Churros Recipes

CHURROS

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.

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.

EASY HOMEMADE CHURROS RECIPE

Steps:

• In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar, and 1/4 tsp salt. Bring to a boil over medium heat, stirring frequently.
• Remove from heat and immediately stir in 1 cup flour all at once with a wooden spoon. Once incorporated, put back on the heat and stir constantly another 2 minutes to release extra moisture and partially cook the flour. The dough should come together in a smooth ball and a thin film will form on the bottom of the pan.
• Transfer to a large mixing bowl and use an electric mixer to beat on medium speed 2 minutes to cool the mixture slightly. Add 4 eggs, adding 1 at a time and allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up.
• Heat 2" deep vegetable oil to 370˚F. Keep the oil between 350-370˚F while frying.
• Transfer dough to a pastry bag fitted with a large open star tip (Wilton 1M). Pipe 6" lengths into hot oil and cut with scissors. Fry 1 1/2 minutes per side or until golden brown then flip with tongs and fry another 1 1/2 minutes. Fry in batches, about 5-6 churros at a time. Transfer to a paper towel-lined plate then roll in cinnamon sugar.

CHURROS

Steps:

• Chocolate Sauce: Combine cream and corn syrup in a small saucepan over medium; bring to a simmer, stirring occasionally. Remove from heat and add chocolate, paprika, and cayenne; stir until chocolate is melted. Cover to keep warm and set aside.
• Churros: In a medium saucepan, combine 1 cup water, butter, granulated sugar, and salt; bring to a boil over medium-high. Remove from heat and stir in flour. Return to medium-high and cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, 2 to 3 minutes.
• Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until slightly cooled, about 1 minute. Increase speed to medium and add eggs, one at a time, beating until each addition of egg is fully incorporated before adding the next one.
• Continue to beat mixture until soft peaks form when you touch the batter and pull your finger away. Transfer mixture to a piping bag fitted with a closed star tip (such as Ateco #846).
• Pour enough oil into a large, deep, heavy pot (such as a Dutch oven) until it reaches 2 inches up the side, leaving about 2 1/2-inches of headroom. Clip a deep-fry thermometer to pot and heat oil over medium to between 350° and 360°. Working in batches, hold pastry bag a few inches from oil and pipe out a few 4-inch-long ropes of batter, snipping off dough at ends with a pair of kitchen shears.
• Fry churros, flipping once, until puffed and deep golden brown all over, about 6 minutes. Transfer to wire racks; let cool slightly then dust with confectioners' sugar. Repeat with remaining batter, adjusting oil as needed to maintain temperature. Serve churros immediately with reserved chocolate sauce on the side.

EASY CHURROS

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 RECIPE

Steps:

• Preheat the oil at 320F degrees while you make the churro batter. You can use a candy thermometer to check the temperature.
• Place the water, vanilla extract, salt, and butter in a saucepan at medium- high heat.
• Once it comes to a rolling boil, stir in the flour all at once. It is very important that the water is boiling to ensure that the dough will render crispy churros.
• Mix the dough vigorously using a wooden spoon or spatula. You have to do this step very quickly.
• Remove the saucepan from the heat, wait about a minute, then add the egg. Keep mixing until the egg is completely integrated into the dough (you can use a mixer for this step). In the beginning, the dough will want to separate after adding the egg, but keep mixing until the ingredients are well combined and you have a smooth and soft dough that separates from the bottom of the pot. This step will take a few minutes.
• Place the dough in the pastry bag fitted with a star-shaped tip. Make sure there aren't any bubbles of air in the dough while you place it inside the bag.
• Pipe 6-inch strips of dough on a prepared tray and then fry them (see notes). You can also pipe the strips of dough directly into the hot oil, cutting them with your kitchen scissors. The oil will start bubbling when you add the raw churro, and at this point you must not touch the oil or the churro, to avoid having an explosion.
• Fry the churros for about 2 to 2.5 minutes in hot oil ( 320F) until golden brown (in total it should take 4-5 minutes to cook each churro), and then turn the churros to have an even crispiness and golden color.
• Once they are golden, remove from the heat, place on the paper towel to drain for a few seconds, and then roll in the sugar.

