Churros Mexican Crullers Food

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CHURROS II



Churros II image

Spanish crullers.

Provided by DIZZYTOE

Categories     Bread     Quick Bread Recipes

Time 2h40m

Yield 24

Number Of Ingredients 8

2 quarts vegetable oil for frying
1 cup water
½ cup margarine
1 cup all-purpose flour
¼ teaspoon salt
3 eggs
¼ cup white sugar
¼ teaspoon ground cinnamon

Steps:

  • In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
  • In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.
  • Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.

Nutrition Facts : Calories 134.2 calories, Carbohydrate 6.2 g, Cholesterol 23.3 mg, Fat 11.7 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 77.2 mg, Sugar 2.2 g

CHURROS RECIPE



Churros Recipe image

Churros are a golden and crispy fried pastries dusted with sugar and cinnamon powder. This is an easy to follow recipe. Enjoy them today!

Provided by Mely Martínez

Categories     Desserts

Time 30m

Number Of Ingredients 9

1 cup of water
1 tsp. vanilla extract
1/8 tsp. salt
2 tbsp. Butter
1 cup of flour (sifted at least 2 times. (140 grams))
1 large egg (beaten)
2½ cups vegetable oil (for frying the churros)
Sugar to dust
1 tsp. ground cinnamon (Optional)

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.

Nutrition Facts : Calories 118 kcal, Carbohydrate 13 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 44 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CHURROS



Churros image

These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.

Provided by Delia

Categories     Everyday Cooking     Vegan     Bread

Time 20m

Yield 4

Number Of Ingredients 8

1 cup water
2 ½ tablespoons white sugar
½ teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
½ cup white sugar, or to taste
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 691.3 calories, Carbohydrate 57.1 g, Fat 51.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 293.1 mg, Sugar 32.9 g

CHURROS (MEXICAN CRULLERS)



Churros (Mexican Crullers) image

Yummy Mexican snack or dessert. Add cinnamon to the sugar for a different taste after they are all cooked. Children love these.

Provided by Karen From Colorado

Categories     Dessert

Time 30m

Yield 24 Churros

Number Of Ingredients 8

1 cup water
1 tablespoon sugar
1 teaspoon salt
1 cup flour
2 eggs
1/2 lemon, rind of
fat (for frying)
granulated sugar or powdered sugar

Steps:

  • Bring water, sugar and salt to boil.
  • Remove from heat.
  • Stir in flour all at once and beat until smooth.
  • Beat in eggs one at a time until mixture is smooth.
  • Spoon mixture into a pastry bag fitted with a large star point.
  • Pipe 3 inch strips onto waxed paper or floured surface.
  • Add lemon peel to fry fat and heat to 375 degrees.
  • Fry churros a few at a time for 3 to 4 minutes or until golden, turning as necessary.
  • Drain on paper towels.
  • Roll in sugar.

CHURROS



Churros image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 to 12 churros

Number Of Ingredients 12

1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs, beaten
Vegetable oil, for frying
1/4 cup sugar
1/4 teaspoon ground cinnamon, optional
1 tablespoon cornstarch
2 cups milk
4 ounces dark chocolate, chopped
1/4 cup sugar

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.

MEXICAN CRULLERS (CHURROS)



Mexican Crullers (Churros) image

Provided by Daisy Martinez

Categories     dessert

Time 50m

Yield 12 to 15 servings

Number Of Ingredients 10

1 cup water
4 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 eggs
Canola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon

Steps:

  • To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.
  • Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.
  • Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.
  • Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.

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