CHURROS WITH STRAWBERRY SAUCE
Squiggly churros are a crispy, crunchy alternative to sufganiyot for one of the nights of Hanukkah. Serve them coated in cinnamon sugar and, instead of injecting them with jam, dip them into strawberry sauce - or raspberry sauce, Mexican chocolate with cinnamon, even guava sauce. For fluted edges on your churros, you'll need a pastry bag fitted with a large French star pastry tip, but you could also use a resealable plastic bag with a tip cut off. To prepare the churros in advance, try this trick: Pipe the dough into 6-inch lengths on a parchment-lined baking sheet, then freeze. Fry directly from the freezer in oil heated to 375 degrees (mixture will bubble up).
Provided by Joan Nathan
Categories snack, finger foods, pastries, project, dessert
Time 1h15m
Yield About 2 dozen churros
Number Of Ingredients 9
Steps:
- Prepare the sauce: Wash, dry and hull the strawberries, then transfer them to a food processor. Pulse a few times until the strawberries are almost puréed. Transfer strawberry mixture to a medium saucepan, cover, and simmer over low heat until slightly thickened, about 20 minutes. Remove from heat, cool slightly, and stir in brown sugar and vanilla extract. Add more brown sugar to adjust sweetness to taste; set strawberry sauce aside. (You should have about 2 cups.)
- Prepare the churros: Pour canola oil into a large pot to a depth of 2 inches. Line a baking sheet with paper towels. Pour granulated sugar and cinnamon into a wide, shallow bowl and stir to combine.
- In a medium pot or saucepan (preferably nonstick) over medium-high heat, bring liqueur, salt and 1 1/2 cups water to a boil. Remove from heat, then gradually add flour, stirring with a wooden spoon. Beat until well blended; the dough will be sticky and should resemble wet cement.
- When the dough is done, heat the oil to 350 degrees. Working in batches if necessary, scrape the dough into a pastry bag fitted with a large French star pastry tip, or use a resealable plastic bag with the tip cut off.
- Pipe the dough into the hot oil in 6- to 8-inch lengths, using a knife to slice the dough away from the pastry tip as you go; do this in batches of four or five. Fry the churros, using tongs or chopsticks to turn them over a few times and keep them from melding together, until they are deep golden brown, about 6 minutes.
- Remove from oil and transfer to the prepared baking sheet to drain. While the churros as still hot, transfer them to the bowl with the cinnamon-sugar mixture and turn to coat evenly.
- Repeat with the rest of the dough. Serve warm with strawberry dipping sauce.
CHURROS WITH STRAWBERRY DIPPING SAUCE
Golden brown fried churros tossed with cinnamon sugar get an added level of scrumptiousness when dipped in luscious strawberry sauce.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 20 servings
Number Of Ingredients 10
Steps:
- Blend strawberries and drink mix in blender until pureed. Strain into bowl to remove seeds; set aside. Mix 1/2 cup sugar and cinnamon in medium bowl until blended.
- Bring water, remaining sugar and butter to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
- Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil. Cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to cinnamon mixture; toss to evenly coat.
- Serve churros with the strawberry sauce.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 40 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 9 g, Protein 2 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
HOMEMADE CHURROS WITH DIPPING SAUCE
Make fresh Homemade Churros with Dipping Sauce in just 30 minutes! These cinnamon-sugared homemade churros with chocolate dipping sauce sure are delicious!
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 20 servings
Number Of Ingredients 10
Steps:
- Mix 1/2 cup sugar and cinnamon in shallow bowl until blended.
- Bring water, remaining sugar and butter to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
- Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon mixture; toss to evenly coat.
- Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and sauce is well blended, stirring after each minute. Serve with warm churros.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 40 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 10 g, Protein 2 g
CHURROS
Provided by Marcela Valladolid
Categories dessert
Time 35m
Yield 24 churros
Number Of Ingredients 25
Steps:
- In a large pot over medium heat, stir together 1 cup water, 2 tablespoons of the sugar, the butter and salt, and bring to a simmer.
- In the meantime, preheat a deep fryer to 360 degrees F. Alternatively you can use a large heavy-bottomed pot with enough oil to come 3 inches up the sides.
- In a large bowl stir together the remaining 1 cup sugar with the cinnamon and set aside.
