The Jerusalem Post Magazine - - FOOD -

Chur­ros are deep-fried treats that are pop­u­lar in Ar­gen­tinean, Span­ish and Brazil­ian cui­sine. There are many ver­sions and shapes. In the ver­sion I present here, lots of sugar and cin­na­mon are sprin­kled on top.

Makes 35-40 chur­ros Dough:

1 cup water or milk

100 gr. mar­garine or but­ter 2-3 Tbsp. sugar

1 packet vanilla sugar Pinch of salt

1½ cups flour, sifted

4 large eggs

For fry­ing:

Canola oil


½ cup sugar 1 Tbsp. cin­na­mon


Ic­ing bag with ser­rated tip Scis­sors

In a medium pot, add water or milk, mar­garine or but­ter, sugar, vanilla sugar and salt. Stir and heat over a flame. Add the flour while stir­ring rapidly, un­til dough falls away from sides of pot.

Re­move from the flame and, while stir­ring, add the eggs one at a time. Stir rapidly un­til soft. Trans­fer dough to an ic­ing bag with a ser­rated tip.

Heat oil in a pot for deep fry­ing. Squeeze strips of dough that are 12-14 cm. long into the oil. Cut the dough with a scis­sors. Drop the dough into the oil in the form of a cir­cle. Hold a knife and spoon for a few sec­onds on the spot where the cir­cle closes, so it doesn’t open up. Oth­er­wise, the dough won’t form a cir­cle. This is a bit tricky at first, so un­til you get the hang of it, fry only one churro at a time.

Af­ter the first side has turned golden brown, flip the churro over. When it is browned on both sides, re­move from oil and place on a pa­per towel. Af­ter you place all the chur­ros on a serv­ing plat­ter, sprin­kle with sugar and cin­na­mon and serve.

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