Рецепт Homemade Churros
Have you ever been at home on a Wednesday and thought, “You know…what I really need right now is a fresh, hot churro!”? If hopping over to Disneyland just isn’t happening and Costco is too crowded (do they still serve churros at Costco? We haven’t lived near one in way too long), never fear. You can make them at home. And even though it involves making your own French pastry dough, it’s super easy, like way easier than homemade doughnuts. True fact: you are never more than 30 minutes away from fresh, hot churros. All from stuff you already have in your kitchen. Just let that sink in for a minute.
To get started, you’ll need to make a Pâte à Choux. That’s exactly what you need to tell people–”Oh, I’m just in my kitchen whipping up a Pâte à Choux!” Because it sounds super impressive. But really, it’s just a simple pastry dough made from butter, milk, flour, and eggs.
In a medium saucepan, combine the butter, milk, and salt and cook over medium heat until the butter melts. Whisk in the flour and stir until the mixture pulls away from the sides into a glossy ball.
Remove from heat. Add 1 egg to the mixture and stir with a wooden spoon until completely combined, then repeat with each egg, not moving onto the next egg until the previous egg is completely mixed. It may be on the thin side, more like a batter, but just let the dough just hang out for about 15-20 minutes (and even if it stays thin, it will work just fine.) You can also do this step using a stand mixer fitted with the paddle attachment.
Pour about 3″ of oil into a large skillet, pot, or Dutch Oven. Heat the oil over medium heat to 325 degrees F (use a candy or instant read thermometer to keep the temperature in check.)
Preheat oven to the lowest setting.
While the oil is heating, whisk together the sugar, cinnamon, and salt (if desired) in a pie plate.
I’m pretty sure the world would be a happier place if more cinnamon sugar was involved. When the oil is almost ready, transfer the dough to a pastry bag fitted with a large star tip (like open 1M or larger).
Squeeze about 3″ of dough into the hot oil and repeat, not crowding the pan (you’ll have to fry the churros in a few batches). Cook for about 3-4 minutes on one side or until golden brown,
then flip and continue cooking another 2-3 minutes on the other side (or until the other side is also golden brown.) Transfer to a paper towel-lined plate and place the plate in the oven. Repeat frying until the dough is gone.
When all the churros have been cooked, toss them in the cinnamon-sugar mix and serve immediately. Makes about 24 3″ churros. If desired, serve with dark chocolate ganache for dipping.
Homemade Churros
Recipe adapted from Anne Burrell
Ingredients:
- 1/2 cup salted butter
- 1 cup milk
- 1 cup all-purpose flour
- 4 eggs
- 1/4 teaspoon kosher salt
- Peanut oil or other oil with a high smoke point
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
Instructions:
In a medium saucepan, combine the butter and milk and cook over medium heat until the butter melts. Whisk in the flour and stir until the mixture pulls away from the sides into a glossy ball. Remove from heat. Add 1 egg to the mixture and stir with a wooden spoon until completely combined, then repeat with each egg, not moving onto the next egg until the previous egg is completely mixed. It may be on the thin side, more like a batter, but just let the dough just hang out for about 15-20 minutes (and even if it stays thin, it will work just fine.) You can also do this step using a stand mixer fitted with the paddle attachment.
Pour about 3″ of oil into a large skillet, pot, or Dutch Oven. Heat the oil over medium heat to 325 degrees F (use a candy or instant read thermometer to keep the temperature in check.)
Preheat oven to the lowest setting.
While the oil is heating, whisk together the sugar, cinnamon, and salt (if desired) in a pie plate.
When the oil is almost ready, transfer the dough to a pastry bag fitted with a large star tip (like open 1M or larger). Squeeze about 3″ of dough into the hot oil and repeat, not crowding the pan (you’ll have to fry the churros in a few batches). Cook for about 3-4 minutes on one side or until golden brown, then flip and continue cooking another 2-3 minutes on the other side (or until the other side is also golden brown.) Transfer to a paper towel-lined plate and place the plate in the oven. Repeat frying until the dough is gone.
When all the churros have been cooked, toss them in the cinnamon-sugar mix and serve immediately. Makes about 24 3″ churros. If desired, serve with dark chocolate ganache for dipping.