Ingredients
-
-
2
-
1/4
-
1/8
-
-
2 1/2
-
4
-
1
-
1/4
-
1/4
-
-
-
-
-
Directions
Churros / Fried Dough,Churros a hot and crunchy exterior with a soft chewy interior street food. Originated in Spain they quickly spread to Mexico and Argentina. Today, Churros are also enjoyed in the United States by all nationalities.,Wow! We followed the instructions exactly and these came out beautifully! Good thing we made only 1/2 batch because the three of us ate all of them almost as fast as we could make them. We really really shouldn’t have, but they were just so good! In case it helps others, on my glass top stove the middle of medium was about right to keep the oil at 375. It would go down a bit while frying but came back up quickly. Measured frequently with instant read thermometer. I’m an experienced cook and baker, but I haven’t done much deep frying. These were far too easy for my waistline! Thanks for posting!,My only tweak for this otherwise perfect recipe was to significantly reduce the cinnamon to sugar ratio. used maybe 4 parts sugar to 1 part cinnamon. I measured out the 1:1 ratio, realized it was too cinnamony for my taste and started shoveling in more sugar until it hit the right ratio for us.
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Steps
|
1
Done
|
Chocolate Caliente: |
|
2
Done
|
Bring Milk to a Boil. Add in Chocolate and Sugar. |
|
3
Done
|
Stir Over Heat Until Chocolate Is Melted and Sugar Has Dissolved. Set Aside. |
|
4
Done
|
Churros: |
|
5
Done
|
Heat Water, Butter, Salt, Brown Sugar, Oil, Vanilla Extract and Nutmeg to a Rolling Boil. |
|
6
Done
|
Mix Flour and Baking Powder Together; Stir Vigorously Into Water Mixture Over Low Heat Until Mixture Forms a Ball (about One Minute). Remove from Heat. |
|
7
Done
|
Beat Eggs in All at Once. Continue Beating Until Smooth. |
|
8
Done
|
Let the Dough Cool. Place Dough in a Piping Bag With a Large Star Tip. |
|
9
Done
|
in a Large Frying Pan, Heat Oil in a Pan 2 Inches to 375 Degrees F. |
|
10
Done
|
Pipe the Churros in Long Rods Directly Into the Hot Oil. |
