I do not fry, I do not do it well. However, I really fancied churros lately [my mother was from Madrid, Spain, and she would make these for us whilst we were growing up] and I found this recipe....I didn't use nutmeg, but dusted the finished churros with powdered sugar and dunked them into hot coffee ... so nostalgic! Tasted JUST like the ones my mother used to make!! I will definitely keep this recipe and make it again and again! Thank you so much for sharing!
Excellent! I thank you, and my kids both thank you for this recipe. I didn't make the dipping sauce, since we just tossed these with cinnamon and sugar donut style, but the dough is great. Used a thick freezer style zip bag in place of a pastry bag, and it worked great. The first 3 were made when I had cut the corner too large, but a mid cooking bag replacement worked great. My only problem was mixing the eggs all in at once. Tried and failed... Had to break out the Kitchen Aid and paddle to get this mixed while hoping I had no scrambled egg. Next time will just dump it in there in the first place, or beat the eggs in one after the other. Going to have to get a pastry bag and tips to make this correctly to have the crunchy edges we like so much. Thanks for sharing. This makes a ton, btw, so be prepared to share. I've only made half so far and we have about 10 of these as big around as my middle finger and about 8 inches long. Not sure how well the dough will keep, but will be making the rest in a couple hours when hubby gets home.
Great, well written recipe that turned out great (not pretty) churros for my daughter's spanish class. The kids and the teacher enjoyed them and they didn't come home with any leftovers.
This is a really good recipe for Churros- they taste just like the ones we had in Spain. Will definitely make again. It is important to use a good quality piping bag though as the dough is quite dense so a thin bag could fall apart :) thanks!
This was our first time eating churros, so I have no comparison. The kids loved them. Hubby & I thought they were good. I'll probably make them again sometime when we're having a mexican-style dinner. I didn't pay attention to how many it serves, next time I'll only make a half batch!
So good... :) We skipped the chocolate and only made half a batch but still had plenty left over. My picky husband was very impressed and happy! We coated these with a cinnamon sugar mixture. Thank you!!!!
Haven't seen my star tip since last Christmas and now I know I have to search out another one. Made them last night when expecting friends for coffee. I used a plain round tip for piping into the hot oil, rolled them in cinnamon sugar and ate the first half while frying the second half, hahaha. I used one one cup of milk to one-and-a-half rounds of Ibarra and that was perfect for us. TFS!
Crunchy exterior and soft inside indeed! Have tried 2 other recipes for Churros and this is by far the best one. The other 2 came out soft and squishy. Will definitely keep this recipe. Thanks for sharing!
I loved this and so did my family. I left out the 1/4c oil, baking powder and nutmeg and replaced it with an extra egg. Really by accident but these came out fluffy and moist so I was happy I left out the oil. I might try some brown sugar instead of powder next time like the ones in Mexico but this was great. I went from ingredients to churros in about 30 mins so that was nice. Because I'm so impatient . Thanks for sharing.
These were absolutely lovely! I don't have a piping bag so I tried to improvise and used a large ziploc style bag, not a good idea since it bust open after only piping out 3 churros. Undaunted I pulled out my cookie press, chose a disc that I thought would work and after a bit of messing around, voila, I had lovely twisty churros ready to fry. A definite hit with the kids, but I should have made half the recipe as it truly makes a lot of churros! Thanks for another keeper Rita! Made and enjoyed for team Mischief Makers - ZWT #7.