Churros. Real churros in Spain are not light and fluffy; they're like this. These were pretty good except they were much tougher than churros I've bought. I didn't overmix but they ended up chewy.

Homemade Churros are made with simple, pantry-staple ingredients and fried to golden perfection, these are easy to make at home! Churros are kind of the Spanish version of donuts. Taco Bell ripped them off with their Cinnamon Twists. You can cook Churros using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Churros

1. You need 1 cup of flour.
2. It's 1 cup of water.
3. It's 2 tablespoon of sugar.
4. It's 1/4 teaspoon of salt.
5. Prepare 1/2 cup of butter.
6. Prepare 1 teaspoon of vanilla.
7. You need 3 of large eggs.
8. You need of Topping.
9. You need 3 tablespoon of sugar.
10. You need 3 tablespoon of ground cinnamon.

The original Spanish churros were made with just flour and water (maybe some oil) dough. I have loved churros ever since I was a little girl wandering the streets of Tijuana. A churro is a fried-dough pastry—predominantly choux—based snack. Churros are traditional in Spain and Portugal, where they originated, as well as in the Philippines and Ibero-America.

Churros step by step

1. Over medium heat add water sugar salt butter in a pan cook till it boil.
2. When it boil add vanilla and flour and mix lower the heat and mix for few minutes.
3. Make sure the flour cooked no white flour and dough move easy in pot.
4. Remove dough and add to the mixer let it cool for few minutes.
5. Start adding one egg at time and mix the dough will be soft.
6. Oil over medium heat to high start pumping using star head and scissor drop them in oil and cook Flip them once.
7. Take them out on a paper towel to dry for a minute then rub them with cinnamon sugar enjoy 😉.

The Mexican version of a quick fried cake, churros are incredible tasty treats that couldn't be easier to make. Whether you want to craft them from scratch or are looking for a quicker fix. Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Fry the churros, turning them once, until golden brown. Transfer churros to a pastry bag or strong gallon ziploc bag with a corner snipped off, fitted with That was exactly my understanding of churros, too.