Simple recipes for Churros??!
Answers:
Churros
Vegetable or olive oil, for frying
1 cup water
4 ounces butter
1/4 teaspoon salt
1 cup all purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon
Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360 degrees F!.
To make churro dough, heat water, butter 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 the heat!. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture!.
Spoon mixture into a piping tube with large star tip!. 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 the sugar and cinnamon!. Roll churros in the cinnamon sugar!.Www@FoodAQ@Com
Vegetable or olive oil, for frying
1 cup water
4 ounces butter
1/4 teaspoon salt
1 cup all purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon
Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360 degrees F!.
To make churro dough, heat water, butter 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 the heat!. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture!.
Spoon mixture into a piping tube with large star tip!. 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 the sugar and cinnamon!. Roll churros in the cinnamon sugar!.Www@FoodAQ@Com
Churros
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Mexican Fiesta
Vegetable oil, for deep frying
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 stick butter
1 cup water
2 teaspoons sugar*
1 cup all-purpose flour
1 orange, zested
1/4 teaspoon freshly grated nutmeg*
4 eggs
Fill a deep-fryer or large Dutch oven halfway with vegetable oil and heat to 350 degrees F!.
Mix the sugar and cinnamon together in a large shallow bowl, set aside!.
Combine the butter, water and sugar in a large saucepan over medium-high heat and bring to a boil!. Once it has come to a boil, lower to a medium heat and add the flour, orange zest and nutmeg, stirring constantly until it comes away from the pan and it forms a ball!. Transfer dough to a bowl and use an electric mixer to help cool it off!. At this point you can whisk in the eggs, 1 at a time, until it becomes a smooth batter!. Transfer the mixture into a large piping bag fitted with a large star tip!. Working in batches, carefully pipe 4-inch long ribbons directly into the hot oil to fry!. Fry until golden, turning if necessary, about 2 to 3 minutes!. Remove with tongs and drain on paper towels!. Transfer the churros into the sugar/cinnamon mixture and toss to coat!. Serve immediately while still warm!.Www@FoodAQ@Com
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Mexican Fiesta
Vegetable oil, for deep frying
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 stick butter
1 cup water
2 teaspoons sugar*
1 cup all-purpose flour
1 orange, zested
1/4 teaspoon freshly grated nutmeg*
4 eggs
Fill a deep-fryer or large Dutch oven halfway with vegetable oil and heat to 350 degrees F!.
Mix the sugar and cinnamon together in a large shallow bowl, set aside!.
Combine the butter, water and sugar in a large saucepan over medium-high heat and bring to a boil!. Once it has come to a boil, lower to a medium heat and add the flour, orange zest and nutmeg, stirring constantly until it comes away from the pan and it forms a ball!. Transfer dough to a bowl and use an electric mixer to help cool it off!. At this point you can whisk in the eggs, 1 at a time, until it becomes a smooth batter!. Transfer the mixture into a large piping bag fitted with a large star tip!. Working in batches, carefully pipe 4-inch long ribbons directly into the hot oil to fry!. Fry until golden, turning if necessary, about 2 to 3 minutes!. Remove with tongs and drain on paper towels!. Transfer the churros into the sugar/cinnamon mixture and toss to coat!. Serve immediately while still warm!.Www@FoodAQ@Com
1 cup water
1/2 cup butter or margarine
1/4 tsp!. salt
1 cup flour
Saucepan, 3 qt!.
3 eggs
1/2 cup sugar
1/4 tsp!. cinnamon
4 oz!. dark chocolate
2 cups milk
1 tbsp!. corn starch
Prepare the Churros
Place the water, butter, salt and flour in a saucepan and bring to a boil!. Stir over low heat until the mixture congeals into a ball (about 1 minute)!. Remove the pan from the heat source!.
Beat the eggs in a bowl until they are smooth, then stir them slowly into the mixture!. The resulting dough should be fairly thick, but also smooth and pliable!.
Heat the cooking oil in a frying pan or skillet until it is sizzling!.
Spoon the dough mixture into a pastry tube and squeeze it out into lengths of 4 to 5 inches apiece!.
Place each strip of dough on the skillet (3 or 4 at a time)!. Cook them for about 4 minutes apiece or until the dough is a golden brown!. Turn the churros once about midway through to make sure they cook evenly!.
Remove the churros from the pan and lay them on paper towels to drain the excess oil!.
Mix the cinnamon with 1/4 cup of sugar, then roll the churros in the mixture!. The sugar and cinnamon should stick to the dough!.
Make the Chocolate Dip
Place the chocolate and the milk in a pan and warm slowly, over low-to-medium heat!. Stir it regularly, until the chocolate is completely melted!.
Add the corn starch and about 1/4 cup of sugar to the mixture of milk and chocolate, blending them in gradually with a whisk!.
Let the mix simmer over low heat, whisking constantly, for about 5 minutes or until the mixture thickens!. (The corn starch will make the dipping sauce congeal sufficiently!.)
Pour the sauce into a bowl or similar receptacle!.
