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Here is the recipe of what we all know as Churros, but what mum and dad think of as another form of gilebi! I mentioned in my last Ramadan Diaries 2012: Day 30 post that I would post and here it is:


1 cup of water

100g unsalted butter (but you can still get a way with salted butter)

2 cups of plain flour

1/4 tsp salt

2 eggs

Vegetable oil

Optional: 1/2 icing sugar, cinnamon powder or melted chocolate


Measuring scale

Measuring cups and teaspoons

Medium sized saucepan

wooden spoon

cling film

piping bag with decorative nozzle


Time taken: 35-45mins

1) Put the saucepan over low heat for 1 min

2) Then add 1 cup of water into the saucepan and wait 30 seconds

3) Then add the 100g butter into the saucepan

4) Then stir the butter with the wooden spoon until the butter has melted (ignore the silicone spatula I’m using. Wooden spoon is ideal for making this)

5) Once the butter has completely melted, leaving no butter lumps, you turn off the heat and add in the 2 cups of plain flour and 1/4 tsp of salt and stir well.

You keep stirring till the mixture pulls away from the sides and looks like this:

6) Once the mixture looks like it does above, cover the opening with cling film for 10 mins

7) After 10 mins, remove the cling film and add the 2 eggs one at a time and stir well each time before adding in the next egg

This is how it looks each time you add an egg and stir…

and what it will look like once you have added in both eggs and stirred well:

It should look wet and shiny so don’t worry about it!

8) Then it’s time to make it come to life: stuff it into a piping bag

You can choose other nozzle patterns but this is the usual and most commonly used nozzle for Churros.

Once stuffed…

***Tip: I don’t recommend filling the piping bag as much as I did in the picture. Half of the bag being full in enough. Otherwise, as you’re squeezing the mixture into the oil, you will have it come out of the top!***

9) …fry away! Heat the oil on medium heat and test that it’s ready by throwing in a bit of the mixture. If oil bubbles, you know it’s hot enough.

Squeeze in as many as will fit. Churros is usually long (but you can have it short) so squeeze until you have about 20 cm and use a pair of scissors to cut off the mixture once you’ve reached you’re desired length.

In the picture the Churros at the top is burnt. The one immediately under it is just the right shade of brown and the one right at the bottom is not cooked. You should do both sides evenly until it is a light brown.

10) Once brown, take out of the oil and dry on a plate with towel tissue/paper towels and dust with icing sugar

© 2012 Churros dusted with icing sugar

© 2012 Churros dusted with icing sugar


Something that both adults and children can enjoy plus it’s dead simple to make.

Enjoy ^_^