Rating: 4.5 stars
86 Ratings
  • 5 star values: 59
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 4

Spanish crullers.

Recipe Summary

cook:
45 mins
additional:
1 hr 40 mins
total:
2 hrs 40 mins
prep:
15 mins
Servings:
24
Yield:
24 churros
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.

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  • In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.

  • Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

134 calories; protein 1.4g; carbohydrates 6.2g; fat 11.7g; cholesterol 23.3mg; sodium 77.2mg. Full Nutrition
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