Dunk the churros in the chocolate sauce as you eat them!.
*Authentic churros rarely use cinnamon, at least in Spain!. They tend to be a little tastier if you make them with cinnamon, however!.
**The tip of the pastry tube should be as large as possible!. You will have a more difficult time squeezing out churros of the proper size when you use smaller tubes!.
=====Www@FoodAQ@Com
1/2 cup butter or margarine
1/4 tsp!. salt
1 cup flour
Saucepan, 3 qt!.
3 eggs
1/2 cup sugar
1/4 tsp!. cinnamon
4 oz!. dark chocolate
2 cups milk
1 tbsp!. corn starch
Prepare the Churros
Place the water, butter, salt and flour in a saucepan and bring to a boil!. Stir over low heat until the mixture congeals into a ball (about 1 minute)!. Remove the pan from the heat source!.
Beat the eggs in a bowl until they are smooth, then stir them slowly into the mixture!. The resulting dough should be fairly thick, but also smooth and pliable!.
Heat the cooking oil in a frying pan or skillet until it is sizzling!.
Spoon the dough mixture into a pastry tube and squeeze it out into lengths of 4 to 5 inches apiece!.
Place each strip of dough on the skillet (3 or 4 at a time)!. Cook them for about 4 minutes apiece or until the dough is a golden brown!. Turn the churros once about midway through to make sure they cook evenly!.
Remove the churros from the pan and lay them on paper towels to drain the excess oil!.
Mix the cinnamon with 1/4 cup of sugar, then roll the churros in the mixture!. The sugar and cinnamon should stick to the dough!.
Make the Chocolate Dip
Place the chocolate and the milk in a pan and warm slowly, over low-to-medium heat!. Stir it regularly, until the chocolate is completely melted!.
Add the corn starch and about 1/4 cup of sugar to the mixture of milk and chocolate, blending them in gradually with a whisk!.
Let the mix simmer over low heat, whisking constantly, for about 5 minutes or until the mixture thickens!. (The corn starch will make the dipping sauce congeal sufficiently!.)
Pour the sauce into a bowl or similar receptacle!.
Dunk the churros in the chocolate sauce as you eat them!.
*Authentic churros rarely use cinnamon, at least in Spain!. They tend to be a little tastier if you make them with cinnamon, however!.
**The tip of the pastry tube should be as large as possible!. You will have a more difficult time squeezing out churros of the proper size when you use smaller tubes!.
=====Www@FoodAQ@Com
this is simple and yummy, too! i've made them before!.!.!.!.
Ingredients:
1 (16 ounce) can refrigerated biscuits (flaky)
1 cup sugar
1 tablespoon cinnamon
12 ounces vegetable oil
Directions:
1!. Heat oil in a large deep fryer until the temperature registers 350 degrees!.
2!. Roll biscuits into 1/4 inch thin dough snakes!. Rolling the flaky biscuit dough on its side will simulate the ridges seen on churros when deep fried!. Cut dough snakes in half if they are too long to fit without bending into your fryer!.
3!. Drop each dough snake into a paper bag filled with only the sugar (do not add the cinnamon yet) and shake to coat!. The sugar will melt on the churro as it fries to make it sticky so the final sugar/cinnamon mixture adheres better!.
4!. Shake off excess sugar!.
5!. Fry each dough snake until golden brown and crispy on the edges!.
6!. Remove from oil and drain on a wire rack!. Do not drain on paper towels!. The sticky sugar will stick to it!.
7!. Once all the churros have been fried, add the cinnamon to the remaining sugar in the paper bag and shake to mix!. Add more sugar if needed!.
8!. Drop each cooked churro into the bag and shake to coat!.
9!. Shake off excess sugar mixture and enjoy!.Www@FoodAQ@Com
Ingredients:
1 (16 ounce) can refrigerated biscuits (flaky)
1 cup sugar
1 tablespoon cinnamon
12 ounces vegetable oil
Directions:
1!. Heat oil in a large deep fryer until the temperature registers 350 degrees!.
2!. Roll biscuits into 1/4 inch thin dough snakes!. Rolling the flaky biscuit dough on its side will simulate the ridges seen on churros when deep fried!. Cut dough snakes in half if they are too long to fit without bending into your fryer!.
3!. Drop each dough snake into a paper bag filled with only the sugar (do not add the cinnamon yet) and shake to coat!. The sugar will melt on the churro as it fries to make it sticky so the final sugar/cinnamon mixture adheres better!.
4!. Shake off excess sugar!.
5!. Fry each dough snake until golden brown and crispy on the edges!.
6!. Remove from oil and drain on a wire rack!. Do not drain on paper towels!. The sticky sugar will stick to it!.
7!. Once all the churros have been fried, add the cinnamon to the remaining sugar in the paper bag and shake to mix!. Add more sugar if needed!.
8!. Drop each cooked churro into the bag and shake to coat!.
9!. Shake off excess sugar mixture and enjoy!.Www@FoodAQ@Com