These churros were so delicious, they taste better then what we used to get as kids when we spent the day at Olvera Street in LA... and I always thought those were the best. These were perfect! Crispy on the outside and moist on the inside. I'm going to use this recipe all the time, thanks for the great recipe I was so very pleasantly suprised, it's a very simple recipe but it's results are so great and authentic.

Very easy recipe and outcome was excellent! Very authentic! Tip: Fry dough ASAP to avoid gooey mess.

What a fun and delicious treat for my kids. A little tricky to make, as you really do have to let the batter cool a little before putting in the piping bag. I had to double bag mine in order for the batter to not melt through. I agree with others that it's better to pipe all of them on parchment paper, and then just add them to the oil a few at a time. Piping them directly into the oil did not work for me. I immediately rolled them in the cinnamon sugar mixture to make sure it stuck and they were well coated. My kids were so thrilled. The only problem is that now they expect me to make these on a regular basis.

This was a really good recipe. My kids loved them. You can't handle too much and needs to be used asap or it will break apart while frying.

These were pretty good except they were much tougher than churros I've bought. I didn't overmix but they ended up chewy. I also had to make sure I didn't make them too thick because my first batch wasn't cooked all the way through. My kids liked them though.

I followed recipe exactly, except I didn't have a pastry bag and my ziplock kept breaking. So I rolled into shape and fried, perfect. These were light and fluffy and just like I had been longing for!!!

I spent a few hours preparing a Mexican style dinner for my family from scratch and realized I neglected dessert. This was EXCELLENT! Very simple to make with very few ingredients. My 6 year old daughter told me to make these everyday! To others who have stated the dough is still raw on the inside, turn your oil down! It's cooking too quickly on the outside giving you the impression it's done. Slow and steady and you'll get a perfect golden color.

If your churros are burning on the outside while still doughy on the inside, try lowering your heat. The longer they are in the oil, the better they will cook inside without burning outside, they will still be crispy. I use my beef jerky making kit. It comes with a tool like a caulking gun, you remove the tube, feed the seasoned beef, in this case, the dough and press the trigger to pipe out the dough. This kit comes with 3 attachments, small tube, large tube and flat tube. Works wonderfully.

5 plus plus plus! These were wonderful! I used a large pastry bag and a large star tip. I can't imagine trying to pipe the stiff dough from a ziploc with very good results. If the oil is right at 350* (I thought 375* was too high) they fry up nice and golden and not doughy at all inside. Thanks so much for a GREAT recipe!

Based on the reviews and the couple of minor adjustments suggested by Cat, I made this recipe with just 2 TBSP sugar and 1 TBSP oil, otherwise everything else is the same. The sugar/cinnamon coating is way more than you need for one batch, so cut it back to 1/4 to avoid waste and shake warm Churros in a paper bag to coat. I also used the large star tip on Pampered Chef Easy Accent Decorator and had the perfect Churros. If you pump them out onto an icing spatula and then turn them into the oil, they hold their shape beautifully. Excellent recipe!

I followed the recipe EXACTLY and I used a ziploc for a pastry bag, I really dont know what went wrong, maybe it was too thick but I was standing over the frying oil and one of the churro's exploded!! I have an extreme burn on my hand (it has covered almost half of my right hand) with a big blister and a blister on my forhead, when I ran to put my hand under cold water another one of the churros in the pan popped also. Im not sure, It may be a good recipe but I will NEVER EVER make it again. I have to deal with a burned hand for at least a few months until its all well again, but be very very very careful if you want to make this

This is a really great recipe....for funnel cake. I tried it twice and everyone agreed that it wasn't bad, but it wasn't churro either. I think I'll keep looking.

yumy! Eat 'em HOT! I piped all of the dough into 6 inch rolls on a paper towel before I placed them in the oil.

