TEST KITCHEN'S FAVORITE CHURROS
Transform pate a choux, a French batter typically used to make cream puffs and crullers, into the beloved Spanish pastries known as churros. Pipe the dough into loops, fry in hot oil, and toss in cinnamon sugar. And don't forget the chocolate sauce for dipping!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 20
Number Of Ingredients 11
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.
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siddik cox
[email protected]I made these churros for my kids and they loved them! They were easy to make and turned out perfectly. I will definitely be making these again.
Viraj Anushka
[email protected]These churros were very good, but they were a bit too oily for my taste. I would recommend using less oil when frying them.
mdovi 2030
[email protected]I've never made churros before, but this recipe made it easy. The churros turned out great and they were so delicious. I will definitely be making these again.
J DL
[email protected]These churros were amazing! I made them for a party and they were a huge hit. Everyone loved them. I will definitely be making these again.
Eugene Nnodu
[email protected]I had some trouble getting the churros to hold their shape. They kept falling apart in the oil. I'm not sure what I did wrong.
Kylynn Boi
[email protected]These churros were a bit too sweet for my taste, but they were still good. I would recommend using less sugar in the cinnamon sugar coating.
Sasquatch Mike
[email protected]I've tried many churro recipes, but this one is by far the best. The churros were crispy on the outside and soft and fluffy on the inside. The cinnamon sugar coating was also perfect. I will definitely be making these again and again.
Lacey Prophet
[email protected]5/5 stars! These churros were delicious. I followed the recipe exactly and they turned out great. I will definitely be making these again.
Yassin Ebrahim
[email protected]I made these churros for my family and they were a hit! Everyone loved them. They were easy to make and turned out perfectly. I highly recommend this recipe.
Mihir Bala
[email protected]These churros were amazing! They were so light and fluffy, and the cinnamon sugar coating was the perfect touch. I will definitely be making these again.