Churros Recipe - Paula's Home Cooking - Blast from the Past

What is a churro? Basically a churro is the mexican version of the doughnut. In this blast from the past, Paula shows us how to make this very simple dessert. Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients Deep frying vegetable oil 1/2 cup plus 2 teaspoons divided sugar 2 teaspoons ground cinnamon 1/2 stick butter 1 cup water 1 cup all purpose flour 1 zested orange 1/4 teaspoon freshly grated nutmeg 4 eggs Preparation 1. Fill a deep-fryer or large Dutch oven halfway with vegetable oil and heat to 350 °F. 2. Mix the 2 teaspoons sugar and 2 teaspoons cinnamon together in a large shallow bowl, set aside. 3. Combine the butter, water and sugar in a large saucepan over medium-high heat and bring to a boil. 4. Once it has come to a boil, lower to a medium heat and add the flour, orange zest and nutmeg, stirring constantly until it comes away from the pan and it forms a ball. 5. Transfer dough to a bowl and use an electric mixer to help cool it off. At this point you can whisk in the eggs, 1 at a time, until it becomes a smooth batter. 6. Transfer the mixture into a large piping bag fitted with a large star tip. Working in batches, carefully pipe 4-inch long ribbons directly into the hot oil to fry. 7. Fry until golden, turning if necessary, about 2 to 3 minutes. Remove with tongs and drain on paper towels. Transfer the churros into the sugar/cinnamon mixture and toss to coat. Serve immediately while still warm. Recipe courtesy of Paula Deen: https://www.pauladeen.com/recipe/churros/ JC