Churros Campfire Style Recipes

Steps:

• In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes. , Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool. , In a deep cast-iron or heavy skillet, heat 1 in. oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips. , Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.

Steps:

• In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
• Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
• Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Steps:

• Take 2 biscuits worth of dough and roll them together in a LONG SKINNY log-- remember, these will PUFF.
• Roll the"biscuit log" around a long metal rod-- such as a hanger or hot dog roaster and roast over the campfire, or other fire source.
• Once the biscuit is mostly cooked, but not burnt, wait for the biscuit to cool After the biscuit is cooled tear off a piece.
• Dip the piece in the melted butter, then into the cinnamon and sugar.
• ENJOY!

Steps:

• Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
• Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
• Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
• Fit a star nozzle to a piping bag - 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here - if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.
• Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you've cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.To see a video of how to prepare churros, take a look at our churros ice cream sandwich recipe.