How To Make Churros

In a large saucepan or counter top deep fryer, pour canola oil to a depth of at least 2 inches. Heat oil to 350 degrees. Line a sheet pan with paper towels (for draining) and combine the ½ cup sugar and cinnamon in a pie plate. In a separate saucepan combine the water, butter, salt, remaining 1 tbsp of sugar, and bring to a boil. Once boiling, add the cup of flour, turn off the heat, and stir until a ball of dough has formed. Then add eggs, one at a time, stirring until smooth after each addition. Transfer the dough into a pastry bag fitted with a large star tip. Squeeze lengths of dough into the hot oil in 3-4 inch strips, snipping the end with a pair of scissors. Don’t overcrowd your pot- it will take a few batches to do all of the dough. Cook about 5 minutes, turning often, until nicely browned. Drain on paper towels and roll warm churros in cinnamon and sugar. Warm Nutella in microwave in 10-15 second intervals, stirring in between each cycle, until warm and smooth. Serve churros with warm Nutella for dipping. Although they’re best fresh out of the fryer, if you keep some warm in the oven at a very low heat (140 degrees), for a couple of hours they will still be delicious. Additionally, you can freeze raw piped churros for up to a week, defrost for 30 minutes and then fry.

For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute. Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate. To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.

Churros are one of your favourite sweet treats, right, They certainly are one of mine! Today I want to share with you a super fun twist for making classic churros. We’re going to make them pop with colour. We’re making, 🌈rainbow churros ! These colourful churros don’t exactly look like the ones I grew up with, but they certainly taste just as delicious. Amigos let me tell you that if you’ve ever wanted to make your own churros, but were too intimidated by them, you’re going to be pleasantly surprised at just how easy they are to make. Now because in making these rainbow churros we add a couple of steps with the colouring and arranging the coloured dough, it will take just a bit more time than the plain golden churros. But trust me making them these fun, vibrant colours is totally worth it. In my recipe below you will be given either the option to fry the churros or to bake them for a healthier version.

Both are amazing tasting and it really depends on which you’d rather do. The fried churros are a bit crispier on the outside and the inside stays moist, tender and creamy at all once. Whereas the baked are a little crispy on the outside, the inside cooks just a bit more than the fried ones. Do watch the video below for a perfect visual explanation and you can get the printable recipe right below the video. Mix the sugar and cinnamon in a large plate, then set aside. Heat the water and the butter in the saucepan until it comes to the boil. Stir in the vanilla extract then quickly dump in all of the flour into the saucepan and quickly begin stirring. Turn the heat off but leave the pan on the stove and continue to mix for a couple of minutes. Next add half of the lightly beaten egg mixture into the dough, stir and mix vigorously until the egg is well incorporated into the dough.

Divide the dough into 6 smaller bowls so that it can be coloured with the rainbow tones. Start with one bowl, add the drops of colouring and stir until the colour is well combined and you have the desired tone. For red I used the 3 drops of red, blue was 4 drops, green were 4 drops, yellow 4 drops, orange was 2 red and 2 yellow, and for purple I used 2 red and 2 blue. But you can experiment with the colouring drops as desired. After you colour each small bowl of dough cover it with the kitchen towel to keep the dough from drying out. For each coloured dough spoon it into a small plastic bag and work it into the corner of the bag, massage the dough to work out any air bubbles. Repeat this step for each coloured dough. Line your work surface with plastic wrap.