Hello, People. Austin Carter welcomes you all to Beyond the Bayou Blog with something tasty as usual. Have you guys ever tried this popular fried pastry called Churros? If yes, then you must be a fan of them for sure. If not, then here is a deal for you. You just need to stay with us for the next few minutes and after that, I can assure you, you will definitely get your today’s evening snack recipe.
Historically Churros were cooked by Spanish shepherds over open fires and shaped to resemble the horns of their sheep. I tried them first time at one of my friend’s houses. You know what? I became a fan of them for the first time. The cherry on the cake was when she told me about the variations we could opt for while making this dish. Although the combination of Churros and Vanilla Ice Cream made me crazy, I decided to try other versions as well.
So, let’s just begin trying this recipe to get these delicious fried pastries called Churros.
What Is a Churro?
A churro is a fried pastry dough stick with Spanish and Portuguese roots, topped with cinnamon and sugar. They’re like ridged doughnuts, made by piping dough from a bag. Fried cooking gives churros a soft inside and a crispy outside that’s so satisfying.
You Must Keep These Tips in Mind!
- Use a Candy Thermometer for Oil: It’s crucial for getting the oil to the right temperature. Preheat it while making the batter.
- Closed Star Piping Tip: Creates defined edges for crispier churros with a classic look.
- Let Dough Rest: Avoid adding egg to hot dough; mix immediately after adding the egg.
- Watch Color While Frying: Golden brown indicates doneness; avoid undercooking or overcooking.
- Drain Briefly Before Coating: Paper towels briefly drain excess oil before rolling in cinnamon sugar.
- Serve Warm: Freshly made churros are irresistible and sure to make everyone happy!
Thinking About What to Serve Them With?
- French Press Coffee
- Fruit Salad with Whipped Cream
- Mousse Cake
- Caramel Apple Butter Ice Cream
- Ice Cream Cake
Churros Recipe
Equipment
- Small Saucepan
- Deep fryer or deep pot
- Sturdy pastry bag with medium star tip
- Spider or slotted spoon
- Paper Towels
- Mixing bowl for cinnamon and sugar coating
Ingredients
- 1 cup water
- 2 ½ tablespoons white sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 quarts oil for frying
- ½ cup white sugar or to taste
- 1 teaspoon ground cinnamon
Instructions
- Combine water, sugar, salt, and vegetable oil in a saucepan over medium heat. Bring to a boil and remove from heat.
- Stir in flour until the mixture forms a ball of dough.
- Heat oil for frying in a deep fryer or pot to 375 degrees F (190 degrees C).
- Transfer dough to a pastry bag with a star tip and pipe 5- to 6-inch strips into hot oil in batches.
- Fry until golden brown, then drain on paper towels.
- Mix sugar and cinnamon in a bowl and roll drained churros in the mixture.
