Best Molten Churro Bombs Recipe By Tasty Recipes

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BAKED CHURRO BITES RECIPE BY TASTY



Baked Churro Bites Recipe by Tasty image

Here's what you need: water, butter, brown sugar, salt, flour, vanilla extract, eggs, cinnamon sugar, chocolate

Provided by Hannah Williams

Categories     Desserts

Yield 30 churro bites

Number Of Ingredients 9

1 cup water
⅓ cup butter
2 tablespoons brown sugar
salt, to taste
1 cup flour
1 teaspoon vanilla extract
2 eggs
cinnamon sugar, to coat
chocolate, melted, to taste

Steps:

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

Nutrition Facts : Calories 43 calories, Carbohydrate 4 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams

HOW TO MAKE PERFECT CHURROS EVERY TIME RECIPE BY TASTY



How To Make Perfect Churros Every Time Recipe by Tasty image

Churros, the delectable, deep-fried pastry, are gooey and soft on the inside, with ridges on the outside that gather pockets of cinnamon and sugar and help to give that classic crunch. Here is Tasty's ultimate recipe for the perfect churro!

Provided by Aleya Zenieris

Time 50m

Yield 4 servings

Number Of Ingredients 14

canola oil
½ cup water
½ cup milk
½ cup sugar, divided, plus 1 tablespoon
1 teaspoon kosher salt
½ stick unsalted butter
½ vanilla bean, seeds scraped
1 cup all purpose flour
3 large eggs
1 teaspoon ground ceylon cinnamon
6 oz semisweet chocolate chip
½ cup heavy cream
⅛ teaspoon cayenne
¼ teaspoon ground ceylon cinnamon

Steps:

  • Make the chocolate dipping sauce: Add the chocolate chips to a medium bowl and set aside.
  • In a small saucepan, heat the cream over medium heat until beginning gently simmer. Add the cayenne and cinnamon, then remove the pot from the heat.
  • Pour the hot cream mixture over the chocolate, then let sit for 2-3 minutes to soften the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the bowl with plastic wrap and keep warm until ready to serve.
  • Make the churros: Fill a 12-inch cast iron skillet with 1½ inches of canola oil. Heat over medium heat until the temperature reaches 370°F (188°C). Line a baking sheet with 2 layers of paper towels and set a wire rack on top.
  • Meanwhile, in a small stainless steel saucepan, combine the water, milk, 1 tablespoon sugar, the salt, butter, and vanilla bean seeds and pod. Bring to a boil over medium heat.
  • Once boiling, remove the vanilla bean pod, then add the flour all at once. Reduce the heat to medium-low and stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the pan, about 5 minutes.
  • Immediately transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
  • With the mixer running on medium speed, add the eggs, 1 at a time, and beat until completely incorporated before adding the next, scraping down the sides and bottom of the bowl as needed. The dough should be smooth and creamy, like a thick custard.
  • Transfer the dough to a piping bag fitted with a 6B open star tip. Let the dough rest for 5 minutes.
  • In a medium bowl, mix together the remaining ½ cup sugar and the cinnamon.
  • Working in batches of about 4 churros at a time to avoid overcrowding the pan, pipe the dough into the hot oil in 5-6-inch lengths, using a pair of kitchen scissors to snip off the dough at the end of the piping tip. Cook, turning the churros frequently, until golden brown all over, 3-4 minutes. Transfer to the wire rack to drain for about 15 seconds, then toss in the cinnamon sugar until well coated. Transfer to a serving dish. Repeat with the remaining churros, letting the oil return to temperature between batches.
  • Serve the churros immediately with the chocolate sauce for dipping.
  • Enjoy!

Nutrition Facts : Calories 671 calories, Carbohydrate 70 grams, Fat 41 grams, Fiber 4 grams, Protein 14 grams, Sugar 37 grams

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