Easy Churros Food

EASY HOMEMADE CHURROS WITH CHOCOLATE SAUCE

Steps:

• In a small, shallow bowl, stir together the sugar and cinnamon.
• In a small saucepan over medium heat, whisk together the water, sugar, salt and vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a smooth ball.
• Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed stockpot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.) Line a plate with paper towels.
• Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip (optional).
• Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through.
• Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then while they are still hot, roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
• Place the chopped chocolate in a small bowl.
• Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.
• It's important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it.
• The chocolate sauce will thicken as it cools, so it's best to make it right before you're ready to serve it with the churros.
• A pastry tip isn't essential, however using the large star-shaped tip will give the churros the textured lines characteristic of classic churros.
• This churro recipe can be easily doubled.
• ★ Did you make this recipe? Don't forget to give it a star rating below!

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.

EASY HOMEMADE CHURROS RECIPE

Steps:

• In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar, and 1/4 tsp salt. Bring to a boil over medium heat, stirring frequently.
• Remove from heat and immediately stir in 1 cup flour all at once with a wooden spoon. Once incorporated, put back on the heat and stir constantly another 2 minutes to release extra moisture and partially cook the flour. The dough should come together in a smooth ball and a thin film will form on the bottom of the pan.
• Transfer to a large mixing bowl and use an electric mixer to beat on medium speed 2 minutes to cool the mixture slightly. Add 4 eggs, adding 1 at a time and allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up.
• Heat 2" deep vegetable oil to 370˚F. Keep the oil between 350-370˚F while frying.
• Transfer dough to a pastry bag fitted with a large open star tip (Wilton 1M). Pipe 6" lengths into hot oil and cut with scissors. Fry 1 1/2 minutes per side or until golden brown then flip with tongs and fry another 1 1/2 minutes. Fry in batches, about 5-6 churros at a time. Transfer to a paper towel-lined plate then roll in cinnamon sugar.

EASY CHURRO BITES

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!

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.

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 I

Steps:

• Fill a deep frying pan 1 1/2 inches deep with vegetable oil. Heat to medium-high heat.
• In a medium bowl, combine the water and baking mix. Using a wooden spoon, beat for about 3 to 4 minutes, until the mixture becomes spongy and uniform.
• Using a pastry bag, pipe 5-inch long strips of batter into the hot oil. For best results, fry only a couple at a time. Cook until golden brown, then drain on paper towels.
• In a small bowl or saucer, stir together the sugar and cinnamon. Dip fried churros in the sugar to coat. Serve hot.

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.

EASY SPANISH CHURROS

Steps:

• Mix the water with the butter and salt over medium to high heat on your stove. If making the vegan churros, mix the water with olive oil and salt.
• When it begins to boil, remove it from the heat.
• Immediately mix in the flour until it's completely incorporated into the water mixture. If making the vegan version, you can skip to the shaping step. You can add water, if needed, to get a thick, workable dough.
• For the choux dough version, add the egg, and mix well until all of the ingredients are completely combined. You will end up with a very thick batter.
• Heat the olive oil in a pan over medium heat. You'll want to use enough oil for the churros to be able to float in the pan without touching the bottom.
• To shape the churros, load the batter into a churros dispenser, heavy-duty piping/frosting bag, or a cookie press. I use an electric cookie press with a large star-shaped disk. If you are using a piping bag, use the biggest tip you can find. A star-shaped tip will make your churros look more authentic.
• Pipe the churros onto a clean cloth and cut them to a size that will fit in your pot for deep frying.
• When the oil has warmed to around 190ºC/375ºF, you can begin to add the piped dough into the hot oil.
• Cook until the churros are golden brown.
• Remove from the oil, and immediately sprinkle with granulated sugar.
• Continue with the process until you have finished using up all of your dough.
• Serve with a homemade Spanish hot chocolate.

