Easy Homemade Churros

Churros are one of the world’s best desserts and simply no one can resist them. These Mexican fritters are popular everywhere and best to satisfy your sweet tooth cravings. They can easily be made at home since going out isn’t really an option and trust us, the ones made at home, taste the best.

So let’s dive right into the recipe that you can make post-Iftar or even to add a perfect flavour to your Eid. 

 

Ingredients 

  • 1 cup water
  • 1/2 cup butter or margarine
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • Vegetable oil, for frying
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon, optional

 

Chocolate for dipping 

  • 1 tablespoon cornstarch
  • 2 cups milk
  • 4 ounces dark chocolate, chopped
  • 1/4 cup sugar

 

Directions

  • To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
  • To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn’t start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
  • Heat about 2 inches of oil over medium-high heat. Mix the sugar with the cinnamon on a plate and reserve.
  • Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain. (If you don’t have the tip or piping bag, you can put the dough into a large Ziploc bag and cut off a 1/2’ diameter circle at the bottom then pipe into the oil. They won’t have the traditional churro star shape but they will sure taste good!)
  • When the churros are just cool enough to handle, roll them in the cinnamon-sugar
  • Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.

 

It’s that simple and easy! It doesn’t take that long to make and we promise it’s totally worth it.

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Be the first to comment

Leave a Reply

Your email address will not be published.


*