Churros. Real churros in Spain are not light and fluffy; they're like this. My husband thought it was difficult to make. Did not have a pastry bag, so I used a ziploc bag instead to pipe into oil..
Churros are traditional in Spain and Portugal, where they originated, as well as in the Philippines and Ibero-America.
They are also consumed around the world, especially in the Southwestern United States, France, and other areas that have received immigration from Spanish.
Now comes the fun part: It's time to fry the churros!
You can have Churros using 11 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Churros
- Prepare of Flour.
- You need of Eggs.
- Prepare of Sugar.
- It's of Butter.
- You need of Water.
- Prepare of Milk.
- You need of Salt.
- It's of Vegetable oil.
- You need of Cinnamon Sugar.
- You need of Cinnamon.
- It's of Sugar.
Repeat until the pan is full but the bites still have room to fry. Cook the churros until they're golden brown on all sides. Remove from heat and stir in flour. Make churros: In a large saucepan over medium heat, add water, butter, and sugar.
Churros instructions
- Place a pot on medium-low flame, add milk, water butter/margarine, sugar and salt. Bring the mixture to a boil stiring frequently..
- Remove from heat and stir in the flour using a wooden spatula. Transfer it back to the heat and continue stiring for another 2 minutes to partially cook the flour. The mixture should come together to form a smooth ball. Take it off the heat and transfer to a mixing bowl..
- Use a stand/handmixer to beat the dough for about 2 minutes to cool it down, add the eggs one at a time. Beat to form a smooth and thick consistency. Fit a star tip to a piping bag and scoop in the batter..
- Place a deep pot on medium heat add vegetable oil for frying. Pipe the batter into the oil by cutting the ends using a scissors. Do not overcrowd the oil. Fry until golden brown approximately 11/2 minute per side. Strain on a paper towel. Prepare the cinnamon sugar by combining the sugar and cinnamon in a shallow bowl. Dust the churros in cinnamon sugar. Enjoy with hot chocolate dip or as it is..
Bring to a boil, then add vanilla. Turn off heat and add flour and salt. In the world of fresh pastry, few things are quicker than churros - those crullerlike strips of crisp fried dough that are street-corner snacks in Spain, Mexico and some New York City subway stations In fact, there are few breakfast dishes or last-minute late-night snacks that can match a batch of churros If there is a recipe ideal for learning deep frying, this is it Spain's equivalent of doughnuts, churros are famous throughout the world. They are commonly enjoyed for breakfast or the Spanish afternoon snack called the merienda, and are sold at cafes, churros bars, and from street vendor carts. Traditional Spanish churros come in a variety of shapes and sizes, the most common being a loop or a stick.