BJ Brinker’s Home Cooking: Churros

BJ Brinker's Home Cooking: Churros

 What a great way to finish off your favorite Mexican meal.   These are good plain, dipped in chocolate, or with a scoop of ice cream.

**If you don’t have a piping bag or a large star tip, you can use a zip loc bag with the corner cut off.  It will work fine, it just won’t have the ridges on them.


(makes 15-20)


*1 cup water

*6 tablespoons butter, sliced

*1 1/2 tablespoons sugar

*1 teaspoon ground cinnamon

*1/2 teaspoon salt

*1 cup all-purpose flour

*3 large eggs

*1 teaspoon vanilla extract

*oil for frying (3-4 inches deep in pan)

*3/4 cup granulated sugar

*1 tablespoons ground cinnamon


~In a small bowl, mixing 3/4 cup granulated sugar and ground cinnamon.

~In a medium saucepan, add water, butter, sugar, cinnamon, and salt.

~Cook over medium heat until butter is melted.

~Stir in flour, stirring continuously, making sure flour in completely incorporated.

~Continue cooking and stirring for about 40-60 seconds.

~Remove from heat and place into a mixing bowl.

~Allow to cool for a few minutes.

~Mix in vanilla at medium speed.

~Add in eggs one at time, mixing well before adding another egg (the dough will become smooth and glossy).

~Heat oil in a large heavy bottom pan, to 370 degrees (use a candy thermometer)

~Put a large star tip in piping bag.

~Fill piping bag with dough.

~Pipe dough into hot oil, using scissors to cut dough (about 6 inches long or desired length). I only put about 4 in the pan at a time.

~Fry dough for about 90 seconds, flip and cook for another 90 seconds, or until dough is a golden brown.

~Remove from oil and place on a paper towel lined cookie sheet.

~Allow to cool for a few seconds.

~Roll churro into cinnamon sugar and set on a plate.

~Best when warm, but still good at room temperature.  

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