How To Make Perfect Churros Every Time

28 Replies to “How To Make Perfect Churros Every Time”

1. The smooth chocolate joke killed me????

2. If you call them churros they come from Spain if not is just fried dough, there are not churros by the way.

3. When did she add the butter?????

4. the animations this is actually really genius

5. I made mine without butter and another batter with butter they were both moist

6. بنت جدتي

7. What kind of piping bag should i use ?

8. I just made this recipe yesterday, it tasted amazing but my only issue is that when I piped it into the fryer, it didn't have that "churro" shape, it had more of a funnel cake vibe, so that was the thing I was disappointed about

9. This is not a traditional recipe at all.

10. it taste better with dulce de leche(caramel sauce)

11. What is substitute for eggs ?

12. no eggs. no butter.

13. good video but please avoid using a "stick" of butter as a measurement. you just can't go wrong with grams.

14. we had a bomb blast when I fried the churros
    almost got burned
    why did that happen?

15. CHURROS

    canola oil
    
    ½ cup water(120 mL)
    
    ½ cup milk(120 mL)
    
    ½ cup sugar(100 g), divided, plus 1 tablespoon
    
    1 teaspoon kosher salt
    
    ½ stick unsalted butter
    
    ½ vanilla bean, seeds scraped
    
    1 cup all purpose flour(125 g)
    
    3 large eggs
    
    1 teaspoon ground ceylon cinnamon
    
    CHOCOLATE DIPPING SAUCE

    6 oz semisweet chocolate chip(175 g)
    
    ½ cup heavy cream(120 mL)
    
    ⅛ teaspoon cayenne
    
    ¼ teaspoon ground ceylon cinnamon

    Preparation
    
    Make the chocolate dipping sauce: Add the chocolate chips to a medium bowl and set aside.
    
    In a small saucepan, heat the cream over medium heat until beginning gently simmer. Add the cayenne and cinnamon, then remove the pot from the heat.
    
    Pour the hot cream mixture over the chocolate, then let sit for 2–3 minutes to soften the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the bowl with plastic wrap and keep warm until ready to serve.
    
    Make the churros: Fill a 12-inch cast iron skillet with 1½ inches of canola oil. Heat over medium heat until the temperature reaches 370°F (188°C). Line a baking sheet with 2 layers of paper towels and set a wire rack on top.
    
    Meanwhile, in a small stainless steel saucepan, combine the water, milk, 1 tablespoon sugar, the salt, butter, and vanilla bean seeds and pod. Bring to a boil over medium heat.
    
    Once boiling, remove the vanilla bean pod, then add the flour all at once. Reduce the heat to medium-low and stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the pan, about 5 minutes.
    
    Immediately transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
    
    With the mixer running on medium speed, add the eggs, 1 at a time, and beat until completely incorporated before adding the next, scraping down the sides and bottom of the bowl as needed. The dough should be smooth and creamy, like a thick custard.
    
    Transfer the dough to a piping bag fitted with a 6B open star tip. Let the dough rest for 5 minutes.
    
    In a medium bowl, mix together the remaining ½ cup sugar and the cinnamon.
    
    Working in batches of about 4 churros at a time to avoid overcrowding the pan, pipe the dough into the hot oil in 5–6-inch lengths, using a pair of kitchen scissors to snip off the dough at the end of the piping tip. Cook, turning the churros frequently, until golden brown all over, 3–4 minutes. Transfer to the wire rack to drain for about 15 seconds, then toss in the cinnamon sugar until well coated. Transfer to a serving dish. Repeat with the remaining churros, letting the oil return to temperature between batches.
    
    Serve the churros immediately with the chocolate sauce for dipping.
    
    Enjoy!
    
    I'm from ceylon!!From tasty's website…………:)

16. Everyones talking bout no recipe and measurements,and i found it in a snap,its in the description box.

17. Why should the chocolate sauce be spicy

18. nozzle number?

19. Thanks very much, you cooked that meal to perfection.

20. Just one thing where are the measurements of the ingredients ????????????

21. im the bald guy

22. Dang, I missed the old tasty 101 person, this girl’s alright but it sounds like she’s just reading everything off a piece of paper, the girl before was more chillax and ‘real’ sounding

23. the egg and churro joke are so cheesy xD
    i love them

24. Guys it's a recipe, please provide the measurements!

25. Wow, this is strange for me. In Spain churros aren't make with milk, vanilla seed and eggs. The tradicional churros only needs flour, water, sugar and a bite of salt to make the dough. This recipte is more similar with buñuelos's dough.

26. 1 little tip put all the measurements in♡.

27. churros with softice is the best combo

28. This I bad how am I supposed to know how much anything she just put things without measuring

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