Churro Bowls

The Maya Kitchen Churro Bowls

Churro Bowls

Cuisine American


  • ¼ cup butter cubed
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 cup water
  • 1 cup MAYA All-Purpose Flour
  • 1 teaspoon vanilla
  • 3 pieces eggs
  • shortening for greasing
  • oil for frying
  • cinnamon sugar
  • ice cream
  • hot fudge and caramel topping


  1. In a medium saucepan add butter, brown sugar, salt, and water and bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce to medium heat and add in flour. Stir until the dough comes together into a ball. Remove from heat and let cool for 5 minutes.
  2. Mix in the vanilla extract and add in the eggs one at a time. Transfer it to a piping bag with a small star tip. 
  3. Invert a muffin pan and brush with shortening. Pipe the dough around the inverted pan in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid, much better if overnight.
  4. Heat oil in a deep pot to 350˚F. Remove the muffin pan from the freezer. Use a dinner knife under the bottom edge to initially release them.
  5. Fry until nicely browned. Remove them from the oil to a plate with paper towel. Roll them in a cinnamon sugar mixture. Fill with ice cream and toppings. Serve.

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