If you’re like me, even the word “churro” has you looking around to see who might have one. This Raspberry Churros recipe is unbelievably tasty and easy to make, so now you can be the cause of the dessert excitement!

Ingredients
1 cup all-purpose flour
1 cup water
1 stick (8 Tbsp) of unsalted butter
1/4 cup fresh raspberries
1 1/2 Tbsp light brown sugar
1 1/2 Tbsp granulated sugar
1/4 tsp salt
1/2 Tbsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cloves
3 eggs
1/2 cup powdered sugar (for dusting)
1/3 cup chocolate syrup (for dipping)

In a medium-size skillet, bring one cup of water to a boil. Add butter, sugar, salt, cloves and vanilla and stir for 30 seconds. Slowly spoon in one cup of all-purpose flour and stir until it is smooth without any lumps. Pour this mixture into the bowl of a stand mixer.

With the mixture on low, add three eggs – one at a time – as well as your raspberries. Mix until the eggs and raspberries are just combined. Spoon this mixture into a pastry bag or gun fitted with a large star tip. Using a high-walled cast iron skillet or Dutch oven, add 2-inches of canola oil. This is about 5 cups for me, but you will have to gauge it based on the size of your pan. Heat the oil to 325 degrees (using a fryer thermometer) and then squeeze 4 – 6 inches of churro dough into the hot oil. Brown the churros on both sides until golden brown. Remove the churros from the oil and place them on a paper towel to drain the excess grease. Mix your powdered sugar and cinnamon in a bowl and dust your churros with this mixture. Serve with chocolate syrup on the side!

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Raspberry Churros

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Raspberry Churros

Ingredients

• 1 cup all-purpose flour
• 1 cup water
• 1 stick (8 Tbsp) of unsalted butter
• 1/4 cup fresh raspberries
• 1 1/2 Tbsp light brown sugar
• 1 1/2 Tbsp granulated sugar
• 1/4 tsp salt
• 1/2 Tbsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3 eggs
• 1/2 cup powdered sugar (for dusting)
• 1/3 cup chocolate syrup

Instructions

1. In a medium-size skillet bring one cup of water to a boil.
2. Add butter, sugar, salt, cloves and vanilla and stir for 30 seconds.
3. Spoon in one cup of all-purpose flour and stir until smooth without any lumps.
4. Transfer mixture into the bowl of a stand mixer.
5. With the mixture on low, add three eggs - one at a time - and raspberries.
6. Mix until eggs and raspberries are just combined.
7. Spoon mixture into a pastry bag or gun fitted with a large star tip.
8. Using a high-walled cast iron skilled or Dutch oven, add 2 inches of canola oil.
9. Heat oil to 325 degrees and then squeeze 4 - 6 inches of churro dough into hot oil.
10. Brown churros on both sides until golden brown.
11. Remove churros from oil and place on paper towel to drain.
12. Mix powdered sugar and cinnamon in a bowl and then dust the churros with this mixture.
13. Serve with chocolate syrup.

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