Reviewed: May 8, 2012

Excellent! Made these for our Seis de Mayo party and they were a bit hit! Used a cake decorating tube with the star tip and they came out thin enough so that they cooked faster without getting greasy. Cut the eggs down to two, added a tsp. of vanilla to the water and a dash of cinnamon to the flour. Will definitely make again!

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Reviewer:

dara

Reviewed: Apr. 13, 2012

Easy and quick dessert! Added 1 teaspoon of cinnamon to dough. Be sure to roll in cinnamon sugar while still warm. Yummy!!

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Reviewer:

ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

Reviewed: Mar. 26, 2012

I thought the flavor was good but the consistency was not the bestthe churros were very doughy and not good at all. I will not be trying this recipe again.

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Reviewer:

violet986

Reviewed: Jan. 31, 2012

SOOO GOOD! I have to say, I was afraid and I had very little expectation of this coming out good because Churros are pretty amazing and I didnt think it could be this easy! But it was!! I used butter in place of the margarine and added a little vanilla extract to the batter. I used a disposable pastry bag with a Wilton Star tip #32. Everyone LOVED them. We dont eat fried foods often but Ill definitely make these again!

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Reviewer:

SUSIEQ203

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Port Jefferson, New York, USA

Reviewed: Dec. 14, 2011

This recipe is an absolute hit! I loved them!! I did add a little touch to mine though. I added about a tbls & 1/2 to the mix along with about 1/4 tsp of cinnamon. They turned out wondersully. I also dipped them in a mix of powdered sugar and cinnamon. They were great!

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Reviewer:

Brittany5802

Reviewed: Aug. 8, 2011

Wonderful !!!

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Reviewer:

Susie B.

Reviewed: May 9, 2011

I made these twice because the first time, the churros did not come out right after i fried them. The second time I did a few things different. I made sure to remove the ball of dough into a mixing bowl before I added the eggs. Also, instead of frying them, I maked them at 350 degrees for about 12 minutes each. They came out nice and fluffy. The taste was good, but I couldn't give it a five star since it wasn't 'to die for'. But overall still a very tasty recipe.

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Reviewer:

CakeFACE

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Cooking Level: Beginning

Home Town: Flushing, New York, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 22, 2011

if sugar doesnt stick to the churros, put melted butter on them

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Reviewer:

mocon

Reviewed: Jan. 21, 2011

I just put the dough into a ziploc bag and snipped a 1/2" hole on the corner of the bag and these little churros ended up looking like big american donuts... good anyway.

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Reviewer:

frolka

Reviewed: Jan. 4, 2011

these turned out fantastic! i tried another recipe for churros, and the dough was so thick i couldn't pipe it through a pastry bag. it also ended up still doughy in the center. but this recipe made a great consistency for piping, and the end results were crisp on the outside, but light on the inside. delicious!

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