EASY CHURROS
Provided by Food Network
Categories dessert
Time 25m
Yield 6 servings (about 12 to 15 churros)
Number Of Ingredients 7
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
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
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
QUICK CHURROS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the churros: Heat 2 inches of vegetable oil in a large cast-iron skillet to 360 degrees F.
- Put the milk, butter, granulated sugar, salt and 1 1/4 cups water in a medium saucepan over medium-high heat and bring to a boil. Mix the flour and baking soda together in a small bowl.
- Remove the water mixture from the heat and, with a wooden spoon, stir in the flour mixture. Continue to stir until the mixture comes together in a ball, 1 to 2 minutes. Set aside to cool for 5 minutes while making the caramel.
- For the caramel: Combine the brown sugar, half-and-half, butter and a pinch of salt in a saucepan over medium heat. Cook, whisking gently, until starting to thicken, 4 to 5 minutes. Add the vanilla and cayenne and cook for an additional minute. Transfer the mixture to a dipping bowl.
- Working in 2 batches, transfer the batter to a thick plastic piping bag fitted with a large star tip. Pipe tubes about 5 inches in length into the hot oil. Cook until dark golden brown, 2 to 3 minutes. Remove with a slotted spoon to a paper towel-lined baking sheet.
- For the coating: On a separate baking sheet, mix the granulated sugar and cinnamon. Roll the warm churros in the cinnamon mixture and transfer to a serving platter. Repeat with the second batch of batter. Serve alongside the caramel.
CHURROS I
Mexican pastry that is squeezed through a pastry bag, fried in hot oil, and sprinkled with cinnamon and sugar.
Provided by andys
Categories Bread Quick Bread Recipes
Time 50m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 81.3 calories, Carbohydrate 9.1 g, Cholesterol 0.1 mg, Fat 4.8 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 96.1 mg, Sugar 5 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
QUICK AND EASY CHURROS
Nothing beats an authentic, off the street cart churro. I tried making authentic churros at home. Although they came out alright, they were a hassle. One day I had a can of flaky biscuits that were about to expire and needed to fit it into my Mexican brunch. They don't look exactly like a churro, but they taste very close to it and are far less messy to make. Hope you enjoy them.
Provided by Hunkle
Categories Dessert
Time 20m
Yield 10-20 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in a large deep fryer until the temperature registers 350 degrees.
- Roll biscuits into 1/4 inch thin dough snakes. Rolling the flaky biscuit dough on its side will simulate the ridges seen on churros when deep fried. Cut dough snakes in half if they are too long to fit without bending into your fryer.
- Drop each dough snake into a paper bag filled with only the sugar (do not add the cinnamon yet) and shake to coat. The sugar will melt on the churro as it fries to make it sticky so the final sugar/cinnamon mixture adheres better.
- Shake off excess sugar.
- Fry each dough snake until golden brown and crispy on the edges.
- Remove from oil and drain on a wire rack. Do not drain on paper towels. The sticky sugar will stick to it.
- Once all the churros have been fried, add the cinnamon to the remaining sugar in the paper bag and shake to mix. Add more sugar if needed.
- Drop each cooked churro into the bag and shake to coat.
- Shake off excess sugar mixture and enjoy.
Nutrition Facts : Calories 538.2, Fat 40.7, SaturatedFat 6.1, Sodium 545.4, Carbohydrate 42.1, Fiber 1.1, Sugar 23.7, Protein 3.1
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
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