| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 5 cups water
- 8 ounces butter
- 2 teaspoons salt
- 1/2 cup sugar
- 1/2 cup corn oil
- 2 teaspoons vanilla extract
- 1 teaspoon nutmeg
- 5 cups all purpose flour
- 8 eggs
- 1 pint corn oil
- Cinnamon Sugar, recipe follows
- Chocolate Caliente, recipe follows
- 1/2 cup sugar
- 1/2 cup ground cinnamon
- 1 quart milk
- 1/2 pound Mexican chocolate, coarsely chopped
- 1/4 cup sugar
Instructions
- Heat water, butter, salt, sugar, oil, vanilla extract and nutmeg to a rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat. Beat eggs in all at once. Continue beating until smooth. Let the dough cool. Place dough in a piping bag with a star tip. In a large frying pan, heat corn oil. Pipe the churros in long rods directly into the hot corn oil. Fry until golden brown on all sides. Dust with Cinnamon Sugar and serve with Chocolate Caliente.
- In a small bowl, mix sugar and cinnamon together and store in an airtight container.
- Bring milk to a boil. Add in chocolate and sugar. Stir over heat until chocolate is melted and sugar has dissolved.
Reviews
I’ve just tried making this. 15 mins prep time is totally wrong. You’ll need an hour at least. It’s a bugger to mix that stiff dough when it’s 5 cups of flour. Also adding the flour into the liquid just results in a bunch of globs not dissimilar to badly made gnocchi. I have no idea how it is going to turn out as the instructions in the method are pretty bad for the huge quantity of ingredients required.
OK two weeks later… I made this recipe for my son’s 18th birthday party. It makes a HUGE amount of 10 centimetre churros. (that’s 6 inch for my American friends. The amount of eggs recommended is ridiculous. I used only 4 eggs and I would not recommend more because it would be a complete waste.
It is a good recipe if halved. WAAAY too much for anything but a large group. I was churning them out 4 at a time in a wok for a smallish party of 16 teenagers and even then, we had leftovers.
First, this recipe makes a huge ammount of dough. If I make it again, I’ll cut the recipe in half. I probably made my churros a bit small, but I still had to fry them in small batches. Three larger churros would have filled the pan. I stood over that hot oil for almost an hour and I didn’t even get halfway through the dough. The final product is good though, but what’s up with using a half of a cup of cinnamon? A couple of teaspoons is plenty.
Everything was perfect! The only thing I would alter in this recipe is the sugar/cinnamon for coating the churros. They say 1/2 c sugar & 1/2 cup of cinnamon. I know cinnamon goes a long ways so I only used three tablespoons and I think I could’ve gotten away with just 2 tablespoons and 1/2 cup sugar. Other than that it was excellente!
Mexican desserts