Recipe: Tasty Churros

Churros. Real churros in Spain are not light and fluffy; they're like this. These were pretty good except they were much tougher than churros I've bought. I didn't overmix but they ended up chewy.

Follw this recipe to learn how to make perfect churros. See more ideas about Churros, Food, Desserts. Oreo Churros are crispy, tender, perfectly chocolate-y and perfectly paired with Oreo filling whipped cream dip for dunking. You can have Churros using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Churros

1. You need 1 cup of all purpose flour.
2. Prepare 1 cup of water.
3. You need 2 tablespoons of unsalted butter.
4. It's 2 tablespoons of sugar for dough.
5. It's 1/2 teaspoon of salt.
6. Prepare 1 teaspoon of vanilla.
7. It's 1 of egg.
8. You need 1 tablespoon of cinnamon.
9. You need 3/4 cup of sugar for dusting.
10. Prepare of oil for frying.

Churros are a golden and crispy fried pastries dusted with sugar and cinnamon powder. Many people wonder where churros come from originally. Transfer churros to a pastry bag or strong gallon ziploc bag with a corner snipped off, fitted with That was exactly my understanding of churros, too. I'm actually a little afraid now that I know they are so.

Churros step by step

1. Traditionally you need a piping bag and a large star tip to make these, however u can hand roll them. BUT the texture is not the same. I highly recommend you use the piping bag..
2. Place water, butter, salt, and 2 tablespoons sugar in a medium saucepan and let it come to a boil over medium high heat..
3. Once the water begins to boil add the flour ALL AT ONCE, and begin to stir vigorously with a WOODEN SPOON. The dough should come together quickly and form a ball. There should be NO white lumps of flour it should be smooth. Once dough is formed, continue to cook, stiring continously for 1 MINUTE. Remove from heat..
4. Preheat oil in a deep large skillet or large pot to 360° or medium/ med high heat. Should be about 2 inches deep..
5. Add egg and vanilla to the dough and beging to mix. Dough should have cooled a bit as you placed your oil to preheat. The dough will appear to crumble apart with the addition of the egg, but with continued mixing it will come back together into a a soft shiny dough. DON'T GIVE UP..
6. As soon as ur dough is formed place it in your piping bag, or form with hands (Again the piping bag is better!).
7. A lot of people squeeze the churros directly into the oil to the desired length and cut off with kitchen shears. You will get churros in all shapes and sizes as pictured above. However if you are a fan of straight churros then the best way to achieve this is to prepipe your churros onto a piece of parchment paper, then fry, keeping in mind the size of your skillet or pot, as they expand..
8. Fry your churros until golden brown, and place on paper towels to drain excess oil. The outside will be crunchy and the inside soft and light..
9. Mix 3/4 cup sugar and cinnamon together, and roll or dust churros with the mixture. Dusting allows for more control of the sweetness..
10. Traditionally in Mexico churros are enjoyed with a chocolate sauce for dipping or Hot chocolate for sipping. However I find a nice cup of coffee or glass of milk are just as good..

I have loved churros ever since I was a little girl wandering the streets of Tijuana. Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Fry the churros, turning them once, until golden brown. Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then.