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
CHURROS RECIPE
Churros are a golden and crispy fried pastries dusted with sugar and cinnamon powder. This is an easy to follow recipe. Enjoy them today!
Provided by Mely Martínez
Categories Desserts
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 118 kcal, Carbohydrate 13 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 44 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE
Steps:
- In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
- For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
- For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
- Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
- To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.
CHURROS (MEXICAN CRULLERS)
Yummy Mexican snack or dessert. Add cinnamon to the sugar for a different taste after they are all cooked. Children love these.
Provided by Karen From Colorado
Categories Dessert
Time 30m
Yield 24 Churros
Number Of Ingredients 8
Steps:
- Bring water, sugar and salt to boil.
- Remove from heat.
- Stir in flour all at once and beat until smooth.
- Beat in eggs one at a time until mixture is smooth.
- Spoon mixture into a pastry bag fitted with a large star point.
- Pipe 3 inch strips onto waxed paper or floured surface.
- Add lemon peel to fry fat and heat to 375 degrees.
- Fry churros a few at a time for 3 to 4 minutes or until golden, turning as necessary.
- Drain on paper towels.
- Roll in sugar.
CHURROS II
Spanish crullers.
Provided by DIZZYTOE
Categories Bread Quick Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 8
Steps:
- In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
- In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.
- Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 6.2 g, Cholesterol 23.3 mg, Fat 11.7 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 77.2 mg, Sugar 2.2 g
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4.3/5 (21)Total Time 1 hr 5 minsServings 66
- Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil., Remove the pan from the heat, and add the flour all at once, stirring vigorously., Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute., Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes.
- If you have an instant-read thermometer, the temperature should be below 125°F., Transfer the mixture to a mixer, and beat in the cinnamon, if you're using it; then the eggs one at a time.
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