by: Max M Rasmussen

Funnel cake - Churros

Funnel cake - Churros - Max M Rasmussen
Video Recipe - I had churros first the time when I was 14, on a holiday in Spain. It must have been good because I have long forgotten my first kiss, which I think was roughly around the same time but I can still remember my first funnel cake with sugar.


  • 100 g (3½ oz) butter 
  • 1 dl (2½ cup) water
  • 1 cup (2½ cup) flour
  • 4 eggs
  • ½ to 1 liter (2 to 4 cups) oil for frying


Making the dough

Bring the water and butter to a boil.

Pour the flour and stir well until it is a cohesive dough.

Let it cool a little.

Beat the eggs into the dough one at a time.

Place the dough in a freezing or piping bag.

Frying the dough

Heat the oil to 170ºC-180ºC (340ºF-360ºF).

Cut a corner of the freezing bag (if using one such). Approximately 1 cm (½ inch) wide. Better too small than too large to begin with.

Press the dough out of the bag and into the oil in long lines. Shape and length does not really matter. But don't add so much to the deep fry that it sticks together.

When they are golden on one side, flip them.

You typically have to fry them for a total of 5-10 minutes.


Churros is a variation of a choux / eclair dough that is fried. It is made all over the world where you have flour and oil for frying:-S

A piping bag with a star shaped tip is the best and gives the crispiest version.

You can just sprinkle them with sugar like I do in the video, but you can also serve them with:

Hot chocolate sauce

  • 100 g (3½ oz) dark chocolate
  • ½ liter (2 cups) whole milk
  • 1 tbsp corn flour
  • ½ dl  (3 tbsp) sugar

Mix and warm it all up in a sauce pan until it is a thick sauce.