These delicious little snacks were AMAZING!!! They had the best flavor and they are cheep and easy to make. I used a spritz cookie squeeze instead of a pastry bag and it worked out great if not better! This is so because once the dough is mixed it is still hot from being on the stove and had i used a pastry bag it would have been to hot to handle. So i just put one of the long attatchments on and it made beautiful mini churros. The only down side is that the deep-frying makes them soggy if they sit overnight, so if you can make them the day of. Otherwise they were so delicious and easy to make!

These came out great! Much easier than I thought it would be. The dough was pretty firm so instead of making a mess with a pipping bag or plastic bag I just rolled them into balls. Tasted just like a churro!

This recipe was easy to make. The churro when fried is still a little gooey, but other wise is very delicious. Just a tip: make sure you roll into sugar and cinnamon right away or it doesn't stick. Good, very good.

I made this exactly according to the directions and they turned out great!! Some people said they were doughy in the middle---that's how churros are supposed to be!! That's why you add the flour to boiling water, causing it to gelatinize. Also, I used my instant-read probe thermometer to maintain oil temperature. Cooking in oil that is too cool or too hot will cause them to come out bad. Very quick and easy to make. Heating the oil to proper temperature took longer than actually making the churros. I will definitely make these again...and again!

We had these for breakfast and they were delicious. I used the cut off ziploc bag trick too, and it worked just fine. I let the dough cool slightly before putting it in the bag, and I added about 1/4 cup more water (the dough was a bit too stiff to squeeze the first time). As a result, my churros were crispy outside and soft on the inside--perfect!

I read the reviews before making these and I took the tip someone had about reducing the sugar to 1 tbs. and the oil to 1 tbs. I did not have a pastry bag and the dough was too heavy to pipe from a sandwich bag (it kept busting the seam of the plastic bag.) ... I decided to just roll it between my palms as one would do with play-doh and made "snakes". Those cooked up just fine and the dough was easy to handle. Some of the churros I rolled in cinnamon and sugar, and some just sugar, (as I have a family member who doesn't like cinnamon.) - They all came out fantastic. They weren't as lightweight and airy as churros I bought from street vendors in San Diego, but they were close enough to satisfy the craving. Other reviewers suggestions to double the recipe should be heeded. These were disappearing as quickly as I put the finished ones on the plate. (I even burnt the roof of my mouth because they were still really hot - so let them cool a little, as difficult as that may be!)

This is a great recipe! I made it for my Spanish class, and they were very tasty. I followed the recipe exactly, making churros about four or five inches, and it yielded about fifteen per batch.

TASTES FANTASTIC!!

I made this recipe twice. My first trial was a bit chewy (although some came out crunchy). My husband (whose sweet tooth can't be trusted) was delighted with the first attempt. My 2nd trial was "better"- I baked them (was feeling too guilty for having churros for the 2nd time in a week). I doubled the ingredients but only added 2 tbs of sugar. The reason for the 4 stars is because the recipe doesn't say how thick they should be (I have no churreria), for the churros to come out more crunchy and less chewy. I will try next time to add less oil as another reviewer noted and see if it helps with crunchiness. I had it with Chocolate a la taza (the thick Spanish chocolate served in all Spain). Mmmm, delicioso.

Came out too doughie, I must have done something wrong.

These were really easy to make but, were not that good. I may try to make them again, and make them a bit thinner.

Am I missing something or is the recipe? I made these last night and they are tough . I think that the recipe is missing the 3 eggs that need to be stirred into the ball. After making these and then trying a second batch, there was NO WAY I could pipe them through a pastry tube. Too thick. I am going to try again with the three eggs. I checked with other recipes and sure enough , they all had eggs in the batter.

YUMMY! So easy and simple to make! This is the perfect ending for a Cinco de Mayo meal. I used a 13MM star tip and piped a 4-5 inch strip into the hot oil. I fried them four at a time in my "Fry Daddy". They floated to the top as they cooked and browned nicely. The dough was so nice to work with. Once drained on paper towels, I put them in a bowl of sugar and cinnamon with a lid and shook gently. They are absolutely YUMMY! Thank you Delia for sharing your recipe!

A complete disaster!

