BAKED MINI CHURRO BITES
Baked is definitely better (and easier) than fried for these delicate cinnamon and sugar pastries. We love the sweet, summery caramel-mango dipping sauce as an alternative to the traditional (and heavy) chocolate sauce.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 24 mini churros
Number Of Ingredients 12
Steps:
- For the churros: Adjust the oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
- Bring 4 tablespoons of the butter, 1 tablespoon of the sugar, the salt and 1/2 cup of water to a boil in a small saucepan over medium heat. Add the flour and stir constantly until the mixture forms a ball. Transfer to a large bowl and beat with an electric mixer on medium-low until the dough is cool to the touch. Add the eggs one at a time and beat until incorporated. Transfer to a large pastry bag fitted with a 1/2-inch wide star tip.
- Pipe the batter into 2-inch lengths about 2 inches apart on the prepared baking sheets. Bake until golden brown, rotating the trays from top to bottom about halfway through, 15 to 18 minutes. Let sit on the baking sheets for a few minutes.
- Melt the remaining 3 tablespoons of butter in a medium microwave-safe bowl. Toss 1/4 cup sugar and 1 teaspoon cinnamon together in another medium bowl. Working in small batches, dip the churros completely in the melted butter and let any excess drip off, then toss in the cinnamon-sugar until completely coated. Once the cinnamon-sugar mixture is too wet to coat, mix together a fresh batch with the remaining 1/4 cup sugar and 1 teaspoon cinnamon. The churros can be baked and coated 1 day ahead of time and stored at room temperature in an airtight container.
- For the caramel-mango sauce: Bring, the sugar, salt and 1/4 cup of water to a boil in a small saucepan over medium heat. Continue to cook, swirling the saucepan occasionally but not stirring, until the mixture turns a medium caramel color (slightly darker than honey), about 5 minutes. Remove from the heat and stir in the mango and butter (take care, the mixture will bubble). Let the mixture cool for a few minutes in the saucepan, then transfer to a food processor and process until smooth. Keep refrigerated until ready to use. The caramel-mango sauce can be made a day ahead. Serve the churros with the caramel-mango sauce for dipping.
MINI CHURROS
These Mexican treats taste best when they are freshly fried (though we have given you some prep-ahead options), so make them when friends and family are gathered around for the holidays. Once the _churros_ are made, everyone can get in on the action, dipping them in a choice of sugars and/or an easy warm chocolate sauce.
Provided by Shelley Wiseman
Yield Makes about 70 pastries
Number Of Ingredients 8
Steps:
- Heat 1 3/4 inches oil to 400°F in a wide 3 1/2-to 4-quart heavy pot over high heat (oil will be just beginning to smoke). Drop in zest (oil will bubble vigorously) and fry until browned, about 1 minute. Remove with tongs.
- Prepare churros while oil heats:
- Line 2 trays with parchment paper.
- Bring water with salt to a boil in a heavy medium saucepan, covered. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until combined (mixture will be stiff and not very smooth). Fill churro-maker with some hot dough and wrap a kitchen towel around churro-maker canister.
- Turn screw handle of churro-maker until dough emerges from star opening. Holding opening about 2 inches above a tray, turn handle to squeeze long lines of dough onto parchment. Cut lines into 3-inch pieces with kitchen shears. Repeat with remaining dough, including any scraps.
- Fry churros, 10 to 12 at a time, turning occasionally, until golden but still slightly moist in center, 3 to 4 minutes per batch. Drain on paper towels. Return oil to 400°F between batches.
- Roll warm churros in sugar and serve with warm chocolate sauce if desired.
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-DUSTED MINI CHURROS
Serve with hot chocolate.
Provided by The Bon Appétit Test Kitchen
Time 40m
Yield Makes about 20 churros
Number Of Ingredients 8
Steps:
- Whisk eggs, egg yolk, 6 tablespoons sugar, orange juice, orange peel, vanilla, and 1/2 teaspoon cinnamon in large bowl. Let stand 5 minutes, then stir in flour. Mix 1 cup sugar and 2 1/4 teaspoons cinnamon in medium bowl.
- Pour enough oil into heavy large saucepan to reach depth of 1 inch. Attach deep-fry thermometer to side of pan and heat oil to 355°F to 360°F over medium-high heat. Spoon batter into pastry bag fitted with 3/8-inch (medium) star tip. Working in batches, pipe several 3- to 4-inch-long ribbons of batter into hot oil. Fry until golden brown, turning occasionally and adjusting heat to maintain temperature, 1 1/2 to 2 minutes. Transfer to paper towels to drain.
- Working in batches, add warm churros to bowl of cinnamon sugar and toss to coat.
DOUBLE CHOCOLATE-STUFFED MINI CHURROS (MINI CHURROS RELLENOS DE CHOCOLATE) RECIPE BY TASTY
Here's what you need: butter, brown sugar, water, salt, flour, eggs, vanilla extract, rum, mini chocolate chip, oil, granulated sugar, ground cinnamon
Provided by Ellie Holland
Categories Desserts
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a saucepan over a medium heat, combine the butter, sugar, water, and salt ,and bring to a boil.
- Reduce the heat to medium-low, and mix in the flour with a wooden spoon until the dough comes together to form a soft ball.
- Take the saucepan off the heat and cool for 5 minutes, to prevent the eggs from curdling.
- Gradually mix in the eggs one by one.
- Add in the vanilla extract and rum, and mix until creamy.
- Spoon the mixture into a piping bag with a star nozzle.
- Pipe mini churros onto a baking tray, about the length of your index finger, and top with mini chocolate chips.
- Pipe another churro on top, so that no chocolate shows.
- Freeze for 20 minutes, until set.
- In a large saucepan, heat up the oil until it reaches 375˚F (190˚C).
- Fry the churros in the oil for a few minutes, until slightly golden in color.
- Transfer to a paper towel-lined plate or a clean kitchen towel to drain.
- Combine the remaining sugar with the cinnamon.
- Coat each churro in the cinnamon sugar, then serve.
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 28 grams, Fat 44 grams, Fiber 0 grams, Protein 4 grams, Sugar 9 grams
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- Fill a pot with 2 inches of oil. Heat until it reaches 375 degrees Fahrenheit; a candy thermometer will come in handy for this part.
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