How to Make Churros

If you agree , there's nothing better than a warm churro , then you've got to try my homemade churro recipe .

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Hey , you're watching Preppy Kitchen where I can teach 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 so quickly .

So pour some oil into a big pot .

Set up your candy thermometer .

You don't want to guess the weight , you want the weight , you don't wanna guess the temperature , you want to know the temperature .

So your are perfectly golden .

We're gonna turn that on soon .

But for now let's get these dry ingredients together .

I'm gonna weigh out .

One cup of flour is 100 and 20 g .

Set that aside .

And now we're gonna combine almost all the ingredients except for the flour in your pot .

I'm gonna cut up tablespoon size pieces of butter just so they melt quicker .

And I'm using six tablespoons or 85 g .

That butter doesn't have to be room temperature , but it'll boil much quicker .

If it is .

So , one quarter cup of sugar .

Right ?

And you go , that's 50 g .

Gonna add a cup of water .

One cup .

Exactly .

Last into the pot is a half tea spon of salt .

It's gonna give us some nice contrast .

We're gonna place this over medium heat and bring it to a rolling boil .

If this sounds familiar , it's because we're making shoe , if you know what shoe is , you know ?

Ok , let's grab a wooden spoon and you're just gonna stir this a little bit as it comes to a boil , it'll start boiling fairly quickly .

So be ready .

So this came to a rolling boil , turn it off heat , dump the flour in and stir it up .

You're gonna see it come together fairly quickly .

It'll come into a ball and then we're gonna place this overheat one more time to cook the flour and really bring it together .

Now , let's put that over heat , stir , stir , stir , stir stir .

You're gonna see this come together .

It's gonna pull away from the pan and then you know , it is already so easy .

30 seconds is all you need .

We're gonna set this aside for a minute .

Get our stand mixer out and some eggs too .

Don't forget the eggs right now .

We're gonna dump this hot dough into our stand mixer .

I have a pottle attachment on this .

You can let it hang out here for a second .

You don't want to burn the eggs it's never happened .

Me , that's the best practice .

I'm gonna crack three eggs .

But as you know , if you've ever made shoe , you don't know how many eggs you need until you look at the batter .

So have one more at the ready .

Nobody wants shells in their churro .

So go ahead and you know , use a separate bowl .

Best practice .

Don't crack them right in there .

Get this mixer started , get this mixer plugged in and started .

Oh , we see the steam coming out .

It needs this to cool down for a hot second .

I also have vanilla ready .

It's gonna go in and just make this taste even that more delicious , right .

Add the eggs in one at a time .

You're gonna see the dough really comes together .

It becomes luscious and just beautifully cohesive and you're mixing on a medium speed .

Now , here's the test lift this up and the dough should be gracefully falling off the paddle .

Not really like cling to it .

It needs to look beautiful and silky and right now it's looking silky but not so beautiful .

You want it to be gently and gracefully falling off , not plopping off like that .

I'm gonna crack one more egg into a bowl .

This is my last egg .

I'm gonna give it a little bit of a mix .

We're gonna add this in as needed .

I might add half the egg in or the whole thing .

We'll see .

I also want to scrape the ball down in addition to that half egg .

I'm adding one teaspoon of a nice vanilla right in there .

Ok , let's mix it up .

I'm gonna scrape the bowl down one last time .

Oh , yes .

This is , you know what it looks like ?

It looks like a wonderful thick custard .

So take a look at this .

This is totally different .

Do you see that ?

It's just a beautiful , like glossy , silky batter .

It's falling gently from the beater .

Yeah , just like that .

Now we get to fry this up .

It's so easy .

Hi .

Hi mom .

I love you .

I love you .

All right .

So I'm filming a youtube .

So when you say uh churros do you say or what do you say ?

OK , just double checking .

All right , wait , wait , bye bye .

I love you .

Love you too .

Bye .

I have a big piping bag out my favorite open Star tip .

It's an 8 69 .

You could use any big Star tip if you want though .

Snip the tip off and fill this up with our delicious churro shoe .

Normally I would tell you not to overfill your piping bag , but this time just fill it right up because you don't want to stop and start .

Oh my gosh .

This batter smells so good .

I really wish you could smell it right now .

Ok .

This is ready to go in the meantime , I'm gonna make some cinnamon sugar and also get my oil nice and hot while that's heating up .

We're gonna make our cinnamon sugar .

One of the best things ever just combine about three quarters of a cup of sugar and about two teaspoons or so of cinnamon in you .

Go give it a whisk and it's gonna be ready to roll .

Literally , our churros are gonna roll in us .

These churros do not have to look perfect .

Mine are not , some people are obsessed with like a perfect star edge and like the perfect shape and they go ahead and they pipe these onto parchment paper and they freeze them and then they do this .

It's like that's a whole racket .

All we're gonna do is pipe them , cut them and they're gonna be delicious and amazing .

The churros could be really be like whatever size you want .

But 3 to 4 inches is a nice tight .

These are gonna rest on some paper towels .

I have this on a wire 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 thing in the world .

I've missed these so much because where I live there are no street vendors making fresh churros anymore .

My churros are golden brown .

We're gonna lift these out and just set them on some paper towels just to drain the excess oil for a minute .

A spider is the best tool to have for any deep frying by the ba after just like 30 seconds or so , your churros have been drained of oil .

They still need to be hot and kind of wet .

We're just gonna roll these in our , uh , cinnamon sugar .

So get them nice , nice and covered .

You can shake the excess off these , go directly into your mouth .

No , I'm kidding .

They go directly back onto a wire rack , but they can be enjoyed within a minute .

There's a little hot right now .

A churro done the right way should be light as air , light , as air crispy on the outside , on the inside .

It just like dissipates into your mouth in a cloud of wonder .

It is the best thing ever .

I'm beyond excited for this and I hope you get to make this recipe when you're adding the cinnamon sugar .

Go ahead and just spoon some on top .

So you get really good coverage because you want it in all the nooks and crannies .

We're filming this right before Easter and Brian has like stocked up on peeps .

How are those peeps ?

He likes them to be stale .

I'm not a peep fan but in the comments , you can let me know if you love peeps and you like them stale .

Why is that a thing ?

You can always eat the ugly ones before anyone sees them .

This one looks a little curved .

Mhm Towards the end of your churro frying , you can make some easy chocolate dipping sauce .

Just combine two thirds of a cup of semi sweet chocolate chips , two thirds of a cup of cream and then two teaspoons of cinnamon .

Give it a mix and pop it into the microwave for about a minute or so .

If it's a little lumpy , just add a bit more cream .

Keep stirring and in an emergency 10 more seconds in the microwave .

Ok .

Fried up in golden .

Ready for a quick dip in some chocolate .

And if you like this video , check out my quick and easy treats playlist .

That is the best .

I'll see you in the next video .