Best Easy Churros Recipes

EASY CHURROS

Steps:

• Fill a large, wide pot with about 1 1/2 inches of oil. Heat over medium-high heat until the oil reaches 365 degrees F on a deep-fry thermometer.
• Meanwhile, whisk together the pancake mix, allspice and 1/2 teaspoon of the cinnamon in a large bowl. Add the hot water and whisk until well combined. Spoon the dough into a pastry bag or resealable plastic bag fitted with a 1/2-inch star tip.
• Combine the sugar and the remaining 1 1/2 teaspoons cinnamon in a small bowl, then transfer to a sugar shaker (or use a small mesh strainer).
• When the oil has reached temperature, carefully pipe approximately 3-inch tubes of batter directly into the oil, working in batches if necessary and using a knife to cut the dough between churros. Fry, turning occasionally, until golden brown all over, about 3 minutes per batch. Drain the churros very briefly on a paper-towel-lined plate, then sprinkle with the cinnamon sugar.
• Serve immediately with chocolate sauce on the side for dipping if using.

EASY CHURROS WITH MEXICAN CHOCOLATE SAUCE

Steps:

• Churros:Preheat oven to 425 degrees. On a lightly floured surface, roll out puff pastry into a 12-by-16-inch rectangle. Brush lightly with a beaten egg. Fold in half into a 6-by-16-inch rectangle; press out air bubbles, then cut crosswise into 1/2-by-6-inch strips. Twist into spirals, pressing ends to gently adhere. Place 1 inch apart on 2 parchment-lined baking sheets; freeze 30 minutes. Bake, rotating sheets halfway through, until puffed and golden, 20 to 22 minutes. Combine sugar and cinnamon. While still hot, toss half of churros with half of sugar. Repeat with remaining churros and sugar.
• Mexican Chocolate Sauce:Bring cream to a simmer; pour over chocolate in a heatproof bowl. Let stand for 5 minutes. Add spices; stir until smooth. Serve immediately, with churros.

QUICK AND EASY CHURROS

Steps:

• Heat oil in a large deep fryer until the temperature registers 350 degrees.
• Roll biscuits into 1/4 inch thin dough snakes. Rolling the flaky biscuit dough on its side will simulate the ridges seen on churros when deep fried. Cut dough snakes in half if they are too long to fit without bending into your fryer.
• Drop each dough snake into a paper bag filled with only the sugar (do not add the cinnamon yet) and shake to coat. The sugar will melt on the churro as it fries to make it sticky so the final sugar/cinnamon mixture adheres better.
• Shake off excess sugar.
• Fry each dough snake until golden brown and crispy on the edges.
• Remove from oil and drain on a wire rack. Do not drain on paper towels. The sticky sugar will stick to it.
• Once all the churros have been fried, add the cinnamon to the remaining sugar in the paper bag and shake to mix. Add more sugar if needed.
• Drop each cooked churro into the bag and shake to coat.
• Shake off excess sugar mixture and enjoy.

TASTY EASY BAKED CHURROS

Steps:

• 1. Preheat oven to 350°F/180˚C.
• 2. In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
• 3. Turn off the heat and stir in the flour.
• 4. Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
• 5. Transfer mixture to a piping bag with a 5 point, or star, tip.
• 6. Pipe out thick 3-inch strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
• 7. Bake for 10 minutes, then broil until golden brown.
• 8. Dredge each churro in melted butter, then cinnamon sugar. Serve with melted chocolate if desired.