Sometimes I'm amused when people argue about who made it first, who cares, fried dough in any nationality is fantastic, one of the greatest invention passed down to us by the culinary geniuses of the past. Have it as youtiao, eclair, churros, jalebi, loukoumades or any good ol' doughnut, just enjoy it. These shared recipes tell me we have more in common with each other's cultures than we are aware of.
I guess first doesn't really matter but I love the history of food. It's so interesting how food travels. In a lot of ways looking at food traditions can give a lot of information into how cultures are formed. Like lechon in the Philippines.
A lot of people (including myself) couldn't find a recipe for this as its not in the video and I couldn't find it on the site.I tried my best to figure out this recipe by eye and tested it. It worked rlyyy well. this is what I think it is: 1 cup of water 1 cup of milk, 2 table spoons of sugar 1 tablespoon of salt (I used a teaspoon just incase cuz I got scared, still rally good tho) 2 tablespoons of butter, I used 1 teaspoon of vanilla ben paste cuz I didnt have the beans 1 cup of flour, 3 eggs. This made over 30 churros. Enjoy😊
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............:)
Ok just a little tip, churros are on the savory side, if you eat them alone, without sugar or hot chocolate (which needs to be thick and dense, hot cocoa doesn't work here). Also, there are two varieties (churros y ''porras'') in Spain, both are made just with flour, salt, and water. They aren't made of choux dough. To make churros we need bread flour, water and a little salt. However, to make the ''porras'' we also need sodium bicarbonate. Here we find the first difference between one and the other. On the other hand, when preparing them, the dough for the churros is mixed with boiling water and stirred until it acquires consistency. In the case of the ''porras'', the water should not be boiling but be around 40 degrees, and it is mixed little by little with the dough. Another difference is found in the frying phase. For the churros it is necessary that the oil is at 195 ºC and, for the batons, at approximately 205 ºC. Also ''porras'' normally doesn't use the star tip for the piping bag, as the dough is too thick for it, so you need the churro machine.
*Churros are one of my favorite desserts. The cooking process is still a little extensive, compared to other doughs. That's why I appreciate it even more if I find them anywhere as a Togo snack!* 😈💖👍
My family loves churros. My family is Chinese, and they also love youtiao. Yes, I do believe deep frying is the best and only way to get that churro texture and crunch correctly. Although deep frying is not something my family does due to the huge mess and amount of oil used.
Thanks a lot for this! Searched around for the written recipe? Where can I find that - doesn’t seem to be on your website yet. How about a link? Thanks!!
@@personplayz8521 A lot of people (including myself) couldn't find a recipe for this as its not in the video and I couldn't find it on the site.I tried my best to figure out this recipe by eye and tested it. It worked rlyyy well. this is what I think it is: 1 cup of water 1 cup of milk, 2 table spoons of sugar 1 tablespoon of salt (I used a teaspoon just incase cuz I got scared, still rally good tho) 2 tablespoons of butter, I used 1 teaspoon of vanilla ben paste cuz I didnt have the beans 1 cup of flour, 3 eggs. This made over 30 churros. Enjoy!
Thank you for the update, Tasty..!! I ate a whole bunch of them in my favorite theme parks (in the past), but I didn't know they had a name until today.. Now that I know they're called Churros.. I'll eat more Churros in the future..!! (lol)
As a "churrero"... This looks interesting and I'll try that at home, but is not as close as a traditional churro should look, taste ande be made. The recipe is obviously different, and it's okay, I'm always open to new things, but the chocolate is what's totally wrong. That's not how the chocolate sauce should look, taste and be made neither, but this time i'm sure it will not work in any way (your churros could work). The secret of perfect "chocolate fundido" is to just use cocoa powder (with sugar maybe), milk, and the only secret I'll reveal (just to not see that crime made again): water. Once you get the perfect proportion of milk/water mixed with cocoa powder you have the perfect chocolate sauce for churros and not even many churreros know that (they just stick to using milk or water instead).
Hii so I just tooo this for a test run to figure out the recipe and this is what I think it is. 1 cup of water, 1 cup of milk, 2table spoons of sugar, 1 tablespoon of salt, 2 table spoons of butter, (I used 1 teaspoon of vanilla bean paste cuz I don’t have the beans, still had a strong vanilla flavour, 1 cup of flour, and theee eggs😊turned out rly well I highly recommend
A lot of people (including myself) couldn't find a recipe for this as its not in the video and I couldn't find it on the site.I tried my best to figure out this recipe by eye and tested it. It worked rlyyy well. this is what I think it is: 1 cup of water 1 cup of milk, 2 table spoons of sugar 1 tablespoon of salt (I used a teaspoon just incase cuz I got scared, still rally good tho) 2 tablespoons of butter, I used 1 teaspoon of vanilla ben paste cuz I didnt have the beans 1 cup of flour, 3 eggs. This made over 30 churros.
Merry Christmas!! You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
I love Churros. The trailer outside the Eiffel Tower do amazing one's. They're quite big though. I would love to make some at some point but they seem quite hard to do.
While making them is nice an all, the best is getting warm freshly made churros from your local Mexican bakery. Absolutely fantastic and they are over a foot long. (If you are lucky enough to have one nearby, get some concha while you are there) If not, then by all means, make your own.
I bet after the first bite I can see sounds and hear colors. (Lol that’s not actually how it works I can just tell it’s going to be very yummy that’s all.)
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
I really hope they redo this exact recipe but with measurements. By the way, anyone wants the recipe, they did somewhat the same recipe last year so you can go see that.
