How to Make Churros 3 Ways | Cook | Tasting Table
For this bite-size churro recipe, we not only toss a handful of tasty fried dough nuggets in the typical cinnamon-sugar mix, but also coat a batch in vibrant matcha and another in chile-spiked cocoa to give your dessert game an extra kick. Get the recipe at: TastingTable.com/churros.
RECIPE:
INGREDIENTS
1½ cups water
3 tablespoons light brown sugar
¾ teaspoon kosher salt
1 stick unsalted butter
1½ cups all-purpose flour
2 large eggs
¾ teaspoon vanilla extract
Vegetable oil, for frying
1½ cups granulated sugar
2 teaspoons ground cinnamon
DIRECTIONS
1. In a medium saucepan set over high heat, add the water, brown sugar, salt and butter. Stir to combine and bring to a boil. Whisk in the flour until a smooth paste forms, switching to a wooden spoon as the mixture thickens. Continue to stir until the dough comes together into a ball and pulls away from the sides of the pan, 2 to 3 minutes.
2. To the bowl of a stand mixer fitted with a paddle attachment, add the dough. Mix on medium-high speed until the dough stops steaming, about 3 minutes. Add the eggs, one at a time, mixing until each is combined before adding the next. Add the vanilla and continue mixing until the dough is smooth.
3. Line a baking sheet with paper towels and set aside. To a medium saucepan set over medium heat, add enough oil to fill the pan halfway. Bring the oil to 350°. Use a rubber spatula to transfer the dough to a pastry bag fitted with a small star tip (we used size #864) and, holding the bag above the hot oil, pipe the dough into the oil in 6-inch strips (use your finger or a knife to separate the dough from the tip). Add just enough dough at a time so the pieces fry without touching. Fry until the churros are golden, using a frying spider or slotted spoon to turn halfway through frying, 5 to 6 minutes. Transfer the churros to the paper towel-lined baking sheet.
4. To a large bowl, add the granulated sugar and cinnamon and mix to combine. Toss the hot churros in the cinnamon sugar and set aside on a plate. Repeat with the remaining dough until all the churros are made. Serve warm.
Make ahead: The dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying.
Storing: Though they are best served warm, the churros can be stored in an airtight container at room temperature for up to 2 days.
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Tasting Table is for culinary enthusiasts. We eat high and low to bring you discerning dining advice, recipes you can trust and news you can use from the world of food and drink. We're an opinionated gang of always curious, anchovy-loving, order-one-of-everything-for-the-table epicurean obsessives.
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RECIPE:
INGREDIENTS
1½ cups water
3 tablespoons light brown sugar
¾ teaspoon kosher salt
1 stick unsalted butter
1½ cups all-purpose flour
2 large eggs
¾ teaspoon vanilla extract
Vegetable oil, for frying
1½ cups granulated sugar
2 teaspoons ground cinnamon
DIRECTIONS
1. In a medium saucepan set over high heat, add the water, brown sugar, salt and butter. Stir to combine and bring to a boil. Whisk in the flour until a smooth paste forms, switching to a wooden spoon as the mixture thickens. Continue to stir until the dough comes together into a ball and pulls away from the sides of the pan, 2 to 3 minutes.
2. To the bowl of a stand mixer fitted with a paddle attachment, add the dough. Mix on medium-high speed until the dough stops steaming, about 3 minutes. Add the eggs, one at a time, mixing until each is combined before adding the next. Add the vanilla and continue mixing until the dough is smooth.
3. Line a baking sheet with paper towels and set aside. To a medium saucepan set over medium heat, add enough oil to fill the pan halfway. Bring the oil to 350°. Use a rubber spatula to transfer the dough to a pastry bag fitted with a small star tip (we used size #864) and, holding the bag above the hot oil, pipe the dough into the oil in 6-inch strips (use your finger or a knife to separate the dough from the tip). Add just enough dough at a time so the pieces fry without touching. Fry until the churros are golden, using a frying spider or slotted spoon to turn halfway through frying, 5 to 6 minutes. Transfer the churros to the paper towel-lined baking sheet.
4. To a large bowl, add the granulated sugar and cinnamon and mix to combine. Toss the hot churros in the cinnamon sugar and set aside on a plate. Repeat with the remaining dough until all the churros are made. Serve warm.
Make ahead: The dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying.
Storing: Though they are best served warm, the churros can be stored in an airtight container at room temperature for up to 2 days.
VISIT us: http://www.tastingtable.com
LIKE us on FACEBOOK: Facebook: tastingtable
FOLLOW our INSTAGRAM: Instagram: tastingtable
Tasting Table is for culinary enthusiasts. We eat high and low to bring you discerning dining advice, recipes you can trust and news you can use from the world of food and drink. We're an opinionated gang of always curious, anchovy-loving, order-one-of-everything-for-the-table epicurean obsessives.
EATING - DRINKING - COOKING - RESTAURANTS - CHEFS
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