CINNAMON CHURROS
These fried cookies are favorites at Mexican restaurants. Roll the warm churros in cinnamon and sugar, then enjoy!
Provided by BHG Test Kitchen
Time 32m
Number Of Ingredients 17
Steps:
- In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
- Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed paper. Pipe 4x1-inch logs onto prepared baking sheet.
- Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros.
- In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros. Mexican Chocolate Dipping Sauce
- in a heavy small saucepan combine semisweet chocolate pieces, butter, ground pasilla or ancho chile pepper (if desired), and cinnamon; cook and stir over medium heat until chocolate is melted. Stir in the granulated sugar; gradually add evaporated milk, stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm churros.
EASY HOMEMADE CHURROS WITH CHOCOLATE SAUCE
All it takes is five ingredients and 15 minutes for DIY churros paired with quick and easy chocolate sauce for dipping.
Provided by Kelly Senyei
Time 30m
Number Of Ingredients 10
Steps:
- In a small, shallow bowl, stir together the sugar and cinnamon.
- In a small saucepan over medium heat, whisk together the water, sugar, salt and vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a smooth ball.
- Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed stockpot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.) Line a plate with paper towels.
- Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip (optional).
- Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through.
- Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then while they are still hot, roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
- Place the chopped chocolate in a small bowl.
- Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.
- It's important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it.
- The chocolate sauce will thicken as it cools, so it's best to make it right before you're ready to serve it with the churros.
- A pastry tip isn't essential, however using the large star-shaped tip will give the churros the textured lines characteristic of classic churros.
- This churro recipe can be easily doubled.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 216 kcal, Carbohydrate 26 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 16 mg, Sodium 124 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
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
CINNAMON CHURROS WITH A CHOCOLATE DIPPING SAUCE
This recipe brings back many wonderful memories of my Grandma. I can remember it like it was yesterday. Getting off the school bus and going in the house to find out Grandma was making us Churros for an after school snack. Miss you terribly and think about you often.
Provided by Melissa Turner
Categories Other Snacks
Time 40m
Number Of Ingredients 17
Steps:
- 1. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
- 2. Transfer mixture to a decorating bag fitted with a large star tip. If you do not have a decorating bag put in a regular freezer or storage bag and cut off the corner. They won't be as pretty but will taste just as good.
- 3. Heat oil to 375 degrees and fry a couple of churros at a time for 2 mins or until golden brown turning once. Remove from oil and sprinkle generously with your cinnamon sugar mixture.
- 4. For the chocolate sauce in a heavy small saucepan combine semisweet chocolate pieces, butter, ancho chile pepper (if desired), and cinnamon; cook and stir over medium heat until chocolate is melted. Stir in the granulated sugar; gradually add evaporated milk, stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm churros.
CHURROS WITH CHOCOLATE SAUCE
These churros are extra special: crispy and sweet on the outside, custardy and soft on the inside, like a fried cream puff dusted in cinnamon sugar. Organic sugar is key for the coating -- it adds flavor and crunch.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield about 26 churros
Number Of Ingredients 16
Steps:
- For the chocolate sauce: Scrape the vanilla seeds into a small saucepan; add the vanilla bean, cream, brown sugar, cocoa powder, cinnamon and salt and cook over medium-high heat, whisking occasionally, until the sugar is dissolved, no lumps of cocoa powder remain and the mixture is simmering, about 4 minutes. Remove from the heat, discard the vanilla bean and add the chocolate, stirring to melt. Let sit until ready to serve (the sauce will thicken as it sits).
- For the churros: Whisk together the cinnamon and 1 cup of the organic sugar in a medium bowl; set aside.
- Scrape the vanilla seeds into a medium saucepan; add the vanilla bean, milk, butter, salt and remaining tablespoon organic sugar and bring to a simmer over medium-high heat. Remove and discard the vanilla bean, add the flour and use a wooden spoon to vigorously mix until the dough comes together, about 30 seconds. Transfer to the bowl of a stand mixer and let cool slightly, about 5 minutes.
- Fit the stand mixer with the paddle attachment and beat the mixture on medium-low speed. Add the eggs to the dough one at a time, making sure to incorporate each egg before adding the next. (The dough will look broken at first.) Continue to beat, scraping the bowl occasionally, until the dough is smooth, glossy and somewhat stretchy (pull off a small piece of dough and stretch it--it shouldn't break). Spoon the dough into a pastry bag fitted with a large closed star tip.
