EASY SPANISH CHURROS
Steps:
- Cover and bring the mixture to a boil.
- Once the water mixture reaches a boil, slowly pour it into the flour mixture while stirring.
- Once the oil reaches 350 F or 375 F , carefully squeeze the dough into the hot oil.
- Place on a paper towel to drain.
- Cut the churros into manageable lengths.
- Serve immediately and enjoy.
Nutrition Facts : Calories 759 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 65 mg, Sugar 1 g, Fat 77 g, ServingSize 6 servings, UnsaturatedFat 0 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 (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.
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
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- Batter: Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined - it should be a thick, gummy batter, like a wet sticky dough, not thin and watery.
- Piping bag: Transfer dough into a piping bag with a 8mm / 1/3" star tip nozzle. Set aside while oil heats.
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- Mix the cinnamon and sugar together in a medium bowl. If you’d rather not top the churros with cinnamon sugar, read the headnotes to see other possible things you can do with the churros.
- Bring water, butter, sugar, and ½ teaspoon of lemon zest to a boil in a medium sauce pan. Remove from heat, and stir in flour. Return pan to medium heat and cook, stirring constantly with a wooden spoon, until dough forms a smooth ball, about 1 ½ minutes. Transfer to a mixer bowl, and let cool for 3 minutes.
- With the mixer (standing or hand-held) on medium speed, add the egg, and beat until the dough is smooth and shiny, about 3 minutes. The churros dough will look curdled and weird at first, but just keep beating the mixture until it becomes smooth; the dough will be sticky.
- Heat 2 inches of oil in a heavy-bottomed pot until it registers 375ºF on a deep-fry thermometer. (A deep-fry thermometer isn’t necessary; just make sure the oil is hot, but not too hot that it will scorch the churros).
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