CHURROS
These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.
Provided by Delia
Categories Everyday Cooking Vegan Bread
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
- Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Nutrition Facts : Calories 691.3 calories, Carbohydrate 57.1 g, Fat 51.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 293.1 mg, Sugar 32.9 g
CINNAMON CHURROS
Enjoy the sweet taste of our Cinnamon Churros. Our Cinnamon Churros cooking video shows how easy it is to make this Mexican street-food fave.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Mix 3/4 cup sugar and 1-1/2 tsp. cinnamon in medium bowl. Combine COOL WHIP and remaining cinnamon; refrigerate until ready to use.
- Bring water, butter and remaining sugar to boil in medium saucepan on medium-high heat. Stir in flour; cook on low heat 1 min. or until mixture forms a ball, stirring constantly with wooden spoon. Transfer to medium bowl. Add eggs, 1 at a time, beating with mixer after each until blended. Add sour cream; mix well.
- Heat oil in large saucepan to 350ºF. Spoon dough into heavy-weight pastry bag fitted with medium-star tip. (Or, spoon into a cake decorator's tube fitted with star tip.) Carefully squeeze 3 or 4 (4-inch-long) strips of dough into hot oil; cook 2 to 3 min. or until golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Repeat with remaining dough.
- Roll in cinnamon sugar while still warm. Serve with COOL WHIP mixture.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CINNAMON SUGAR CHURROS
Steps:
- In a cast iron skillet, heat 1-inch of oil over medium-high heat until it reaches 350 degrees F.
- In a large bowl, add the baking mix and 1/4 cup sugar and whisk until combined. In another bowl, whisk together the milk, egg, and butter. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. Put the batter into a pastry bag (or plastic storage bag) fitted with a small star tip.
- Mix together the 2 tablespoons sugar and the cinnamon and set aside.
- Working in batches, pipe the dough in a long strip into the hot oil. Fry, turning them once, until they are golden brown, about 1 minute on each side. Drain on a sheet tray lined with a brown paper bag or paper towels. Sprinkle with the sugar and cinnamon mixture and transfer to a serving platter. Serve warm with chocolate syrup.
- In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.
CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE
Steps:
- In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
- For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
- For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
- Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
- To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.
CINNAMON CHURROS
Make and share this Cinnamon Churros recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 40m
Yield 6 Churros
Number Of Ingredients 11
Steps:
- In a jug, add the butter and vanilla to 100ml boiling water. Stir until the butter has melted.
- Put the flour in a large bowl and make a well in the centre. Pour in the butter liquid and beat until smooth.
- Fit a piping bag with a star nozzle and fold down the edges of the bag. Fill with the batter.
- Line a baking tray and pipe on palm sized heart shapes. Pinch the ends together with wet fingers.
- Put in the freezer for 15-20 minutes, until firm.
- In a bowl, stir together the spices and 2tbsp of the sugar and set aside.
- In a large deep pan, heat the oil to 180c or until it sizzles when tested with a small piece of bread.
- Cook 2 churros at a time for 3-4 mins until golden brown, turning occasionally. Test the oil is hot enough between batches.
- Drain the churros on a plate lined with kitchen roll before tossing in the sugar and spice mixture.
- To make the raspberry sauce, cook the raspberries with the rest of the sugar in a small pan until soft. Mash with a fork and stir in the chambord. Pour into a small bowl to serve (sieve beforehand if you like).
- To make the chocolate sauce, break the dark chocolate into a microwave safe bowl. Microwave for up to 1 min to melt, stirring every 20 seconds. Pour in the cream and leave to sit for 1 minute Stir until melted and thick. Pour into a bowl to serve.
Nutrition Facts : Calories 292.5, Fat 15.5, SaturatedFat 9.5, Cholesterol 19.5, Sodium 11.8, Carbohydrate 38.6, Fiber 4.7, Sugar 12.1, Protein 5.5
More about "cinnamon churros recipes"
CINNAMON CHURROS - BETTER HOMES & GARDENS
From bhg.com
Total Time 32 mins
- In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
- Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed paper. Pipe 4x1-inch logs onto prepared baking sheet.
- Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros.
- In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros.
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Total Time 42 minsCalories 204 per serving
- In a medium saucepan combine the water, the 1/3 cup butter, the brown sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
- Preheat oven to 300°F. Transfer mixture to a decorating bag fitted with a large open star tip. Line a baking sheet with waxed paper. Pipe 4x1-inch logs onto prepared baking sheet.
- In a deep saucepan heat 3 inches of oil to 375°F. Fry logs, a few at a time, in hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in oven while cooking remaining churros.
- In a medium bowl combine the 1/4 cup granulated sugar and the 3/4 teaspoon cinnamon. Roll warm churros in cinnamon-sugar mixture to coat.
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Occupation Chief Food DirectorTotal Time 30 minsCategory SnackCalories 140 per serving
- Remove from heat and whisk in butter (it will sputter), then whisk in heavy cream, cocoa powder, and salt to dissolve.
- Add chocolate and let sit 3 minutes, then stir until melted and smooth (if desired, use an immersion blender to get it extra smooth and silky).
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