Churros Balls

Must Try

These airy Spanish balls with cinnamon sugar are a perfect end to a tapas evening


125 ml milk
125ml water
120 gr butter
2 tablespoons sugar
pinch of salt
250 gr flour
4 eggs
(sunflower) oil for frying
50 g sugar
1 teaspoon cinnamon
optionally serve with: chocolate sauce
paper towel


Put the milk and water in a pan and add the butter and let it melt. Also add 2 tablespoons of sugar and a pinch of salt. Bring to a boil and then remove the pan from the heat. Stir in the flour all at once with a whisk or wooden spoon.
churros balls 01

churros balls 01

churros balls 01
Return to low heat and let the mixture cook for a further 3 minutes, stirring. Then put the batter in a mixing bowl and let it cool slowly while mixing until no more steam comes out. Then mix in the eggs one at a time.
Let the dough rest for 15 to 30 minutes while you heat the oil to about 160 degrees. Also stir the sugar and cinnamon together on a plate and prepare a plate with some kitchen paper. Take some dough from the bowl with 2 spoons and scoop a small ball of dough into the fat. The ball should immediately start to fizz.
churros balls 01

churros balls 01

churros balls 01
Put just too many dough balls in the fat at the same time because they get even bigger during frying. Bake them for about 3 to 5 minutes until golden brown. Let them drain on the kitchen paper and then roll them in the cinnamon sugar while they are still warm.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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