Homemade Mexican Churros Recipes

HOMEMADE MEXICAN CHURROS

Steps:

• In a saucepan over medium-high heat, melt butter then add water, salt, vanilla, and cinnamon stick. Bring to a boil then remove the cinnamon stick and remove the mixture from heat.
• Add the flour and stir with a wooden spoon until a smooth dough is formed, about 3-5 minutes.
• Let dough cool, about 10-15 minutes then transfer to a bowl and add the egg. Stir vigorously until egg is incorporated. The mixture is pretty hot so you have to stir vigorously so the egg doesn't actually cook and you get scrambled eggs :)
• Transfer dough to a piping bag fitted with a closed star tip. Set aside.
• In a shallow bowl, mix together sugar and cinnamon. Set aside.
• Heat oil in a Dutch oven to 400 degrees Fahrenheit.
• Hold piping bag above oil and pipe about four 6-inch lengths of dough. Fry until golden brown, about 2 minutes, flipping every so often with a spider strainer.
• Transfer to paper towels to drain briefly then transfer to cinnamon-sugar mixture and roll around until evenly coated. Repeat with remaining dough in piping bag.

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.

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:

• 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.

HOMEMADE MEXICAN CHURROS

Steps:

• Heat the oil in a large pot to between 350 and 375 degrees.
• Meanwhile, make the dough by heating water, butter, vanilla, and salt in a large saucepan. Once the butter is completely melted and the mixture begins to simmer, remove from heat and stir in the flour with a wooden spoon.
• Add in the eggs one at a time, stirring and mashing the dough together until the egg is fully incorporated.
• Transfer the mixture to a large pastry bag fitted with a large star-shaped tip.
• Working in batches of 3 to 5, pipe the dough directly into the hot oil using scissors to trim to the desired length.
• Cook until dough puffs and turns golden brown, turning halfway through so all sides evenly cook. This should just take 2 to 4 minutes total.
• Carefully remove churro from oil using tongs and place on a paper towel-covered plate to drain, 1-2 minutes.
• Once the churros have cooled enough to handle, put the sugar and cinnamon into a resealable plastic bag. Put the churros in one or two at a time and gently shake until churro is coated.