- Line a baking sheet with paper towels. Pour the oil into a large pot until it comes halfway up the sides. Fit the pot with a deep-frying thermometer and heat the oil over medium-high heat until the thermometer registers 350 degrees F.
- Holding the pastry bag at an angle so the tip is a few inches above the surface of the oil, squeeze out the dough, moving the bag as you squeeze so the dough is piped in a 6-inch length into the oil (use a paring knife to cut off the dough at the tip to release it into the oil). Repeat the process to make 4 more churros. Fry the churros, turning once and adjusting the heat as needed to maintain the oil temperature, until deep golden brown on all sides, 2 to 3 minutes per side. Transfer to the lined baking sheet for a moment, then toss in the reserved cinnamon-sugar mixture. Repeat with the remaining dough.
- Serve the churros with the warm chocolate sauce.
CHURROS WITH CHOCOLATE DIPPING SAUCE
Lengths of tasty choux pastry are fried until crisp, rolled in cinnamon sugar and served with a luxurious chocolate sauce.
Provided by Katerina | Easy Weeknight Recipes
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- To the flour mixture, add the oil and water and mix until just combined. The dough will be thick and sticky.
- Transfer the dough to a piping bag fitted with a 1/3-inch star tip nozzle.
- Place a heavy-bottomed pot over medium-high heat and add 2-inches of oil.
- Allow oil to heat up to 340°F.
- Pipe in 6-inch lengths of dough into the oil, snipping off with a scissor. Only cook 3 to 4 per batch.
- Cook each churro for 2 to 5 minutes, or until golden brown. Roll occasionally during cooking.
- Place the cooked churros on a paper-lined plate to drain off any excess oil.
- To make the coating, combine the sugar and cinnamon in a shallow plate. Roll each churro in the cinnamon-sugar until completely coated.
- Make the chocolate sauce by melting the chocolate and cream together using a double boiler. You can also microwave the chocolate and heavy cream in 30-second bursts. Make sure to use a microwave-safe bowl. Stir the sauce after each burst, and continue to microwave until melted and smooth.
- Once completely melted and smooth, stir in the vanilla extract and serve with the churros!
Nutrition Facts : Calories 148 kcal, Carbohydrate 17 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 12 mg, Sodium 165 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHURROS WITH CHOCOLATE DIPPING SAUCE
Provided by Nigella Lawson : Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.
- Churros: Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the corn oil to heat up.
- Heat the oil in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it's hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it's hot enough; or if you're using an electric deep-fat fryer regulate the temperature, it should be at 325 degrees F. Keep a watchful eye on your hot oil pan at all times.
- Preheat the oven to 175 degrees F.
- When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with the churro dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. To keep the churros warm while you fry the remaining dough. Blot them with paper towels and transfer them to a parchment lined baking sheet. Put the baking sheet into the oven to keep the churros warm. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you eat them, to allow them to set inside.
- Chocolate sauce: Melt all of the chocolate sauce ingredients in a heavy based saucepan over low heat. Once combined and the chocolate has melted, remove the pan from the heat and set it aside in a warm place.
- Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve.
- Pour the chocolate sauce into individual pots for serving (to avoid the double dipping dilemma) and dip'n'dunk away.
CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE
Steps:
- In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
- For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
- For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
- Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry 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.
- To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.
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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CHURROS WITH CHOCOLATE SAUCE RECIPE - REAL SIMPLE
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- For churros: Pour oil to a depth of 2 inches in a Dutch oven and fit with a deep-fry thermometer; heat to 350°F over medium-high. Combine cinnamon and ½ cup of the sugar in a shallow dish. Set aside.
- Stir together water, butter, salt, and remaining 2 tablespoons sugar in a large, heavy-duty saucepan over medium-high. Bring to a boil, stirring, until butter melts. Reduce heat to low, add flour all at once, and cook, stirring constantly, until mixture forms a ball, about 30 seconds. Remove from heat and add eggs, 1 at a time, stirring vigorously until dough is smooth and elastic after each addition.
- Spoon mixture into a piping bag fitted with a large star tip. (Or place mixture in a large ziplock plastic freezer bag, and snip 1 corner to make about a 1/2-inch hole.) Working in batches, pipe 4-inch-long strips into hot oil, and fry, turning occasionally, until golden brown, 8 to 10 minutes.
- Transfer churros to a paper towel-lined baking sheet to drain, and immediately roll in cinnamon-sugar mixture.
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