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For the HomeFor the GardenFood & EntertainingResourcesArticle Archive
Food & Entertaining


Author: Sydney Dye
Issue: December, 2013, Page 98

Makes 8-10 churros

1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
Zest from one orange
3 eggs, beaten
Vegetable oil, for deep-frying

Photo by Garrett Cook

Churros are a popular breakfast snack in Spain and are enjoyed with hot chocolate. This combination would make a tasty addition to a holiday breakfast.
COMBINE sugar, cinnamon and nutmeg and spread on a plate; set aside.

PLACE water, butter, flour, salt and orange zest in a saucepan. Stir over low heat until the butter softens and a dough begins to form. Keep cooking for 2-3 minutes, stirring constantly, until the dough forms a ball around the spoon and leaves a coating on the base of the pan.

TRANSFER the dough to a food processor fitted with a steel blade attachment. With the motor running, add the eggs, taking care not to over process. Spoon dough into a piping bag fitted with a 1/4-inch star tip.

HEAT about 2 inches of the oil in a heavy, high-sided pot over medium-high heat until the oil reaches 330°.

PIPE lengths of dough, 3-4 inches long, into the hot oil. Try piping dough with one hand and using scissors to cut the strips of dough with the other. Repeat, frying 3 or 4 strips at a time; do not overcrowd the pan. Fry the churros, turning them once, until puffed and golden brown (about 1 minute per side).

TRANSFER the cooked churros to a plate lined with paper towels and let them drain. While the churros are still hot, roll them in the sugar, cinnamon and nutmeg mixture.

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