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Mini Churros

already cooked this dish.
  • Total: 70min
    Preparation: 70min
  • Portions: 8.00
  • Difficulty: Intermediate


  • 1 Cup CARNATION Full Cream Evaporated Milk
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Vegetable shortening
  • 5 Tablespoons Granulated sugar
  • 1/2 Teaspoon Salt
  • 1 Cup Cake flour
  • 1 Cup Vegetable oil
  • 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.

    2. Combine Evaporated Milk, butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil

    3. 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.

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

    5. 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.

    6. Let rest at room temperature, about 20 minutes

    7. Heat about 2 inches of vegetable oil in a saucepan, until deep frying temperature.

    8. Combine the remaining granulated sugar, brown sugar and cinnamon in a large bowl.

    9. Working in three batches, fry the churros until golden and crisp. About 4 to 5 minutes.

    10. Remove with a slotted spoon and transfer to a rack set over a baking sheet.

    11. Let cool about 5 minutes, then add them to the cinnamon sugar and toss to coat.

    12. Serve with a cup of hot Milo

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