churros

These easy vegan churros are the perfect thing to dunk in a dark chocolate ganache. Crispy on the outside, and doughy on the inside. Need we say more?

Easy Vegan Churro Recipe

water (0.01)

salt (0.02)

¼ cup neutral vegetable oil (0.08)

all-purpose flour (0.14)

sugar

cinnamon (0.08)

dark chocolate bar (1.92)

full-fat coconut milk (0.20)

vanilla

cinnamon

To begin, bring the water, salt, and ¼ cup vegetable oil to a low boil in a medium saucepan. Once boiling, remove the mixture from heat and pour into a mixing bowl with the flour. Stir until well-combined, then let the dough cool for about 15 minutes.

In the meantime, make the cinnamon sugar coating by combining the sugar and cinnamon in a shallow bowl or plate. Set aside.

Once it has cooled, transfer the dough to a piping bag with a large star-tip attachment. Then, bring 5-6 cups of vegetable oil (enough to fully submerge the churros) to 350-375°F in a deep pot.

It&#039;s ideal to use a thermometer when working with oil. If you don&#039;t have one, test if the oil is ready by dropping a small piece of dough in. If it sizzles and floats to the top, then you should be good to go.

Squeeze 2-3 pieces of dough out at a time over the pot of oil (around 4-6 inches long). Cut each piece with a pair of scissors or a knife. Note: don&#039;t cook more than 3 at a time since the oil temperature will drop too much.

Fry the churros until golden brown, about 2-4 minutes per batch. Using a slotted spoon, remove each one from the oil onto a paper towel-lined plate. Leave them for about 30-60 seconds before rolling in the cinnamon sugar mixture.

Churros

To make the chocolate sauce, melt the chocolate, coconut milk, cinnamon, and vanilla together in a double boiler over low heat. Stir constantly until the chocolate has melted, then transfer to a serving dish.

Alternatively, you can microwave the chocolate sauce ingredients in a heat-safe bowl for 10-15 second increments. Be careful to stop and stir frequently as it&#039;s easier to burn the chocolate in the microwave.

Serve the churros while warm with a side of chocolate sauce for a crispy, Mexican-style treat!

Chocolate Sauce

These Homemade Churros are just like what I remember from the churro carts of my childhood, extra-crispy and coated with cinnamon-sugar on the outside, and soft and pillowy on the inside.

Homemade Churros

+ 2 tbsp all-purpose flour

cinnamon (divided use)

water

brown sugar

vegetable oil

tsp salt

eggs

Pastry bag

Medium star pastry tip (like Wilton 1M or Ateco 824)

oil (or enough to fill a large skillet with 1 1/2-2 inches of oil)

Candy/deep fry thermometer

Before you prepare the churro dough, start heating the oil for frying. Pour the oil into a large skillet, so that it’s 1 1/2 – 2 inches deep, and turn the heat to medium. Insert a candy/deep fry thermometer and let the oil heat to 350 F (175 C), checking it occasionally to make sure that it doesn’t get too hot while you prepare the rest of the recipe. If so, remove it from the heat briefly or turn down the burner so it maintains at 350 F.

Sift together the flour and 1 teaspoon cinnamon, and set aside for a moment.

Combine the water, sugar, vegetable oil, and salt in a medium saucepan over medium-high heat. Bring it to a boil, and once boiling, add the flour mixture all at once and stir it in quickly. It will be thick. Continue to stir until the streaks of flour are gone, and the whole thing comes together in a rough, shaggy ball in the middle.

Transfer the hot ball of dough to the large bowl of a stand mixer fitted with a paddle attachment. Begin to beat on medium speed, and add one of the eggs. At first it won’t come together, but continue to beat until it’s incorporated and the mixture smooths out. Add the other egg and beat until your dough is combined and smooth.

Fit a pastry bag with your start tip, and fill the bag with churro dough.

Prepare your work station for frying: mix together the granulated sugar and remaining tablespoon of cinnamon in a wide bowl or pie pan. Cover a baking sheet with several layers of paper towel. Take a pair of scissors or kitchen shears, and dip the tips into the oil. When your oil reaches 350 F, you’re ready to fry.

I found this method was easiest for making straight churros: hold the pastry bag vertically about 6 inches from the top of the skillet, so that the tip is at a 90 degree angle to the oil. Begin squeezing the bag so that the churro dough comes out in a long line dangling vertically from the bag. When the churro is about 4 inches long, snip it close to the tip with the oiled scissors, and sort of guide the churro into the oil with the scissors. If it starts to curve, you can dip the scissors in and try to straighten it in the first few seconds. You can fry about 4-5 churros at a time. Watch them carefully, turning them occasionally so that they brown on all sides. Remove them when they’re golden brown and crispy, about 2 1/2 – 3 minutes total cooking time.

Transfer them to the paper towel-lined baking sheet using a slotted frying spatula, then quickly move them to the cinnamon-sugar bowl and toss them with the sugar until they’re coated. Let the oil come back up to 350 F before frying the next batch. You should get about 36 4-inch churros from this recipe. For the best taste and texture, churros should be enjoyed on the same day they’re made.

