Churros συνταγή

[Pit Gebeyaw]

Upuntil several years ago, this churros obsessed food blogger thought Churros was native to Mexico. Thus on her first (but certianly not last) trip to Mexico, she was expecting to be in churro heaven. Churros, churros, churros everywhere.

The safest and easiest way to cook churros is to use scissors. Because the batter is so thick, you can pipe the batter out and it will hang from the piping bag as you lower it into the oil (as opposed to dropping out, causing the oil to splash), then just snip with scissors.

Thank you for the recipe. The recipe is simple and very easy to make. Just that the dough 50-50% flour:water ratio makes quite a tough dough. I made x4 of the portion. For the first batch it did turns out really well but for 2nd batch the dough is quite dry so I added a little bit more water to soften the dough. Piping churros requires a lot of patience because this is when the chaos begin. My piping bag burst out and I had to replace it 7 times. Also using scissors is quite troublesome as the extra seconds I took to grab the scissors each time makes the piped dough becaming slimmer and slender the longer I took to cut it. In the end I just pinch it with my finger. Otherwise if it is has already fell into the oil due to gravity, I just cut them with scissors inside the oil. The churros is really crispy on the outside and soft on the inside. Will definitely make this again but I need to find a cookies press gun to pipe the dough next time.

Fantastic recipe. Saved the day when the local Mexican restaurant put chocolate and strawberry syrup all over our churro order and I had a dissapointed boy. Was a fun easy recipe for a 9 year old to help with.

After reading the comments I used a gallon freezer bag instead of a pastry bag and had no issues.

As a Spaniard living in Australia, I appreciate finally seeing a proper authentic recipe for churros! It is exactly the way my grandma would make them! For anyone struggling with a piping bag I would recommend using a cookie press instead if you have one.

Make these creepalicious Stroopwafel Halloween churros to scare off any trick or treaters that show up at your front door. Because even you are not guaranteed a spooky night in the street this year. Halloween is becoming increasingly popular at a rapid pace and it is a time to get together with friends and family for fun activities.

A pastry bag is the best choice when forming the churros. A star-shaped tip gives a traditional look.

Squeeze out the dough in 2-3 inch / 50-75 mm long strips directly into the hot oil. Fry until golden brown, about 2 minutes per side.

Transfer the churros to a plate lined with paper towels and let them drain.

But not for too long.

As soon as they are cool enough to handle, roll them in the cinnamon-sugar mixture.

Feel free to taste on, but try to refrain from eating all of them.

Ever since I made French crullers, I knew churros were in my future. They are essentially the same dough, but churros are fried straight (instead of in the shape of a luscious, wonderful doughnut) and tossed in cinnamon sugar. Oh, and churros are served with a dark chocolate sauce. Well, how can you turn down anything like that? Truth is, you cannot.

chop some good dark chocolate

When the dough reaches a satiny texture, it is ready. Fill a pastry bag fitted with a large star tip with the dough. I prefer long churros to short churros, so I heated 2-inches of oil for frying in a large stock pot. This way, I could pipe longer churros. Just squeeze the dough into the 350F oil and snip it off with kitchen shears.

fill a piping bag

These really taste the best when the churros and the chocolate sauce are still warm. The churros have a nice crunchy exterior that gives way to an eggy, soft and delicate interior. A treat any time, although I suspect they will get a lot of mileage in our colder months, particularly aprs ski.

serve warm

3. Transfer dough into a piping bag fitted with a medium star tip. Pipe 4-6 inches of dough straight into the hot oil. Do not overcrowd the fryer. Its a little difficult to see the deep purple dough turn brown so use your best judgment. Remove from oil and let churros dry on paper towels.

Last week I saw on article about how the scent and flavor of pumpkin is super nostalgic for people and triggers them to get all crazy and pumped about fall, so clearly I must fall into that category. Except I include apple cider too!

Obviously you now know why I just had to go make churros with said cider. The churro dough is made with apple cider, but I used a hard cider for the caramel sauce. AH. So freaking good. We could not stop dipping and eating and stealing churros from the plate.