These taste great!! and so simple to make. Only change I made was to add 1 tsp of vanilla. I made 3 batches last night...my son and nephew kept eating them up. The largest star tip I have was still making them pencil thin, so I just rolled mine into long strips and shaped into doughnuts, worked out great! Thanks for sharing...now my family can enjoy anytime!

Did anyone else end up with exploding churros? I had blasts of scalding hot oil blowing up in my kitchen. I'm not sure what just happened, but it was extremely scary AND painful!

The churros reminded me of my life in mexico with my pet turtle and how we used to eat them together(he loevd the cinnamon chunks)We would make them every Tuesaday night but he would NEVER do the work so it was quite time consuming since I was the only one cooking. The only thing that he would do, by the way his names Ron, is kneed the dough a lot with his paws and i found that it was always better when he did it. Wow, thinking about this has made me miss the old days under the mango trees in Mexico. Ron and I, looking into the distance, into the mango tinted sunset. Wow.

This is a great, easy recipe for churros. We make them for a Cinco de Mayo party every year and instead of making them long we make them about 1 1/2" bite size pieces. That way everyone gets some to enjoy. Serve them with melted chocolate...Yum!

great, easy and fast

Great, easy recipe to make! Love it!

These were delicious! We added 1 tsp. of vanilla for a little extra flavor. They worked great in the pastry bag, but you can also roll it out with your hands if you don't have a pastry bag.

i am mexican and I loved these churros, they have the aunthentic flavor!! my husband ate tons of them, therefore I think he liked them :)

These tasted pretty good, and were fairly easy to make. My only problem was I used the Pampered Chef cookie press. I've discovered it was not meant for churros! They were too fat and not long enough. I would definitely make this again, but I think I'd go with something else to squirt the dough into the oil.

My daughter made this recipe for a class project. She said they were a big hit. They were devoured by the class. She said the greatest compliment she received was when someone in class held up a churro and yelled "WHO MADE THIS RECIPE?".

DELICIOUS! i took cat's advice and cut both the sugar and oil in the dough down to 1 tbs each. i didn't feel like dirtying my pastry bag so i rolled out "fingers" with the palms of my hands (much easier than i thought it was going to be, the dough looked very sticky but it actually wasn't!). after frying & draining the oil i popped them in a plastic bag with the sugar and cinnamon. shake, shake, shake... et voilet! fair food in your own home! thanks for a great recipe!

OMG!!!I just made these and I am eating them as I type and I absolutely love this recipe. Super easy to make and the best result ever. I have tried other recipes before and none compare to this one . I have to say for those of you that don't own a thermometer to check the temperature do what I do which is I take the back of a wooden spoon and dip it in the oil , if little bubbles surround the end of your spoon then oil is hot and ready. Highly recommend this to everyone!

Very good but they don't keep well. If you are not going to serve these right away, I wouldn't make these.

These are so easy and delicious! I have a suggestion for those that had trouble with the pastry bag - use a cookie press! Mine comes with icing tips too, so I used the largest star tip and just squeezed the handle three or four times (holding it in the air) until it was the right length, then broke off the dough and laid it in the oil. It worked wonderfully and was easy on my hand (this dough is very firm so I can see how twisting a pastry bag would get tiring). The only downside is my churros were a little on the skinny side b/c my star tip wasn't as big as I would have liked but they were polished off in no time and tasted great!

this is a great recipe. i would definetly do this. although don't use as much oil its wasteful. use like 3 cups or less and only put in 3 churros at a time. the churros may look boring without ridges but they sure do taste good! :)

i try doing this recipe tonight for my family to give them a taste of my country but they hated it and i was disappointed. i feel this recipe needs the eggs.

Unbelieveably easy! I made it several times as written--delicious. Then I reduced the oil and sugar (for the dough) to 1 tablespoon each as suggested by one of the reviewers. The texture was even better! I used a pastry bag and a cake decorating tip (Wilton 1M).

