Peruvians.....What is the recipy for churros?

Question

How do you make them with a hole in the middle in order to fill them in with manjar blanco or dulce de leche?

Answer 1

Churros:

3 1/2 tablespoons butter
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup water
3/4 cup all-purpose flour
2 teaspoons vanilla extract
2 large eggs
Vegetable oil
1/2 cup sugar
1 teaspoon ground cinnamon

Combine first 4 ingredients in a medium saucepan; bring to a boil. Add flour, all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat.

Stir in vanilla. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.

Pour oil to depth of 2 inches in a large Dutch oven or heavy saucepan; heat to 370°. Spoon batter into a large decorating bag fitted with a large star tip. Pipe batter in 6-inch strips into hot oil, in batches, and fry 3 minutes or until golden, turning once. Lift out with a wire spatula, and drain on paper towels.

Combine sugar and cinnamon in a shallow dish. Roll churros in sugar mixture. Repeat with remaining batter. Serve immediately.

Yield: Makes 6 to 8 servings

Answer 2

1. Churos

11/4 cups flour sifted 1 tbsp. Sherry

1/4 cup butter 3 eggs slightly beaten

1 cup water

Heat the water and butter together to the boiling point. Remove from the fire and gradually add the flour. Then cook, stirring constantly, until the paste no longer adheres to the spoon. Again remove from the fire. Add the eggs and wine gradually, blending them in thoroughly. Put the paste in a pastry bag. Use a small tube and squeeze the dough into hot oil, in lengths of ten to twelve inches. As the paste touches the hot fat it curls into round frit ters. Fry to a golden brown. Drain and sprinkle with sugar.
I like to put a cup of hot sauce on the side-just my taste

Answer 3

Mexican Churros
Recipe By : Jo Anne Merrill
Servings: 24

2 cups Canola oil
1 cup water
1/2 cup margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon

Churros, or Crullers, are to the Spanish and Mexicans what doughnuts are to Americans for coffee breaks.

1. Heat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.

2. Remove from heat. Beat in eggs all at once and continue beating until smooth.

3. Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees.

4. Spoon the dough into a decorator's tube with large star tip for authentic looking churros. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once; about 2 minutes on each side.

5. Drain. Mix sugar and cinnamon in brown paper bag. Shake the churros in the sugar mixture.




OR

Answer 4

The Churros

Here's the ultimate recipe to make your own churros at home, just like they were at the churrería stands. Of course, the difference here is price. Here you can make a whole batch for what is cost for a few. Once you make the churros, you can make the authentic chocolate dip to dunk them in.

Ingredients: (Makes one platefull)
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)

Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F.

To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.

Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain.

Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.

Chocolate for Churro Dunking

4oz dark chocolate, chopped
2 cups milk
1 tbsp cornstarch (also known as cornflour and is the powder that causes the thickening)
4 tbsp sugar

Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.

Answer 5

go to peruvianrecipes.com!
churros recipes on the web!