I also coated the churros in a mix of sugar + apple pie spice. My actual dream, I think. Just a bit crisp on the outside and then soft and fluffy on the inside. I mean, how does something this wonderful even exist?

I had read elsewhere to boil down the apple cider before you start the process (maybe it was a recipe for apple cider donuts). So, with the packets I was able to make the cider for the dough very very dense with apple cider flavor. I use the tea kettle made two cups of boiling water and put in like an entire box of apple cider packets. My Churros were SO flavorful. Amazing.

Have you tried practicing with ready-to-mix churro dough? I found that practicing with the cheaper dough helped me improve and have a consistent technique for piping and when I moved to the slightly thicker, homemade dough, I just had to be careful of the pressure on the pastry bag and to have a knife handy to cut them off the end of the tip (since the dough tends to be sticky). Though the 1M star tip has the ability to pipe thicker churros, you can see in my photo above that I like to pipe them skinny and short (mostly for dunking purposes in my coffee mug).

Hi, I'm Maura Hernndez. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

While a simple eggplant pudding sounds delightful, the recipe Walter shares for eggplant churros is a bit more involved (but just as delightful). He serves a similar dish at his fine-dining restaurant, which he opened in his hometown in 2020.

Coated with cinnamon sugar and paired with a sweet dip, these are the ultimate dessert!

Make them yourself with the official Disney Parks recipe and enjoy them anytime you want.

This easy churros recipe proves that you can have your own fried dough once that craving hits.

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Make the dough: Heat water, butter, sugar, vanilla and salt in a medium-size saucepan until simmering and butter has melted. Remove from heat and dump in flour all at once. Mix vigorously with a spoon until the mixture forms a smooth ball and no floury bits are visible.

Let cool 5 to 10 minutes, then add eggs, one at a time. You can beat them in with a large whisk and strong arm, or use a hand- or stand mixer. Be warned that the dough really likes to ride up the beaters of a handmixer, so keep it pushed down.

Cook the churros: Heat oven to 200 degrees to keep churros warm while you fry them in batches. Line a large plate with a couple layers of paper towels. Add oil to Dutch oven or cast iron skillet until it measures about 1 1/2 inches deep and heat over medium/medium-high heat to 375 degrees.

Gently drop a few churros at a time into the oil and fry until deep golden brown on all sides, which will take about 6 minutes. Turn them frequently so that they cook evenly. Adjust heat as needed so that the oil does not dip below 350 degrees. Once churros are cooked, remove from oil and drain on towels for a minute before transferring to a tray in the oven to keep warm. Return your oil to 375 degrees before adding more churros. Repeat with remaining dough.

Coat the churros: Once all churros are fried, combine cinnamon and sugar on a plate. Roll warm churros, one by one, in sugar to coat, spooning more cinnamon-sugar on as you do for best coverage. Tap off excess. Do not let warm churros sit in cinnamon sugar for longer than needed to coat or the sugar will get clumpy.

I made these with no nib, and just added a little texture by scraping with a fork once they were piped onto the baking sheet. They looked a little more rustic but the texture contrast still seemed good to me.

I have made churros (ahem, grew up with them, sorry!) and in my experience they do not work well using a round nozzle (or nib). The ridges give them not only a higher surface-to-volume ratio, which is indispensable for the cooking of the inside, but also structural stability. Smooth churros then to flatten (and sometimes dissolve) while frying (unless using a very dense dough, which in turn will not be good). Also, ridges produce a crunchier crust. So, for me, only start-shaped! Thanks for posting this, Deb, I have a weekend plan already!

Thank you so much for this! Weekend baking activity is now set!

Question though, I have been putting off buying a deep frying thermometer for some time but think I can no longer go on without one. Do you have any advice for picking one out?

I lived in Spain for a few years, so when I found a special tube to squeeze out the dough here, I was excited to make them. BUT, an explosion occurred, getting hot oil and dough on my walls, cabinets, ceiling, and face. Thankfully I wear glasses! Why did this happen? (Air pocket?) And how can I keep it from occurring again? Your recipe is encouraging me to make another attempt!

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