This recipe is wonderful! Since, the directions and the list of ingredients showed different amounts, I had to choose what to do! I chose to follow the amounts listed in the directions, and was well rewarded. I only made one change, and that was to use 1/2 cup whole wheat flour (that I ground at home) as well as 3/4 cup white flour. The results were so good, that I had to guard the last few churros from my children so my husband could have a taste of them when he got home from work! Next time I will double the recipe!! To form the dough I used my Pampered Chef Easy Accent Decorator. It handled the consistancy of the dough very well. I tried both the small star tip and the large star tip. The large star tip worked better and was easier to use. I was able to squeeze the dough out with one hand and to cut the dough with a butter knife using my other hand. Fast, easy and delicious!!

hmmmmm delicioso! crunchy, sweet, and crispy all at the same time!

these were good and crunchy but I had to use the smallest attatchment in my pastry bag to get them to fully cook. I will definately be making them over and over.

they cook fast and they are prertty good

I was very disappointed. I used this recipe in a kids camp cooking class. It was a flop. The dough comes out way too thick. We had to roll balls because it was too thick to squeeze from a piping bag. I will never waste my time with this recipe again.

I made these into little balls instead of trying to pipe them, and they came out very cute looking. I used a deep fryer, so they came out perfectly. The only change I made to the recipe was adding 1/2 tsp of vanilla for a bit of flavor. Very tasty, and everyone liked them.

I found these easy enough to make. I found that I had to add more flour then what it called for. Before I added extra flour it stuck to the bottem of the pan. I think I will also make them smaller next time, maybe even make them into balls (breaking out of the traditional shape). I found the inside to be very doughy. I also found it easier to knead the dough a bit and to shape it with my hands.

These turned out excellent! I followed the recipe as is up until the dough forms a ball. Instead of using a pastry bag I just hand rolled them. These were a hit!

Tried this for my daughter Spanish Class extra credit project. Next time I will invest in a pastry bag. It tasted great and she said her teacher and classmates loved it.

Be careful with this one, you really have to get the timing down when you fry them because they will come out too crispy or too mushy if you don't get it just right. But when you get it down, they are really authentic tasting. Take it from me-- I live right by the border!

Just tried this recipe and wow, these are great! The dough is very hot so I let it cool for about 5 mins and wrapped my piping bag in a dish towel. Since it is almost play-dough like I just piped them on to a cutting board and then put them into the oil. Worked perfectly.

This recipe is good made with splenda as well. Just substitute splenda for sugar!!

My kids LOVED this and begged me to make more. Very, Very easy to make. I used my hands to roll out the dough and it worked well.

Those are totally tasty! I have never done churros before and this recipe totally worked. Just be sure to use as many paper towels as possible to drain them. I made funny spirals out of dough but they were to hard to turn. The recipe is great, even my very picky husband loved it!

No matter what I did these wouldn't cook all the way through. The outside was delicious. Too bad they were doughy in the centers.

These did not turn out so good, the dough was too thick and did not cook all the way through. The outside would burn while the inside was raw. Epic fail.

These were sooo easy and sooo good! I made one recipe as-is and it was plenty for my family of 4. I just used a plastic ziploc bag and cut the corner. My first batch came out about as thick as my ring finger--I thought they were a little doughy on the inside. So I cut the other side of the corner of the baggie smaller and they were more the size of McDonald's french fries. I thought the smaller ones were better--no doughy middle. That said, my family ate all of them with no complaints!

These are incredible! And so easy! I mixed the wet with the dry ingredients until just combined, trying not to overwork it. It came together very quickly. I was imaging these to be quite a bit longer than I ended up making them, but I found it a lot easier to make them a tad shorter- about two bites in length (how's that for a measuring system?!) The first two I made came out a bit tough, but I determined that was due to my oil not being hot enough, thus they cooked longer than they should have. After I adjusted the temp of the oil, I was busting these bad boys out like a pro. They are crispy on the outside, yet moist and tender on the inside. And, a true testament to how good they are, they are even yummy cold! (Although hot is best, of course!). I followed this recipe as written, and it was a raging success! Thanks Delia- this was, and will again be, the perfect afternoon snack :)

Excellent! I made a double batch 1 for the family and one for my Daughters Spanish class. Needless to say they were all eaten. My daughter even argued with me that she needed more for her class all the while eating out of her batch. I used a Ziploc bag instead of a pastry bag. I had problems with the bag blowing out like others have noted. I started out making pencil thin churros but as the bag split open more they ended up more like cigars. The pencil size was our favorite.

