Recipe by Chef Rangel

This is a sort of Mexican donut.

Ingredients Nutrition


  1. Sift the flour, salt, and sugar onto a piece of paper. Heat 1 cup of water in a saucepan with the oil until it boils.
  2. Pour the flour mixture and beat with a wooden spoon until the mixture forms a stiff paste. Let cool for 2 minutes.
  3. Gradually beat the egg until smooth. Oil a large baking sheet. Sprinkle plenty of sugar on a plate and stir in a little cinnamon.
  4. Put the dough in a large pastry bag fitted with a ½ inch plain piping nozzle. Pipe the little coils or S shapes onto the baking sheet.
  5. Heat 2 inches of oil in a large pan to 336°F or until a little dough sizzles on the surface.
  6. Using an oiled metal spatula, lower several of the piped shapes into the oil and cook for about 2 minutes, until light golden.
  7. Drain on paper towels, then coat with the sugar and cinnamon mixture. Cook the remaining churros in the same way and serve immediately.

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