Prep 15 mins
Cook 15 mins
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.
- 2 cups milk
- 1⁄4 lb mexican chocolate, Ibarra Chocolate coarsely chopped
- 1⁄8 cup sugar
- 2 1⁄2 cups water
- 4 ounces butter
- 1 teaspoon salt
- 1⁄4 cup brown sugar
- 1⁄4 cup corn oil
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon nutmeg
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 4 large eggs
- corn oil (for deep frying)
- powdered sugar
- cinnamon sugar (equal parts sugar and cinnamon)
- 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.
- 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.
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!
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.
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.