If you don’t know about churros so far, you’re certainly missing something significant in your foodie life. This is an originally Spanish sweet snack, typically fried-dough pastries, but in the form of sticks and deliciously crunchy, and sprinkled with cinnamon and sugar to make them just addictive. Here’s a traditional churros recipe and some scrumptious churro-inspired recipes, you must try.
Mix water, 2 ½ tablespoons sugar, 2 tablespoons of vegetable oil and salt in a small saucepan over medium flame. When it comes to a boil, remove from flame and stir in flour till a ball is formed of the mixture.
Take a deep skillet or deep-fryer and heat oil for frying. Let the temperature be 190 degrees C (375 degrees F).
Put strips of dough into the hot oil using a churro maker. Fry till golden. Drain on a tissue.
Mix ½ cup of sugar and cinnamon and roll the drained churros in the mixture.
NOTE: Use Churrera churro maker to make churros. Churrera is a tool that makes forming churros easier and quicker and can make a variety of churros with its 8 assorted discs. What’s more, you also get a free e-book with recipes of simple churros, Spanish churros and Mexican churros and various types of chocolate sauces too.
Add a dash of yummy coconut to your regular churros with this recipe and enjoy with chocolate sauce or any other dip you love.
Take a heavy, high-sided pot and heat oil in it on medium flame till 360 degrees F. Make a mixture of cinnamon and sugar in a plate and set aside.
Mix 2 tablespoons of coconut extract, 1 cup water, ½ cup butter and ¼ tsp. salt in a medium sauce pan and bring to a boil over high flame. Stir in flour with a wooden spoon; reduce the heat and stir forcefully till a ball is formed. Remove from flame while stirring continuously and beat 3 eggs into it.
Make churros with the Churrera churro maker and fry them till golden brown. Cool them and roll in cinnamon-sugar mixture and enjoy with your favorite dip.
For this delicious churro delight, you’ll need 2-4 homemade churros plus more for dipping so you can just make an entire batch with Churrera churro maker.
Mix together sugar and cinnamon in a small bowl. Take 2 large or 4 small glasses and rub their rims with a bit of water (or coconut rum or tequila). Dip the rims in the sugar-cinnamon mixture and place the glasses in the freezer.
Add 2 churros to a blender (you can add more if you want it to make intense) along with milk, ice cream,, coconut rum or tequila, vanilla extract and 2 tbsp. of warm dulce de leche and blend till the consistency you want. Blend to completely smooth if you don’t want chunks of churros.
Take the glasses out from freezer and drizzle with warm dulce de leche from the inner sides and bottoms. Pour in the milkshake and garnish with one or two churros.
Mix white granulated sugar, brown sugar, powdered sugar and cinnamon in a small bowl and set aside.
Melt together 4 tablespoons of butter and chocolate chips in another small bowl by heating in microwave by stirring in between at the interval of 30 seconds.
Set aside cereal in a large bowl. Then pour chocolate over it and stir till cereal is fully coated. Then pour sugar mixture on top and mix till it coats the chocolate-covered cereal. Next, add a teaspoon of cinnamon and stir together. You can serve it immediately or store in a ziplock bag for later. But storing it in fridge and enjoy the cool muddy buddies is something you’ll love more.
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