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Easy Homemade Churros
Easy Homemade Churros
- Recipe Submitted by Herb on 11/09/2014
Category: Sauces, Desserts, Corn, Holiday, Eggs
Ingredients List
- =====for the churros=====
- 1 cup water
- 1/2 cup butter, cut into pieces
- 1/4 teaspoon salt
- 1 cup flour
- 3 eggs
- oil for frying (I used canola oil)
- 1/2 cup sugar
- 1 teaspoon cinnamon (more or less to taste)
- ====for the raspberry sauce=====
- 2 teaspoons corn starch
- 3 tablespoons sugar
- 1/3 cup water
- 12 ounces frozen raspberries
Directions
1. To make the churros, add the water, butter, and salt to a medium saucepan and heat over medium high heat, stirring occasionally, until the butter is melted. Remove from heat. Add the flour all at once and stir to form a dough. Add the eggs one at a time, stirring well after each addition, until the dough is smooth and satiny. Scoop the mixture into a piping bag fitted with a large open star tip.
2. Heat the oil in a pot over medium heat until it reaches 365 degrees. While you're waiting for the oil to heat, prepare an area to drain the churros. I usually use a cooling rack lined with paper towels.
3. Mix together the sugar and cinnamon in a shallow dish and set aside.
4. Carefully pipe six inch lengths of dough into the oil, being careful not to crowd the pot. Let cook 2-3 minutes on each side, or until golden brown. Remove and let drain for 1-2 minutes, then roll in the cinnamon sugar mixture.
5. To make the raspberry sauce, whisk together the corn starch, sugar, and water in a medium saucepan. Add the raspberries and stir to combine. Heat over medium heat, stirring frequently, until the mixture reaches a boil. Let boil one minute, then remove from heat. Strain through a fine mesh strainer (if desired) to remove the seeds.
2. Heat the oil in a pot over medium heat until it reaches 365 degrees. While you're waiting for the oil to heat, prepare an area to drain the churros. I usually use a cooling rack lined with paper towels.
3. Mix together the sugar and cinnamon in a shallow dish and set aside.
4. Carefully pipe six inch lengths of dough into the oil, being careful not to crowd the pot. Let cook 2-3 minutes on each side, or until golden brown. Remove and let drain for 1-2 minutes, then roll in the cinnamon sugar mixture.
5. To make the raspberry sauce, whisk together the corn starch, sugar, and water in a medium saucepan. Add the raspberries and stir to combine. Heat over medium heat, stirring frequently, until the mixture reaches a boil. Let boil one minute, then remove from heat. Strain through a fine mesh strainer (if desired) to remove the seeds.
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