Churros, churros, churros… can there ever be enough churros? Well, if you haven’t had your fill, here’s an easy way to make them at home!
https://www.tasteofhome.com/recipes/homemade-churros/
In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes.
Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zext; beat for 1-2 minutes. Set aside to cool.
In a deep cast-iron or heavy skillet, heat 1 in. oil to 375. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips.
Transfer strips to a skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.
Ingredients
Directions
In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes.
Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zext; beat for 1-2 minutes. Set aside to cool.
In a deep cast-iron or heavy skillet, heat 1 in. oil to 375. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips.
Transfer strips to a skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.
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