Recipes for "churros"

Gather all ingredients.

Combine water, 2 ½ tablespoons sugar, salt, and 2 tablespoons vegetable oil in a small saucepan and place over medium heat. Bring to a boil and remove from the heat.

Stir in flour, stirring until mixture forms a ball.

Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Transfer dough to a sturdy pastry bag fitted with a medium star tip.

Carefully pipe a few 5- to 6-inch strips of dough into the hot oil; work in batches so you don't crowd the fryer.

Cook until golden; use a spider or slotted spoon to transfer churros to paper towels to drain.

Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture. Serve warm.

1. In a medium saucepan, combine water and butter. Bring to a boil over medium heat. Add the flour all at once, stirring until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add the eggs, one at a time, mixing until fully combined.

2. Transfer mixture to a piping bag fitted with a large star tip or just snip the corner off a gallon size ziplock bag and skip the tip.

3. In a medium bowl, combine the sugar and cinnamon. Set aside.

4. In a heavy-bottomed large pot, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, slowly squeeze 3-inch long strips of batter into the oil, using scissors to snip the strips off from the tip. Fry, turning once, until light golden brown, 4 to 5 minutes. When done, transfer to a paper towel lined plate to drain and then roll the warm churros in the cinnamon sugar to coat. Serve warm with the chocolate sauce (recipe below).

4. In a heavy-bottomed large pot, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches,

slowly squeeze 3-inch long strips of batter into the oil, using

to snip the strips off from the tip.

Fry, turning once, until light golden brown, 4 to 5 minutes. When done, transfer to a paper towel lined plate to drain and then r

oll the warm churros in the cinnamon sugar to coat. Serve warm with the chocolate sauce (recipe below).

1. Warm the milk in a small saucepan over low heat until just steaming. Remove from the heat and stir in the chocolate, coffee, and vanilla, stirring until the chocolate is fully melted and the sauce is smooth. Serve alongside the churros.

In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.

In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.

Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.

Bring water to a boil in a medium-sized pot. Add vegetable oil, sugar, and salt. Stir to combine. Add flour and turn off heat. Stir continuously and vigorously with a wooden spoon until dough balls up and follows your spoon around the pan, 1 to 2 minutes. Set aside to cool when dough feels firm and supple.

Heat 3/4- to 1 inch of grapeseed oil in a medium-sized pot over medium heat.

While oil heats, combine heavy cream, dark chocolate, chocolate-hazelnut spread, butter, sugar, and ground coffee in a pan set over lowest heat. Stir often to ensure even melting, 3 to 5 minutes.

Grease the inside of a piping bag fitted with a star tip. Insert dough and squeeze it all the way to the bottom of the bag.

Insert the handle of a wooden spoon into the oil heating in the pot; if it bubbles steadily, the oil is ready. Carefully squeeze dough out of the bag directly into the hot oil, cutting it off at 6-inch lengths. You can also pipe lengths of dough onto parchment paper and transfer them to the oil by hand. Do not crowd the pot.

Fry churros, turning every minute, for 2 to 3 minutes total. Transfer fried churros to a dish lined with paper towels.

Place cardamom seeds, cinnamon stick, and star anise in a spice grinder and blend to a fine powder. Transfer to a wide dish and add sugar. Mix well to combine.

Toss warm churros into the cinnamon-cardamom sugar. Serve alongside a dipping cup of the chocolate sauce.

Melt butter in a saucepan over medium-high heat. Stir in milk and salt. Reduce the heat to medium and bring to a boil, continuously stirring with a wooden spoon. Quickly add flour all at once and keep stirring until the dough comes together.

Remove from the heat and let cool for 5 to 7 minutes. Mix in eggs with the wooden spoon until incorporated. Spoon dough into a pastry bag fitted with a large star tip. Pipe dough directly into the air fryer basket, making six equal strips.

Air fry churros at 340 degrees F (175 degrees C) for 5 minutes.

Meanwhile, mix sugar and cinnamon together in a small bowl until well combined. Pour onto a shallow plate.

Remove churros from the air fryer and roll in the cinnamon sugar to coat.

Pour maple syrup into a deep, heavy-bottomed pot. Bring to a boil. Reduce heat to low and let simmer, stirring with a spoon, until syrup starts to coat the spoon and has a caramel-like consistency, about 15 minutes.

Whisk 1/4 cup butter into the syrup until melted, about 2 minutes. Add heavy cream and salt, whisking constantly to combine. Pour sauce into a bowl. Cover with plastic wrap and refrigerate until mostly cooled, about 15 minutes.

Whisk flour and 1 teaspoon pumpkin pie spice together in a small bowl.

Whisk the remaining 1 teaspoon pumpkin pie spice and white sugar together in a large bowl to make pumpkin spice sugar.

Combine water, pumpkin puree, 6 tablespoons butter, brown sugar, 1 teaspoon salt, and vanilla extract in a small saucepan over medium heat. Whisk thoroughly. Bring to a boil; add the flour mixture. Cook and stir vigorously until dough is thickened, 5 to 8 minutes.

Transfer dough to the bowl of a stand mixer with paddle attachment. Beat until cool, about 1 minute. Add eggs, 1 at a time, allowing each to incorporate before adding the next. Beat until dough is glossy and thick.

Heat 2 to 3 inches of oil in a large, heavy pot to 375 degrees F (190 degrees C). Line a baking sheet with paper towels.

Scrape the dough into a pastry bag fitted with a large star tip. Test the oil with a small squeeze of dough; churro should float to the top of the oil and brown on the bottom in about 30 seconds. Adjust the heat if necessary.

Pipe roughly 3-inch strips of dough into the oil, keeping the tip of your pastry bag 1 to 2 inches above the oil. Fry until golden, brown, about 30 seconds per side.

Drain churros on paper towels for 1 minute; toss in the pumpkin spice sugar until evenly coated. Serve warm with the salted maple caramel sauce.