Churros are doughnut-like treats, similar in shape to the horns of the churro sheep found in Spain. Churros are sometimes served at breakfast in some countries, but they are delicious at any time of the day. While not in the least healthy, these tasty snacks are not only quick and simple to make but are also inexpensive. The next time your family wants a sweet desert make some homemade sugar-coated churros and watch how fast they disappear.
- Skill level:
Things you need
- 190 g (1 ½ cups) sugar
- 3 eggs
- 125 ml (1 cup) milk
- 125 g (1 cup) flour
- 1 tbsp vanilla
- Pastry tube
- 65 g (½ cup) butter
- Vegetable oil
- Slotted spoon
- Electric mixer
Combine the butter, milk and 125 g (1 cup) of sugar in a small pan and heat on medium-high. Lay two or three sheets of paper towels on a plate and set aside until needed.
Bring the milk mixture to a boil. Remove the pan from the stove.
Add the flour to the milk mixture and stir until well mixed. Next, blend the eggs and vanilla extract into the batter with an electric mixer.
Pour 390 ml (3 cups) of vegetable oil into a large pan and heat on medium-high. Fill the pastry tube with the churro batter. For a professional-looking churro, try using a star tip for your pastry tube.
Squeeze out three or four lines of batter about 10 cm (4-inches) long into the hot oil. Cook for 1 minute then flip the pastries over and cook for another minute or until golden brown.
Remove from the fried dough from the pan and place on the plate. The paper towels absorb any excess oil on the churros.
Put the remaining sugar on a plate and roll the churros in the sugar while still hot. You can also mix cinnamon with the white granulated sugar or just use icing sugar for the coating. Your homemade churros are now ready to eat.
Tips and warnings
- A zip-lock bag with the tip of one corner cut off can be used instead of a pastry tube.
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