Churros Fried Dough Recipes

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:

• In medium saucepan, combine butter and water. Bring to a boil; add salt and remove from heat.
• Add flour all at once; beat with wooden spoon.
• Return to heat; beat with wooden spoon for 2 minutes. Remove from heat; let cool.
• Beat in an egg at a time. Add vanilla and continue beating until mixture is satiny.
• Press mixture through fluted tip pastry bag or cookie press, 1/2-inch wide opening. With wet scissors, cut into 2-inch strips as it drops in fat heated to 350*F. Fry for 2 minutes on each side. Do a few at a time.
• Drain; roll in cinnamon sugar mixture.

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.

Steps:

• Prepare frying oil:
• Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot over high heat until a deep-fat thermometer registers 400°F (oil will be just beginning to smoke). Drop in citrus peel (oil will bubble vigorously) and leave in oil until browned, about 1 minute. Remove with tongs.
• Prepare dough:
• While oil is heating, bring water with salt to a boil, covered, in a 1 1/2- to 2-quart heavy saucepan. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until flour and water are combined well (mixture will be stiff and not very smooth). Fill churrera with some hot dough and wrap a kitchen towel around churrera canister to protect your hands.
• Make churros:
• Turn screw handle of churrera until dough emerges from star opening. Holding opening about 2 inches above oil, turn handle to squeeze dough into oil in a continuous stream, making a spiral shape. (Spirals take practice; have a helper coax dough into a spiral in oil with a chopstick, keeping dough away from side of pot. For beginners, small coils or any kind of curvy shape is fine.) Stop when dough stream breaks naturally or pot is full.
• Cook until underside is golden, about 1 1/2 minutes, and turn over with chopsticks. Then cook until golden, about 1 1/2 minutes more. Transfer churro with chopsticks to paper towels to drain and sprinkle with sugar.
• Make more churros in same manner, returning oil to 400°F between batches.
• Break churros into pieces if desired and serve immediately.

Steps:

• Chocolate Caliente:
• Bring milk to a boil. Add in chocolate and sugar.
• Stir over heat until chocolate is melted and sugar has dissolved. Set aside.
• Churros:.
• Heat water, butter, salt, brown sugar, oil, vanilla extract and nutmeg to a rolling boil.
• Mix flour and baking powder together; stir vigorously into water mixture over low heat until mixture forms a ball (about one minute). Remove from heat.
• Beat eggs in all at once. Continue beating until smooth.
• Let the dough cool. Place dough in a piping bag with a large star tip.
• In a large frying pan, heat oil in a pan 2 inches to 375 degrees F.
• Pipe the churros in long rods directly into the hot oil.
• Fry in 2-3 batches until golden brown on all sides about 2-3 minutes. Drain on paper towel.
• Dust while still warm with choice of sugars and serve with Chocolate Caliente.

Steps:

• Heat oil in a large deep fryer until the temperature registers 350 degrees.
• 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.
• 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.
• Shake off excess sugar.
• Fry each dough snake until golden brown and crispy on the edges.
• Remove from oil and drain on a wire rack. Do not drain on paper towels. The sticky sugar will stick to it.
• 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.
• Drop each cooked churro into the bag and shake to coat.
• Shake off excess sugar mixture and enjoy.