Creative Churro Creations

You’ll like these homemade churros for their smaller size and special sauce.

Emmy Bradley gives a nod to Cinco de mayo with three versions of a favorite sugar-and-cinnamon treat.
Homemade Churros with Dulce de Leche Sauce
5 1/2 Tablespoons of unsalted butter
pinch of table salt
1 cup all-purpose flour
1 cup water
3 large eggs
1/2 cup granulated sugar, for rolling churros
1 Tablespoon ground cinnamon, for rolling churros
Vegetable oil for frying

Place a heavy bottomed saucepan (at least 4 quart) or a large pot over medium high heat, add enough oil to the pan at least 2-3 inches in depth. Clip a thermometer to the side o the pan.

In a medium saucepan, place the butter, 1 cup of water and salt and bring to a boil over medium heat.

Add the flour and stir over the heat until the mixture pulls away from the side is the pot and comes together to form a cohesive dough, 30 seconds to 1 minute.

Transfer the flour mixture to the bowl of an electric stand mixer fitted with a paddle attachment. Beating on low speed, add the eggs 1 at a time and continue to beat until they are thoroughly blended, about 2 minutes.

Fit a 16″ piping bag with a large star tip and transfer the dough to the bag. Twist the top to push the dough down to the tip. Set aside.

In a shallow bowl or plate, place the sugar and cinnamon together and whisk until well blended. Line a large tray or plate with paper towels.

Pipe 3-4 inch in length of the dough directly into the hot oil. To release the dough from the piping bag, scrape the tip against the side of the pan or use a butter knife. Fry 4-5 pieces of dough at a time, turning once until golden brown.

To remove, use a slotted spatula or tongs and transfer the churros to the paper towels to drain. Cool for 1-2 minutes, roll them in the cinnamon sugar mixture.

Dulce de Leche Sauce

In a small bowl, mix the dulce de leche with 1-2 tablepoons of the heavy cream. Mix until well blended.

*To ensure success with frying the churros, it is imperative to keep the temperature at 350 at all times. If the oil is too hot or too cold, the churros will be undercooked on the inside and crispy on the outside. The dough may also split apart when the temperature is too hot.

* Recipe adapted by Eva Longoria

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