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.

CHURROS

Steps:

• Fill a large pan (I like to use my Dutch oven) 2" deep with oil over medium heat. Heat oil to 360-365°F.
• Meanwhile, in a separate saucepan, combine water, butter, sugar and salt over medium heat. Stir frequently until butter is melted and mixture comes to a boil.
• Once mixture is boiling, add vanilla extract and flour (add carefully to avoid splatter!) and reduce heat to low. Stir until mixture forms a ball. Remove from heat and allow to cool for several minutes.
• After cooling, add egg and stir well until combined. This will be difficult at first and the mixture won't seem to come together, but use a spatula or wooden spoon to continue to stir until the egg is combined. The mixture will resemble gluey mashed potatoes when finished.
• Transfer dough to a sturdy piping bag fitted with a large star tip (I used Wilton 8).
• Once oil has reached 360-365°F, carefully pipe a 3-4" line of the dough into your oil (keep the tip close to the oil to prevent splashing and use a knife or kitchen shears to snip the dough from the tip).
• Only fry about 2-3 churros at a time to keep the oil temperature from dropping too drastically. Fry for about 90 seconds on one side then use tongs to turn over and cook on the other side for another 90 seconds until golden brown and cooked through. Transfer to a paper towel lined plate once cooked and allow to cool for one minute.
• Meanwhile, combine sugar and cinnamon for topping and stir well. Place in a large shallow bowl and once cooked churros have had a minute to cool, roll through cinnamon/sugar.
• Make sure that the temperature returns to 360-365°F before frying subsequent batches of churros.
• Enjoy! Churros taste best when served warm.

EASY SPANISH CHURROS

Steps:

• Mix the water with the butter and salt over medium to high heat on your stove. If making the vegan churros, mix the water with olive oil and salt.
• When it begins to boil, remove it from the heat.
• Immediately mix in the flour until it's completely incorporated into the water mixture. If making the vegan version, you can skip to the shaping step. You can add water, if needed, to get a thick, workable dough.
• For the choux dough version, add the egg, and mix well until all of the ingredients are completely combined. You will end up with a very thick batter.
• Heat the olive oil in a pan over medium heat. You'll want to use enough oil for the churros to be able to float in the pan without touching the bottom.
• To shape the churros, load the batter into a churros dispenser, heavy-duty piping/frosting bag, or a cookie press. I use an electric cookie press with a large star-shaped disk. If you are using a piping bag, use the biggest tip you can find. A star-shaped tip will make your churros look more authentic.
• Pipe the churros onto a clean cloth and cut them to a size that will fit in your pot for deep frying.
• When the oil has warmed to around 190ºC/375ºF, you can begin to add the piped dough into the hot oil.
• Cook until the churros are golden brown.
• Remove from the oil, and immediately sprinkle with granulated sugar.
• Continue with the process until you have finished using up all of your dough.
• Serve with a homemade Spanish hot chocolate.

HOMEMADE CHURROS

Steps:

• In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes. , Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool. , In a deep cast-iron or heavy skillet, heat 1 in. oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips. , Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.

CHURROS

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.

HOMEMADE CHURROS RECIPE

Steps:

• Sift the flour and stir in the baking powder, salt, and cinnamon.
• Bring the water to a boil, then take off of the heat and whisk in the dry ingredients.
• Stir for two-three minutes until the dough is consistent and lump free (you could also beat the mixture with an electric mixer for one minute on a medium speed)
• Let the dough rest and cool for about 5 minutes
• Fill a churrera (churro maker) or a pastry sleeve with a star tip with the churro dough
• Heat the oil to a medium heat and when it's hot enough pipe the dough in a circular motion.
• Separate the spirals so that they don't stick and flip the spiral if necessary
• When they are golden on the outside take out and let rest on paper towels
• Repeat the process until all the churros have been made
• Cut the spirals into sticks of churros and serve with hot chocolate or sprinkle with sugar

CHURROS

Steps:

• To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
• To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
• Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
• Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
• When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
• Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.