Test Kitchens Favorite Churros Recipes

Steps:

• Combine butter, 1 tablespoon sugar, salt, and 1 cup water in a medium saucepan; bring to a boil. Remove from heat; stir in flour. Return to medium-high heat and cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, 2 to 3 minutes.
• Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until slightly cooled, about 1 minute. Increase speed to medium and add 4 eggs, 1 at a time, beating until a soft peak forms when you touch batter and pull your finger away. (If a peak does not form, lightly beat remaining egg, and mix into batter, a little at a time, until it does.) Transfer mixture to a piping bag fitted with a closed star tip (such as Ateco #9824).
• Heat cream in a small pot over medium-high heat until bubbling around edges, about 2 minutes. Pour over chocolate in a heatproof bowl. Let stand 5 minutes, then whisk until smooth. Whisk vanilla and 1 teaspoon cinnamon into sauce.
• Pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep-fry thermometer to pot and heat oil over medium to 350 degrees to 360 degrees. Cut 20 four-inch squares of parchment. Spray two baking sheets with oil. Arrange parchment pieces in a single layer on them; spray parchment.
• Pipe 2 1/2-inch ribbon-shaped loops onto parchment squares. Working in batches of 3 so as not to crowd pot, carefully drop parchment with dough into hot oil, removing parchment immediately with tongs as each is added, and cook, flipping a few times, until puffed and golden brown, 6 to 8 minutes total, maintaining oil temperature between 350 degrees and 360 degrees at all times. Transfer to wire racks; let cool 10 minutes. Meanwhile, stir together remaining 1 cup sugar and 1 teaspoon cinnamon. While still slightly warm, toss churros in cinnamon sugar and serve immediately, with chocolate sauce alongside.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper cupcake liners.
• In a medium mixing bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Set aside.
• In the bowl of an electric mixer, cream the butter, granulated sugar, light brown sugar, sour cream, vanilla and eggs until fluffy, about 3 minutes. Turn the speed to low and add the dry ingredients. Blend until well combined, about 25 seconds.
• Pour 2 1/2 to 3 tablespoons of batter into each cupcake liner. Bake the cupcakes until a tester inserted into the center comes out clean, about 20 minutes. Let cool.
• For the buttercream: Using an electric mixer with the paddle attachment, cream the butter, vanilla and cinnamon until smooth, scraping down the sides as needed, about 2 minutes. With the machine running on low, add the powdered sugar 1 cup at a time, alternating with the milk, and mix until combined. Fit a pastry bag with a star tip and fill with the buttercream.
• For the tortilla crisps: Mix together the granulated sugar and cinnamon on a large plate. Set aside.
• In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in 2 to 3 minutes.)
• Meanwhile, using a cookie cutter, cut the tortillas into different shapes and/or letters. Fry the tortilla pieces until golden brown, 2 to 3 minutes. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to the cinnamon-sugar mixture and turn to coat.
• To assemble the cupcakes: Pipe a swirl of buttercream on each cupcake and top with a tortilla crisp.

Steps:

• In a large saucepan, bring 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. Insert a large star tip in a pastry bag; fill with dough. Pipe dough into 4-in. strips 1-in. apart onto parchment. Chill for 1 hour. , Preheat air fryer to 375°. Transfer piped churros to air fryer; spritz with cooking spray. Cook until golden brown, 15-20 minutes. Combine sugar and cinnamon; sprinkle over churros. Serve warm.

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.