How to Make Churros - Easy and Super Tasty!

How to Make Churros - Easy and Super Tasty!

En espanol

Click here for a printable PDF file to use while cooking

Churros are a Mexican fried dessert, similar to a doughnut or cruller. It's sweet dough, deep fried, then rolled ion a sugar/cinnamon mixture.

Total time: 30 minutes, allow 45 minutes the first time you make them.

Yield: about 18 churros, each about 2 or 3 nches long; of course the depends upon how thick you make them, which is a function of the diameter of the opening in your pastry bag's nozzle. 1 batch makes about enough churros to fill a 1.5 quart container.

 

Ingredients

• 1 cup water
• 5 tablespoons butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup all purpose flour
• 2 eggs
• 1 teaspoon vanilla extract
• 4 cups oil for frying (corn, peanut, canola, light olive)

Coating / topping

• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
  

Equipment:

• large mixing bowl
• small mixing bowl
• pasty bag, piping bag - or make your own with a Ziploc bag and the end of a soda pop bottle.
• wooden spoons
• tongs
• spatula
• measuring cup
• measuring spoons

 

Directions:

 

Step 1 - Mix water, butter, sugar and salt in a pot and heat

Combine the water, butter, sugar and salt in a pot (4 qt or larger) and bring to boil over medium heat.

 

 

 

Step 2 - Add the flour

Turn off heat and dump in the flour all at once. Stir until a ball forms, see the photo at right. Don't over stress this step; you will be mixing it more when you add the eggs.

 

 

 

   

Step 3 - Let cool in a mixing bowl

Dump the dough into a large bowl and allow it to cool for 5 minutes. 

  

 

 

  

Step 4 - Beat the eggs

In another bowl, beat the eggs and beat in the vanilla.

It should only take a minute or two or low or medium speed.

 

 

 

 

 

 

 

 

 

 

Step 5 - Gradually add the egg mix to the dough

Gradually mix the eggs mix into the dough, using a heavy spoon or an electric mixer either with a wooden spoon or electric mixer on medium speed until uniform.

 

   

 

 

   

Step 6 - Heat the oil in a large pot

Heat 2-3 inches of oil in a large pot (I used a 16 qt pot). Use a candy thermometer to bring it to 350ºF, or until it just starts to crackle and whiffs of oil can be seen.

   

 

 

 

Step 7 - Fill your piping bag

Set up a piping bag with a 1/2 inch star tip, or if you don't have one a large Ziploc bag with the corner cut off will do (see the photo at right). I cut the top off of a 12 oz plastic soda bottle (aka, in the Deep South, a coke bottle, in the Midwest, a "pop" bottle). Put half the dough in the bag.

 

 At right is a commercial pastry bag; the nozzle has two pieces that screw together to lock it to the disposable plastic bag.

 

 

 

 

 

 

 

Step 8 - Squeeze out some dough into the oil

Squeeze out a length of dough about 3 to4 inches long into the hot oil. EXPECT IT TO SPLATTER! so be careful! Cut off the lengths with a knife or scissors as it comes out.

 

 

 

Step 9 - Fry it up!

Fry 3 or 4 churros at a time for about 2 minutes on each side; just long enough to get each side golden brown. I turn them with tongs, but you can use a wooden spoon or a slotted spoon.

 

 

 

 

Step 10 - Remove and cool

When they are golden brown on both sides, use tongs to remove from the oil and set them on paper towels to drain and cool a little.

 

 

 

 

 

 

 

Step 11 - Coat with the sugar /cinnamon mix

While they are still warm, roll them in the sugar mix or sprinkle it over them.

 

 

Step 12 - Done!

   Best warm!