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Spanish Crullers (Churros)

Spanish Crullers

Churros is the name of a shaggy-coated sheep, and these crullers look a bit shaggy, also.


  • Vegetable oil
  • 1 cup water
  • 1/2 cup butter or margarine
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 eggs
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon


  1. Heat 1 to 1 1/2 inches oil to 360 degrees F.
  2. Heat water, butter and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
  3. Beat in eggs all at once; continue beating until smooth.
  4. Spoon mixture into decorators' tube with large star tip. Squeeze 4-inch strips of dough into hot oil.
  5. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain.
  6. Mix sugar and cinnamon; roll crullers in sugar mixture.

Makes about 24

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