State Fair Churros Recipes

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.

Steps:

• Prepare to fry churros by heating the oil in a pan (1- 1 1/2") to 360°F To make churro dough, heat water, margarine, and salt to rolling boil in 3 quart saucepan; stir in flour.
• Stir vigorously over low heat until mixture forms a ball (about 1 min); remove from heat.
• Beat eggs all at once; continue beating until smooth and add to saucepan while stirring mixture.
• Spoon mixture into a cake decorator tube with a large star tip.
• Squeeze 4" strips of dough into hot oil.
• Fry 3 or 4 strips at a time until golden brown, turning once every 2 minutes on each side.
• Drain on paper towels.
• Mix sugar and cinnamon; roll churros in sugar or dump it on the pile.

Steps:

• Making the Dough.
• Add water and butter into a saucepan and bring to a boil, make sure butter is completely melted.
• Add flour and salt into the saucepan with water/butter, leave on heat, and mix vigorously until no clumps of flour remain and dough resembles a ball. Take off heat.
• Place hot dough in your standard mixer bowl, mix with paddle attachment on low and allow steam to escape and dough.
• While dough is letting off steam, mix together egg and vanilla in a separate bowl.
• Add egg mixture to dough & speed up mixer.
• If dough is sticking to sides of mixer too much: stop mixer, scrape down the sides and paddle, repeat until dough is smooth and playdough-like consistency.
• Place dough in the fridge to cool for about 10 minutes.
• Once dough is cooled you are ready to make some delicious churros! Place the dough in your San Diablo Churro Maker or piping bag and keep in the fridge for later.
• Oil Set-up.
• Pre-heat oil in fryer or pan to 375°F/190°C with approximately 2" of oil.
• We recommend canola oil for its neutral taste. It makes the outside of the churros crispy and the inside melt in your mouth. Feel free to experiment with other oils that you may like better or fit better with your dietary preferences.
• Frying the Churros.
• Slowly twist the knob down on your San Diablo Churro maker to press out the churro dough through the nozzle. Or pipe the churro dough through your piping bag. After pressing the desired amount of churro dough through the nozzle, cut it off with a butter knife or your finger.
• Place each raw churro gently into the hot oil. Please be careful! To avoid any hot oil splashes, we definitely recommend angling the Churro Maker vertically over and close (but not too close) to the surface of the hot oil.
• Watch the churros fry in the hot oil and rotate with metal tongs as needed to get the entire churro to your ideal golden brown crispiness (usually 3-4 minutes).
• Using metal tongs, remove your hot, fresh churro works of art from the hot oil or air fryer and cool on the plate you've prepared.
• Sugar and Fill.
• After your churros have cooled a bit but are still warm, dust them with your desired amount of San Diablo's signature cinnamon sugars.
• Fill to your heart's content using a squeeze bottle or one of San Diablo's re-usable filling bottles with Dulce de Leche, Nutella or Sweet Cream.
• Pro tip: get creative with what you have around like honeys, jams, nut butters and syrups! And for added flavor "pop," we humbly suggest sprinkling your churro with some pink Himalayan salt!
• Repeat. Often. CONGRATS! You're well on your way to being a churro master!