- When the dough mixture in the pot reaches a simmer, dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
- Remove the flour mixture from the heat and scrape into a heat-proof bowl. Add in the eggs one at a time, beating after each addition until fully incorporated. Spoon the batter into a pastry bag or a plastic resealable bag fitted with a star tip and carefully pipe the dough into the heated oil, forming 6-inch strips. Fry in batches, being careful not to overcrowd the pot, for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate. Repeat for the remaining churro batter.
- Gently add the hot churros to the bowl of cinnamon sugar, tossing to coat. Serve the churros with Tequila Infused Chocolate Ganache, Lavender Infused Cajeta, Strawberry Dipping Sauce and an assortments of nuts, strawberries and apple slices.
- Place the chocolate into a medium stainless-steel bowl.
- In a saucepot, combine the cream, orange liqueur, tequila, nutmeg and cinnamon stick. Heat the mixture over medium heat. Bring just to a boil, then remove from the heat. Remove the cinnamon stick, and then pour over the chocolate and whisk until smooth. Serve immediately.
- Combine the cream and lavender in a small saucepot and heat over medium heat. As soon as the cream comes to a boil remove from the heat and stir in the cajeta until it has been evenly incorporated. Let the mixture stand for 5 minutes. Strain through a fine mesh sieve. Serve immediately.
- Combine the condensed milk and cream into a medium bowl. Whisk until evenly incorporated. Fold in the strawberries. Serve immediately.
SPARKLY STRAWBERRY CHURROS
A churro is a long, skinny donut from Spanish, Mexican and Portuguese cuisines. I love them for their crispy, crunchy texture on the outside and chewy, dense texture on the inside. They are typically covered in cinnamon-sugar, but this version gets a coating of strawberry sugar so that they're pink and fruity.
Provided by Molly Yeh
Categories dessert
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat to 365 degrees F. Set a wire rack over a baking sheet and set aside.
- In the bowl of a food processor fitted with a blade attachment, add the sugar, strawberries and scraped vanilla seeds. Process until the strawberries are ground into a fine powder. Remove 1/4 cup of the strawberry sugar and pour the remaining on a plate. Add the pink sanding sugar to the mixture on the plate. Stir to combine and set aside.
- In a medium saucepan over medium-high heat, add the butter, coconut oil, vanilla bean pod, salt, reserved strawberry sugar and 1 cup water. Stir to combine. Bring to a boil, about 5 minutes. Remove the vanilla bean and discard. Add the flour all at once. Using a wooden spoon, stir the flour into the water until fully incorporated and a sticky dough ball forms. Reduce the heat to low and continue to stir to toast the flour and cook off any residual moisture, 1 to 2 minutes. Transfer the dough to a mixing bowl and stir to release some steam. Allow to cool for 3 to 5 minutes. Using a hand mixer, beat in the egg on medium speed until thoroughly combined.
- Add the dough to a pastry bag fitted with a large closed-star tip.
- Pipe 3 to 4 inches of the dough into the hot oil, cutting the dough with kitchen shears. Repeat to fry 3 churros at a time, turning occasionally, until crispy and deep golden brown, 3 to 4 minutes. Using a spider or slotted spoon, remove the churros to the wire rack to drain of excess oil. Cool slightly, 1 to 2 minutes, then roll the hot churros in the strawberry sugar to coat. Continue frying the churros with the remaining batter and coating in the strawberry sugar.
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5/5 (7)Total Time 45 minsCuisine MexicanCalories 80 per serving
- Before you prepare the churro dough, start heating the oil for frying. Pour the oil into a large skillet, so that it’s 1 1/2 – 2 inches deep, and turn the heat to medium. Insert a candy/deep fry thermometer and let the oil heat to 350 F (175 C), checking it occasionally to make sure that it doesn’t get too hot while you prepare the rest of the recipe. If so, remove it from the heat briefly or turn down the burner so it maintains at 350 F.
- Combine the water, sugar, vegetable oil, and salt in a medium saucepan over medium-high heat. Bring it to a boil, and once boiling, add the flour mixture all at once and stir it in quickly. It will be thick. Continue to stir until the streaks of flour are gone, and the whole thing comes together in a rough, shaggy ball in the middle.
- Transfer the hot ball of dough to the large bowl of a stand mixer fitted with a paddle attachment. Begin to beat on medium speed, and add one of the eggs. At first it won’t come together, but continue to beat until it’s incorporated and the mixture smooths out. Add the other egg and beat until your dough is combined and smooth.
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