HOMEMADE CHURROS RECIPE
This delicious and authentic Spanish churros recipe is easy to make and only includes four ingredients! You have to try it!
Provided by Lauren Aloise
Categories Snack
Time 25m
Number Of Ingredients 6
Steps:
- Sift the flour and stir in the baking powder, salt, and cinnamon.
- Bring the water to a boil, then take off of the heat and whisk in the dry ingredients.
- Stir for two-three minutes until the dough is consistent and lump free (you could also beat the mixture with an electric mixer for one minute on a medium speed)
- Let the dough rest and cool for about 5 minutes
- Fill a churrera (churro maker) or a pastry sleeve with a star tip with the churro dough
- Heat the oil to a medium heat and when it's hot enough pipe the dough in a circular motion.
- Separate the spirals so that they don't stick and flip the spiral if necessary
- When they are golden on the outside take out and let rest on paper towels
- Repeat the process until all the churros have been made
- Cut the spirals into sticks of churros and serve with hot chocolate or sprinkle with sugar
Nutrition Facts : Calories 97.02 kcal, Carbohydrate 16.15 g, Protein 2.15 g, Fat 2.54 g, SaturatedFat 0.35 g, Sodium 266.9 mg, Fiber 0.61 g, Sugar 0.06 g, ServingSize 1 serving
CHURROS (SPANISH PASTRY)
A delicious Spanish dessert very easy to make
Provided by Martin24
Categories Desserts
Time 30m
Yield 1
Number Of Ingredients 7
Steps:
- 1. Pour warm milk and water with a pinch of salt in a saucepan. Put on fire until boiling. 2. Take it from fire and add the flour. Put on fire again and mix until the mass becomes sticky. 3. Take it from fire and add two egg whites 4. Put some of the mass into a pastry syringe. Pour some oil into the frying pan (about two cm, just enough to cover the churros). And then press out the mass into frying pan in the form of little sticks. Fry until golden. 5. When fried powder with sugar. Also you can pour some chocolate on the churros and it will be even more delicious. 6. Eat them at once, while they are still hot.
Nutrition Facts : Calories 794 calories, Fat 2.98647199980904 g, Carbohydrate 158.273176121374 g, Cholesterol 3.712779694656 mg, Fiber 5.40000009536743 g, Protein 29.3855216240456 g, SaturatedFat 0.893370509522824 g, ServingSize 1 1 Serving (391g), Sodium 289.873911887042 mg, Sugar 152.873176026006 g, TransFat 0.79932779694656 g
HOMEMADE CHURROS
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
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.
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
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.
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
HOW TO MAKE PERFECT CHURROS EVERY TIME RECIPE BY TASTY
Churros, the delectable, deep-fried pastry, are gooey and soft on the inside, with ridges on the outside that gather pockets of cinnamon and sugar and help to give that classic crunch. Here is Tasty's ultimate recipe for the perfect churro!
Provided by Aleya Zenieris
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chocolate dipping sauce: Add the chocolate chips to a medium bowl and set aside.
- In a small saucepan, heat the cream over medium heat until beginning gently simmer. Add the cayenne and cinnamon, then remove the pot from the heat.
- Pour the hot cream mixture over the chocolate, then let sit for 2-3 minutes to soften the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the bowl with plastic wrap and keep warm until ready to serve.
- Make the churros: Fill a 12-inch cast iron skillet with 1½ inches of canola oil. Heat over medium heat until the temperature reaches 370°F (188°C). Line a baking sheet with 2 layers of paper towels and set a wire rack on top.
- Meanwhile, in a small stainless steel saucepan, combine the water, milk, 1 tablespoon sugar, the salt, butter, and vanilla bean seeds and pod. Bring to a boil over medium heat.
- Once boiling, remove the vanilla bean pod, then add the flour all at once. Reduce the heat to medium-low and stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the pan, about 5 minutes.
- Immediately transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
- With the mixer running on medium speed, add the eggs, 1 at a time, and beat until completely incorporated before adding the next, scraping down the sides and bottom of the bowl as needed. The dough should be smooth and creamy, like a thick custard.
- Transfer the dough to a piping bag fitted with a 6B open star tip. Let the dough rest for 5 minutes.
- In a medium bowl, mix together the remaining ½ cup sugar and the cinnamon.
- Working in batches of about 4 churros at a time to avoid overcrowding the pan, pipe the dough into the hot oil in 5-6-inch lengths, using a pair of kitchen scissors to snip off the dough at the end of the piping tip. Cook, turning the churros frequently, until golden brown all over, 3-4 minutes. Transfer to the wire rack to drain for about 15 seconds, then toss in the cinnamon sugar until well coated. Transfer to a serving dish. Repeat with the remaining churros, letting the oil return to temperature between batches.
- Serve the churros immediately with the chocolate sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 671 calories, Carbohydrate 70 grams, Fat 41 grams, Fiber 4 grams, Protein 14 grams, Sugar 37 grams
CHURROS
Make and share this Churros recipe from Food.com.
Provided by Kaccy G.
Categories Dessert
Time 25m
Yield 12 Fritters
Number Of Ingredients 11
Steps:
- For cinnamon sugar: In a shallow bowl, combine the sugar and cinnamon, mix thoroughly then set aside.
- For dough: In a 3 quart saucepan, add water, butter, shortening, sugar, and salt.
- Bring to a rolling boil.
- Remove from heat and stir in the cornmeal and flour all at once.
- Return to low heat and stir vigorously with a spoon until a ball forms.
- Remove from heat.
- Place warm dough in a mixing bowl and add the beaten eggs.
- Blend until smooth and shiny.
- In a deep skillet or Dutch oven, place 3 inches of oil and heat to 375 degrees.
- Place dough in a pastry bag fitted with a large star tip.
- (#5preferred) Pipe 8 inch strips of dough into hot oil and fry on both sides until browned and crisp.
- Drain on paper towels.
- Sprinkle with the cinnamon/sugar mixture.
Nutrition Facts : Calories 155, Fat 5.1, SaturatedFat 2.1, Cholesterol 40.3, Sodium 124.6, Carbohydrate 26, Fiber 0.7, Sugar 17.8, Protein 2
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5/5 (72)Category SweetCuisine Mexican, SpanishTotal Time 20 mins
- 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.
- Heat oil: Heat 5cm / 2" oil over medium high in a small pot, wok or small but deep skillet (Note 3) to 170°C/340°F, or until it takes 20 seconds for a small cube of bread to turn golden.
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- In a saucepan, over low heat heat the water and milk with the vanilla extract and salt. When it boils remove it from heat.
- Add the sifted flour and stir with a wooden spoon until a consistent dough forms and comes off the edges of the saucepan.
- When the oil is ready, with the help of the churrera or a pastry bag, make the churros of the length you want. Remove them when they get a golden color.
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