Like Churros? Try This Recipe!

August 02, 2017

Churros seem to have become a popular snack these days. Shops that offer churros as a specialty have been popping up everywhere. It would be a safe bet to say that there would be a churros place near me in every area I go to. Instead of trying these places out, I decided to go the practical route and find an easy churros recipe to try to see if I can make it myself.

I have this friend from back in college who got burned with oil from frying churros so I have to admit I was a bit hesitant to give this a try. I think I had to get my sister to watch me to make sure I didn’t mess things up!

This version I found is a copycat version of Disneyland mini-churro bites from Family Food Fun. I made some changes to the recipe, but nothing too different. I would have preferred baked churros because it’s healthier but I didn’t want to mess it up so I followed instructions and deep fried it instead.

Ingredients


Churros Dough:
1 cup water
2½ tablespoons white sugar
½ teaspoon salt
2 tablespoons vegetable oil

1 cup all-purpose flour
2 quarts oil for frying (I used vegetable oil)

Churros Flavor/Powder:
½ cup white sugar
1 teaspoon ground cinnamon (I used cinnamon powder instead)


Instructions


Combine the ingredients for the dough together and place in a small saucepan over medium heat. Once it boils remove from the heat and stir in the flour until the mixture forms a ball.

Prepare oil for frying in a deep fryer or skillet at 190 degrees C. Pipe strips of dough using a pastry bag or churro maker into the hot oil. (I didn’t have any pastry bag or churro maker, so I opted to roll out strips of the dough for frying.) Fry dough until barely golden and drain on paper towels.

Combine ingredients for the flavor mixture and roll drained churros in them.

Serve with chocolate sauce.


churros recipe


If you’re like me and you love the flavor or cinnamon, you can add a bit more than the recommended amount to add more flavor to your churros. Don’t add too much though because it can become overpowering to some.

I also found that instead of doing strips, it was easier and quicker to fry the dough if I made them into small cubes, literally bite-sized pieces that you could pop in your mouth. My family preferred those to the strips, although they say you tend to forget how much you’ve already had if you eat them in small pieces (meaning, they ate more than they planned to).

As for the chocolate sauce, most people would say that you should follow a recipe for ganache to make your dip. Basically, the ganache should have a mixture of chocolate (duh) and heavy cream that you melt together and whisk to create the sauce/dip. Most people use semi-sweet chocolate or chocolate chips but for my version I decided to use Ricoa Flat Tops. Six ounces of it to half a cup of heavy cream. It came out a bit thicker than I expected but it worked well with the churros.

The recipe is very easy to follow and I did not have a difficult time with frying it than I thought I would. It was a bit difficult to make the dough because stirring the flour in and making sure you didn’t have lumps of powder in the dough was hard on my arms. I was a bit OC about it and really made sure I had a smooth and even dough to fry.

If you ever give this recipe (and the ganache) a try, please let me know!

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