I liked this recipe because I'd never made churros before and it was very simple. On the other hand I didn't have a fryer so I used a stew pot to fry them in the oil. This was a problem. The oil got really hot and burned the churros without fully cooking them. I ended up keeping the heat on medium and the churros cooked slower and lighter. They cooked inside and were not too hard. The key was to cook them until they were a light color. My churros came out thin maybe about 1/4 inch around in circumfrence. Perfect for watching the waist! I used a pastry bag during my test run because you can choose how long you want them. The second time I used a cookie press. The problem was they came out shorter than I wanted, about 3 inches long. Nice for kids! I liked them about 5-6 inches in length. I didn't do anything special to the recipe except follow it and instead of adding all of the flour I only added enough so the dough wasn't too sticky to pipe through the pastry bag. When I made them for the actual event I doubled the recipe. That was more difficult because the dough began getting hard which makes it tough to get through the pastry bag. Everyone who had one said they were really good! And yes I did roll them in cinnamon and sugar!

These are easy to make and taste really good! I had no problems with cooking them because I used a thermometer to make sure my oil was the temp stated. I used a 1M star tip and cooked them for about 5 minutes total turning them halfway though. They will turn out delicious if you cook them right!!!

Great recipe! I used a pampered chef piper and used about a 3/4 inch end and they turned out perfect. Not too doughy in the middle and perfect golden brown on the outside.

I have tried this recipe with the Red Mill Gluten Free flour. It was great. also, I added grated lemon peel, vanilla and cinnamon. the churros tasted very good!!

Too messy for Kids to help with, almost too messy for me. Dough was to sticky after frying. :(

super fast, easy and DELICIOUS although we must all be mindful, churros are just a mix of poison which we fry and sprinkle with a bit more poison

amazing from the first time i made them for fun till evert time i miss them!excellent simple recipe with the most tastefull results!thanks so much!

tasted great when freshly made, does not store well

I live in Scotland, miss Churros from our awesome Mexican restaurants in St. Louis area. These are the BEST! So easy. I used the Pampered Chef Easy Accent Decorator, they came out perfect!

My churros turn out hard but crunchy. Can anyone pls tell me why it's like that

Yummy!!! These churros are quite easy to make but most of all DELICIOUS...My husband told me that they were addicting and couldn't help but to eat another one. My 2 yr. old son kept helping himself to more and I was impressed how GOOD they came out.

Am I missing something here? Water & flour, regardless of how they're mixed, makes... GLUE. I played around with this recipe a lot & just think it's horrible. The batter needs something else, eggs a riser, I don't know.

Really, really good. A couple of minor changes: I added a tablespoon or two more of water and I mixed the hot liquids with the flour until just barely combined enough to make a sticky ball (in fact there were tiny flour clumps still there but they disappeared when I was piping). I think over-mixing would make it more of a chewy texture and so mine were how I prefer them, crispy on the outside and very soft on the inside. I also added some vanilla and a tiny pinch of nutmeg into the dough just to give it some more flavor. Lastly, it took me a while to get the oil just right. I found that 375 was too hot and it was browning too fast without cooking thoroughly on the inside so i reduced it to 330-350 approx (med heat) and they were perfect. Piping them on the thinner side also helped cook them evenly. Everyone loved them and I will definitely make them again soon.

First time ever making churros and follow the recipe exactly; they turned out perfectly!!! These were so easy to make, the flavor was so good and the texture was perfect. Some reviewers wrote they are crunchy inside and out, not the case here, mine turned out night and soft in the inside. The shape of mine was a little off, mainly at the lack of nice pastry bag tips, but that didn't matter, they were gone in a few minutes. Doubling the recipe next time. Thanks for the recipe!