EASY BAKED CHURROS

Steps:

• Preheat oven to 350°F. Line three cookie sheets with parchment paper or silicone baking mats.
• Place water, 1/2 cup butter (sliced into tablespoons), and salt in a large saucepan. Heat over medium heat until butter is melted and stir occasionally until mixture boils.
• Turn off the heat and stir in the flour. A thick paste will form. Make sure to do this off the heat and off the stove, so that the mixture can cool as you stir it.
• Add eggs, one at a time, mixing well after each addition (work fast to avoid cooking the eggs). It'll seem like the eggs don't want to mix in but they will.
• Place the churro batter in a large pastry bag fitted with a star or 1M tip.
• Pipe churros in desired size and shapes onto cookie sheets. (This recipe makes approximately 60 3-inch long churros or 25 7-inch long churros.
• Spray the churros with nonstick cooking spray. This will help them brown.
• Bake for 20-30 minutes (depending on size), rotating pans as needed, until churros are baked through and lightly golden.
• Cool slightly, or until you can handle them.
• Melt remaining 1/2 cup butter in a medium size bowl. Mix sugar and cinnamon in another bowl. Dip the churros in the butter then roll in cinnamon sugar. Serve immediately with dipping sauce.
• To make chocolate ganache: place 1/3 cup heavy whipping cream and 1 cup semi-sweet chocolate chips in a microwave safe cup or bowl. Heat for 1 minute, then whisk until smooth.
• To make caramel dipping sauce: place 20 unwrapped caramel squares and 3 tablespoons heavy whipping cream in a microwave safe cup or bowl. Heat for 1 minute, then stir until smooth, reheating as needed. Stir in 1/4 teaspoon kosher or sea salt 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.

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

BAKED CHURROS

Steps:

• Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a baking mat.
• Combine water, butter, brown sugar and salt in a medium saucepan. Cook over medium-high heat until the butter is melted and the mixture starts to boil. Remove from heat. Using a wooden spoon, stir in flour until completely incorporated and the mixture starts to pull away from the sides of the pan. Let cool for 5 minutes.
• Whisk eggs and vanilla in a small bowl. Add to the dough and stir until completely incorporated. Transfer the dough to a pastry bag fitted with a 3/4-inch open-star tip. (Alternatively, if using a 1-quart sealable plastic bag, fill it with dough and seal almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off a bottom corner, making a 3/4-inch-wide opening.) Pipe the dough onto the prepared baking sheet to make 12 churros, each 4 inches long.
• Bake the churros, turning once halfway, until puffed and browned, 25 to 30 minutes.
• Combine sugar and cinnamon on a shallow plate. Roll the hot churros in the mixture and transfer to a wire rack to cool for 10 minutes.

EASY CHURROS WITH MEXICAN CHOCOLATE SAUCE

Steps:

• Churros:Preheat oven to 425 degrees. On a lightly floured surface, roll out puff pastry into a 12-by-16-inch rectangle. Brush lightly with a beaten egg. Fold in half into a 6-by-16-inch rectangle; press out air bubbles, then cut crosswise into 1/2-by-6-inch strips. Twist into spirals, pressing ends to gently adhere. Place 1 inch apart on 2 parchment-lined baking sheets; freeze 30 minutes. Bake, rotating sheets halfway through, until puffed and golden, 20 to 22 minutes. Combine sugar and cinnamon. While still hot, toss half of churros with half of sugar. Repeat with remaining churros and sugar.
• Mexican Chocolate Sauce:Bring cream to a simmer; pour over chocolate in a heatproof bowl. Let stand for 5 minutes. Add spices; stir until smooth. Serve immediately, with churros.

QUICK AND EASY CHURROS

Steps:

• Heat oil in a large deep fryer until the temperature registers 350 degrees.
• Roll biscuits into 1/4 inch thin dough snakes. Rolling the flaky biscuit dough on its side will simulate the ridges seen on churros when deep fried. Cut dough snakes in half if they are too long to fit without bending into your fryer.
• Drop each dough snake into a paper bag filled with only the sugar (do not add the cinnamon yet) and shake to coat. The sugar will melt on the churro as it fries to make it sticky so the final sugar/cinnamon mixture adheres better.
• Shake off excess sugar.
• Fry each dough snake until golden brown and crispy on the edges.
• Remove from oil and drain on a wire rack. Do not drain on paper towels. The sticky sugar will stick to it.
• Once all the churros have been fried, add the cinnamon to the remaining sugar in the paper bag and shake to mix. Add more sugar if needed.
• Drop each cooked churro into the bag and shake to coat.
• Shake off excess sugar mixture and enjoy.

EASY CHURROS

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.