BAKED CHURRO BITES RECIPE BY TASTY
Here's what you need: water, butter, brown sugar, salt, flour, vanilla extract, eggs, cinnamon sugar, chocolate
Provided by Hannah Williams
Categories Desserts
Yield 30 churro bites
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180˚C).
- In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
- Turn off the heat and stir in the flour.
- Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
- Transfer mixture to a piping bag with a 5 point, or star, tip.
- Pipe out thick 3-inch (8 cm) strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
- Bake for 10 minutes, then broil until golden brown.
- Dredge each churro in melted butter, then cinnamon sugar.
- Serve with melted chocolate if desired.
- Enjoy!
Nutrition Facts : Calories 43 calories, Carbohydrate 4 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
EASY CHURRO BITES
All it takes is five ingredients and 15 minutes for DIY churro bites paired with your choice of sauces for dipping.
Provided by Kelly Senyei
Time 15m
Number Of Ingredients 7
Steps:
- In a shallow dish, whisk together 1/2 cup sugar with the cinnamon and set the mixture aside.
- In a small nonstick saucepan set over medium-high heat, whisk together the remaining 2 tablespoons sugar with 2 tablespoons vegetable oil, 1/2 teaspoon salt and 1 cup water. Bring the mixture to a boil then remove it from the heat and stir in the flour until a ball forms.
- Transfer the churro dough to a piping bag fitted with a star-shaped tip (optional).
- Add about 4 inches of vegetable oil to a stockpot set over medium-high heat and attach the deep-fry thermometer. Line a baking sheet with paper towels.
- Once the oil reaches 360°F, pipe the churro dough into the hot oil and use scissors to cut the dough every 1/2-inch as it releases into the oil. (Do not overcrowd the pan!) Fry the churro bites until they are golden brown on all sides then using a slotted spoon, transfer them to the paper towel-lined baking sheet.
- Allow the churro bites to drain for 2 minutes on the paper towels then transfer then roll them in the cinnamon-sugar mixture. Repeat the frying, draining and coating process with the remaining dough, returning the oil to 360°F between batches. Serve the churro bites warm with your choice of sauces.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 182 kcal, Carbohydrate 33 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Sodium 194 mg, Sugar 16 g, ServingSize 1 serving
EASY CHURROS
Provided by Food Network
Categories dessert
Time 25m
Yield 6 servings (about 12 to 15 churros)
Number Of Ingredients 7
Steps:
- Fill a large, wide pot with about 1 1/2 inches of oil. Heat over medium-high heat until the oil reaches 365 degrees F on a deep-fry thermometer.
- Meanwhile, whisk together the pancake mix, allspice and 1/2 teaspoon of the cinnamon in a large bowl. Add the hot water and whisk until well combined. Spoon the dough into a pastry bag or resealable plastic bag fitted with a 1/2-inch star tip.
- Combine the sugar and the remaining 1 1/2 teaspoons cinnamon in a small bowl, then transfer to a sugar shaker (or use a small mesh strainer).
- When the oil has reached temperature, carefully pipe approximately 3-inch tubes of batter directly into the oil, working in batches if necessary and using a knife to cut the dough between churros. Fry, turning occasionally, until golden brown all over, about 3 minutes per batch. Drain the churros very briefly on a paper-towel-lined plate, then sprinkle with the cinnamon sugar.
- Serve immediately with chocolate sauce on the side for dipping if using.
CHURROS
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
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
CHURRO BITES
Provided by Marcela Valladolid
Categories dessert
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the churro dough: Heat 2 inches oil to 350 degrees F in a wide 3 1/2 to 4-quart heavy pot over high heat.
- In a medium saucepan over medium-high heat, combine 1 cup water and the cinnamon stick and bring to a boil. Discard the cinnamon stick. Add the butter, sugar and salt and stir until the sugar dissolves and the butter melts. Turn off the heat. Using a wooden spoon, quickly stir in the flour until it is well combined and a shiny dough forms. Return the pan to medium-heat and cook the dough, stirring, until it starts to pull away from the sides of pan, about 2 minutes. Transfer the dough to a medium bowl and let cool, about 5 minutes. Beat in the eggs, 1 at a time, stirring vigorously after each addition, until the egg is completely incorporated (the dough will be sticky.)
- Transfer the dough to a pastry bag and pipe 1-inch pieces, cutting the dough with scissors every inch, into the hot oil. Fry the churro bites, 6 at a time, turning occasionally, until golden brown, 3 to 4 minutes per batch. Drain on paper towels. Return the oil to 350 degrees F between batches.
- For the cinnamon sugar: Combine the sugar and cinnamon in a shallow bowl.
- For the Mexican chocolate sauce: Bring the heavy cream to a simmer over medium heat. Turn off the heat and add the chopped chocolate, stirring until completely dissolved. Serve warm as a dipping sauce for the churro bites.
- Roll the warm churro bites in the cinnamon-sugar. Serve Mexican chocolate sauce alongside for dipping churro bites.
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4.9/5 (11)Total Time 15 minsCategory DessertCalories 70 per serving
- In a mixing bowl, whisk all of the ingredients until well combined. The batter will be smooth and thin.
- Grease the cake pop maker and preheat it then bake the cake pops until golden (fill the half all the way through). To check for doneness, insert a toothpick into the center of the cake pop and it should come out clean.
- Lightly grease the muffin pan, and bake the mini muffins at 180°C (356°F) for 12-15 minutes or until a toothpick comes out clean from the center of a muffin.
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Reviews 103Total Time 20 minsEstimated Reading Time 4 mins
- Cut each biscuit into 4 pieces. Place melted butter in a bowl. Stir cinnamon and sugar in an other bowl. Line a cookie sheet with paper towels.
- Place biscuit pieces into your waffle iron, separating them a little so they won't stick together. How many batches you have to make depends on the size of your waffle iron. Cook for 2-3 minutes or until the pieces are golden brown. Carefully remove them (they're HOT!), dip them in the butter and coat with cinnamon sugar.
- These are best eaten right away or while they're still hot. They get soft once they cool. They're still good though!
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