Homemade Churros

Homemade Churros might be just the European recipe you are searching for. This lacto ovo vegetarian recipe serves 18 and costs 18 cents per serving. One portion of this dish contains about 2g of protein, 7g of fat, and a total of 139 calories. It works well as a very budget friendly hor d'oeuvre. 1874 people were impressed by this recipe. Head to the store and pick up sugar, eggs, oil, and a few other things to make it today. It is brought to you by Alaska from Scratch. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an improvable spoonacular score of 10%. Users who liked this recipe also liked Homemade Churros , Easy Homemade Churros with Chocolate Sauce, and Homemade Churros And Hot Dark Chocolate.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

In a shallow dish, mix together the cinnamon, salt and sugars. Set aside. In a saucepan over medium heat, add the water, butter, sugar, salt, and vanilla. Stir until butter is melted and ingredients are combined. Sift in the flour and stir until a dough ball forms. Remove from heat. Place dough into the bowl of a stand-mixer and allow to cool for 5 minutes. Set a large, heavy-bottomed pot (I used my dutch oven), filled with 2 inches of oil over medium-high heat. Using the paddle attachment, beat in eggs, one at a time, to the dough. Scoop batter into a large piping bag fitted with the large star tip. When the oil is good and hot (350-375 degrees), pipe churros (I made mine about 6 inches long, but the length is your preference) into pot in batches of 4 at a time (or as many as fit well in the pan without crowding according to size). Fry until golden brown and crisp on bottom (mine took 60-90 seconds each side), then flip. Drain fried churros on paper towels and dip directly into cinnamon sugar mixture while still hot. Repeat process until all the batter has been used. *I kept my churros warm in a 200 oven in a single layer on a baking sheet in the oven while I fried the rest.

 

Step by step:

1. In a shallow dish, mix together the cinnamon, salt and sugars. Set aside. In a saucepan over medium heat, add the water, butter, sugar, salt, and vanilla. Stir until butter is melted and ingredients are combined. Sift in the flour and stir until a dough ball forms.

2. Remove from heat.

3. Place dough into the bowl of a stand-mixer and allow to cool for 5 minutes. Set a large, heavy-bottomed pot (I used my dutch oven), filled with 2 inches of oil over medium-high heat. Using the paddle attachment, beat in eggs, one at a time, to the dough. Scoop batter into a large piping bag fitted with the large star tip. When the oil is good and hot (350-375 degrees), pipe churros (I made mine about 6 inches long, but the length is your preference) into pot in batches of 4 at a time (or as many as fit well in the pan without crowding according to size). Fry until golden brown and crisp on bottom (mine took 60-90 seconds each side), then flip.

4. Drain fried churros on paper towels and dip directly into cinnamon sugar mixture while still hot. Repeat process until all the batter has been used. *I kept my churros warm in a 200 oven in a single layer on a baking sheet in the oven while I fried the rest.

Nutrition Information:

covered percent of daily need

 

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