Churros Food

CHURROS

Steps:

• For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
• Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare batter.
• Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.
• Add flour reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).
• Transfer mixture to a large mixing bowl, let cool 5 minutes.
• Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).
• Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). I recommend using the Ateco 845 or 846.
• Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
• Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
• Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache or caramel sauce for dipping if desired.

CHURROS

Steps:

• Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
• In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.
• In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.
• Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.
• Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
• Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.
• You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.
• Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
• While still warm, roll each churro into the dish with the sugar and cinnamon until coated.
• You could serve this churro recipe with mexican hot chocolate topped with whipped cream. What a treat.

CHURROS

Steps:

• Prepare to fry the churros by heating oil in a pan (1 to 1½ inches deep) to 360°F.
• To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour.
• Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
• Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
• Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes).
• Squeeze 4-inch strips of dough into hot oil.
• Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain on paper towels.
• (Mix sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros.
• Note: REAL churros are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
• To Make the Cocolate Dunking Sauce--------.
• Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted.
• Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar.
• Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes.
• Add extra cornstarch if it doesn't start to thicken after 5 minutes.
• Remove and whisk smooth.
• Pour and serve in cups or bowls for dunking churros.

HOMEMADE CHURROS RECIPE

Steps:

• Sift the flour and stir in the baking powder, salt, and cinnamon.
• Bring the water to a boil, then take off of the heat and whisk in the dry ingredients.
• Stir for two-three minutes until the dough is consistent and lump free (you could also beat the mixture with an electric mixer for one minute on a medium speed)
• Let the dough rest and cool for about 5 minutes
• Fill a churrera (churro maker) or a pastry sleeve with a star tip with the churro dough
• Heat the oil to a medium heat and when it's hot enough pipe the dough in a circular motion.
• Separate the spirals so that they don't stick and flip the spiral if necessary
• When they are golden on the outside take out and let rest on paper towels
• Repeat the process until all the churros have been made
• Cut the spirals into sticks of churros and serve with hot chocolate or sprinkle with sugar

CHURROS

Steps:

• Fill a large pan (I like to use my Dutch oven) 2" deep with oil over medium heat. Heat oil to 360-365°F.
• Meanwhile, in a separate saucepan, combine water, butter, sugar and salt over medium heat. Stir frequently until butter is melted and mixture comes to a boil.
• Once mixture is boiling, add vanilla extract and flour (add carefully to avoid splatter!) and reduce heat to low. Stir until mixture forms a ball. Remove from heat and allow to cool for several minutes.
• After cooling, add egg and stir well until combined. This will be difficult at first and the mixture won't seem to come together, but use a spatula or wooden spoon to continue to stir until the egg is combined. The mixture will resemble gluey mashed potatoes when finished.
• Transfer dough to a sturdy piping bag fitted with a large star tip (I used Wilton 8).
• Once oil has reached 360-365°F, carefully pipe a 3-4" line of the dough into your oil (keep the tip close to the oil to prevent splashing and use a knife or kitchen shears to snip the dough from the tip).
• Only fry about 2-3 churros at a time to keep the oil temperature from dropping too drastically. Fry for about 90 seconds on one side then use tongs to turn over and cook on the other side for another 90 seconds until golden brown and cooked through. Transfer to a paper towel lined plate once cooked and allow to cool for one minute.
• Meanwhile, combine sugar and cinnamon for topping and stir well. Place in a large shallow bowl and once cooked churros have had a minute to cool, roll through cinnamon/sugar.
• Make sure that the temperature returns to 360-365°F before frying subsequent batches of churros.
• Enjoy! Churros taste best when served warm.

CHURROS

Steps:

• In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
• Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
• Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

CHURROS

Steps:

• Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
• Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
• Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
• Fit a star nozzle to a piping bag - 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here - if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.
• Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you've cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.To see a video of how to prepare churros, take a look at our churros ice cream sandwich recipe.

CHURROS

Steps:

• To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
• To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
• Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
• Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
• When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
• Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.

EASY SPANISH CHURROS

Steps:

• Cover and bring the mixture to a boil.
• Once the water mixture reaches a boil, slowly pour it into the flour mixture while stirring.
• Once the oil reaches 350 F or 375 F , carefully squeeze the dough into the hot oil.
• Place on a paper towel to drain.
• Cut the churros into manageable lengths.
• Serve immediately and enjoy.

CHURROS RECIPE

Steps:

• Preheat the oil at 320F degrees while you make the churro batter. You can use a candy thermometer to check the temperature.
• Place the water, vanilla extract, salt, and butter in a saucepan at medium- high heat.
• Once it comes to a rolling boil, stir in the flour all at once. It is very important that the water is boiling to ensure that the dough will render crispy churros.
• Mix the dough vigorously using a wooden spoon or spatula. You have to do this step very quickly.
• Remove the saucepan from the heat, wait about a minute, then add the egg. Keep mixing until the egg is completely integrated into the dough (you can use a mixer for this step). In the beginning, the dough will want to separate after adding the egg, but keep mixing until the ingredients are well combined and you have a smooth and soft dough that separates from the bottom of the pot. This step will take a few minutes.
• Place the dough in the pastry bag fitted with a star-shaped tip. Make sure there aren't any bubbles of air in the dough while you place it inside the bag.
• Pipe 6-inch strips of dough on a prepared tray and then fry them (see notes). You can also pipe the strips of dough directly into the hot oil, cutting them with your kitchen scissors. The oil will start bubbling when you add the raw churro, and at this point you must not touch the oil or the churro, to avoid having an explosion.
• Fry the churros for about 2 to 2.5 minutes in hot oil ( 320F) until golden brown (in total it should take 4-5 minutes to cook each churro), and then turn the churros to have an even crispiness and golden color.
• Once they are golden, remove from the heat, place on the paper towel to drain for a few seconds, and then roll in the sugar.

CHURROS

Steps:

• In a large saucepan over medium heat, melt butter with water, salt and zest of 1 lime. Bring to a simmer and then slowly whisk in flour. Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan. Slowly add eggs in thirds. Spoon batter into a pastry bag fitted with a large star tip and refrigerate 15 minutes. Meanwhile, fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels. In a paper bag, add sugar, cinnamon and remaining zest. Once churros have cooled slightly, in batches, toss churros in bag and shake to coat with cinnamon sugar. Serve warm.

CHURROS

Steps:

• Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F.
• In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
• In a 3 quart sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour.
• In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed inches.
• Fill your decorating tool with the churro recipe dough and attach the largest star tip you have, OR use a sandwich bag with the tip cut off. Try lining the inside of the bag with oil to help the dough thourgh easier.
• Once the oil is hot enough, squeeze some dough into the oil about 3-5 inches long.
• Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for a golden brown color.
• Remove churros with the slotted spoon and place them on a paper towel to absorb excess grease.
• While warm, roll each churro into the dish with the sugar and cinnamon until coated.