Churros are the Mexican version of a quick fried cake and are very delicious.Anyone can make churros at home, whether they want to make them from scratch or need a quicker fix.
Step 1: In a small bowl, whip the two eggs and the vanilla.
It should be well mixed.Set it aside when done.You can make richer churros by adding 1-2 more eggs.
Step 2: Take the oil out of the pan and cook it until it's at least 375F.
If you don't have a candy thermometer, keep everything on medium-low, and you'll be ready just as small amounts of smoke is rising from the top of the oil.The oil should start bubbling if you drop a small ball of dough.The thicker the pan, the hotter it is, as they hold heat better than thinner pans.You can preheat the oil before making the dough.If you think you can do the dough quickly, starting now is a good idea.To prevent burning, keep the burner on medium and not high.
Step 3: Bring the water, brown sugar, salt, and butter to a boil in a medium saucepan.
The mixture is bubbling nicely when you stir it frequently.Lower the heat to low once it is a consistent, boiling mixture.
Step 4: The flour should be added to the hot water mixture all at once.
This takes a lot of strength, so get in there with a wooden spoon and stir everything up into it.The heat should be turned off when done.
Step 5: When you have a consistent dough, pour the egg/vanilla mixture into it.
When you've mixed everything up, you should have a glossy ball of dough.The dough should keep it's hook shape if you pull it up sharply.If it doesn't add and beat in another egg.
Step 6: Churros are popular for their long, round shapes.
There are many ways to turn your ball of dough into delicious churros.The simplest way to make long, thin, cylindrical treats is to pull off a ball of dough and roll it between your hands.The ridges found on fairground churros come from the star-shaped tips of these.Pack the dough where the icing goes and then push it through to make perfect logs of dough.Take the freezer back and fill it with dough.A small opening can be formed by cutting the bottom corner off the bag.The dough should be squeezed through the whole to make logs.
Step 7: The logs will turn golden brown when Fry them in hot oil.
The total cooking time will depend on how thick the churros are, but you should be able to tell when they are done, as the outsides will be a golden brown.Don't put too many churros in the pan at once, because too much will cause the oil to get greasy.
Step 8: Place the finished churros on the paper towels.
If you want to get rid of excess oil, lightly pat down the tops with more paper towels.
Step 9: Churros can be rolled in the mixture of white sugar and cinnamon.
You have your finished churros!They'll be great if you combine them in as much or as little cinnamon sugar as you want.Some people add chocolate sauce to the finished churros.
Step 10: You can buy a roll of biscuits from your favorite brand.
The basic ingredients of a churro are the same as those in a biscuit, but the dough is a little different.Smaller biscuits allow you to more easily fry everything.You can use 1 cup hot water and 3 cups of your favorite pancake mix if you don't want the fat of biscuit batter.Proceed like normal when you blend into a dough.
Step 11: Take two biscuits and place them between your hands.
Churros need to be long and thin in order to cook well.For the best results, try to make the ropes roughly the same diameter.
Step 12: Pull biscuits together and pinch them together.
You can make a rope out of the biscuits by braiding one over the other.Roll the whole thing together to keep the centers together.
Step 13: To get the strips out, use an icing pipette or icing bag.
Cut off the bottom corner with scissors after putting the dough into a large plastic bag.The dough can be pushed straight out of the back.
Step 14: Place vegetable oil in a pan.
Continue to heat until it reached 400F.Make sure there is enough oil in the pan to cover the churros.All sides should be cooked at the same time so there is enough oil for them to float.There is barely smoke coming off the top of the oil if you don't have an oil thermometer.Don't allow it to get much further than this point.
Step 15: The dough twists as it is dropped into the pan.
Fry for about 2 minutes.You can see when they are finished by the color on the outsides.They usually are when they look good to eat.
Step 16: Put the churros on the paper towel.
If the oil cools on the churro, the paper towels will make them soggy.
Step 17: The dough should be rolled in cinnamon and sugar.
In the separate bowl, add 1/2 cup of sugar and a dash of cinnamon.The churros should be rolled in the mixture to coat them.
Step 18: If you want, serve chocolate dip.
On their own or with a delicious chocolate dip, they are fine.Enjoy!