These homemade churro bites are from Disney Parks and they are simple to prepare and so delicious!

Churros Recipe Disney Parks- Churro Bites {Recipe via disneyparks.disney.go.com}

butter

salt

cinnamon (divided)

all-purpose flour

vegetable or canola oil

Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil. Reduce heat to low.

Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.

Add eggs, one at a time, and stir until combined. Set aside.

Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚F.

Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.

Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.

Drain churro bites on paper towel.

Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.

Crispy and delicious churros rolled in cinnamon sugar and served with chocolate sauce. Don&#039;t forget to check out my step by step photos and tips above!

water ((240 milliliters))

unsalted butter ((85 grams))

granulated sugar ((13 grams))

all-purpose flour ((120 grams))

tsp vanilla extract

Vegetable oil (for frying)

chocolate chips

heavy cream

In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.

Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.

Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer).

Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time, as well as the vanilla. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.

Heat oil to 370F

Using a pastry bag fitted with a large star tip.

Pipe 6 inch pieces using an 869 or large closed star tip. It&#039;s best to fry about three at a time.

Fry on either side for 90 seconds to 2 minutes or until golden brown.

Remove with tongs and allow to drain on a paper towel for about thirty seconds before placing in the cinnamon sugar. Spoon sugar over, remove excess and serve.

Put the chocolate chips, cinnamon and heavy cream in a bowl above a pot of barely simmering water and stir occasionally until melted and thoroughly combined.

To make the chocolate dipping sauce

<p>This recipe is adapted from <em>SeriousEats.com</em>. The recipe suggests using chocolate ice cream, but you can use whichever one you like.</p>

Ice Cream Sandwich

ice cream, slightly softened

cocoa powder

unsalted butter

These churros never fail. Crispy, fluffy, and fried to perfection. Served with a traditional bitter chocolate sauce with a little modern salty twist.

Spanish Churros with Salted Chocolate Dipping Sauce

salted butter

vanilla extract

eggs, beaten

70% dark chocolate, chopped

half & half cream

course sea salt

In a small saucepan, combine the water, butter, sugar and salt and bring to a light boil. Once the mix is boiling, remove the pan from the heat and dump all the flour in at once. Beat with a spoon quickly until all the flour is mixed in.

Place your dough ball into the base of a stand mixer fitted with a paddle attachment and being beating the mix to help cool it down slightly.

Place your beaten eggs into a pouring vessel (like a liquid measuring cup) and start slowing mixing the eggs into the dough a little at a time. Allow the eggs to fully combine before adding more, and check about half way through to see how moist the batter is. You will likely only need a bit more than half depending on your egg size. The batter should be stiff enough to be piped while holding its shape.

TIP: I test the consistency by taking a bit of dough between my thumb and forefinger, and if you see a nice v-shape when you separate your fingers you&#039;re probably in a good place.

To pipe your churros you have two options. You can either pre-pipe the churros into a shape or free pipe directly into the oil. I prefer to pipe onto a small piece of parchment and then fridge to retain the nice ridges and also do a bit of prep work so I can enjoy a fresh hot churro for dessert.

Fill a piping bag, fitted with a large star tip, with your churro mix. If pre-piping, set out roughly 5&quot;x5&quot; squares of parchment onto a baking sheet. Pipe your churros into a tear drop shape and set in the fridge to chill until ready to fry.

Mix your cinnamon and sugar in a shallow bowl and set aside to coat your churros.

Heat your oil to 370° and set aside some paper towel to drain the churros.

Drop the churros into the fryer, parchment and all, fry for 1.5-2 minutes per side, flipping once. The parchment will quickly separate from the churro and can be removed with tongs.

Once fried place your churros on the paper towel to drain for 30 seconds, then quickly pop them into the cinnamon sugar to coat while hot.

Setup a small double boiler on the stove and add the chocolate and cream together. Stir occasionally until the chocolate and cream melt together. If it seems like the water is to hot simple remove the bowl and stir off-heat. Add a sprinkling of sea salt and stir, pour the sauce in a little bowl, and garnish with a little extra sea salt.

There's nothing like a fresh homemade churro. Easily one of my favorite treats! They're crispy on the outside, soft and tender on the inside and they have the most irresistable flavor. Plus they're easier to make than you'd think. Always a crowd favorite! Plan on two per person or pipe out longer churros.

(250 milliliters) water

(141 grams) all-purpose flour

Vegetable oil, (for frying)

(100 grams) granulated sugar

For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.

Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare batter.

Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.

Add flour reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).

Transfer mixture to a large mixing bowl, let cool 5 minutes.

Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).

Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). I recommend using the Ateco 845 or 846.

Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.

Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.

Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache or caramel sauce for dipping if desired.

https://content.jwplatform.com/videos/wUptc8fD.mp4

All you need to know to make the best cinnamon sugar coated churros! Perfectly soft and tender on the inside and deliciously crisp on the outside. Everyone loves these!

Churros and milkshakes smashes together, pure deliciousness

Churro Milkshakes with Dulce de Leche.

