In this program… there are churros, churros.
Hello friends of Paulina Cocina! Here's Nicola Garupa, producer of this series and official host of the videos.
This time, Paulina brings us an unforgettable recipe: how to make homemade churros. While you can learn how to make them in many ways, Paulina takes into account how lazy we are, so she chose the easiest and simplest homemade churros recipe of all: it only uses flour and water, and the trick is all in the process.
Enjoy the video!
Nicola Garupa
producer
clarification
I've received two messages saying that these churros "explode" once in the oil. This is because the dough (if not kneaded well, if a churro maker isn't used, etc.) can become airtight. This
hasn't happened to me, as you can see in the video.
However, I recommend looking for another churro recipe and not making this one, as hot oil is dangerous.
The reason I haven't removed the recipe is because I've found it on countless websites, so I think it's more useful to leave the recipe with this warning, in case you find it elsewhere.
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about this recipe for homemade churros
This is Paulina, friends.
I'm so happy since I learned how to make homemade churros. Did you know they were so easy? I didn't.
Some recommendations, apart from those you see in the video:
- This churro dough is weird (sort of chewy) and it's hard work. Trust me about molding homemade churros while they're still hot. After a while, they cool down, and it takes a lot of strength. I hurt my hands. I'll hurt them again because homemade churros are delicious.
- For this same reason, I recommend making them in batches so the dough doesn't cool down. The process for making homemade churros is so simple it's not hard at all. If you're making two dozen, instead of using 4 cups of water and 4 cups of flour all at once, make them two at a time. Or even one at a time.
- In addition to homemade churros, you can make mini homemade churros, medium homemade churros, maxi homemade churros, the famous homemade churrosca, whatever you want. Long live homemade churros.
Ingredients
for approximately 1 dozen
- 2 flour cups
- 2 cups of water
- Oil
- 1 pinch of salt
- (read with the voice of Celia Cruz) Azúuuuca
How to make homemade churros
You won't believe how easy it is
- Boil 2 cups of water in a pot with a pinch of salt and a splash of oil.
- When the water is boiling, add the two cups of flour all at once, without fear, and stir continuously with a wooden spoon for a minute. This is done over low heat.
Secret: In this homemade churros recipe, I use a little less flour. That is, I add a level tablespoon to one of the two cups of flour—just a little bit. - Now comes the most important churro moment: you transfer that paste, just as it is, hot, to the counter. At this point, you're thinking this recipe is nothing. That dough is ugly, chewy, and lumpy. Honestly, I wish you'd trust me a little more because this isn't the first recipe I've given you, so, do me a favor, go ahead. I don't want to listen to you.
We said: transfer the homemade churro dough just as it is to the counter. And you knead it. It's burning. I'm warning you. You knead, shake your hands, knead, like this. About 5 or 6 minutes. - After this time, the dough is smooth, lump-free, and beautiful. Ahhhh, Paulina was right. Shut up, will you? Don't waste time; everything has to be done quickly before the dough cools. Place part of the dough in the churro maker or piping bag and form the churros into any size you like.
- Once you've formed the churros, heat the oil in a pan or pot and fry them until golden brown all over. Remove and place them on paper towels. CAUTION! The dough can cause small explosions, so stay away from the frying pan. It hasn't happened to me, but it's worth clarifying.
- Sprinkle with sugar to taste. This step is done while the churro is still hot so the sugar sticks. Try a warm churro and send me this tweet:
How to make homemade churros
and be quite happy
Recipe source: Argentine Cooks .
Hi Paulina, the years go by and every time I need to remember the recipe I look for you... you're brilliant and they never turn out wrong for me... kisses
Good recipe, they didn't explode on me, go ahead
Ideal for mate
Hello, they come out perfect, but after 10 minutes they become chewy. Why don't they stay crispy for a while?
Hello, Paulina, first of all, I wanted to tell you that I love making your recipes. I read the warning, but I imagined it would splatter a little. When I turned them over, a splash of oil literally hit my face. Luckily, I'm fine, but you have to be very careful.
The recipe is perfect!! First time I've made it and they turned out delicious... THANKS PAULINAA??
I made it with a churro maker and one exploded... I think I made the recipe exactly as described, but my face and hands are burned... future scars... it's true that the warning was there, but oh well...
