So-Cal Churros

From Cook's Country | February/March 2016

Why this recipe works:

These fluted, fried pastries should be crispy on the outside and soft on the inside, much like a cream puff. Many recipes called for piping the dough directly into a vat of hot oil, but we found this process to be not only hectic but also dangerous—splashing oil made a mess of the stovetop and… read more

These fluted, fried pastries should be crispy on the outside and soft on the inside, much like a cream puff. Many recipes called for piping the dough directly into a vat of hot oil, but we found this process to be not only hectic but also dangerous—splashing oil made a mess of the stovetop and threatened to burn our hands and forearms). Instead. we piped dough logs onto a rimmed baking sheet and slipped them into the frying oil in batches to minimize the splashing. Piping while the dough was still warm helped us get the stiff dough through the small opening in our piping bag without a fight.

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Makes about 18 churros

We used a closed star #8 pastry tip, 5/8 inch in diameter, to create deeply grooved ridges in the churros. However, you can use any large, closed star tip of similar diameter, though your yield may vary slightly. It’s important to mix the dough for 1 minute in step 2 before adding the eggs to keep them from scrambling.

Ingredients

Detail sfs so cal churros 5
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