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Mini Churros

  • 0 people already cooked this dish.
  • Total: 40min
    Preparation: 40min
  • Portions: 8
  • Difficulty: Easy


  • 1 Cup CARNATION® Full Cream Evaporated Milk 330ml Carton
  • 2 Tablespoons Butter
  • 2 Tablespoons Shortening, Household, Lard And Vegetable Oil
  • 5 Tablespoons Granulated Sugar
  • 1/2 Teaspoon Salt, Table
  • 1 Cup Cake Flour (not self-rising)
  • 1 Cup Vegetable Oil For frying
  • 1 Tablespoon Brown Sugar
  • 1/2 Teaspoon Ground Cinnamon


  1. To make the churros: Line a baking sheet with parchment paper and fit a pastry bag with a 1/2-inch star tip; set aside. Combine Evaporated Milk, butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil. Stir in the flour with a wooden spoon, and then reduce the heat to low and stir vigorously until the mixture forms a ball about 1 minute.

  2. Let cool slightly, and then transfer the dough to the pastry bag.

  3. Pipe 1-inch log onto the prepared baking sheet, using a kitchen shears to snip off each piece (you should have about 26 to 28 churros.)Let rest at room temperature, about 20 minutes

  4. Heat about 2 inches of vegetable oil in a saucepan, until deep frying temperature. Combine the remaining granulated sugar, brown sugar and cinnamon in a large bowl. Working in three batches, fry the churros until golden and crisp. About 4 to 5 minutes.

  5. Remove with a slotted spoon and transfer to a rack set over a baking sheet. Let cool about 5 minutes, then add them to the cinnamon sugar and toss to coat.

  6. Serve with a cup of hot Milo

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