Churros Hk

[Crystle Rike]

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 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!

Becky: I had the same thing happen when my daughter brought home the recipe that her Spanish teacher had given out in class. We did get burned with the spattering fat and what a mess and disappointment! So am hoping someone can tell us what caused this. Thanks!

Hello. Im from Malaysia and I love your blog.Ive made these today and it tastes haven. But Ive got a problem.. my churros stick to the baking sheets! I try freeze them but they still stick. Maybe I shd stick to the traditional way of doing it.. pipe them directly to the oil. What do u think? Any tips?

Clarifying my flour comment. My flour measures 38 g per 1/4 cup, but knowing what I do re the moisture needed, I used 120 g of my flour thinking that would be a better bet as store flour is typically 30 g per 1/4 cup. Anyway, next round will increase flour and maybe a smaller egg.

I remember at a school event (run by students) the girls had such a hard time piping the dough in the oil they ended up grabbing it with their hands and putting it in the oil in strange blobs. They still sold them all though. A real testament to the irresistible nature of churros, I think. These look incredible, by the way, Deb, love the tip about piping them onto an oiled tray first.

On the Will it Waffle? website there was a recipe for waffled churros using eclair batter. I whipped up some batter, piped small amounts into a deep Belgian waffle iron (leaving plenty of room to expand), and when they were done brushed them with melted butter and rolled them in cinnamon sugar. Not exactly the same but close enough without all the oil.

My high school cafeteria served churros for breakfast every morning (yay for growing up in South Texas!). I had one every morning, Monday through Friday, my junior year. That was also the year I was at my heaviest. I regret nothing!

My friend and I had just been watching a cooking competition show in which the contestants made churros and we had a long conversation about needing to make them. The very next day this recipe popped up in my Facebook feed. Fate! and also a little spooky.

My question is about the dough. My dough was very very soft. It would never have held its shape had I piped it on to a tray first. Was I meant to continue cooking the dough on the stove after adding the flour to cook off some of the moisture?

The churros were a hit at a wedding shower! When I kept the oil at 375, the churros for some reason decided to explode on the side, but temperatures ranging around 325 allowed them to expand but not explode and not saturated with oil either. I also made them more finger-food sized bc of the large group of people. Thanks Deb!

I made these and they were so perfect. The tip to pipe them in advance onto an oiled baking sheet was super helpful, but I still had difficulty getting the thick sticky dough into the pastry bag tip; my first bag exploded. I was thinking perhaps to spray the inside of the pastry bag with Pam before filling it to help the dough slide into the tip.

I tried this recipe, well, not really I guess! This recipe inspired me to try my hand at sourdough churros. I started with 1c active starter, and 1c water and 1.5c flour. Let that sit for a few hours, then added another half cup hot water, butter, etc. as Deb does in the recipe above. I ended up having to add another 2c flour to get a dough that would set! There are many, many churros in my kitchen now! Not a bad thing!! Thanks, as always, Deb! I simply adore you!

Love churros, first had them in Coyoacan in Mexico City and they have a lot of memories for me. Reminds me of eating funnel cake at the carnival (/recipe-carnival-funnel-cake-51131.html), not sure which one I prefer, but happy to eat both!

Thanks for posting this. I have got charity event at my university and we will be making churros, I will try out your recipe tomorrow.

I have got a few questions

1- I bought a deep fryer with thermostat, it indicates the temperature, Do I need to buy food thermostat still? because you mentioned that the temperature will drop? will it still drop if I have the temperature set already?

2- How I do prevent it from getting soggy? We would have thousands of people on that day? do you recommend cooking them then moving them to an oven? do you think this will affect the taste? if so can I keep them in the oven for more than one day?

3-What do I do with remaining dough? the charity event will be held for a month, I am thinking to prepare the dough and freeze it, it would be easier for everyone. Do you think this is a good idea? or it will create sogginess afterwards?

Just made these and they were perfect. I read a comment about letting the mixture boil and decided to do that. Mixed by hand which required some elbow grease, but all in all pretty easy and fool proof! Thanks for another great recipe.

Into the Woods, the musical about fairy tales, has been on heavy rotation. While I was singing my heart out I realized that I was actually living a new fairy tale. The one where Goldilocks sneaks into a churro factory hoping to have some that are juuuuuuust right. But the bear that works there can't get the recipe right.

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