Churros Mexican Crullers Recipes

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.

CHURROS II

Steps:

• In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
• In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.
• Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.

CHURROS (MEXICAN CRULLERS)

Steps:

• Bring water, sugar and salt to boil.
• Remove from heat.
• Stir in flour all at once and beat until smooth.
• Beat in eggs one at a time until mixture is smooth.
• Spoon mixture into a pastry bag fitted with a large star point.
• Pipe 3 inch strips onto waxed paper or floured surface.
• Add lemon peel to fry fat and heat to 375 degrees.
• Fry churros a few at a time for 3 to 4 minutes or until golden, turning as necessary.
• Drain on paper towels.
• Roll in sugar.

MEXICAN CRULLERS (CHURROS)

Steps:

• To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.
• Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.
• Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.
• Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.

TEST KITCHEN'S FAVORITE CHURROS

Steps:

• Combine butter, 1 tablespoon sugar, salt, and 1 cup water in a medium saucepan; bring to a boil. Remove from heat; stir in flour. Return to medium-high heat and cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, 2 to 3 minutes.
• Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until slightly cooled, about 1 minute. Increase speed to medium and add 4 eggs, 1 at a time, beating until a soft peak forms when you touch batter and pull your finger away. (If a peak does not form, lightly beat remaining egg, and mix into batter, a little at a time, until it does.) Transfer mixture to a piping bag fitted with a closed star tip (such as Ateco #9824).
• Heat cream in a small pot over medium-high heat until bubbling around edges, about 2 minutes. Pour over chocolate in a heatproof bowl. Let stand 5 minutes, then whisk until smooth. Whisk vanilla and 1 teaspoon cinnamon into sauce.
• Pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep-fry thermometer to pot and heat oil over medium to 350 degrees to 360 degrees. Cut 20 four-inch squares of parchment. Spray two baking sheets with oil. Arrange parchment pieces in a single layer on them; spray parchment.
• Pipe 2 1/2-inch ribbon-shaped loops onto parchment squares. Working in batches of 3 so as not to crowd pot, carefully drop parchment with dough into hot oil, removing parchment immediately with tongs as each is added, and cook, flipping a few times, until puffed and golden brown, 6 to 8 minutes total, maintaining oil temperature between 350 degrees and 360 degrees at all times. Transfer to wire racks; let cool 10 minutes. Meanwhile, stir together remaining 1 cup sugar and 1 teaspoon cinnamon. While still slightly warm, toss churros in cinnamon sugar and serve immediately, with chocolate sauce alongside.

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.