Churros / Fried Dough

"Churros a hot and crunchy exterior with a soft chewy interior street food. Originated in Spain they quickly spread to Mexico and Argentina. Today, Churros are also enjoyed in the United States by all nationalities."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by monmamoni photo by monmamoni
photo by Scarlett516 photo by Scarlett516
photo by Midwest Maven photo by Midwest Maven
photo by Midwest Maven photo by Midwest Maven
Ready In:
30mins
Ingredients:
16
Yields:
8 inches churros
Serves:
10-12
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ingredients

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directions

  • Chocolate Caliente:

  • Bring milk to a boil. Add in chocolate and sugar.
  • Stir over heat until chocolate is melted and sugar has dissolved. Set aside.
  • Churros:

  • Heat water, butter, salt, brown sugar, oil, vanilla extract and nutmeg to a rolling boil.
  • Mix flour and baking powder together; stir vigorously into water mixture over low heat until mixture forms a ball (about one minute). Remove from heat.
  • Beat eggs in all at once. Continue beating until smooth.
  • Let the dough cool. Place dough in a piping bag with a large star tip.
  • In a large frying pan, heat oil in a pan 2 inches to 375 degrees F.
  • Pipe the churros in long rods directly into the hot oil.
  • Fry in 2-3 batches until golden brown on all sides about 2-3 minutes. Drain on paper towel.
  • Dust while still warm with choice of sugars and serve with Chocolate Caliente.

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Reviews

  1. Wow! We followed the instructions exactly and these came out beautifully! Good thing we made only 1/2 batch because the three of us ate all of them almost as fast as we could make them. We really really shouldn't have, but they were just so good! In case it helps others, on my glass top stove the middle of medium was about right to keep the oil at 375. It would go down a bit while frying but came back up quickly. Measured frequently with instant read thermometer. I'm an experienced cook and baker, but I haven't done much deep frying. These were far too easy for my waistline! Thanks for posting!
     
  2. I do not fry, I do not do it well. However, I really fancied churros lately [my mother was from Madrid, Spain, and she would make these for us whilst we were growing up] and I found this recipe....I didn't use nutmeg, but dusted the finished churros with powdered sugar and dunked them into hot coffee ... so nostalgic! Tasted JUST like the ones my mother used to make!! I will definitely keep this recipe and make it again and again! Thank you so much for sharing!
     
  3. Excellent! I thank you, and my kids both thank you for this recipe. I didn't make the dipping sauce, since we just tossed these with cinnamon and sugar donut style, but the dough is great. Used a thick freezer style zip bag in place of a pastry bag, and it worked great. The first 3 were made when I had cut the corner too large, but a mid cooking bag replacement worked great. My only problem was mixing the eggs all in at once. Tried and failed... Had to break out the Kitchen Aid and paddle to get this mixed while hoping I had no scrambled egg. Next time will just dump it in there in the first place, or beat the eggs in one after the other. Going to have to get a pastry bag and tips to make this correctly to have the crunchy edges we like so much. Thanks for sharing. This makes a ton, btw, so be prepared to share. I've only made half so far and we have about 10 of these as big around as my middle finger and about 8 inches long. Not sure how well the dough will keep, but will be making the rest in a couple hours when hubby gets home.
     
  4. Great, well written recipe that turned out great (not pretty) churros for my daughter's spanish class. The kids and the teacher enjoyed them and they didn't come home with any leftovers.
     
  5. This is a really good recipe for Churros- they taste just like the ones we had in Spain. Will definitely make again. It is important to use a good quality piping bag though as the dough is quite dense so a thin bag could fall apart :) thanks!
     
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Tweaks

  1. My only tweak for this otherwise perfect recipe was to significantly reduce the cinnamon to sugar ratio. I used maybe 4 parts sugar to 1 part cinnamon. I measured out the 1:1 ratio, realized it was too cinnamony for my taste and started shoveling in more sugar until it hit the right ratio for us.
     
  2. These were a delicious late night snack! I couldn't find mexican chocolate or corn oil at our Target so I subbed vegetable oil and some unsweetened chocolate with milk chocolate (semi-sweet together). I didn't have a pastry bag so I used a plastic sandwich bag which made nice rods. I didn't eat them all so I will have to experiment with how to heat them up as I am sure the microwave will make them soggy. A delicious snack all over! Made for ZWT5, A Storybook Meal, Dining Daredevils. UPDATE: ok so to reheat them I baked them in the oven and also did a batch in the leftover vegetable oil. The ones in the oven ended up being crunchier while the ones that I fried again ended up being softer (but not soggy). I was very happy with the results as I know that normally fried foods can harden or dry up.
     

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