Churros Fried Dough Food

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.

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 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 (DEEP FRIED DOUGH SPIRALS)

Steps:

• Prepare frying oil:
• Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot over high heat until a deep-fat thermometer registers 400°F (oil will be just beginning to smoke). Drop in citrus peel (oil will bubble vigorously) and leave in oil until browned, about 1 minute. Remove with tongs.
• Prepare dough:
• While oil is heating, bring water with salt to a boil, covered, in a 1 1/2- to 2-quart heavy saucepan. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until flour and water are combined well (mixture will be stiff and not very smooth). Fill churrera with some hot dough and wrap a kitchen towel around churrera canister to protect your hands.
• Make churros:
• Turn screw handle of churrera until dough emerges from star opening. Holding opening about 2 inches above oil, turn handle to squeeze dough into oil in a continuous stream, making a spiral shape. (Spirals take practice; have a helper coax dough into a spiral in oil with a chopstick, keeping dough away from side of pot. For beginners, small coils or any kind of curvy shape is fine.) Stop when dough stream breaks naturally or pot is full.
• Cook until underside is golden, about 1 1/2 minutes, and turn over with chopsticks. Then cook until golden, about 1 1/2 minutes more. Transfer churro with chopsticks to paper towels to drain and sprinkle with sugar.
• Make more churros in same manner, returning oil to 400°F between batches.
• Break churros into pieces if desired and serve immediately.

CHURROS (CINNAMON SUGAR FRIED DOUGHNUT STICKS)

Steps:

• Gather the ingredients.
• In a pot, combine the water, buttermilk, butter, salt, and 1 tablespoon sugar. Bring the mixture to a boil.
• Stir in the flour all at once using a heat-proof spatula. Continue to stir until the mixture clumps together to form a ball. Continue to cook for a minute or two more, turning the dough over in the pot with the spatula. Remove from heat.
• Add the vanilla. Add the eggs, one at a time, mixing well after each. The mixture should begin to look shiny, but should not slide off the spatula easily and be slightly stiffer than cream puff dough. If the mixture seems too thick and lacks shine, add an extra egg.
• Place dough in a pastry bag fitted with a star tip that has an opening at least 1/2-inch wide. You can also use a round tip.
• Place a sheet of waxed paper on a cookie sheet. Pipe lengths of dough about 4 to 6 inches long onto the cookie sheet and place in the freezer while you heat up the oil.
• Heat 1 to 2 inches of oil to 375 F. When the churros feel firm, carefully pick them up off the cookie sheet with a spatula and drop them into the oil.
• Working in batches, fry the churros for about 2 minutes on each side, until they are golden brown. Cool and drain them on a plate lined with paper towels.
• Mix 1/2 cup sugar and the cinnamon together, and place the mixture on a plate or in a pan. Roll the churros in the cinnamon sugar while they are still warm.
• To fill the churros, fit a pastry bag with a round (#4) metal icing tip. The tip should be small enough to poke into the end of the doughnut. Fill the pastry bag with your filling of choice.
• Poke a skewer through the doughnut lengthwise and pipe the filling into the hole.
• Serve warm and enjoy!

CHURROS

Steps:

