Homemade Churros Recipe – Laura Vitale – Laura in the Kitchen Episode 382

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33 Replies to “Homemade Churros Recipe – Laura Vitale – Laura in the Kitchen Episode 382”

  1. Actually, original Spanish Churros are made with a dough that is just 1 part water 1 part flower, about a tablespoon per cup of olive oil, salt, Sodium Bicarbonate and Baking soda. they are even easier to make than this dough!

  2. If you don’t want to go wrong with churros keep in mind that is basically a choux pastry fried instead of cooked in the oven so any good choux pastry recipe will do. Sweet or savoury, it’s up to you to decide, you can do them both. Consume it with cheese cream, fish paste, olive spread, avocado… go nuts. So, after you’ve added the flour make sure you keep it a bit longer on the heat in order to vaporise the excess of water (don’t cook it or something, just stir to get rid of the water till it’s shiny and holding together!), add the eggs progressively to control the moist, one by one and try the dough with your fingers to insure it's sticky but not very firm. When you open your fingers you want an elastic dough and when it brakes you want to see two slightly firm “peaks”. For your bag use a small nozzle and you’ll obtain a medium thick cigar size churro. Just sayin

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