After reading all the reviews, I decided smaller was best. I used a frosting bag with no tip. Then piped out french fry size strips. I also used a candy thermometer and kept the temp at 375. They were great. I'm taking them to a "cico de mayo" party tonight.

I found this recipe a while back while I was in college. Had a sweet tooth and no money, but I had these simple ingredients in the pantry. All my poor college friends loved them. Easy to make, and I don't fuss with them being more/less chewy or more/less brown, the inconsistency makes it fun... like eating a bunch of grapes... but unhealthy! haha

Hot churros + chocolate ice cream = decadent pleasure!

Very difficult to cook through without burning, and I made really thin ones. It also called for way too much flour.

AWESOME! they are sooo good! I made these with a roommate and they were absolutely delicious! they are so quick and easy to make. Having this recipe is going to be a problem--I'm going to make them ALL the time!

I made the recipe word-for-word. I tried using the largest star tip I had, which was an Ateco 2D. It was a closed star tip, and it did not work at all. The pieces fell apart in the hot oil. For my second batch I switched to a large round tip and piped 2-inch long pieces. (I got 24 pieces altogether.) They stick together in the oil, so only fry a few at a time, depending on how large your pot is. When they float to the top, fry them for 1-2 minutes longer, or until they are golden brown. I'll definitely be making these again!

My son and I just finished making a double recipe for his spanish class.(It made about 48 small ones). It took about an hour from start to finish. I used a cookie press and it worked very well. They taste just like the ones we got from a street vender in Mexico!

OUTSTANDING! Quick and simple, great tasting, fun for the kids. Shared with friends at work everyone had happy bellies! Thanks for sharing!

I regret making these...We ate them all, before they even made it to the table. Wow, they were crazy delicious! We rolled some by hand in ball shape, thick tube, thin tube, squeezed some through a pipe really really thin. My favorite (and what came out best with crunchy outside, light soft inside) was the thin hand rolled ones and the thicker tube piped ones. It took a couple tries to figure out what shade of light brown was best. But every last one of these was totally awesome! Will be saving this recipe!

My mom used to make churros when we were kids that tasted just like these. They were sweet and crispy on the outside with a chewy inside. Not only were they delicious they were actually easy to make. I made them for my 7 year old who LOVES churros and he was so impressed that he said we should never ever buy these again, we should just make them at home. thank you for the great recipe!

Just a comment. Churros originated in Spain not Mexico. Good recipe.

I really liked this recipe though it was a bit too sweet for me so next time I'll use less sugar on top. But I'll definitely make this again! Thanks for the recipe!

I attempted to bake these, which didn't result in the correct texture. Flavor and cinnamon sugar are right on!

OH MY GOODNESS THESE WERE AMAZZZZZZZZZZZZZZZZZZIIIIIIIIIIIIIIIIIIIING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! wow. absolutely loved it and so did my whole family of picky eaters! i will definitely be using this recipe once again!! NOTE: i did add cardamom to this recipe!! it turned out even better :)

I took another reviewer's advice and cut the sugar to 1 Tbl and oil to 1 Tbl. I used a ziploc bag with one corner cut off to pipe the dough and it worked well. This only took about ten minutes and was incredibly easy.

Really good recipe & other reviews were helpful. Used 1/4 tsp. of salt instead of recipes 1/2 tsp. I used a Wilton star tip #21 and a decorating bag. It took a few tries to get it right, but they were really good. :) Using them to add in a favor bag for a wedding. Thanks.

It came out delicious!!! My husband loved it! I didn't have pastry bag nor ziploc bag so I ended up sing my hands to form straight vertical line. I also made a 'donut" form churros:) I mixed cinnamon and sugar and it is delicious!

Y.U.M.

These must be rolled thin. Don't try to make these the thickness you see at fairs or the inside's will be "raw." Overall it was a great recipe, and was the only fried desert that worked out at a "fryer party" my friends had to use the fryer they got for their wedding.