Churros. Easy churros recipe with hot chocolate dipping sauce. Follw this recipe to learn how to make perfect churros. A churro is a fried-dough pastry—predominantly choux—based snack.
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.
Homemade Churros are made with simple, pantry-staple ingredients and fried to golden perfection, these are easy to make at home!
You can cook Churros using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Churros
- It's 1 cup of milk.
- You need 1 tbsp of butter.
- Prepare 1 cup of flour.
- It's 1 tbsp of sugar.
- You need Pinch of salt.
- You need 1 tsp of vanilla flavour.
Homemade Churros are a classic favorite fried food! I have loved churros ever since I was a little girl wandering the streets of Tijuana. From Authentic Loop Churros to OREO Churros, you'll want. The Mexican version of a quick fried cake, churros are incredible tasty treats that couldn't be easier to make.
Churros step by step
- Add milk, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.
- Add flour, reduce heat to medium low heat and cook and stir constantly with a rubber spatula until mixture comes together and is smooth(a few lumps in it are fine).
- Transfer mixture to a large mixing bowl, let cool 5 minutes. Add vanilla and egg to flour mixture, then blend immediately with an electric mixer. Blend until mixture comes together and is smooth.
- Transfer into a piping bag fitted with a rounded star tip. Carefully pipe mixture into preheated oil, cut end with clean scissors. Let fry about 2 minutes per side until golden brown.
- Transfer to a paper towel to dry briefly about 15 seconds (don't wait too long or they'll be dry and sugar won't stick as well). Then transfer to cinnamon sugar mixture and roll to coat..
Whether you want to craft them from scratch or are looking for a quicker fix. Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Fry the churros, turning them once, until golden brown. 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.
