Easy Homemade Churros Food

HOMEMADE CHURROS

Steps:

• For the churros: In a large, heavy-bottomed saucepan, bring 1 cup water to a boil over medium-high heat. Add the butter, sugar and salt to the water and stir until the butter is melted, the sugar is dissolved and the mixture is returned to a rolling boil. Meanwhile, whisk together the flour and cinnamon in a medium bowl until combined.
• Turn off the heat. Using a heatsafe rubber spatula or wooden spoon, stir in the flour mixture until it's evenly saturated and coming together in a smooth ball. Transfer the mixture to a large bowl and let rest for 5 minutes.
• Use the spatula to break up the dough into small pieces in the bowl and add the eggs and vanilla. Using a hand mixer on medium speed, work your way around the bowl incorporating the chunks of dough, egg and vanilla. The mixture will be lumpy at first. After 5 minutes of mixing, it should be evenly hydrated and smooth.
• Transfer the mixture to a large pastry bag fitted with a 1/2-inch star tip. Note: A quart container or large cup is very useful to have standing by, since you will be picking up and putting down your pastry bag quite a bit.
• For the coating: In a baking dish or large bowl, add the sugar, cinnamon and salt. This will be used to coat the churros, so make sure the vessel is large enough that a churro can lay flat in the sugar mixture.
• To a large heavy-bottomed pot, add 1 1/2 to 2 inches of vegetable oil. Set over medium-high heat until a deep-frying thermometer registers 350 degrees F.
• Reduce the heat to medium and using your pastry bag, pipe four 5-inch-long churros directly into the oil. Use kitchen shears or a paring knife to cut off the dough from the piping bag so that it will fall into the hot oil. (The churros should not feel crowded; the number you can cook at a time will vary depending on your pot size.) Cook until the outsides are dark golden brown and the insides are cooked through, 3 to 5 minutes on each side. The churros should be a dark golden color before you flip them. Periodically check your thermometer and increase or decrease the heat as needed to keep your oil at 350 degrees F.
• When the churros are dark golden on both sides, lift them out with tongs and place on a rack to cool slightly and drain excess oil. While they are still warm, toss them in the cinnamon-sugar mixture so they have a nice even coating. Repeat with the remaining dough. Serve warm or at room temperature.

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.

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.

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.

TASTY EASY BAKED CHURROS

Steps:

• 1. Preheat oven to 350°F/180˚C.
• 2. In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
• 3. Turn off the heat and stir in the flour.
• 4. Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
• 5. Transfer mixture to a piping bag with a 5 point, or star, tip.
• 6. Pipe out thick 3-inch strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
• 7. Bake for 10 minutes, then broil until golden brown.
• 8. Dredge each churro in melted butter, then cinnamon sugar. Serve with melted chocolate if desired.

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.