• Place an empty sheet tray in the freezer. This will be used to help cool the dough.
• In a medium to large non-stick sauce pan, place water, butter, salt and sugar and heat to melt the butter.
• Once the butter is melted, lower heat to medium low and using a wooden spoon or sturdy spatula, stir in the flour.
• The mixture will be thick and dough like. Keep stirring for about five minutes until a thin film starts to form on the pan bottom as the dough touches it. It is important to get the dough to this state before continuing.
• Once ready, remove the pan from the freezer and spread the dough onto the cold pan and cool to room temperature, about 10 minutes or more. The cold pan will speed the cooling process.
• While the dough is cooling, place the four eggs in the bowl of a stand mixer and with the paddle, beat to combine.
• With mixer running on medium, add about a half cup of the cooled dough at a time, pausing to make sure each addition is mixed in completely. When the last of the dough goes in and gets mixed, the dough will be somewhat firm and smooth and a little sticky.
• Heat a few inches of vegetable oil in a heavy bottomed pan or wok to 350 degrees F. The best way to get and keep the temperature at 350 degrees F is to bring the oil up slowly over several minutes. Once it is at 350 degrees F, lower flame just slightly and once you start frying, keep the flame consistent so you maintain 350 degrees F. If you heat the oil too quickly, it will shoot past your temperature and you will be adjusting the flame up and down to try and get it back to the right temperature. Long and slow is the trick to get it where you want. Use a candy thermometer to gauge the temperature. I use a heat sensing gun because I like gadgets and it's less messy than a candy thermometer.
• Mix sugar and cinnamon and set aside in a wide rimmed pie plate.
• Half fill a sauce pan with water and heat to a boil. Place the chocolate chips and milk in a bowl, large enough to sit on the rim of the sauce pan without touching the water. Turn off the burner and let the chocolate melt stirring occasionally. Remove from the pan once the mixture is smooth and creamy.
• Double bag two large disposable pastry bags and insert a star tube. Our star tube was a Wilton #21 but if using Atceo, 827 is the size. Double bagging will stop the bag from bursting.
• Place half the dough into the bag and twist the top sealed. Squeeze out any air.
• Have a sheet tray lined with paper towels standing by.
• Once the oil is consistent at 350 degrees F., start squeezing in about a half dozen six-inch-long Churros at a time, using scissors to cut each one off before squeezing the second. Our daughter Emma cut as I squeezed.
• Fry for between 1 ½ minutes to 2 ½ minutes then turn each over using long handled tongs and fry the other side until browned. We liked ours extra crispy so we went with a longer fry time on both sides but that is totally up to you.
• Use a spider or strainer to lift and drain them onto the sheet pan with the paper towels.
• Check the oil temperature and once back up to 350 degrees F., start another batch.
• Once the third batch starts cooking, remove batch one to the cinnamon sugar and roll to coat then remove to your serving dish. Stay three batches behind for coating to give each batch time to properly drain.
• When the bag empties, refill with the remaining dough and repeat until done.
• To serve, eat as is, or dip in the melted chocolate.
• We experimented with freezing and found that they freeze pretty well. Freeze on a sheet tray and once frozen, move them to a zip lock bag.

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:

• Heat 1- 1 1/2 inches oil in pan.
• to 360 degrees F.
• Heat water margarine and salt to a rolling boil in a 3-quart saucepan.
• Stir in flour.
• Stir vigorously over low heat until mixture forms a ball, about 1 minute.
• Remove from heat.
• Beat eggs add them to saucepan while stirring mixture.
• Spoon into a cake decorator's tube with a large star tip.
• Squeeze 4 inch strips of dough into hot oil.
• Fry 3-4 strips at a time until golden brown, turning once, about 2 minutes each side.
• Drain on paper towels.
• Mix the sugar and cinnamon (optional).
• Roll the churros in the sugar (or cinnamon sugar) mixture or dump the sugar on top of the churros.

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 / FRIED DOUGH

Steps:

• Chocolate Caliente:
• Bring milk to a boil. Add in chocolate and sugar.
• Stir over heat until chocolate is melted and sugar has dissolved. Set aside.
• Churros:.
• Heat water, butter, salt, brown sugar, oil, vanilla extract and nutmeg to a rolling boil.
• Mix flour and baking powder together; stir vigorously into water mixture over low heat until mixture forms a ball (about one minute). Remove from heat.
• Beat eggs in all at once. Continue beating until smooth.
• Let the dough cool. Place dough in a piping bag with a large star tip.
• In a large frying pan, heat oil in a pan 2 inches to 375 degrees F.
• Pipe the churros in long rods directly into the hot oil.
• Fry in 2-3 batches until golden brown on all sides about 2-3 minutes. Drain on paper towel.
• Dust while still warm with choice of sugars and serve with Chocolate Caliente.

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.