FRUITY PEBBLES™ CHURROS RECIPE BY TASTY
Here's what you need: water, International Delight Fruity PEBBLES™ Coffee Creamer., unsalted butter, sugar, kosher salt, all purpose flour, large eggs, canola oil, Fruity PEBBLES™ Cereal., sweetened condensed milk
Provided by International Delight
Categories Desserts
Yield 20 churros
Number Of Ingredients 10
Steps:
- In a medium saucepan with a wide, heavy bottom, combine the water, International Delight Fruity PEBBLES™ Coffee Creamer, butter, sugar, and salt. Bring to a boil over medium heat, stirring to combine. Add the flour and use a heat-resistant rubber spatula or wooden spoon to stir until a thick paste forms. Reduce the heat to low and continue stirring, allowing some of the moisture in the dough to cook off, 2-3 minutes. Remove the pot from the heat and let cool for 10-15 minutes.
- Add the eggs to the dough, 1 at a time, stirring vigorously to ensure that each egg is completely incorporated before adding the next. The dough should be glossy.
- Place the dough in the refrigerator to chill for 15-20 minutes, then transfer to a piping bag fitted with a large star tip.
- While the dough chills, heat canola oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack over a baking sheet. Add the Fruity PEBBLES™ Cereal to a shallow dish.
- Carefully pipe a few 5-inch strips of the churro dough directly into the hot oil, using scissors to release from the piping bag, and fry for 4-6 minutes, flipping occasionally, until the dough is puffed, golden brown, and crispy. Use tongs or a small spider to carefully transfer the churros to the wire rack to cool slightly while you repeat with the remaining dough.
- Brush the sweetened condensed milk over half of a churro, then roll in the Fruity PEBBLES™ Cereal to coat. Repeat with the remaining churros.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 881 calories, Carbohydrate 20 grams, Fat 88 grams, Fiber 0 grams, Protein 4 grams, Sugar 12 grams
AFTERNOON TEA CHURROS RECIPE BY TASTY
Here's what you need: all-purpose flour, salt, sugar, zest of 1 lemon, boiling water, butter, vanilla extract, eggs, peanut or vegetable oil, cinnamon sugar, strawberry jam, clotted cream, piping bag with star nozzle
Provided by Tasty
Categories Desserts
Yield 10 pieces
Number Of Ingredients 13
Steps:
- Sift the flour into a large bowl. Add the salt, sugar and lemon zest and mix to combine.
- In a large saucepan, add the boiling water, butter and vanilla. Heat gently until the butter is melted and the mixture is boiling. Turn off the heat and add the flour mixture. Beat quickly until it is lump-free, then let cool for 5 minutes.
- Beat in the eggs 1 at a time until the mixture is thick and sticky. Let cool for another 10-15 minutes.
- Transfer the churro mixture into a piping bag with a wide star nozzle. Heat the oil in a large saucepan until it reaches 350°F (180°C). Pipe the churro mix into the oil, snipping the ends with kitchen shears. Cook 3-4 at a time for 5 minutes, or until golden brown.
- Drain the churros on paper towels, then coat in a cinnamon-sugar mix. Serve with strawberry jam and clotted cream for a delicious twist on afternoon tea.
- Enjoy!
Nutrition Facts : Calories 710 calories, Carbohydrate 26 grams, Fat 66 grams, Fiber 1 gram, Protein 3 grams, Sugar 14 grams
CHURROS
These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.
Provided by Delia
Categories Everyday Cooking Vegan Bread
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 691.3 calories, Carbohydrate 57.1 g, Fat 51.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 293.1 mg, Sugar 32.9 g
HOW TO MAKE PERFECT CHURROS EVERY TIME RECIPE BY TASTY
Churros, the delectable, deep-fried pastry, are gooey and soft on the inside, with ridges on the outside that gather pockets of cinnamon and sugar and help to give that classic crunch. Here is Tasty's ultimate recipe for the perfect churro!
Provided by Aleya Zenieris
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chocolate dipping sauce: Add the chocolate chips to a medium bowl and set aside.
- In a small saucepan, heat the cream over medium heat until beginning gently simmer. Add the cayenne and cinnamon, then remove the pot from the heat.
- Pour the hot cream mixture over the chocolate, then let sit for 2-3 minutes to soften the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the bowl with plastic wrap and keep warm until ready to serve.
- Make the churros: Fill a 12-inch cast iron skillet with 1½ inches of canola oil. Heat over medium heat until the temperature reaches 370°F (188°C). Line a baking sheet with 2 layers of paper towels and set a wire rack on top.
- Meanwhile, in a small stainless steel saucepan, combine the water, milk, 1 tablespoon sugar, the salt, butter, and vanilla bean seeds and pod. Bring to a boil over medium heat.
- Once boiling, remove the vanilla bean pod, then add the flour all at once. Reduce the heat to medium-low and stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the pan, about 5 minutes.
- Immediately transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
- With the mixer running on medium speed, add the eggs, 1 at a time, and beat until completely incorporated before adding the next, scraping down the sides and bottom of the bowl as needed. The dough should be smooth and creamy, like a thick custard.
- Transfer the dough to a piping bag fitted with a 6B open star tip. Let the dough rest for 5 minutes.
- In a medium bowl, mix together the remaining ½ cup sugar and the cinnamon.
- Working in batches of about 4 churros at a time to avoid overcrowding the pan, pipe the dough into the hot oil in 5-6-inch lengths, using a pair of kitchen scissors to snip off the dough at the end of the piping tip. Cook, turning the churros frequently, until golden brown all over, 3-4 minutes. Transfer to the wire rack to drain for about 15 seconds, then toss in the cinnamon sugar until well coated. Transfer to a serving dish. Repeat with the remaining churros, letting the oil return to temperature between batches.
- Serve the churros immediately with the chocolate sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 671 calories, Carbohydrate 70 grams, Fat 41 grams, Fiber 4 grams, Protein 14 grams, Sugar 37 grams
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