Notes for September 2017: Blueberries and peaches are going still in northern and cooler areas, but are mostly finished in the Deep South. Blackberries, figs,  and raspberries are in season now. Tomatoes are going strong, although the crop is way diminished in rainy areas like the southeast.  Strawberries are finished, except in the far north, and if the farm planted Day Neutral varieties. Early apples, like Gala, are about to start!

Children's Consignment Sales occur in both the Spring and Fall  See our companion website to find a local community or church kid's consignment sale!

Next year, don't miss an Easter Egg Hunt for your children: See our companion website to find a local Easter Egg hunt!

We also have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! It is easy to make your own ice cream, even gelato, or low fat or low sugar ice cream - see this page. Also note, there are many copycat website listing U-pick farms now.  They have all copied their information form here and usually do not ever update.  Since 2002, I've been updating the information every day but Christmas; so if you see anything wrong, please write me!

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How to Make Churros - Easy and Super Tasty!

Churros, doneHow to Make Churros - Easy and Super Tasty!

En español

Click here for a printable PDF file to use while cooking

Churros are a Mexican fried dessert, similar to a doughnut or cruller. It's sweet dough, deep fried, then rolled ion a sugar/cinnamon mixture.

Total time: 30 minutes, allow 45 minutes the first time you make them.

Yield: about 18 churros, each about 2 or 3 nches long; of course the depends upon how thick you make them, which is a function of the diameter of the opening in your pastry bag's nozzle. 1 batch makes about enough churros to fill a 1.5 quart container.

 

Ingredients

  • 1 cup water
  • 5 tablespoons butter
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup all purpose flourchurro ingredients
  • 2 eggs
  • 1 teaspoon vanilla extractcommercial disposable pastry bag
  • 4 cups oil for frying (corn, peanut, canola, light olive)

Coating / topping

  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon

Equipment:

  • large mixing bowl
  • small mixing bowlpoor man's icing piping bag
  • pasty bag, piping bag - or make your own with a Ziploc bag and the end of a soda pop bottle.
  • wooden spoons
  • tongs
  • spatula
  • measuring cup
  • measuring spoons

 

Directions:Mix water, butter, sugar and salt in a pot and heat

 

Step 1 - Mix water, butter, sugar and salt in a pot and heat

Combine the water, butter, sugar and salt in a pot (4 qt or larger) and bring to boil over medium heat.

 

 

 

Dough ball in step 2Step 2 - Add the flour

Turn off heat and dump in the flour all at once. Stir until a ball forms, see the photo at right. Don't over stress this step; you will be mixing it more when you add the eggs.

 

 

 

   

Step 3 - Let cool in a mixing bowl

Dump the dough into a large bowl and allow it to cool for 5 minutes. 

  

 

 

Beat the eggs  

Step 4 - Beat the eggs

In another bowl, beat the eggs and beat in the vanilla.

It should only take a minute or two or low or medium speed.

 

 

 

 

 

 

 

 

 

dough mixing 

Step 5 - Gradually add the egg mix to the dough

Gradually mix the eggs mix into the dough, using a heavy spoon or an electric mixer either with a wooden spoon or electric mixer on medium speed until uniform.

 

   

oil heating in pot 

 

   

Step 6 - Heat the oil in a large pot

Heat 2-3 inches of oil in a large pot (I used a 16 qt pot). Use a candy thermometer to bring it to 350ºF, or until it just starts to crackle and whiffs of oil can be seen.

   

 

 

 

Step 7 - Fill your piping bag

dough in piping bagSet up a piping bag with a 1/2 inch star tip, or if you don't have one a large Ziploc bag with the corner cut off will do (see the photo at right). I cut the top off of a 12 oz plastic soda bottle (aka, in the Deep South, a coke bottle, in the Midwest, a "pop" bottle). Put half the dough in the bag.

 

pastry bag, filled At right is a commercial pastry bag; the nozzle has two pieces that screw together to lock it to the disposable plastic bag.

 

 


 

 

 

 

Squeeze out some dough into the oil 

Step 8 - Squeeze out some dough into the oil

Squeeze out a length of dough about 3 to4 inches long into the hot oil. EXPECT IT TO SPLATTER! so be careful! Cut off the lengths with a knife or scissors as it comes out.

 

 

 

Step 9 - Fry it up!

Fry 3 or 4 churros at a time for about 2 minutes on each side; just long enough to get each side golden brown. I turn them with tongs, but you can use a wooden spoon or a slotted spoon.

 

 

churros draining 

 

Step 10 - Remove and cool

When they are golden brown on both sides, use tongs to remove from the oil and set them on paper towels to drain and cool a little.

 

 

 

 

 

 

 

churros in sugarStep 11 - Coat with the sugar /cinnamon mix

While they are still warm, roll them in the sugar mix or sprinkle it over them.

 

 

Step 12 - Done!

  churros done Best warm!

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