Homemade Churros Food

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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



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.

HOMEMADE CHURROS



Homemade Churros image

Why stand in line at your local food booth? There's nothing more satisfying than fresh homemade churros--my daughter's favorite treats! Golden brown and crispy on the outside with a soft and tender inside, they are always a crowd favorite in my familia.

Provided by Food Network

Categories     dessert

Time 1h15m

Yield about 32 churros

Number Of Ingredients 11

6 tablespoons unsalted butter
1 tablespoon sugar
1/4 teaspoon kosher salt
1 cup all-purpose flour
1 teaspoon ground cinnamon
2 large eggs, at room temperature
1 teaspoon vanilla extract
Vegetable oil, for frying
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon kosher salt

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



Churros image

Make and share this Churros recipe from Food.com.

Provided by travelperson87

Categories     Drop Cookies

Time 11m

Yield 2 Dozen, 4-6 serving(s)

Number Of Ingredients 9

1 cup water
2 tablespoons brown sugar
1/2 teaspoon salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 teaspoon vanilla extract
1/4 cup sugar
1/2-1 teaspoon ground cinnamon, depending on taste

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.

Nutrition Facts : Calories 362.6, Fat 18.1, SaturatedFat 10.5, Cholesterol 146.4, Sodium 439.2, Carbohydrate 43.6, Fiber 1, Sugar 19.5, Protein 6.5

HOMEMADE CHURROS



Homemade Churros image

These fried cinnamon-sugar goodies are best when fresh and hot. Try them with a cup of coffee or hot chocolate. Don't be surprised if people start dunking...and then go back for more fritters.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 10

1/2 cup water
1/2 cup 2% milk
1 tablespoon canola oil
1/4 teaspoon salt
1 cup all-purpose flour
1 large egg, room temperature
1/4 teaspoon grated lemon zest
Additional oil for frying
1/2 cup sugar
1/4 teaspoon ground cinnamon

Steps:

  • In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes. , Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool. , In a deep cast-iron or heavy skillet, heat 1 in. oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips. , Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.

Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 60mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

HOMEMADE CHURROS WITH DIPPING SAUCE



Homemade Churros with Dipping Sauce image

Make fresh Homemade Churros with Dipping Sauce in just 30 minutes! These cinnamon-sugared homemade churros with chocolate dipping sauce sure are delicious!

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield 20 servings

Number Of Ingredients 10

2/3 cup sugar, divided
1/2 tsp. ground cinnamon
1 cup water
1/3 cup butter
1 cup flour
3 eggs
1/2 tsp. vanilla
2 cups oil
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
4 oz. (1/2 of 8-oz. tub) frozen COOL WHIP Whipped Topping

Steps:

  • Mix 1/2 cup sugar and cinnamon in shallow bowl until blended.
  • Bring water, remaining sugar and butter to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
  • Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon mixture; toss to evenly coat.
  • Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and sauce is well blended, stirring after each minute. Serve with warm churros.

Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 40 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 10 g, Protein 2 g

CHURROS



Churros image

This recipe is posted by request. I have not made it myself and therefore I have no idea how long it takes to prepare.

Provided by Millereg

Categories     Lunch/Snacks

Time 30m

Yield 1 plateful, 15 serving(s)

Number Of Ingredients 12

vegetable oil or olive oil
1 cup water
1/2 cup margarine or 1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
4 ounces dark chocolate, chopped
2 cups milk
1 tablespoon cornstarch
4 tablespoons sugar

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.

Nutrition Facts : Calories 185.3, Fat 12.2, SaturatedFat 4.8, Cholesterol 41.8, Sodium 142.4, Carbohydrate 17.4, Fiber 1.5, Sugar 6.8, Protein 4.2

CHURROS



churros image

Golden brown and crispy on the outside, these little Mexican donuts are hard to resist. I also found them fun to make. The best part was putting the dough into my frosting decorator with the star tip (this little tool really is a must have for this recipe in my opinion) and squeezing them out into the hot oil. No really the best part was eating them.

Provided by nouraan

Time 15m

Yield Makes Fingers

Number Of Ingredients 0

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



Churros image

Try a fresh spin on doughnuts by piping them Spanish-style and serving with a thick and indulgent homemade dark chocolate sauce.

Provided by Sarah Cook

Categories     Dessert, Dinner

Time 1h

Yield Makes about 20 churros

Number Of Ingredients 13

50g butter, melted
½ tsp vanilla extract
250g plain flour, from a new bag (essential for absorbing the liquid)
1 tsp baking powder
about 1 litre sunflower oil
a few chunks of bread
200g dark chocolate, not too bitter, broken into chunks
100ml double cream
100ml whole milk
3 tbsp golden syrup
½ tsp vanilla extract, if you have some
100g caster sugar
2 tsp cinnamon

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.

Nutrition Facts : Calories 185 calories, Fat 9.6 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22.4 grams carbohydrates, Sugar 13.7 grams sugar, Fiber 0.9 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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From veganmexicanfood.com


ANGEL FOOD CAKE CHURRO BITES RECIPE - RECIPES.NET
This churro bites recipe turns simple angel food cake into a mouthwatering cinnamon-sugar treat for quick and easy after-school snacks. Preparation: 5 minutes. Cooking: 5 minutes. Total: 10 minutes. Serves: 6 People. Ingredients. 1 Sara Lee Angel Food Cake; 1 cup sugar; ¼ cup cinnamon; oil, for frying; Instructions. Let the Angel Food Cake thaw. Once thaw, …
From recipes.net


HOMEMADE CHURROS - MY GORGEOUS RECIPES
These homemade churros are absolutely brilliant, and the dough itself has no dairy or eggs, which make the churros vegan and eggless. in a bowl, sift the flour, add the baking powder and mix well ; pour in the hot water and oil and use a spatula to mix everything into a thick dough – do not knead the dough by hand as at this stage it’s quite hot; heat up the oil in a large frying …
From mygorgeousrecipes.com


HOMEMADE MEXICAN CHURROS - AN AUTHENTIC MEXICAN CHURRO RECIPE
Instructions. In a saucepan over medium-high heat, melt butter then add water, salt, vanilla, and cinnamon stick. Bring to a boil then remove the cinnamon stick and remove the mixture from heat. Add the flour and stir with a wooden spoon until a smooth dough is formed, about 3-5 minutes.
From tablefortwoblog.com


HOMEMADE CHURROS: THE SIMPLE WAY TO MAKE THEM SPECIAL
Homemade churros: the Spanish recipe for a cruchy appetizer! play 2191 • of Food Inspiration. Churro mugs: a super tasty way to serve hot chocolate! play 4625 • of Cookist. Homemade freselle: make them by following just a few simple steps! play 4065 • of Cookist. Churros donuts play 6737 • of Food Inspiration. Churro Cheesecake play 325 • of Food …
From video.cookist.com


CHURROS MEXICANOS (AUTHENTIC CHURROS RECIPE)
The eggless churro recipe only uses flour, water, and a pinch of salt. There are some old recipes books, like the one from Maria A. de Carbia (Circa 1952), that don’t even include salt in the recipe. Simply flour and water, fried in hot oil and dusted with sugar. Even today, many people still claim this to be the "authentic Mexican churro ...
From mexicoinmykitchen.com


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