Reviewed: May 9, 2010

Great recipe and best churros I have ever made! Since I don't have a pastry bag, used a cookie press and it worked perfectly and made the strips thin enough so it cooked very quickly and evenly.

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Reviewer:

SaraW

Cooking Level: Intermediate

Home Town: Lexington, South Carolina, USA

Living In: Spartanburg, South Carolina, USA

Reviewed: May 9, 2010

Good flavor, but way too doughy in the middle. I wont try this recipe again. Browned way too fast.

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Reviewer:

Rachel

Cooking Level: Intermediate

Living In: Redding, California, USA

Reviewed: May 7, 2010

I made the recipe word-for-word. I tried using the largest star tip I had, which was an Ateco 2D. It was a closed star tip, and it did not work at all. The pieces fell apart in the hot oil. For my second batch I switched to a large round tip and piped 2-inch long pieces. (I got 24 pieces altogether.) They stick together in the oil, so only fry a few at a time, depending on how large your pot is. When they float to the top, fry them for 1-2 minutes longer, or until they are golden brown. I'll definitely be making these again!

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Reviewer:

cassie

Cooking Level: Expert

Reviewed: May 5, 2010

I tried this recipe today for the first time and it turned out pretty good. I really liked how the balls were versus the strips. The dough in the plastic bag was really warm and made the slit at the bottom of the bag bigger( slit the opening for the churro dough to come in strips). My son had fun helping to shaping the dough balls, coating the churros with the cinnamon and sugar mixture, and of course eating them!

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Reviewer:

csmith20210

Reviewed: May 5, 2010

I just made these for my daughter and self for the holiday. i remember making them in a cooking class back in high school and those were terrible. this recipe was GREAT and you don't even need a pastry bag, i made them into little rings. i live in Germany and it was such a comfort to get something so good that tasted like back home. Thanks for posting this recipe! i also took the suggestion about not adding so much sugar to the dough and the amount of oil, they turned out just right. YUMMY!!!

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Reviewer:

Shaleenhoward

Reviewed: Apr. 21, 2010

this a very good likeness of the real things. Where I'm from n Evansville, In, they serve them with Chocolate or caramel sauce. It is heavenly. I live in Arkansas now but go to get them everytime I'm in Evansville. The chocolate is kinda like Hersheys chocolate. It's runny. But OMG it is so good.

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Reviewer:

Barbara Legris

Reviewed: Apr. 19, 2010

I did not care for this recipe.

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Reviewer:

mdaniels

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Malden, Massachusetts, USA

Reviewed: Apr. 19, 2010

Very easy and delicious. I made the dough rolled out the strips by hand earlier in the day and cooked them later. Even without a proper fryer they cooked perfectly.

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Reviewer:

marie

Reviewed: Mar. 28, 2010

Made for our girls' strawberry daiquiri night. Very sugary and yummy, but really messy. Not as good as I've tasted at fairs and such

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Reviewer:

PonderosaPower

Reviewed: Mar. 10, 2010

I made this exactly according to the directions and they turned out great!! Some people said they were doughy in the middle---that's how churros are supposed to be!! That's why you add the flour to boiling water, causing it to gelatinize. Also, I used my instant-read probe thermometer to maintain oil temperature. Cooking in oil that is too cool or too hot will cause them to come out bad. Very quick and easy to make. Heating the oil to proper temperature took longer than actually making the churros. I will definitely make these again...and again!

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