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Churros

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  • Prep 10 min
  • Total 50 min
  • Servings 2
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These crispy, cinnamon-and sugar-coated treats are the Spanish equivalent of a doughnut. Have a fiesta after you whip up a batch!
By Betty Crocker Kitchens
Updated Jan 14, 2009

Ingredients

  • Vegetable oil
  • 1 cup water
  • 1/2 cup butter or margarine
  • 1 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 3 eggs
  • Powdered sugar or cinnamon-granulated sugar mixture
Make With
Gold Medal Flour

Steps

  • 1
    Heat oil (1 1/2 inches) to 375°F in 4-quart Dutch oven or deep saucepan. Heat water and butter to rolling boil in 3-quart saucepan. Remove from heat; quickly stir in flour and salt. Stir vigorously over low heat until mixture forms a ball. Remove from heat; beat in eggs, 1 at a time, until smooth and glossy.
  • 2
    Spoon mixture into pastry bag fitted with star tip #6. Squeeze 5-inch strips of dough into hot oil. Cook, turning freqently, until deep golden brown; drain. Sprinkle generously with powdered sugar. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Traditional Spanish and Mexican churros are sweet dough spirals that are deep-fried and coated with a cinnamon-sugar mixture.
  • tip 2
    For a chocolate-covered delight, dip one end of each cooled churro into melted chocolate candy coating (almond bark), and place on waxed paper until set.

Nutrition

65 Calories, 5 g Total Fat, 1 g Protein, 4 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
65
Calories from Fat
45
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
25 mg
Sodium
75 mg
Potassium
15 mg
Total Carbohydrate
4 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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