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Churros Recipe by Paula Deen

Moderate Level
30 MIN 15 Prep + 15 Cook
Servings
$ /Serving
Print
Moderate Level
30 MIN 15 Prep + 15 Cook
10 Servings
$ /Serving

Churros Recipe by Paula Deen

Moderate Level
30 MIN 15 Prep + 15 Cook
10 Servings
$ /Serving

Ingredients

  • vegetable oil, for deep frying
  • 1/2 cup plus 2 teaspoons sugar, divided
  • 2 teaspoons ground cinnamon
  • 1/2 stick butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 1 orange, zested
  • 1/4 teaspoon nutmeg, freshly grated
  • 4 eggs

Preparation

Fill a deep-fryer or large Dutch oven halfway with vegetable oil and heat to 350°.

 

Mix the 2 teaspoons sugar and 2 teaspoons cinnamon together in a large shallow bowl, set aside.

 

Combine the butter, water and sugar in a large saucepan over medium-high heat and bring to a boil. Once it has come to a boil, lower to a medium heat and add the flour, orange zest and nutmeg, stirring constantly until it comes away from the pan and it forms a ball. Transfer dough to a bowl and use an electric mixer to help cool it off. At this point you can whisk in the eggs, 1 at a time, until it becomes a smooth batter. Transfer the mixture into a large piping bag fitted with a large star tip. Working in batches, carefully pipe 4-inch long ribbons directly into the hot oil to fry. Fry until golden, turning if necessary, about 2 to 3 minutes. Remove with tongs and drain on paper towels. Transfer the churros into the sugar/cinnamon mixture and toss to coat. Serve immediately while still warm.

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