Homemade Mexican Churros Recipes

HOMEMADE MEXICAN CHURROS

Steps:

• Heat the oil in a large pot to between 350 and 375 degrees.
• Meanwhile, make the dough by heating water, butter, vanilla, and salt in a large saucepan. Once the butter is completely melted and the mixture begins to simmer, remove from heat and stir in the flour with a wooden spoon.
• Add in the eggs one at a time, stirring and mashing the dough together until the egg is fully incorporated.
• Transfer the mixture to a large pastry bag fitted with a large star-shaped tip.
• Working in batches of 3 to 5, pipe the dough directly into the hot oil using scissors to trim to the desired length.
• Cook until dough puffs and turns golden brown, turning halfway through so all sides evenly cook. This should just take 2 to 4 minutes total.
• Carefully remove churro from oil using tongs and place on a paper towel-covered plate to drain, 1-2 minutes.
• Once the churros have cooled enough to handle, put the sugar and cinnamon into a resealable plastic bag. Put the churros in one or two at a time and gently shake until churro is coated.

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.

HOMEMADE MEXICAN CHURROS

Steps:

• In a saucepan over medium-high heat, melt butter then add water, salt, vanilla, and cinnamon stick. Bring to a boil then remove the cinnamon stick and remove the mixture from heat.
• Add the flour and stir with a wooden spoon until a smooth dough is formed, about 3-5 minutes.
• Let dough cool, about 10-15 minutes then transfer to a bowl and add the egg. Stir vigorously until egg is incorporated. The mixture is pretty hot so you have to stir vigorously so the egg doesn't actually cook and you get scrambled eggs :)
• Transfer dough to a piping bag fitted with a closed star tip. Set aside.
• In a shallow bowl, mix together sugar and cinnamon. Set aside.
• Heat oil in a Dutch oven to 400 degrees Fahrenheit.
• Hold piping bag above oil and pipe about four 6-inch lengths of dough. Fry until golden brown, about 2 minutes, flipping every so often with a spider strainer.
• Transfer to paper towels to drain briefly then transfer to cinnamon-sugar mixture and roll around until evenly coated. Repeat with remaining dough in piping bag.