Homemade Churros

  • Homemade Churro
    So, over the past couple of months, I’ve been doing a lot of experimenting with cooking. I find it to be difficult at times because i’m somewhat of a picky eater, and my live in boyfriend, well…let’s just say he rarely eats anything that isn’t meat and potatoes.One thing I can ALWAYS experiment with however, is sweets. WE BOTH LOVE SWEETS, and if they’re homemade sweets  – well, that’s even better.This week, I made home made churros –  and for the first time making them, I can confidently say they didn’t turn out bad. I had to tweak a few things but i think i finally have a recipe i’ve developed worth re-doing again.Unfortunately, I wasn’t wise enough to take pictures of the process, but at least I remembered to document the recipe and take after-pics.  Here’s what you need:
  • A piping bag and large star-tipped pipe make the churros much more attractive but if you don’t’ have one, you can use a ziplock baggie with a  hole cut in the corner to squeeze the dough fromDough
  • A cup of Water
  • 1 tablespoon of vegetable oil
  •  1 and 1/2 tablespoons of Sugar
  • 1/2 teaspoon salt
  •  1 cup of All purpose Flour
  • Optional – 1 teaspoon of vanilla extract – I use vanilla extract in almost everything, i just love the flavor it adds
  •  about 2 quarts of oil for frying. Don’t worry if its not exactly 2 quarts, you just need enough to make sure the churros are covered in oil.Topping
  •  1 tablespoon of sugar and 1 tablespoon of cinnamon mixed on a cookie sheet or paper plateTurn the pan with the frying oil on to a medium heat, the oil should be VERY VERY HOT when you put the churros in.Boil the water, oil, sugar, vanilla (if used) and salt to a rolling boil and remove from heat.
    Add the flour stirring until the dough forms a ball (After i see that its mixed together well, i grab it out with my hand and knead it a little bit to make sure every thing is really mixed in there)Put the dough in the piping bag or ziplock bag  and pipe the churros into the hot oil. Fry them for a few minutes, turning them continuously until they are a crunchy golden brown. Drain them on paper towels. I would only cook a couple of them at a time, because too many in the pot will bring the temperature of the oil down, so they won’t fry well.

    After they’re drained from any excess oil, put one churro at a time on the cookie sheet with the sugar and cinnamon and shake it around to get a good coating. ENJOY!

    * As an additional topping, you can make a chocolate dip for your churros. I didn’t make chocolate this time, but I definitely will try it next time.

    * I really like raspberry jam, so I put a little in a ziplock bag, cut a little hole in the corner of the bag, and squeezed some out on my churro. It was AMAZING.

    After my first 6 churros, My star-tipped metal piece fell out of my disposable piping bag, so i put the rest of the dough into a ziplock bag, and made small ones. Here’s how they turned out. (one of them has gobs of jam on it )

Homemade Churro 2

Homemad Churro1

What kinds of sweets do you like to enjoy?

*This post was re-posted from a previous blog owned by the author of this page.

2 comments

Leave a Reply