Churros
User Reviews
5
Churros
Description
The Churros recipe involves making a dough by boiling water, butter, sugar, and salt, then mixing in flour until the mixture forms a ball. Once slightly cooled, eggs and vanilla are incorporated to create a smooth batter suitable for piping. The dough is then piped into hot vegetable oil at 350°F and fried until golden brown, typically around 2 to 4 minutes. After frying, churros are rolled in a blend of white sugar and cinnamon to give a sweet, spiced coating. A simple chocolate dipping sauce made by melting chocolate chips with heavy cream accompanies the churros, complementing their crispy texture and sweet flavor. Proper cooling of the dough before adding eggs prevents scrambling, and using a candy thermometer helps maintain the right oil temperature for frying. Churros should be slightly cooled before coating to ensure the cinnamon sugar sticks properly and to avoid excess oiliness.
Ingredients
For the Churros:
- 1 cup water 250ml
- ½ cup butter
- 1 tablespoon white sugar
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour 170g; plain flour
- 3 egg
- ½ teaspoon vanilla extract
To fry:
- 1 ½ cups vegetable oil
To coat:
- ½ cup white sugar 115g
- ½ teaspoon ground cinnamon
Chocolate Dipping Sauce:
- ½ cup chocolate chips 80g
- 1 tablespoons heavy cream also known as double cream
Instructions
- Add the water, butter, sugar and salt to. large pota. Bring to boil, then reduce to a low heat.
- Pour in the flour and beat with a wooden spoon until the churro mixture forms a ball.
- Remove from heat and set aside to let the mixture rest for 5 minutes.
- Tip: It is essential to cool the dough so the egg doesn’t scramble if added to hot churro dough.
- Add the eggs, one at a time, beating each one in well with the wooden spoon, then beat in the vanilla. Set aside.
- Heat the oil in a medium-size pan over medium heat.
- Meanwhile, fit a piping bag with a large star tip, then fill with the churro dough.
- As soon as the oil reaches 350°F (175°C), you can start to fry your churros, in batches. Pipe 1-3 inch (whichever size you prefer) strips of dough over the saucepan and cut with a knife or clean scissors so they drop into the hot oil. Repeat with a few more, taking care that the oil isn’t too full of churros.
- Cook until golden brown on all sides (about 2 minutes). Remove the cooked churros with metal tongs or a metal slotted spoon and leave to drain on a plate lined with kitchen paper.
- While still warm, roll the churros in the sugar mixed with cinnamon.
- For the chocolate churros dip, melt the chocolate chips, then beat into the cream.
Notes
- Cool the churro dough before adding eggs to prevent scrambling.
- Fry churros until golden brown, using visual cues rather than strict timing (typically 2-4 minutes).
- Maintain oil temperature around 350°F with a candy thermometer for best frying results.
- Let churros cool slightly before coating with cinnamon sugar to ensure the coating adheres properly and to reduce excess oiliness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 199mg | 8% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 472IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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