Churros Fried Dough Recipes

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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 (CINNAMON SUGAR FRIED DOUGHNUT STICKS)



Churros (Cinnamon Sugar Fried Doughnut Sticks) image

Churros are cinnamon sugar fried doughnut sticks that are deliciously crispy yet soft on the inside. Learn how you can make these treats at home.

Provided by Marian Blazes

Categories     Dessert     Snack     Bread

Time 50m

Yield 20

Number Of Ingredients 12

1/2 cup water
1/2 cup buttermilk
1/2 cup butter
1 pinch salt
1 teaspoon sugar
1 1/4 cups flour
1 teaspoon vanilla
3 large eggs
2 to 3 cups vegetable oil (or amount needed for frying)
1/2 cup sugar
1 teaspoon cinnamon
Optional: dulce de leche, ​Nutella, or vanilla pastry cream

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 / FRIED DOUGH



Churros / Fried Dough image

Churros a hot and crunchy exterior with a soft chewy interior street food. Originated in Spain they quickly spread to Mexico and Argentina. Today, Churros are also enjoyed in the United States by all nationalities.

Provided by Rita1652

Categories     Dessert

Time 30m

Yield 8 inches churros, 10-12 serving(s)

Number Of Ingredients 16

2 cups milk
1/4 lb mexican chocolate, Ibarra Chocolate coarsely chopped
1/8 cup sugar
2 1/2 cups water
4 ounces butter
1 teaspoon salt
1/4 cup brown sugar
1/4 cup corn oil
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
2 1/2 cups all-purpose flour
1 teaspoon baking powder
4 large eggs
corn oil (for deep frying)
powdered sugar
cinnamon sugar (equal parts sugar and cinnamon)

Steps:

  • Chocolate Caliente:
  • Bring milk to a boil. Add in chocolate and sugar.
  • Stir over heat until chocolate is melted and sugar has dissolved. Set aside.
  • Churros:.
  • Heat water, butter, salt, brown sugar, oil, vanilla extract and nutmeg to a rolling boil.
  • Mix flour and baking powder together; stir vigorously into water mixture over low heat until mixture forms a ball (about one minute). Remove from heat.
  • Beat eggs in all at once. Continue beating until smooth.
  • Let the dough cool. Place dough in a piping bag with a large star tip.
  • In a large frying pan, heat oil in a pan 2 inches to 375 degrees F.
  • Pipe the churros in long rods directly into the hot oil.
  • Fry in 2-3 batches until golden brown on all sides about 2-3 minutes. Drain on paper towel.
  • Dust while still warm with choice of sugars and serve with Chocolate Caliente.

Nutrition Facts : Calories 383.8, Fat 20.4, SaturatedFat 9.3, Cholesterol 105.6, Sodium 406.5, Carbohydrate 43.1, Fiber 1.3, Sugar 15.9, Protein 7.9

HOMEMADE AIR-FRYER CHURROS



Homemade Air-Fryer Churros image

Serve these cinnamon-sugar air-fryer churros fresh and hot with a cup of coffee or hot chocolate. They're sure to become a family favorite! -Taste of Home Test Kitchen

Provided by Taste of Home

Time 30m

Yield 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
1/2 cup sugar
1/4 teaspoon ground cinnamon
Cooking spray

Steps:

  • In a large saucepan, bring 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. Insert a large star tip in a pastry bag; fill with dough. Pipe dough into 4-in. strips 1-in. apart onto parchment. Chill for 1 hour. , Preheat air fryer to 375°. Transfer piped churros to air fryer; spritz with cooking spray. Cook until golden brown, 15-20 minutes. Combine sugar and cinnamon; sprinkle over churros. Serve warm.

Nutrition Facts : Calories 97 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 60mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

CHURROS (DEEP FRIED DOUGH SPIRALS)



Churros (Deep Fried Dough Spirals) image

Categories     Breakfast     Fry     Vegetarian     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1 1/2 to 2 quarts olive (not extra-virgin) or vegetable oil for frying
1 (1-inch-wide) strip orange or lemon peel
2 cups water
1/4 teaspoon salt
2 teaspoons olive oil
2 cups all-purpose flour
Granulated sugar for sprinkling
Special Equipment
a metal or plastic churrera fitted with a 3/4-inch star opening, and a pair of chopsticks

Steps:

  • Prepare frying oil:
  • Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot over high heat until a deep-fat thermometer registers 400°F (oil will be just beginning to smoke). Drop in citrus peel (oil will bubble vigorously) and leave in oil until browned, about 1 minute. Remove with tongs.
  • Prepare dough:
  • While oil is heating, bring water with salt to a boil, covered, in a 1 1/2- to 2-quart heavy saucepan. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until flour and water are combined well (mixture will be stiff and not very smooth). Fill churrera with some hot dough and wrap a kitchen towel around churrera canister to protect your hands.
  • Make churros:
  • Turn screw handle of churrera until dough emerges from star opening. Holding opening about 2 inches above oil, turn handle to squeeze dough into oil in a continuous stream, making a spiral shape. (Spirals take practice; have a helper coax dough into a spiral in oil with a chopstick, keeping dough away from side of pot. For beginners, small coils or any kind of curvy shape is fine.) Stop when dough stream breaks naturally or pot is full.
  • Cook until underside is golden, about 1 1/2 minutes, and turn over with chopsticks. Then cook until golden, about 1 1/2 minutes more. Transfer churro with chopsticks to paper towels to drain and sprinkle with sugar.
  • Make more churros in same manner, returning oil to 400°F between batches.
  • Break churros into pieces if desired and serve immediately.

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