Self-rising or regular flour?
Excellent!!!!!!!!!!
Hello Paulina, you are a genius, your recipes never fail. Congratulations. I just made churros and they come out spectacular. Thanks to you, my grandchildren eat very delicious things. Greetings.
How lucky I was to find you thanks to Gisel, my youngest daughter. Now we all cook several of your recipes, without any problem. You are a GENIUS.
Thank you so much for the step-by-step recipe. It's easy and delicious...but thanks for the good vibes! I laughed a lot while reading. It's so nice to learn with a touch of humor. Kisses and blessings.
Today I made churros using a churro maker and they turned out perfect! Not a drop of oil splattered. Truly delicious ;). I highly recommend this recipe.
How absurd to sue because it didn't work out and they exploited you!! Stop messing with me... nanana... it's delicious and I don't exploit it because the churrera takes all the air out of it!
They didn't explode on me, I don't see why you have to get the prescription.
You're a genius. They turned out delicious!!!
Hello, the churros shouldn't burst, it's never happened to me and I've made them a ton of times. DO NOT add oil to the water, just water and salt, DO NOT knead, once the dough is mixed in the container you use, as ugly as it looks, send it to the churro maker. If you want to keep the churros almost as freshly made to eat after a few hours and not have them become gummy, DO NOT put the sugar in while hot. All my own experience, I hope it helps.
These comments, despite the burns, seem very aggressive to me.
I have made this dough long before seeing it here on this blog.
To be honest, the first time I did it, it did explode, and luckily no one was hurt. But there's no need to be alarmed or upset.
I didn't have a sleeve or a churro maker (imagine) and I made the shape of the churros with my hands (they are quite malleable). When the explosion happened, all I did was look for solutions and not cry. I did the following: with a fork, I released the air from the churros, passing the fork over the churro so that there were lines and READY, they didn't explode anymore.
Life is about experimenting, making mistakes, and learning from them. Don't expect solutions to always be provided online.
If I could make them without a churro maker or a pastry bag, I think EVERYONE can, and look, it's a fairly manual and perhaps precarious but quite efficient way for those who don't have the possibility of buying these utensils but who, like everyone else, want to indulge themselves.
Bye. Good recipe.
This clarification is for those who have no idea how to make churros. This recipe is perfect and uses the right measurements. If the dough explodes, it's because the oil has to be at 210 degrees when frying. And the dough has to be airtight when frying. If it explodes, it's because the dough wasn't kneaded properly. The recipe is perfect.
GET RID OF THIS RECIPE NOW!! IT'S A DISASTER AND SUPER DANGEROUS!!!
Hi Pau! I've always made this recipe. I saw your clarification, so as a tip, I recommend that anyone making it follow the instructions to the letter and ensure the dough is smooth and lump-free (sometimes it's difficult to do this with your hands because the dough is so hot, so to ensure this step is safe, it's recommended to use a spatula or a kneading scraper). When frying, use a temperature gauge (a kitchen thermometer) to ensure the oil doesn't exceed 175 degrees Celsius. This is super important because excess heat causes the paste to explode. I hope these recipes help those who make them. Love!
Hi Paulina, please enlarge the sign you posted about them exploding. I have third-degree burns on my shoulder and first-degree burns on the rest of my body.
Hi Paulina, please remove this churro recipe. It's very dangerous. My brother made it and burned his hands and face. If you've already received several comments about explosions, please stop recommending it. Ladies and gentlemen, this recipe is dangerous. It exploded, the oil flew everywhere. DO NOT MAKE IT. EXTREMELY DANGEROUS.
They have to be made with strong flour, not self-rising flour, because they explode. And sometimes because of the temperature difference.
They didn't explode on me and they were delicious. Plus, you saved me from hunger because I only had those ingredients at the time. Thanks, hehe.
churros
I'm going to sue you for burning my face!
Excellent 10-pack of mate. I drink it with my boyfriend on a rainy day and it turned out very delicious.
Pure fraud, this recipe doesn't work. I burned my face and an arm, and my sister who was with me too. It exploded like a bomb, how horrible. Besides, all the material has to be thrown away.
Something similar happened in Chile with that recipe http://www.planetacurioso.com/2011/12/28/diario-chileno-indemnizara-por-receta-de-churros-explosivos/