Golden and crisp on the outside, pillowy and soft on the inside, churros are strings of deep-fried dough pastry. Traditional in Spain and Portugal, churros are dusted with sugar and are often served with hot chocolate or dulce de leche, but are good to be had by themselves, as well.A dessert that I can have unlimited refills of, without feeling guilty, even for a bit, churros are super simple to make and with my recipe, turn out to be brilliant each time.

We're so happy to share our award-winning gourmet churro recipe. It's perfect for making churros at home in any size and shape of churros - especially for hollow churros that you can make fresh and then fill.Now with this recipe, you can FRY or AIR FRY your own filled churros at home. You can use a piping bag to make the churros, but for the best results and ease of use, we recommend using our Churro Maker - you can check it out on our website. The San Diablo Churro Maker is durable, dishwasher safe, and comes with 9 interchangeable nozzles, including the famous hollow nozzle that allows you to make filled churros!When you make churros at home with our recipe, please let us know what you think and how your churros turn out!

I made these for breakfast on my day off. You can make these with ingredients available at home, and it makes a wonderful breakfast with a side of fruits.Aim for the dough to be the consistency that's easy to pipe out. Wait for the oil to heat up before frying the dough. I advise using a star-shaped nozzle or else the dough may explode when deep frying.The dough has sugar, so you can eat it as is itself, or coat with cinnamon sugar as shown in the photo, or with melted chocolate as they do in Spain. Recipe by Yukanattsu

My previous churros recipe had 2-3 tablespoons of oil, but it does not cook through easily and they occasionally came out raw, so I increased the amount.I used a plastic icing syringe that was sold at a 100-yen-store to pipe out the dough. It needs some muscles!If you are shaping it with your hands, make it thin so that it cooks through easily. Recipe by Bucchi-

Tell the story of the recipe…You can enjoy eating vegetables with a simple seasoning.You can use other greens, such as spinach or bok choy.

Store-bought Chinese almond powder is often not very aromatic or tastes weak...So I made this authentic almond jelly with a powerful almond fragrance.Be sure not to heat at Step 1!!In place of powdered kanten, I used a tablespoon of agar with the same results.This is soft, so if you prefer it firmer, adjust the amount of powdered katen. Recipe by itarunrun

I found some a softened bar of chocolate in my cupboard, so I thought I should try to make some chocolate sweets. Afterward, I made a banana chocolate clafoutis.Tart crusts are made by creaming butter and adding sugar, eggs, and flour.The amount of sugar is a little high, so it will brown easily. Because of this, I recommend using powdered sugar.Finally, it will be even more flavorful if you use cultured butter. Recipe by gurecoco

Chewy cookies with creamy milk chocolate chunks and a soft caramel center. They are sprinkled lightly with sea salt for a delicious salted caramel flavor!

I thought up a way to make a cute bento box.If you cut the fringe with relatively shallow cuts, it will look like the flower on the left side of the picture. If you make deeper cuts, it will look more like the flower on the right side. You can make various kinds of flowers depending on the width and length of your cuts. Recipe by Michabi

Today I’m bringing you this SCONE recipe that I love!! I’ve been making it for years because honestly, they turn out so good…I discovered them when I got here. In Spain, you don’t usually see them in bakeries or pastry shops. And look, we’re ‘close’ to England, but still—nothing!They’re pastries typically enjoyed in England during tea time, originally from Scotland. But just like the English brought their customs when they came to the U.S., they also brought scones!They can be round, triangular, square… I chose to make them triangular. They come out crispy on the outside and slightly cakey on the inside. I’m obsessed… I love them!I made these with dried red berries and white chocolate chips, but you can make them with whatever you like best!Oh! And they’re super easy to make!! Give them a try and let me know!!#june2026

Additional filling options available are apple, strawberry or mixed berry jams, chocolate, lemon or cream cheese. Plain glazed, honey glazed, powdered or a basic cinnamon-sugar topping donut are other fanatic options! You can thin the vanilla filling to use as an easy glaze. Pre-make to have on hand as this filling will last several Sundays in your fridge!

Every year in the fall, I get the urge to eat fig tarts. It's also a time of the year when it's easy to get sick. So I made a healthy version of the tart, and referred to the recipes of my favorite chefs to come up with my own.I've explained the steps based on making a 14cm diameter tart. If you are making a bigger tart, bake it a bit longer. Recipe by Soraten mama