This recipe makes the best fried dough! so yummy, I do it every two or three months <I have a rather large rotation of dessert recipes for the Fam.> When it's churros time, the floors rumble at my home!! lol
I tried many variations, but find this one is absolutely the best....adding egg is just kicking it up a notch...incidentally, you could pipe these onto a cookie sheet and bake them in a 350 oven and make cream puffs.
Another simple thing I do is transfer the hot dough into my mixer and mix with a paddle while adding the eggs ONE AT A TIME (unless you wanna clean up a big mess)....SOOOOOO much easier...that is, unless you wenna be authentic about it...
PLEASE PLEASE PLEASE, if you make them, pm me and let me know how it worked for you... Instant Smiles, garuanteed!
I CHALLENGE YOU DADS, TO MAKE THIS WITH YOUR CHILDREN. IT IS A MEMORY THEY WILL TALK ABOUT FOREVER! DO IT!
link to where I got the recipe: http://user.xmission.com/~dderhak/recipe/churros.htm
CHURROS CON CHOCOLATE
Authentic food recipes from the great country of Spain.
The Churros
Here's the ultimate recipe to make your own churros at home, just like they were at the churrería stands. Of course, the difference here is price. Here you can make a whole batch for what is cost for a few. Once you make the churros, you can make the authentic chocolate dip to dunk them in.
Ingredients: (Makes one platefull)
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees 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 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain.
Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
Chocolate for Churro Dunking
4oz dark chocolate, chopped
2 cups milk
1 tbsp cornstarch (also known as cornflour and is the powder that causes the thickening)
4 tbsp sugar
Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.
I tried many variations, but find this one is absolutely the best....adding egg is just kicking it up a notch...incidentally, you could pipe these onto a cookie sheet and bake them in a 350 oven and make cream puffs.
Another simple thing I do is transfer the hot dough into my mixer and mix with a paddle while adding the eggs ONE AT A TIME (unless you wanna clean up a big mess)....SOOOOOO much easier...that is, unless you wenna be authentic about it...
PLEASE PLEASE PLEASE, if you make them, pm me and let me know how it worked for you... Instant Smiles, garuanteed!
I CHALLENGE YOU DADS, TO MAKE THIS WITH YOUR CHILDREN. IT IS A MEMORY THEY WILL TALK ABOUT FOREVER! DO IT!
link to where I got the recipe: http://user.xmission.com/~dderhak/recipe/churros.htm
CHURROS CON CHOCOLATE
Authentic food recipes from the great country of Spain.
The Churros
Here's the ultimate recipe to make your own churros at home, just like they were at the churrería stands. Of course, the difference here is price. Here you can make a whole batch for what is cost for a few. Once you make the churros, you can make the authentic chocolate dip to dunk them in.
Ingredients: (Makes one platefull)
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees 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 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain.
Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
Chocolate for Churro Dunking
4oz dark chocolate, chopped
2 cups milk
1 tbsp cornstarch (also known as cornflour and is the powder that causes the thickening)
4 tbsp sugar
Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.
