How To Make Churros – Best Churros Recipe

How To Make Churros – Best Churros Recipe

We’ve all had that churro, a kind that comes straight from a long uniform, once fried before, frozen, and then reheated and stays there for hours near the hot pretzels. You will always find the right one, but most of the time no thanks.

That’s because I had real churros and no comparisons. Home-made churros are the best!

How to make Churros

• To blend mix 1/2 cup sugar and cinnamon in a shallow bowl, set aside.
• Heat about 1 1/2 inch vegetable oil in a large pot or deep baking pan over medium heat to 360 degrees. Prepare the dough while the oil is hot.
• Put water, butter, sugar, and salt in a large saucepan, and bring to a boil over medium heat.
• Add the flour, reduce heat to medium and cook and stir frequently with a rubber spatula until the mixture thickens and smooths (a few lumps in it are fine).
  
• Transfer the mixture to a large mixing bowl, and let cool for 5 minutes.
  
• Add the vanilla and egg to the flour mixture and mix immediately with an electric mixer.
  
• Stir until the mixture thickens and smooths (it will separate at first but continue mixing to blend).
  
• Transfer to a 16-inch pipe bag with a round star tip (no larger than 1/2-inch). I recommend using Ateco 845 or Ateco 846 (in the kit).
• Carefully dip the mixture in the hot oil, about 6 inches long, and cut off the ends with clean scissors.
  
• Let fry for 2 minutes on each side until golden brown.
  
• Transfer paper towels to dry briefly, for about 15 seconds (do not wait too long or they will be dry and the sugar will not stick).
  
• Then transfer to a cinnamon-sugar mixture and wrap to coat.
  
• Repeat the process with the remaining dough (frying no more than 5 at a time, splitting with a fork if you stick a little).
• Let cool for a few minutes and serve warmly.

Delicious Churros Tips Always

• Use an oil candy thermometer (I have this HERE). I think it is necessary to be able to burn fat at the right temperature and be careful like churros fry. Heat the oil while making the batter because it will take time to reach the temperature.
• I like to stick one egg in the batter. Some recipes use 3 eggs but I feel like they are very egg-free, some leave the eggs but the egg gives them height and a rich flavor so I found just one whole egg.
• Use a closed star tip for piercing (with a rounded edge, like this one), giving churros the edges more defined. Which means a shiny exterior churro look.
• Let the dough rest before adding the egg, you do not want to cook and beat the egg in the batter. Remember though the dough will still be really warm so make the mixture ready to go just after adding the egg and mixing.
  
• Pay close attention to the color as they fry. They never seem to need the exact amount of time, their golden brown color will let you know when each side is finished. If not cooked properly they will look green in the middle so wait for that golden brown shade.
• Allow the churros to peel off the paper towels briefly before dipping them in the cinnamon-sugar mixture. You do not want it to be wet and oily and then add it to the straightened sugar or it simply coats the sugar and cools its coating, but on the other hand, you do not want it to dry. completely on paper towels or sugar will not stick well. Something like 15 seconds and then wraps.

Serve warm. Nothing like warm churro has just been made. This is how you make great friends, everyone who tries will love you :).