2-4 [homemade | https://www.halfbakedharvest.com/mexican-beer-spiked-churros-chocolate-dulce-de-leche/]

vanilla bean ice cream

coconut milk milk

coconut rum

dulce de leche (warmed)

Combine the cinnamon and sugar in a small shallow bowl. Rub the rims of 2 large or 4 small glases with a little water (coconut rum or tequila would work too). Dip the rims through the cinnamon sugar. Place the glasses in the freezer.

To a blender add 2 churros (adding more if you want an extra cinnamony flavor. I used 4 churros, but it was a little intense. So good, but a little intense), ice cream, milk, vanilla extract, coconut rum or tequila if using and 2 tablespoons warm dulce de leche. Blend until your desired consistency is reached. If you do not want chunks of churros blend until completely smooth.

Remove the glasses from the freezer and drizzle with warm dulce de leche on the insides and bottoms of the glasses. Pour in the milkshake and garnish each with a churro...or two. Bottoms up.

The addition of Moro Olive Oil to this churros recipe is seriously next level.

Olive oil churros salted chocolate sauce recipe

(180 milliliters) pure (thin) cream

dark (70%) chocolate, chopped

milliliters

vanilla bean, split, seeds scraped

(375 grams) plain flour

(110 grams) caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838431001&=domain=del

5348771529001-5981838431001

There's nothing quite like freshly fried Homemade Churros. These churros are flaky and warm and practically melts in your mouth! And they are deliciously&nbsp;easy to make at home!

Homemade Mexican Churros

Heat the oil in a large pot to between 350 and 375 degrees.

Meanwhile, make the dough by heating water, butter, vanilla, and salt in a large saucepan. Once the butter is completely melted and the mixture begins to simmer, remove from heat and stir in the flour with a wooden spoon.

Add in the eggs one at a time, stirring and mashing the dough together until the egg is fully incorporated.

Transfer the mixture to a large pastry bag fitted with a large star-shaped tip.

Working in batches of 3 to 5, pipe the dough directly into the hot oil using scissors to trim to the desired length.

Cook until dough puffs and turns golden brown, turning halfway through so all sides evenly cook. This should just take 2 to 4 minutes total.

Carefully remove churro from oil using tongs and place on a paper towel-covered plate to drain, 1-2 minutes.

Once the churros have cooled enough to handle, put the sugar and cinnamon into a resealable plastic bag. Put the churros in one or two at a time and gently shake until churro is coated.

VERY IMPORTANT: Please omit the additional 25 grams of cornstarch IF you use the homemade gluten-free pâte à choux mix. Use 90 grams of the homemade pâte à choux flour mix instead

Gluten Free Choux Au Craquelin with Crème Chantilly and Bourbon Hot Fudge Sauce

fine white rice flour

tapioca starch

cornstarch

xanthan gum

Cup4Cup Multipurpose Gluten-Free Flour flour

light brown sugar

unsalted butter,

whole milk

granulated white sugar

Cup4Cup Multipurpose Gluten-Free Flour

cornstarch (omit flour

whole eggs

dark chocolate, chopped

butter, unsalted

corn syrup

Bourbon

gelatin

water, cold

235 ml heavy whipping cream, cold

powdered sugar

Combine gluten-free flour, brown sugar, salt, and butter...

Combine gluten-free flour, brown sugar, salt, and butter in your food processor and pulse together until it's crumbly

transfer to a parchment-lined cookie tray and combine...

transfer to a parchment-lined cookie tray and combine to a dough

place another piece of parchment paper on top...

place another piece of parchment paper on top and roll out 1/8th thick

use a 2" cookie cutter and cut into...

use a 2" cookie cutter and cut into 12 circles

place in the freezer and allow to freeze...

place in the freezer and allow to freeze until ready to use

Preheat your oven to 375F

Combine Cup4Cup and cornstarch in a small bowl...

Combine Cup4Cup and cornstarch in a small bowl and set aside. IF you use the homemade gluten-free flour blend please do NOT add any additional cornstarch. Use 90 grams of the homemade mix.

Combine butter, sugar, salt, milk, and water in...

Combine butter, sugar, salt, milk, and water in a medium pot and bring to a simmer

Turn off the heat

Add all your dry ingredients at once and...

Add all your dry ingredients at once and stir to combine

Turn your heat back on to a very...

Turn your heat back on to a very low temperature and stir the dough for one minute.

Transfer your flour panade to your food processor...

Transfer your flour panade to your food processor and pulls 4-5 times. Take off the lid of your food processor and allow it to cool for 5 minutes. The pulsing allows the steam and heat to evacuate.

Turn your food processor on and add your...

Turn your food processor on and add your egg mixture slowly through the feeder. Don't add it all at once.

When all your eggs are added, continue to...

When all your eggs are added, continue to blend for 3 minutes. Your batter will have a smooth and glossy look

Transfer your choux to your piping bag which...

Transfer your choux to your piping bag which is fitted with your piping tip. Use a bench scraper to scrape down all the dough from the top of your bag so it's all combined.

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