Monday, March 9, 2009


Ok So I stole this recipe from the net shot me!

For Churros Rellenos now that is a different twist.
I am all too familiar with Churros as a delicacy in Mexico and Spain but I was surprise to see them as part of the culinary plethora of southern brazilian celebratory food. Turns out the Gauchos are not only an Argentinean phenomena. Brazilian Gauchos are a culture on their own and have retained many of their european customs originating in the Iberian peninsula. Churros may have originated as a derived of Moorish (Ibero-arabic)  food but the story goes that the invention actually came from shepherds in the regions between Portugal and Spain as a portable and easy to make staple for the long cold mornings at the herding camps. Urugay has a version worth mentioning since traditionally sweet Churros have turned savory for the Uruguayans, often stuffing them with cheese. The Churros that is not the Uruguayans!
Churros are the equivalent of fry dough and doughnuts. Using an extruder to drop a long rope into the hot oil. I recommend a mild to non flavored oil that serves well for flash frying or deep frying. Corn and Canola work well and keep better than with vegetable shortening though Churros should be eaten immediately. Use a pastry bag with a star or flour nozzle the largest opening gauge  the better. In a pinch you may even use 1/2 pancake mix and 1/2 wheat flour batter just make sure is thicker consistency than that usually mixed for pancakes.
Sugar coating your freshly fried Churros is best done after the oil has drained or blotted to a paper towel. I like to mix the 10x Sugar with the Regular sugar and Cinnamon powder in a plastic bag and use that bag for quick easy to clean coating.
Once coated wrap the Churros half-way with parchment paper or waxed paper and stack neatly on shoot glasses. Dipping Churros into hot chocolate is the way to go you may stuff them with ready made Araquipe, Dulce de Leche, Chocolate Ganache or Condensed Milk. To stuff the Churros hold one end upwright while they are still hot and with a second pastry bag or a large marinade syringe with a long narrow nozzle, inject the filler making sure the filler has a consistency that is easy to flow but still holds the shape of a drop for several seconds. Warm fillers tend to do better at that!


  • 1 cup water
  • 2 Tbs brown sugar
  • 1/2 tsp. salt
  • 1/3 cup butter
  • 1 cup white flour
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 1/4 cup sugar
  • 1/2 to 1 tsp. ground cinnamon, depending on taste

Directions:Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.
In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.
Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.
Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.
churros should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
While still warm, roll each churro into the dish with the sugar and cinnamon until coated.



  1. Hi dude ! I followed your recipe but didn't quit get the right result. I think I need to keep practicing :)

  2. Try this:

    1. Very Hot Oil Deep Pan to fry
    2. Your batter should not rest (Bread vs. Doughnut)
    3. Thick batter
    4. No lumps
    5. If you used all purpose flour or plain wheat flour
    6. You may fix batter on the spot by adding a pinch of Cream of Tartar or Baking Powder

    Churros are not for the faint hearted and just like deep frying your turkey they can turn into a disaster so be aware of your surroundings and keep an eye on the oil.

    Here is a little extra for you.

    Take my Pott Butter (see recipe) melt it and whip it with condensed milk over a double boiler. (this takes muscle) keep whisking until the mixture turns thick, transfer to a a light brown caramel. When you get your Churros down, dip them in the sauce.

    Happy Cooking