Recipe: Tasty Churros

Churros. Fry until golden; drain on paper towels. Prepare the dough while oil is heating. Churros are traditional in Spain and Portugal, where they originated, as well as in the Philippines and Ibero-America.

Churros are one of the fastest growing desserts in foodservice. These ethnic treats are easy to prepare and serve as a dessert or snack. Remove from heat and stir in flour. You can have Churros using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Churros

1. You need 1 cup of milk.
2. You need 1 tbsp of butter.
3. It's 1 cup of flour.
4. You need 1 tbsp of sugar.
5. It's Pinch of salt.
6. It's 1 tsp of vanilla flavour.

Let the mixture melt and come to a rolling boil. Then, reduce the heat to low. Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla.

Churros step by step

1. Add milk, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.
2. Add flour, reduce heat to medium low heat and cook and stir constantly with a rubber spatula until mixture comes together and is smooth(a few lumps in it are fine).
3. Transfer mixture to a large mixing bowl, let cool 5 minutes. Add vanilla and egg to flour mixture, then blend immediately with an electric mixer. Blend until mixture comes together and is smooth.
4. Transfer into a piping bag fitted with a rounded star tip. Carefully pipe mixture into preheated oil, cut end with clean scissors. Let fry about 2 minutes per side until golden brown.
5. Transfer to a paper towel to dry briefly about 15 seconds (don't wait too long or they'll be dry and sugar won't stick as well). Then transfer to cinnamon sugar mixture and roll to coat..

Turn off heat and add flour and salt. Stir with a wooden spoon until thickened,. Keep mixing until you have a warm sticky dough, and let rest for about. The dough used to make churros is made out of all-purpose flour, eggs, water, and some sort of fat like oil, margarine or butter. This is essentially a choux dough, but there are many recipe variations for this Mexican dessert out there, including one that appears very often in vintage cooking books that do not use eggs.