Churros Recipes

HOMEMADE CHURROS

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.

CHURROS

Steps:

• For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
• Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare batter.
• Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.
• Add flour reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).
• Transfer mixture to a large mixing bowl, let cool 5 minutes.
• Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).
• Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). I recommend using the Ateco 845 or 846.
• Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
• Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
• Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache or caramel sauce for dipping if desired.

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.

EASY CHURROS

Steps:

• Fill a large, wide pot with about 1 1/2 inches of oil. Heat over medium-high heat until the oil reaches 365 degrees F on a deep-fry thermometer.
• Meanwhile, whisk together the pancake mix, allspice and 1/2 teaspoon of the cinnamon in a large bowl. Add the hot water and whisk until well combined. Spoon the dough into a pastry bag or resealable plastic bag fitted with a 1/2-inch star tip.
• Combine the sugar and the remaining 1 1/2 teaspoons cinnamon in a small bowl, then transfer to a sugar shaker (or use a small mesh strainer).
• When the oil has reached temperature, carefully pipe approximately 3-inch tubes of batter directly into the oil, working in batches if necessary and using a knife to cut the dough between churros. Fry, turning occasionally, until golden brown all over, about 3 minutes per batch. Drain the churros very briefly on a paper-towel-lined plate, then sprinkle with the cinnamon sugar.
• Serve immediately with chocolate sauce on the side for dipping if using.

CHURROS

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.

CHURROS I

Steps:

• Fill a deep frying pan 1 1/2 inches deep with vegetable oil. Heat to medium-high heat.
• In a medium bowl, combine the water and baking mix. Using a wooden spoon, beat for about 3 to 4 minutes, until the mixture becomes spongy and uniform.
• Using a pastry bag, pipe 5-inch long strips of batter into the hot oil. For best results, fry only a couple at a time. Cook until golden brown, then drain on paper towels.
• In a small bowl or saucer, stir together the sugar and cinnamon. Dip fried churros in the sugar to coat. Serve hot.

CHURROS

Steps:

• Chocolate Sauce: Combine cream and corn syrup in a small saucepan over medium; bring to a simmer, stirring occasionally. Remove from heat and add chocolate, paprika, and cayenne; stir until chocolate is melted. Cover to keep warm and set aside.
• Churros: In a medium saucepan, combine 1 cup water, butter, granulated sugar, and salt; bring to a boil over medium-high. Remove from heat and stir in flour. Return to medium-high 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 a stand mixer fitted with the paddle attachment. Beat on low speed until slightly cooled, about 1 minute. Increase speed to medium and add eggs, one at a time, beating until each addition of egg is fully incorporated before adding the next one.
• Continue to beat mixture until soft peaks form when you touch the batter and pull your finger away. Transfer mixture to a piping bag fitted with a closed star tip (such as Ateco #846).
• Pour enough oil into a large, deep, heavy pot (such as a Dutch oven) until it reaches 2 inches up the side, leaving about 2 1/2-inches of headroom. Clip a deep-fry thermometer to pot and heat oil over medium to between 350° and 360°. Working in batches, hold pastry bag a few inches from oil and pipe out a few 4-inch-long ropes of batter, snipping off dough at ends with a pair of kitchen shears.
• Fry churros, flipping once, until puffed and deep golden brown all over, about 6 minutes. Transfer to wire racks; let cool slightly then dust with confectioners' sugar. Repeat with remaining batter, adjusting oil as needed to maintain temperature. Serve churros immediately with reserved chocolate sauce on the side.

CHURROS

Steps:

• To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
• To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
• Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
• Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
• When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
• Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.

HOMEMADE AIR-FRYER CHURROS

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.

HOW TO MAKE PERFECT CHURROS EVERY TIME RECIPE BY TASTY

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!