How to Make Churros

If you agree that there is nothing better than a hot churro, then you should try my homemade churro recipe and if you like this video, don't forget to hit the like button and subscribe. Hey, you're watching Preppy Kitchen, where John Canal teaches you. How to

make

delicious homemade dishes to share with your family and friends These

churros

will be ready before you know it, so let's get started. These come together very quickly, so pour some oil into a large pot and set your candy thermometer. If you don't want to, pour a little oil into a large pot. guess the weight you want oh wait you don't want to guess the temperature you want to know the temperature so that your

churros

are perfectly golden we are going to activate that soon but for now let's put these dry ingredients together I'm going to weigh a cup of flour it's 120 grams, leave it at a side and now we are going to combine almost all the ingredients except the flour in your pot.

I'm going to cut tablespoon sized pieces of butter so they melt faster and I'm using 6 tablespoons or 85 grams. The butter doesn't have to be at room temperature, but it will boil much faster if it is. A quarter cup of sugar directly is 50 grams. I'm going to add a cup of water, one cup right at the end in the pot, it's half a teaspoon of salt to give us a nice contrast, we're going to put this over medium heat and bring it to a boil, if this sounds familiar, it's because we're making shoes, if you know what chewing is, you know, okay, let's take a wooden spoon and we're going to stir this a little bit when it boils, it's going to start boiling pretty quickly, so get ready for it to boil, turn it off the heat. pour in the flour and stir it in, you'll see it comes together pretty quickly, it'll form into a ball and then we'll put this overheat one more time to cook the flour and really bring it together now. put that on the heat stir stir stir stir you'll see this come together, it'll separate from the pan and then you'll know it's ready, it's very easy. 30 seconds is all you need, we're going to set this aside for a minute get out our stand mixer and some eggs too, don't forget the eggs right now, we're going to pour this hot batter into our stand mixer.

I have a paddle attachment on this, you can leave it here for a second. I don't want to burn my eggs, it's never happened to me, but it's best practice. I'm going to crack three eggs, but as you know, if you've ever made shu, you don't know how many eggs you need until you look at the dough. so have one more ready, no one wants shells in their churro, so go ahead, you know, use a separate container. The best practice is not to break them right there. Turn on this mixer. Plug this mixer in and turn it on.

We see steam coming out. you need this to cool for a hot second. I also have vanilla ready, it will add in and

make

this flavor even more delicious. Add the eggs one at a time and you will see the dough really come together and become delicious. and just wonderfully cohesive, you're mixing on medium speed now here's the test, lift this up and the dough should fall gracefully off the paddle, it's not like it's clinging to it, it should look nice and silky and right now it looks silky , but not. It's so beautiful that you want it to fall smoothly and elegantly, not fall like that.

I'm going to crack one more egg into a bowl. This is my last egg. I'm going to mix it up a little. I'll add this as needed. I could add half the egg or all of it, we'll see. I also want to scrape the bowl in addition to that half egg. I'm adding a teaspoon of good vanilla right there, okay? let's mix it up I'm going to scrape the bowl one last time oh yeah, this is, you know what it looks like, it looks like a wonderful thick cream, so look at this, this is totally different, do you see it's just beautiful? like a shiny, silky dough that falls smoothly from the beater, yes, like this, now we can fry this, it's very easy hello john, hello mom, I love you, um, I love you, so I'm filming a youtube, so when you say , uh, churros Do you say churros or what do you say churros?

Okay, just double check, okay, wait, wait, bye, I love you, I love you too, bye, I have a big piping bag, my favorite open star tip, it's an 869. You could use any star tip. big. If you want, cut off the tip and fill it with our delicious churro. Normally I would tell you not to overfill your piping bag, but this time just fill it really good because you don't want to stop and start, oh my gosh, this dough. It smells so good I really wish you could smell it right now. Okay, this is ready in the meantime, I'm going to make some cinnamon sugar and I'm also going to heat the oil well while it's heating up, we're going to make one with cinnamon sugar.

One of the best things ever, just combine about three quarters of a cup of sugar and about two teaspoons of cinnamon, go beat it up and you're ready to roll, literally, our churros will roll on us, these churros don't have to look perfect, the Not mine, some people are obsessed with the edge of a perfect star and they like the perfect shape and they go ahead and put them on parchment paper and freeze them and do this it's like it's such a scandal we're all in What I'm going to do is Cut them and they will be delicious and surprising.

Churros really can be any size you want, but three to four inches is a good fit. These will rest on some paper towels. I have this on a rack but it's really up to you and your churros will cook for about 90 seconds on each side or until golden brown. Fresh churros are the best in the world. I have missed them a lot because where I live there are no street vendors who prepare fresh churros anymore, my churros are golden. We will take them out and place them on some paper towels to drain the excess oil for a minute.

A spider is the best tool for frying. Goodbye later. About 30 seconds in, your churros have been drained of oil, they still need to be hot and a little moist. We'll just roll them in our cinnamon sugar so they're well coated and you can shake off the excess, these go straight into your mouth, no I'm kidding they go straight back onto a rack but they can be enjoyed in a minute, it's a little hot now , a churro made the right way should be light, as the air is light and crispy outside and inside. It just dissipates in your mouth in a cloud of wonder, it's the best thing I've ever done.

I am beyond excited about this and hope you can make this recipe when you add the cinnamon sugar. Go ahead and just put some on top so you get really good coverage because you want it in all the nooks and crannies we're filming right before Easter and brian has stocked up on people how are those people doing? He likes them to be obsolete. I'm not a Pete fan, but in the comments, you can let me know if you love peeps and you like them stale, why is that something you can always eat the ugly ones before anyone sees them?

This one looks a little curved towards the end of your fried churro, you can make some easy ones. chocolate sauce just combine two thirds of a cup of semisweet chocolate chips, two thirds of a cup of cream and then two teaspoons of cinnamon, mix and put in the microwave for about a minute if it's a little lumpy just add a little more cream keep stirring and in case of emergency 10 more seconds in the microwave it is well fried and golden ready for a quick dip in some chocolate and if you like this video check out my quick and easy treats playlist which is the I'll see it better in the next video