Easy Homemade Churros Recipe -Quick Dessert without using the oven.
One of my usual problems with food and budgeting is finding snack foods that are cheap, EASY, reasonably healthy, and a hit with kids. Kids eat snacks like a storm. Buying everything ready to eat is going to kill my budget. And I can’t always feed them chips!
The churros recipe is a good find. Churros is a Mexican dessert that’s something like our local fried donut. It’s fried then topped with sugar and dipped in chocolate. Lately, churerias has been sprouting all over and I got curious. There’s one in Capitol Commons, and I tried them, and they were good.
But you wouldn’t believe how costly Churros are in these sosyal malls and food courts. Like, why!!! They’re technically just fried dough. I don’t know. Is it the special sauce or out-of-this-world chocolate?
So anyway, here is a simple homemade churros recipe. They are so easy to make, and you can cook all you can eat for under a hundred pesos.
What is churro batter made of?
This is a very basic recipe. You only really need flour, sugar, salt, egg, and hot water to make. The boiling water is the key here – because it gives the batter a unique “gummy” texture so when piped and cooked, it retains the signature ridges.
What is the difference between Mexican churros and Spanish churros?
So I asked Google this because it looks like a very important distinction. God forbid if I didn’t make the authentic churros recipe from Spain! Turns out, Spanish churros are coated in. sugar and dipped in a thick chocolate sauce while. the authentic Mexican Churros recipe are coated in cinnamon sugar and. dipped in chocolate or caramel. So huh, at any given time, you’ll find Mexican churros or Spanish Churros at home. We have a small cacao plantation (hah! more like 8 trees but anyway) and these Tablea Chocolate sauce are a good dip!
Tasty Churros Recipe (Fried)
- 2 cups water
- 1/4 cup margarine or butter
- 1 1/2 cups sifted Maya all-purpose flour
- 1/4 cup sugar
- 1/8 teaspoon salt
- 4 eggs
- 1 teaspoon vanilla
- oil for deep frying
- Ricoa Flat Tops – (for chocolate dip)
- Heat water and butter in a nonstick pan.
- Once boiling, add flour, and salt. Stir until the mixture forms into a ball and separates from the sides of the pan.
- Turn off heat and cool slightly. Add the eggs, one at a time, beating well after each addition. Stir in vanilla.
- Transfer mixture to a pastry bag fitted with a star tip. You can make churros recipe without piping bag by using the regular Sando bag but be very careful as it’s prone to burst if you’re not careful.
- Heat oil in a saucepan. Pipe out strips of the mixture directly into the hot oil.
- Fry until golden brown. Put on a plate with a paper towel, thoroughly drain the oil and then roll in cinnamon sugar if you have cinnamon.
Flat Tops For Your Chocolate Dipping Sauce
- Heat water in a big tall pan. The fire should be low, and water is just simmering.
- Place a smaller pan or mixing bowl on top. This can be any heat-proof container that fits snugly over the saucepan, so most of the steam is trapped between them. MAKE SURE THERE’S NO WATER ON THE BOWL OR THE CHOCOLATE WILL NOT MELT PROPERLY.
- Put the Flat Tops and mix until chocolate is melted.
- Add 1 or 2 tbsp of milk.
I lied. They’re hard easy, not super easy. The hardest part is piping the dough onto the hot oil. What I do, I pipe all of them first, then fry them.