Homemade churros, Churros recipe

Churro is a light and crispy deep fried snack prepared with all purpose flour, butter and egg which is served hot coated with generous amount of sugar and cinnamon. These homemade churros are have crispy exterior and soft, gooey interior which makes this pastry super special and these are available here without fail in Disneyland park ,San jose and other regular parks during winters season as these are served hot and they taste amazing during cold season. Most importantly these are available in Costco and we buy these whenever we go for shopping as it super easy, since it is lockdown, we missed thee churros and I thought to make it at home and in my first attempt I got it right. I was super excited and little not happy as my star nozzle was smaller in size which made the width of the churros but its okay I was not ready to buy anything new (gadgets/ tools) just for this churro in this current situation, because we need to learn to adjust right?

I am a very big fan of these churros and my friends know it because whenever I get my hands on these they are sure to be in my status. This pastry requires no fancy ingredient in its making but still taste awesome, so do give it a try. For this homemade churros recipe i have used brown sugar for color and taste but if you don’t have it ta home you can use regular sugar. So let’s get to the making of homemade churros!

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Homemade churros, Churros recipe

2020-06-25 23:49:36

Serves 3

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. All purpose flour/ Maida – ½ cup
2. Water – ½ cup
3. Egg – 1
4. Unsalted butter – 2 tbsp
5. Brown sugar – 1 tbsp
6. Vanilla syrup – ½ tsp
7. Salt – a pinch

For coating

1. Granulated white sugar – ¼ cup
2. Cinnamon powder – ¼ to ½ tsp

Note

* 1 cup = 235 ml

Instructions

In a pan add butter, brown sugar, a pinch of salt and water. Mix well and let the mixture boil well. When the mixture starts to boil put off the flame. Now gradually add the flour and whisk it continuously without any lumps. Actually a lot of dough got stuck in my whisk hence used spoon later to scrap off the dough but whisk is a good option to have lump free dough.
Now allow the dough to rest for 3 to 4 minutes so that it won’t be too hot when we add egg.
After 3 to 4 minutes break an egg in the dough and to it add vanilla syrup. Combine the egg and vanilla syrup in the mixture well and this requires a lot of elbow work which I outsourced to my husband😂 You can alternately use hand blender. This process takes about 5 minutes depending on how fast you do, so take your time. When the dough is ready it will be soft and a little sticky and that’s how we want it to be.
Now use a star nozzle and place it in a piping bag/ ziplock by making a small cut in one end. Put the dough in the piping bag/ ziplock. Gently press the dough from the piping bag onto a parchment paper and once desired churro length is achieved cut the dough using a knife/ scissors. I made finger sized churros as my frying pan was small. After you have made enough churros with the dough keep the parchment paper in a tray and freeze the dough for 15 minutes.This helps the churros to stay in shape while frying. If you don’t have enough time you can skip this step and it wont make much difference. In that case pipe the churro dough directly in oil.
After 15 minutes take the shaped churro dough first from the freezer then heat oil in a pan.
When the oil is hot put the flame in low to medium then drop the piped churro dough one by one in oil and fry them until they are golden brown and crispy. Do not overcrowd.
Remove from oil when done. Transfer it to a plate with paper towel.
In a bowl add sugar and cinnamon powder. Mix well. Now coat the churros well in sugar mixture and keep it aside. Relish it hot!

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Homemade churros with step by step images

In a pan add butter, brown sugar, a pinch of salt and water. Mix well and let the mixture boil well. When the mixture starts to boil put off the flame.
Now gradually add the flour and whisk it continuously without any lumps. Actually a lot of dough got stuck in my whisk hence used spoon later to scrap off the dough but whisk is a good option to have lump free dough. Now allow the dough to rest for 3 to 4 minutes so that it won’t be too hot when we add egg.
After 3 to 4 minutes break an egg in the dough and to it add vanilla syrup. Combine the egg and vanilla syrup in the mixture well and this requires a lot of elbow work which I outsourced to my husband😂 You can alternately use can hand blender. This process takes about 5 minutes depending on how fast you do, so take your time. When the dough is ready it will be soft and a little sticky and that’s how we want it to be.
Now use a star nozzle and place it in a piping bag/ ziplock by making a small cut in one end. Put the dough in the piping bag/ ziplock. Gently press the dough from the piping bag onto a parchment paper and once desired churro length is achieved cut the dough using a knife/ scissors (apply oil to knife it wont stick to the dough).
I made finger sized churros as my frying pan was small. After you have made enough churros with the dough keep the parchment paper in a tray and freeze the dough for 15 minutes. This helps the churros to stay in shape while frying. If you don’t have enough time you can skip this step and it wont make much difference. In that case pipe the churro dough directly in oil.
After 15 minutes take the shaped churro dough first from the freezer then heat oil in a pan. When the oil is just hot put the flame in low to medium then drop the piped churro dough one by one in oil and fry them until they are golden brown and crispy. Do not overcrowd.
When the churros have turned golden brown remove from oil when done. Do not over fry as we want we interior to be soft and exterior crisp. Transfer it to a plate with paper towel.
In a bowl add sugar and cinnamon powder. Mix well.
After removing churros from oil immediately coat the churros well in sugar mixture and keep it aside. Relish it hot!