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Mexican Cuisine with Patricia – Churros

Serves 15 pieces

INGREDIENTS: tsp = teaspoon tbsp = tablespoon

1 cup flour

1 cup water

3 large eggs

½ cup butter

1 ts vanilla extract

¼ ts salt

1 cup sugar

1 ts ground cinnamon

4 cups vegetable oil for frying



  • Heat the oil in a large pot around 175 C degrees. 


  • Meanwhile, make the dough  : 
    • Heat water, butter, vanilla, and salt in a large saucepan. Once the butter is completely melted and the mixture begins to simmer, remove from heat and stir in the flour with a wooden spoon.
    • Add in the eggs one at a time, stirring and mashing the dough together until the egg is fully incorporated.

  • Transfer the mixture to a large pastry bag fitted with a large star-shaped tip
  • Working in batches of 3 to 5, pipe the dough directly into the hot oil using scissors to trim to the desired length.
  •  Cook until dough puffs and turns golden brown, turning halfway through so all sides evenly cook. (It takes between 2 to 4 minutes).
  • Carefully remove churro from oil using tongs and place on a paper towel-covered plate to drain, 1-2 minutes
  •  Mix sugar and cinnamon and put it into a plane plate.
  • Once the churros have cooled enough to handle, coat them well with sugar/cinnamon mixture. 



Serve 🙂

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