CHURROS
There's nothing like a fresh homemade churro. Easily one of my favorite treats! They're crispy on the outside, soft and tender on the inside and they have the most irresistable flavor. Plus they're easier to make than you'd think. Always a crowd favorite! Plan on two per person or pipe out longer churros.
Provided by Jaclyn
Categories Dessert
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 139 kcal, Carbohydrate 17 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 37 mg, Sugar 11 g, ServingSize 1 serving
CINNAMON TOAST CRUNCH CHURROS
Steps:
- In a saucepan over medium-high heat, melt butter, then add water, salt, vanilla and 1 stick of cinnamon. Bring to a boil, then remove the mixture from the heat. Remove the cinnamon stick and discard it.
- Add the flour to the mixture and stir until smooth dough is formed, about 3 minutes. Allow the dough to cool for 15 minutes.
- Transfer to a mixing bowl and add the egg. Stir quickly until the egg is well incorporated. Stir quickly so that the egg doesn't cook and become scrambled eggs from the remaining heat.
- Place the dough in a piping bag fitted with a star tip.
- Prepare the dipping mixture by mixing the cinnamon and sugar in a shallow bowl. Set aside.
- Heat oil in a Dutch oven or saucepan to 350F degrees. Use a candy thermometer to monitor and maintain that temperature.
- Hold the piping bag above the oil and pipe about6-inch lengths of dough into the hot oil. Turn regularly and allow them to cook until golden brown, about 2 minutes.
- Transfer to paper towels to drain briefly then dip and roll them in the cinnamon and sugar mixture. Serve and enjoy your cinnamon toast crunch churros!
CHURROS
These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.
Provided by Delia
Categories Everyday Cooking Vegan Bread
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 691.3 calories, Carbohydrate 57.1 g, Fat 51.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 293.1 mg, Sugar 32.9 g
CINNAMON SUGAR CHURROS
Steps:
- In a cast iron skillet, heat 1-inch of oil over medium-high heat until it reaches 350 degrees F.
- In a large bowl, add the baking mix and 1/4 cup sugar and whisk until combined. In another bowl, whisk together the milk, egg, and butter. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. Put the batter into a pastry bag (or plastic storage bag) fitted with a small star tip.
- Mix together the 2 tablespoons sugar and the cinnamon and set aside.
- Working in batches, pipe the dough in a long strip into the hot oil. Fry, turning them once, until they are golden brown, about 1 minute on each side. Drain on a sheet tray lined with a brown paper bag or paper towels. Sprinkle with the sugar and cinnamon mixture and transfer to a serving platter. Serve warm with chocolate syrup.
- In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.
CINNADUST™ CHURROS
The ultimate fried-and-crispy cinnamon treat, made even more epic with Cinnadust. Brace yourselves, people.
Provided by General Mills
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, add water, milk, butter, and sugar. Bring to a boil, add vanilla. Remove from heat, then add flour and salt. Stir until thickened with a wooden spoon (about 30 seconds).
- Return to heat and cook for an additional 2 minutes, stirring constantly. When dough forms a smooth ball, remove from heat and allow to cool for about 10 minutes.
- With a hand mixer, beat in eggs one at a time until incorporated.
- Fill a piping bag fitted with a large star tip and set aside.
- In a large pot, heat 2in of oil to 375 degrees. Then begin piping strips of dough - cutting with a scissor in desired lengths into the hot oil. Do not overcrowd. Fry until golden and transfer to a paper towel.
- Toss with Cinnadust.
- Plate and enjoy.
CINNAMON-ESPRESSO CHURROS
Provided by Giada De Laurentiis
Categories dessert
Time 29m
Yield 16 to 18 churros
Number Of Ingredients 11
Steps:
- Cinnamon sugar: In a small bowl, whisk together the sugar, cinnamon and espresso powder. Set aside.
- Churros: Line a baking sheet with parchment paper and dust liberally with flour. Set aside. In a heavy-bottomed saucepan or Dutch oven, combine the water, butter, sugar, espresso powder, and salt over medium-high heat. Bring the mixture to a boil. Remove the pan from the heat and, using a wooden spoon, stir in the 1 cup of flour all at once. Return the pan to low heat and stir continuously until the mixture forms a thick dough, about 2 minutes. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. With the machine running on medium speed, slowly add the eggs. Continue to beat until the eggs are fully incorporated and the dough is thick, about 4 minutes. Transfer the dough to a pastry bag fitted with a large star tip. Pipe the dough onto the prepared baking sheet in 4-inch long logs.
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.) Using a thin metal spatula, transfer the dough, 4 pieces at a time, into the hot oil, and fry until dark-golden and crispy, about 3 minutes. Drain on paper towels and roll in the cinnamon-espresso sugar while still hot. Transfer to a serving platter and serve immediately.
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- Step 1Make sauce: In small saucepan, with fork, combine sugar and 2 tablespoons water. Cook on medium, swirling pot as necessary, until amber in color, 4 to 5 minutes.
- Step 2Make churros: In medium saucepan, cook cinnamon stick on medium until fragrant, about 2 minutes. Add olive oil, 1 cup water, 1 tablespoon sugar, and salt and bring to a boil.
- Step 3Fill medium saucepan fitted with a candy thermometer with 4 inches vegetable oil and heat on medium until temperature registers 350°F.
- Step 4Meanwhile, transfer hot churro batter to large bowl. Using electric mixer on low, beat 1 minute to cool slightly. Beat in egg (dough will be smooth and shiny).
- Step 5Working in 4 batches, squeeze 3-inch to 4-inch lengths of batter into oil, using scissors to snip off ends. Fry until golden brown, about 4 minutes, then transfer to wire rack set over paper towel.
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