Churros from Casa Marcela

"Text excerpted from CASA MARCELA © 2017 by Marcela Valladolid. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. </br></br> I’ve published recipes for churros before but have untraditionally added eggs to the batter, more like how you would make a choux pastry. Here I go more traditional, with pretty much just butter, flour, and seasonings. Invest in a good high-temperature thermometer because having a consistent oil temperature will ensure your churros are evenly cooked. There is nothing worse than churros that are golden on the outside but raw on the inside. -- Marcela Valladolid"
photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen
photo by Genius Kitchen photo by Genius Kitchen
Ready In:
18 Churros




  • Line a baking sheet with parchment paper.
  • Combine the water, butter, and salt in a large, heavy pot and bring to a boil. Remove from the heat, add the flour, and mix with a wooden spatula until combined. Let the dough sit until cool enough to handle, about 5 minutes. Knead the dough until smooth, about 1 minute. Place half of the dough in a piping bag fitted with a large open star tip. Pipe 4-inch-long churros onto the prepared baking sheet. Repeat with the remaining dough.
  • Combine the sugar and cinnamon on a large platter. Set aside.
  • Meanwhile, heat 4 to 5 inches of vegetable oil in a large Dutch oven until it registers 365 degrees F on a deep-fry thermometer. Add the churros in batches of three and fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer the churros to a paper towel–lined baking sheet to drain.
  • Roll the churros in the cinnamon-sugar mixture. Serve immediately.
  • Recipe courtesy of Casa Marcela by Marcela Valladolid. Get the book here:

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