Churros and Cookies Recipe


Nutrition

Cal/Serving: 801
Daily Value: 40%
Servings: 6

Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat57g88%
Saturated22g110%
Trans1g0%
Carbs62g21%
Fiber2g7%
Sugars14g0%
Protein11g22%
Cholesterol205mg68%
Sodium643mg27%
Calcium53mg5%
Magnesium21mg5%
Potassium142mg4%
Iron4mg20%
Zinc1mg6%
Phosphorus143mg20%
Vitamin A1126IU23%
Thiamin (B1)1mg34%
Riboflavin (B2)0mg28%
Niacin (B3)4mg19%
Vitamin B60mg4%
Folic Acid (B9)131µg33%
Vitamin B120µg6%
Vitamin D1µg0%
Vitamin E6mg31%
Vitamin K3µg4%
Fatty acids, total monounsaturated25g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

More Recipes By David Knight


Churros and Cookies
Kachina

Churros are a classic Southwestern (and Mexican) dessert. Our twist (pun intended!) was to take the churro batter and make it into swirly funnel cakes, which is very down-home, county-fair American. It's our take on the classic dessert is perfect for the holidays. Dipped in powdered sugar, the churros  transform into snowflakes that can be eaten or hung on the Christmas tree as an ornament.

Our twisted churros dessert was designed with fun in mind.

We round off the dessert with delicious Mexican Wedding Cookies, also "dipable" and "sandwichable." These traditional cookies are served in Mexico during holidays and occasions... and always take you back home for the holidays, no matter where in the world you are.

See all cookie recipes.

Click here to see Best Recipes Using Cookies.

INGREDIENTS

  • Vegetable oil, for frying
  • 3 cups water
  • 6 tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 8 ounces unsalted butter
  • 3 cups all-purpose flour
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract
  • Cinnamon sugar, for dusting
  • 24 biscochitos*

DIRECTIONS

Fill a deep pot 1/3 full with vegetable oil and heat to 325 degrees. Place a paper towel on a plate and set aside.

Combine the water, brown sugar, salt, and butter in a pan and bring to a boil. Stir in the flour until a smooth paste is formed. Place the dough ball in the bowl of an electric stand mixer fitted with the paddle attachment and mix on low speed until it stops steaming.

Add the eggs slowly and then the vanilla extract. Blend until smooth. Place in a pastry bag with a star tip and pipe into the oil. Cook each churro until light golden, turning once, about 1-2 minutes. Toss in cinnamon sugar. Serve with the biscochitos.

Recipe Details

Servings: 6
Special Designations: Kid-friendly

Notes and Substitutions:

*Note: Click here to see Caroline's Biscochito's Recipe.



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human