| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 12 to 15 servings |
Ingredients
- 1 cup water
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 to 5 eggs
- Canola oil, for frying
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Instructions
- To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.
- Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a “hook” shape when the spoon is pulled from the dough. If not, beat in the last egg.
- Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.
- Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 157 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 9 g |
| Protein | 3 g |
| Cholesterol | 60 mg |
| Sodium | 63 mg |
Reviews
Don’t know why these are called a Mexican cruller. Ate them In Argentina and they were the best things I ever ate. No one makes them like the Argentinian. And that goes for empanadas also. Never ate an empanada like I did in Argentina. They have them perfected.
I don’t know what I just made. At no point did any of this mixing and piping dough make anything that could even be considered a churro. Everyone here is dumber for having made this. I award you no points this round and may God have mercy on your soul.
Listen to all of the negative reviews. Every one of the first twenty were correct. Try a different recipe. Not crispy, not holding shape, adding another egg to dough that’s not holding shape to make it hold shape is absurd. I had to add more flour, still didn’t save it. They’re edible but very disappointing.
Worked really well for me the first time, instructions are easy to read and follow. I see no problem making this again in the future. (I am also 13 btw if I can make it by myself anyone can) 🙂
Awesome! Just a note: COOL the dough!, make sure it’s NOT HOT. Def make sure you temper the eggs (add a little of the dough to the eggs, mix, THEN add to the rest of the dough. Continue. This reminds me of my popover recipe! DON”T SHAKE THE BAG insted ROLL THE BAG around. yummers!! (don’t listen to the folks who didn’t make it right) It’s a keeper!
One word….HORRIBLE….
Works quite well. I needed a second attempt though.
Mine came out perecto!!!!!
*** for all who are rioting about terrible results after adding the eggs,***
MAKE SURE THE DOUGH IN THE PAN IS COMPLETELY COOLED BEFORE ADDING THE EGGS…
…otherwise, the heat will literally COOK the eggs as you mix.
Bad bad bad recipe, food network should remove it.