CHURROS (SPANISH DOUGHNUTS)
Make and share this Churros (Spanish Doughnuts) recipe from Food.com.
Provided by NELady
Categories Dessert
Time 30m
Yield 36 churros, 12 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan, combine butter and water. Bring to a boil; add salt and remove from heat.
- Add flour all at once; beat with wooden spoon.
- Return to heat; beat with wooden spoon for 2 minutes. Remove from heat; let cool.
- Beat in an egg at a time. Add vanilla and continue beating until mixture is satiny.
- Press mixture through fluted tip pastry bag or cookie press, 1/2-inch wide opening. With wet scissors, cut into 2-inch strips as it drops in fat heated to 350*F. Fry for 2 minutes on each side. Do a few at a time.
- Drain; roll in cinnamon sugar mixture.
CHURRO DONUTS
Learn how to make scrumptious, coconut-kissed Churro Donuts at home. Skip a trip to the store, and follow our amazing Churro Donuts recipe today!
Provided by My Food and Family
Categories Home
Time 40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Whisk cream cheese, milk and 1/2 tsp. vanilla in medium bowl until blended. Add powdered sugar; mix well.
- Bring water, butter and granulated sugar to boil in medium saucepan on medium-high heat. Add flour; cook and stir on medium heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs, 1 at a time, beating with mixer after each until blended. Beat in remaining vanilla. Spoon dough into pastry bag fitted with large star tip.
- Heat oil in deep fryer on medium heat to 350º F. Pipe dough into 3-inch ring over slotted spatula. Carefully slide dough, in batches, into hot oil using knife to help release dough from spatula; cook 4 min. on each side or until golden brown on both sides. Remove from oil with spatula; drain on paper towels. Cool 5 min.
- Dip tops of donuts in cream cheese mixture; sprinkle with coconut.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 90 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 14 g, Protein 3 g
CHURROS (CINNAMON SUGAR FRIED DOUGHNUT STICKS)
Steps:
- Gather the ingredients.
- In a pot, combine the water, buttermilk, butter, salt, and 1 tablespoon sugar. Bring the mixture to a boil.
- Stir in the flour all at once using a heat-proof spatula. Continue to stir until the mixture clumps together to form a ball. Continue to cook for a minute or two more, turning the dough over in the pot with the spatula. Remove from heat.
- Add the vanilla. Add the eggs, one at a time, mixing well after each. The mixture should begin to look shiny, but should not slide off the spatula easily and be slightly stiffer than cream puff dough. If the mixture seems too thick and lacks shine, add an extra egg.
- Place dough in a pastry bag fitted with a star tip that has an opening at least 1/2-inch wide. You can also use a round tip.
- Place a sheet of waxed paper on a cookie sheet. Pipe lengths of dough about 4 to 6 inches long onto the cookie sheet and place in the freezer while you heat up the oil.
- Heat 1 to 2 inches of oil to 375 F. When the churros feel firm, carefully pick them up off the cookie sheet with a spatula and drop them into the oil.
- Working in batches, fry the churros for about 2 minutes on each side, until they are golden brown. Cool and drain them on a plate lined with paper towels.
- Mix 1/2 cup sugar and the cinnamon together, and place the mixture on a plate or in a pan. Roll the churros in the cinnamon sugar while they are still warm.
- To fill the churros, fit a pastry bag with a round (#4) metal icing tip. The tip should be small enough to poke into the end of the doughnut. Fill the pastry bag with your filling of choice.
- Poke a skewer through the doughnut lengthwise and pipe the filling into the hole.
- Serve warm and enjoy!
Nutrition Facts : Calories 168 kcal, Carbohydrate 12 g, Cholesterol 40 mg, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, Sodium 30 mg, Sugar 6 g, Fat 13 g, ServingSize 20 churros (20 servings), UnsaturatedFat 0 g
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
CHURROS
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
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
CHOCOLATE-STUFFED CHURRO DONUTS RECIPE BY TASTY
Here's what you need: butter, brown sugar, salt, water, flour, vanilla extract, eggs, chocolate chips, oil, cinnamon sugar, piping bag, nonstick baking sheet
Provided by Alix Traeger
Categories Desserts
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
- As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.
- Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.
- Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
- Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
- Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
- On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
- Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
- Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
- Heat oil in a deep pot to 350˚F (175˚C).
- Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
- Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
- Drain on a paper towel before rolling in cinnamon sugar.
- Enjoy!
Nutrition Facts : Calories 323 calories, Carbohydrate 28 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, Sugar 8 grams
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