Photo by Sara Hanna

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12 churros

  • 3 cups water
  • 2 long sticks canela, broken into pieces
  • ½ cup unsalted butter
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1 teaspoon freshly ground canela
  • 2 eggs, Oil, for frying
  1. Combine the water and canela sticks in a medium pot and cook over medium heat until reduced to 2 cups, about 15−20 minutes. Strain through a fine-mesh sieve and discard the
  2. Place liquid back in the pot. Add salt and butter and cook over medium heat until
  3. Remove from the heat and add the flour all at once, stirring vigorously to remove anyContinue stirring until the dough comes together into a smooth ball.
  4. Allow the mixture to cool in the pan for 10 minutes. Meanwhile, combine sugar and ground canela and set
  5. Add the eggs to the dough, one at a time, and stir until the dough is nice and smooth.
  6. Fill pastry bag fitted with a large closed-star tip with dough. Remove air pockets!
  7. Heat oil in a fryer or deep stock pot.
  8. Pipe directly over fryer and cut with scissors. Fry to golden, about 4−6 minutes.
  9. Roll in canela-sugar mixture. Serve warm.
  • from Chefs Hugh Acheson and Whitney Otawka

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