Cooking we're making churros. So, a churro walks into a bar and the bar tender
is like, "Hey! We don't serve donuts here man,." And the churro is like,
"What? What are you talking about? I'm not a donut." And the bar tender
is like, "Are you sure?" And the churro's like, "Yeah. I'm churro!" To make the dough for the churros, we've got
some water and a pot.
What I'm about to show you is a Mexican version of
churros. So, churros are a fritter, originated in Spain. The original
dough only had oil, I mean, flour and water mixed up together and then
fried. I think, I'm talking to my friend about this, I think that when the
French occupied Mexico, they kind of changed the recipe a little bit and
they made it more like a French pastry.
So, that's what I'm going to show
you, because I think it's a little bit nice and richer. So, this is just water, butter, sugar, and
salt, then mix this up together until the butter melts and the water boils.
Now we're making what's called a choux pastry, C-H-O-U-X, and I made these
before when we did the gougeres, which is like a savory type thing
that's baked. So, it's the same basic dough that we're starting with, but
then we're going to cook it differently from that by deep-frying it. Okay, so once your liquid reaches a good rolling
boil, we can turn the heat off.
And I've got flour here, just regular
all-purpose flour. Just dump it in all at once and then start mixing it up.
And it's going to look lumpy and shitty at first, but it will all come
together in a few seconds. Okay, so there, there we go. There's .
. . Once
it's kind of sort of a play dough looking ball, I'm going to transfer it into
a separate bowl because this pot is still really hot and we want it to
cool off a little bit. Whew! If you wanted to do this with a mixing bowl,
that's totally, totally fine.
I'm going to show you how to do it by hand
just to show you that it can be done since I know a lot of people don't have
an electric mixer. So, I just want to let this cool for about five minutes.
You can spread it out a little bit, cool off. So we'll see you back
in about five. All right, once it's stopped steaming we can
add the eggs.
So, this is two eggs that I've beaten up with some vanilla
extract. I'm just going to add about half of this. Oops! Or a little more.
Start mixing it vigorously. And that's why we let it cool, so that the egg
would just immediately cook when it hit the hot flour.
And again, it's going
to look like a total disaster, but eventually it will all come together,
and it will come together really fast if you use an electric mixer and just
do it on medium speed. Yeah. So when it starts sounding a little
sloppy sexy like that, it will also start coming together into a ball. Sometimes
it's easier to kind of hold it like this and okay, good.
Put the
rest of egg, but once it's nice and smooth we're ready to go. I'm going to
fit it into a pastry bag. I'm going to show you how I put mine together
because I've had this for like over a decade and I just recently figured
out the right way to assemble it. I don't even know if they make this kind anymore.
But anyway, so I recommend using like a pretty
heavy bag because this is such a thick dough, and then you're going
to drop your little tip in. You want to use this pretty wide star piping tip.
You can also buy a little press called a churrera that is especially
made for piping churros, but anyway I'll use this. Put that in first, wait,
yeah this is right. Then this part goes in.
I always have to think
about it. Yeah, that's right. And then screw this on the outside. Okay, so that's
assembled and then we can fill it with our dough.
Pack it in there, twist off the top, and get
it started. Okay, good. So now, over here I've got my oil heating. It's
about three inches of corn oil.
I'm using corn oil or you could use peanut
oil or canola oil, or whatever you like to fry in, but those are
all good choices. I'm letting it heat up 'til it's 350, and then we'll start
frying, so just a couple more minutes. Okay. Once your oil's hot, you're going to
hold the bag in your non- dominant hand and squeeze off lengths right
into the oil, and then cut them off about three to four inches.
You can use
a knife, but scissors work pretty well if you have some kitchen shears.
And just fry like maybe three or four at a time, so you don't overcrowd
the pot and cool the oil off too much. And they don't take very long. You'll
see they kind of fizz around a lot and then they'll begin to float, and you
can kind of turn them if you need to. It should just take three to four
minutes total.
Okay. And when they're nice and brown and
most of the bubbles have subsided, we can scoop them out, and drain
them on a little paper towel or paper bag or something. And don't be too upset
if some of them kind of burst open a little bit. That happens usually
if your oil's a little bit too hot.
Mine was a little bit hotter than
350 when I put these in. So, then let those cool just a couple of minutes,
fry a few more. Okay. So you want to just let them drain for
a moment, but then while they're still kind of warm, I've got some
cinnamon sugar mix here that I'm just going to roll them around in that, and
that's why the batter itself is not terribly sweet because you roll them in
this sugar mixture.
In Mexico, these are often served with a hot chocolate
type of dipping chocolate, and then in a lot of places in South America they
actually fill them with caramel, or chocolate, or vanilla, or even
fruit pastes. So, they become kind of like a jelly doughnut that way, but
this is more like what you get at fairs and stuff here, although those are
usually like, you know, a foot long. This is a little bit more reasonable
size. These are best served pretty quickly, but
if you need to hold them, you can do the sugar and then put them on a rack in
the oven at 200 or 200 degrees, and they'll keep nice, and warm, and crispy
there for about an hour.
Awesome. Yeah! These are so fun and this batch
makes a whole lot. So you have all of the fried, delicious snacks that
you can eat. So, for more fun stuff that you could make
and a fry daddy, check out my corn dogs video from a long, long, long, long
time ago.
And then also, I. Did a cake doughnut for Halloween a few years
ago, that's pumpkin spice cake doughnut holes. They're so, so, so good
and I'm going to try one of these. I'll eat the ugly one.
Oh, wait, it's
like a smiley face or a frowny face. Mm! You hear that crunch? And the inside's
nice and tender. Oh, man! These are so good. I could eat so many of
them, and I would feel bad afterwards, but not so bad that I wouldn't
do it again.
Thank you so much for watching. Please check
out HilahCooking.Com for this printable recipe and all printable recipes.
And I'll see you guys next time. Don't forget to subscribe, and leave
me a comment or a question, and I'll see you later. All right.
Thanks for
watching. Bye!.
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