Easy And Simple Homemade Churros Recipe

You ever just want a churro, but you don't want to drop a thousand dollars to go to Disneyland or better yet, Spain? Well then it's a good thing that you made it to this video. I just want to say a quick thank you for all the birthday witches and a quick shout out to YouTube for mentioning me on Instagram. Definitely was not expecting that. Let's talk churros. So churros are predominantly known to come from Spain and Portugal, but they're also quite traditional in many other places. We know them, we love them, but I don't think that very many people know how easy they are to make. Like, really easy. The version that I'm looking at is basically a choux pastry that's fried, then tossed in sugar and sometimes served with some sort of dipping sauce. Can't go wrong with that. You just... Yeah. Since you can't have churros without the dough, we're going to start with that. First, you want to melt six tablespoons or 84 grams of unsalted butter gently over medium heat. Once melted, add one cup or 235 grams of water, one teaspoon or six grams of fine sea salt, one and a half tablespoons or 20 grams of granulated sugar, and two teaspoons or nine grams of vanilla extract. Then just simply bring that to a boil. Now, once it reaches a boil, lower the heat to medium low and add one cup or 140 grams of all-purpose flour. Mix that together until it forms a cohesive dough, then remove your pan from the heat and add three eggs plus one egg yolk. Now, when you're mixing it, once you've added the eggs, it's going to look like it's breaking and it's not going to come together. Just keep mixing it, and then before your very eyes, you will see a silky smooth churro dough. Just keep folding it together and stirring it, folding together and stirring it until, you know, it comes together. And it will. And there she is. A nice, smooth dough. Now, we're just going to transfer that to a piping bag fitted with a large star tip. Now, a lot of people don't really talk about what kind of star tip, but now the most commonly used seems to be a large number 856 star tip. I will put a link for it in the description. I actually ended up using a different Wilton one, but at the end of the day, if it's a star tip, it's going to do what you want. Just pick a bigger one rather than a smaller one, obviously. Then fill a large heavy bottom pot with enough oil to fill it up about halfway up. Then put in a candy thermometer or a deep fry oil thermometer, because this is going to get hot, and heat it up to 375 degrees Fahrenheit or 190 degrees Celsius. Now, while that's heating up, whisk together half a cup or 130 grams of granulated sugar and one teaspoon or two grams of cinnamon, ground cinnamon, that is. Now, when choosing a sugar to coat your churros with, I would actually recommend using natural cane sugar rather than the typical conventional white granulated sugar, you know, like the kind that's dyed and processed. I'm not saying to use Demerara sugar or anything like that, but I've noticed that the sugar cane, the pure sugar cane kind is actually a little larger granule and just coats a little more nicely. Just a little side note. Transfer the sugar to a small baking dish or some sort of a small vessel for you to create a churro tossing station. Then set a wire rack on a baking sheet that's covered with paper towels. This will be your landing spot for your churros. See, now you've got a whole ass churro station, and that's a good thing, man. This part takes a tiny bit of practice, but basically pipe your batter directly into the oil until it's about four to five inches long, then snip it off with scissors. Then you're just gonna fry it for about five to eight minutes or until golden brown. Now you can fry more than one at a time in the pot if your pot is large enough, but I would recommend just starting with one for your first try just so you can get it down. Sometimes they'll sort of rub up against the side of the pot and then curl. Just make sure that you're kind of dragging it a little bit as you're piping it out just to give it some room so it's nice and straight. Now once you have a batch that's nicely fried and ready, simply take them out of the oil using a spider and place them on your paper towel landing. Allow them to drain for about 30 seconds and then toss in your sugar mix. Please make sure that you're coating these with sugar while they're still very warm, if not piping hot, otherwise the sugar just won't stick, and it's really sad when the sugar doesn't stick. Then repeat that process with all of your churros. Okay, so you have your churros, but we don't stop there, oh no. We make a Mexican chocolate ganache because it's the right thing to do. First start by bringing half a cup or 123 grams of heavy cream, half a teaspoon or two grams of vanilla extract, a quarter teaspoon or half a gram of cayenne, a quarter teaspoon or half a gram of ground cinnamon, and one tablespoon or three grams of espresso powder up to a steamy heat. Oh, and also a small pinch of fine sea salt. Then add five ounces or 140 grams of very finely chopped dark chocolate. I would say around 60 to 70% cacao is good. Then just stir it until thoroughly mixed and all the chocolate is melted. There you go, chocolate sauce, easy mode, and ready for churro dipping. And that's it. You got your churros, you got your chocolate sauce, life is good. Except for one last thing, b-roll. Alright guys, and that is it. The cool thing about making churros is that there's so many skills that you can acquire just by making them. Yes, churros. How many times have I said churros just now? Once everything's said and done, you're just gonna be left with a bunch of churros to eat. Shout out to churros, thank you. But with all that said, if you enjoyed this video or you learned something, leave a like, subscribe, and I will see you next week.