Churros Fried Dough Recipes

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.

CHURROS / FRIED DOUGH

Steps:

• Chocolate Caliente:
• Bring milk to a boil. Add in chocolate and sugar.
• Stir over heat until chocolate is melted and sugar has dissolved. Set aside.
• Churros:.
• Heat water, butter, salt, brown sugar, oil, vanilla extract and nutmeg to a rolling boil.
• Mix flour and baking powder together; stir vigorously into water mixture over low heat until mixture forms a ball (about one minute). Remove from heat.
• Beat eggs in all at once. Continue beating until smooth.
• Let the dough cool. Place dough in a piping bag with a large star tip.
• In a large frying pan, heat oil in a pan 2 inches to 375 degrees F.
• Pipe the churros in long rods directly into the hot oil.
• Fry in 2-3 batches until golden brown on all sides about 2-3 minutes. Drain on paper towel.
• Dust while still warm with choice of sugars and serve with Chocolate Caliente.

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.

CHURROS (CINNAMON SUGAR FRIED DOUGHNUT STICKS)

Steps:

• Gather the ingredients.
• In a pot, combine the water, buttermilk, butter, salt, and 1 tablespoon sugar. Bring the mixture to a boil.
• Stir in the flour all at once using a heat-proof spatula. Continue to stir until the mixture clumps together to form a ball. Continue to cook for a minute or two more, turning the dough over in the pot with the spatula. Remove from heat.
• Add the vanilla. Add the eggs, one at a time, mixing well after each. The mixture should begin to look shiny, but should not slide off the spatula easily and be slightly stiffer than cream puff dough. If the mixture seems too thick and lacks shine, add an extra egg.
• Place dough in a pastry bag fitted with a star tip that has an opening at least 1/2-inch wide. You can also use a round tip.
• Place a sheet of waxed paper on a cookie sheet. Pipe lengths of dough about 4 to 6 inches long onto the cookie sheet and place in the freezer while you heat up the oil.
• Heat 1 to 2 inches of oil to 375 F. When the churros feel firm, carefully pick them up off the cookie sheet with a spatula and drop them into the oil.
• Working in batches, fry the churros for about 2 minutes on each side, until they are golden brown. Cool and drain them on a plate lined with paper towels.
• Mix 1/2 cup sugar and the cinnamon together, and place the mixture on a plate or in a pan. Roll the churros in the cinnamon sugar while they are still warm.
• To fill the churros, fit a pastry bag with a round (#4) metal icing tip. The tip should be small enough to poke into the end of the doughnut. Fill the pastry bag with your filling of choice.
• Poke a skewer through the doughnut lengthwise and pipe the filling into the hole.
• Serve warm and enjoy!

CHURROS (DEEP FRIED DOUGH SPIRALS)

Steps:

• Prepare frying oil:
• Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot over high heat until a deep-fat thermometer registers 400°F (oil will be just beginning to smoke). Drop in citrus peel (oil will bubble vigorously) and leave in oil until browned, about 1 minute. Remove with tongs.
• Prepare dough:
• While oil is heating, bring water with salt to a boil, covered, in a 1 1/2- to 2-quart heavy saucepan. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until flour and water are combined well (mixture will be stiff and not very smooth). Fill churrera with some hot dough and wrap a kitchen towel around churrera canister to protect your hands.
• Make churros:
• Turn screw handle of churrera until dough emerges from star opening. Holding opening about 2 inches above oil, turn handle to squeeze dough into oil in a continuous stream, making a spiral shape. (Spirals take practice; have a helper coax dough into a spiral in oil with a chopstick, keeping dough away from side of pot. For beginners, small coils or any kind of curvy shape is fine.) Stop when dough stream breaks naturally or pot is full.
• Cook until underside is golden, about 1 1/2 minutes, and turn over with chopsticks. Then cook until golden, about 1 1/2 minutes more. Transfer churro with chopsticks to paper towels to drain and sprinkle with sugar.
• Make more churros in same manner, returning oil to 400°F between batches.
• Break churros into pieces if desired and serve immediately.

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.