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PERFECT HOMEMADE CHURROS + DIY FLOUR MIXTURE DISPENSER

The first time we tasted the churros is when we went to the Disneyland California. It was summer season during that time, so lots of people had visited the theme park, thus the queuing and waiting time for every show or rides was very long. To keep us from being bored we bought churros and keep our mouth busy while waiting for our turn. Kids love it very much. 

Now they remember it and ask me to make one for them as their snack in one lazy afternoon. So as  a mom who likes to please her kiddos, I did it.


What is churros?

According to Wikipedia, churros is a fried-dough pastry that is traditional in Spain and Portugal (where it was originated), as well as in the Philippines and Ibero-America.[30]

Churros are best serve warm, however, it can be stored in an air tight container at a room temperature for up to 2 days. [31]

One tip that I want to share with you just in case you notice that your churros looks golden brown outside, but raw inside, this is because more or less your oil is very hot, especially for a thicker churros, that makes it cook quicker outside, but not inside. To avoid this to happen lower down your fire or heat setting and fry your churros longer. 

In the above video, we also showed how to make a DIY flour mixture dispenser or piping bag with a star tip - please check it out for more details. For the meantime let's get started with our recipe...try it and tell us how you feel about it by leaving a comments down below.

INGREDIENTS:
  • 250ml water
  • 1/4 cup unsalted butter
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 - 2 cups oil for frying

For coating
  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon

INSTRUCTIONS:
  1. Heat the pan in a medium heat or fire setting.
  2. Pour the water in the pan and wait till it gets hot.
  3. Add the sugar and butter. Fully melt the butter prior adding the next ingredient.
  4. Gradually pour the flour into the mixture. Mix well.
  5. Lower the fire or heat setting at this stage to cook the flour slowly and evenly.
  6. Once it turned mashy and pasty remove from fire. Set aside and let it cool down for 5 minutes.
  7. Prepare the frying pan and set it to medium heat.
  8. Add the oil and wait until it is hot enough.
  9. For the mean time while the oil is heating up, on a warm flour mixture, add the egg and vanilla. Blend it very well until it comes together and smooth.
  10. Transfer to the piping bag with a star tip or to the DIY flour mixture dispenser.
  11. Carefully pipe the flour mixture into the pre-heated oil about 4 - 6 inches long. Cut end with clean  knife or scissor.
  12. Let it fry until golden brown in each side. Transfer to the strainer or paper towel briefly to dry and to remove excess oil.
  13. Mix the cinnamon and sugar for coating. Transfer the churros and roll to coat.
  14. Serve warm and enjoy!

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