Churros

Churros

  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Serves: 15,Yield: 1plateful

    • About This Recipe

    “This recipe is posted by request. I have not made it myself and therefore I have no idea how long it takes to prepare.”

    Ingredients

  • vegetable oil orolive oil
  • 1cupwater
  • 1/2 cup margarine or 1/2 cupbutter
  • 1/4 teaspoonsalt
  • 1cupall-purpose flour
  • 3eggs
  • 1/4 cupsugar
  • 1/4 teaspoonground cinnamon(optional)

    • Chocolate for Churro Dunking

  • 4ouncesdark chocolate, chopped
  • 2cupsmilk
  • 1tablespooncornstarch
  • 4tablespoonssugar

    • Directions

  • Prepare to fry the churros by heating oil in a pan (1 to 1½ inches deep) to 360°F.
  • To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour.
  • Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
  • Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
  • Spoon mixture into cake decorators’ tube with large star tip (like the kind use to decorate cakes).
  • Squeeze 4-inch strips of dough into hot oil.
  • Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain on paper towels.
  • (Mix sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros.
  • Note: REAL churros are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
  • To Make the Cocolate Dunking Sauce——–.
  • Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted.
  • Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar.
  • Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes.
  • Add extra cornstarch if it doesn’t start to thicken after 5 minutes.
  • Remove and whisk smooth.
  • Pour and serve in cups or bowls for dunking churros.

    • Reviews

  • “Haven’t made them,I just wanted to say that this is a Spanish recipe and very possible to be different from the Mexican version.”

  • “These were very fast & easy to make but tasted nothing like those we’re used to from a local Mexican restaurant. They seemed too dense and eggy, like the inside didn’t want to cook. I doubt we’ll finish them.”

  • “Worked out great.I doubled it, but added 1/4 c of sugar to the water and butter as they boiled (don’t use margarine, whatever you do!), because I don’t like unsweetened batters.They were delicious plain, and even more so with the sugar and cinnamon.My only complaint – my star tip was too small!I’d love these to have been a little fatter & puffy; mine look like sweet french fries.For an easy “dip”, I just melted a Cocoa Camino 71% bar with some condensed milk.Mmm… it’s traditional to eat deep-fried foods at Chanukah, and this is sure to become a classic!”

  • “We loved these, however there’s something *missing* to make them “real” churros as we’re accustomed to here on the border.I used the frying pan method and had a very difficult time finding the right balance to make them lightly browned on the outside, but cooked all the way through inside.”

  • “Very tasty treat. Thanks!”

  • “they were d-lish”

  • “I made this recipe, and was delicious! (I added 1/2 tsp vanilla to eggs before mixing them into the dough). They are pretty quick to make too.”

  • “I made these for my Mexican theme housewarming party and there were none left at the end of the night!They were great!I squeezed the dough out of a ziploc bag with the tip cut off because I couldn’t find a large enough star tip and it worked just fine.They were crispy on the outside and nice and fluffy on the inside.I rolled them in a cinnamon, sugar mix and they were gobbled up.Thanks Mille for a great recipe!This has been put in my favorite binder!”

  • “Well, things were going fine until I had to squeeze the mixture into the pan. I don’t have a cake decorator’s tub so I thought I’d try and improvise with a zip-lock bag. Within seconds of actually trying to implement this, I realized it wasn’t one of my better ideas. Still, I was not defeated and relying on my college-student-resourcefulnes instinct, I reached for an ice-cream scooper (the kind that shoots out nice, rounded balls) and set to work. This worked relatively well and I smooshed down the churro balls in the pan with a slotted spatula. In the end, I had delicious, cinnamon-sugar coated churro patties. Thanks for a great recipe. Next time I try these again I’ll be sure to use the proper tools. ;)”

  • “I got this same recipe off of food network. It is so very good! I made it for my husbands birthday (he loves mexican)and it was a hit!! the kids love it and the hot chocolate is like pudding. YUM.Definatly worth a try!”

  • “Excellent! Everyone loved them. I didn;t make the dipping sauce, and they tasted great. They are best served while still warm, yet are still tasty even when cold. It doesn;t take long to make and is a great snack item.”

    •