Churro Donuts Recipes

CHURRO DONUTS

Steps:

• Whisk cream cheese, milk and 1/2 tsp. vanilla in medium bowl until blended. Add powdered sugar; mix well.
• Bring water, butter and granulated sugar to boil in medium saucepan on medium-high heat. Add flour; cook and stir on medium heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs, 1 at a time, beating with mixer after each until blended. Beat in remaining vanilla. Spoon dough into pastry bag fitted with large star tip.
• Heat oil in deep fryer on medium heat to 350º F. Pipe dough into 3-inch ring over slotted spatula. Carefully slide dough, in batches, into hot oil using knife to help release dough from spatula; cook 4 min. on each side or until golden brown on both sides. Remove from oil with spatula; drain on paper towels. Cool 5 min.
• Dip tops of donuts in cream cheese mixture; sprinkle with coconut.

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!

CHOCOLATE-STUFFED CHURRO DONUTS RECIPE BY TASTY

Steps:

• In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
• As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.
• Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.
• Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
• Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
• On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
• Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
• Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
• Heat oil in a deep pot to 350˚F (175˚C).
• Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
• Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
• Drain on a paper towel before rolling in cinnamon sugar.
• Enjoy!