Ritz Bits Churros Recipe (2024)

FAQs

What is churro batter made of? ›

What goes in churros. All you need is flour, baking powder, oil and boiling water to make the batter, then cinnamon and sugar for coating. Boiling water is key here – it makes the batter a unique “gummy” texture so when piped and cooked, it retains the signature ridges.

Typically yes, you can make churro dough ahead of time and refrigerate it. You can fry refrigerated dough straight from the fridge. However, if you're using a stiffer/low hydration dough, it may be difficult to pipe when cold. Letting the dough sit out for 30 minutes at room temperature will make it easier to pipe.

Reheat in a 350°F (177°C) oven for about 10 minutes to regain the crisp texture before serving. *Piped churro batter (see Method 2) can be completely frozen (freeze for an hour) and then stored in an airtight container or a large freezer-safe bag, layered between parchment for up to 2 months.

A churro (Spanish pronunciation: [ˈtʃuro], Portuguese pronunciation: [ˈʃuʁu]) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape.

Basically a churro is made with the same type of batter as a cream puff or eclair or a French Cruller doughnut. So more accurately, a churro is more like a cream puff or eclair than a doughnut. But the real reason it's not a doughnut, is because it's straight, not round with a hole in it.

Adding an egg makes it a little richer and causes the churro to puff up a bit more in the hot oil. I like both versions. Both are creamy inside when warm as you bite through the crunchy exterior. The eggy one maybe a bit more so.

If you notice they are raw on the inside, pop them back in the pan to fry an additional minute or two. If the exterior of the churro is dark but the inside is still raw the oil might be too hot, which leads to uneven cooking of the dough. Make sure the dough stays around 360°F.

The star tip will give your churros their signature grooved surface. A 1/4" star is typically included in a basic pastry set; this will yield churros about 3/4" in diameter. If you're looking for fatter, 1" churros, use a wider star tip.

If it is too sticky it could be two things: the gluten hasn´t properly developed or the water is not well incorporated. You can solve this by kneading the dough for longer and leave it to rest 5 extra minutes. If this still doesnt help you can add a bit more of extra flour to the dough to help absorb more water.

How long can churro batter sit? ›

Using an electric mixer, beat in the eggs one at a time. You'll end up with a sort of smooth, shiny, sticky batter that's thicker than pancake batter but thinner than cookie dough. If you like, you can let it sit at room temperature for an hour, or refrigerate for up to 24 hours, until you're ready for it.

Dip warm churros in warm chocolate sauce, repeat as needed. Do ahead: Choux dough, the style of dough used here, can be made and kept in bowl for up to a day before using, but it will be easier to pipe when it's still warm.

Meanwhile, multiple, ongoing conversations on sites like Reddit have centered around the perceived overall decline of the churro throughout the years — possibly leading Costco to make the unpopular decision to discontinue it completely.

My churros fell apart while frying. What happened? The leavening in the dough did not evenly spread throughout the dough. So make sure to whisk the baking powder into the flour VERY well so that it disperses properly throughout the dough.

Mexican vs Spanish churros

The main difference between Mexican and Spanish churros is cinnamon. In Spain, churros are only coated in sugar and served with a chocolate dipping sauce. In Mexico, churros are coated in a sugar and cinnamon mixture and can be eaten alone or with dipping sauces like chocolate or caramel.

Salt: A pinch of salt enhances the flavors of the other ingredients. Oil: You'll need vegetable oil for the dough and to fry the churros. Flour: All-purpose flour gives the churro dough structure. Cinnamon: The fried churros are rolled in a cinnamon-sugar mixture before serving.

Churros are kind of the Spanish version of donuts. Taco Bell ripped them off with their Cinnamon Twists. The original Spanish churros were made with just flour and water (maybe some oil) dough but nowadays in Mexico, churro batter is enriched with eggs, butter and sugar.

I mean it's full of dessert with cream, butter, eggs, and milk. I think they are baking staples, but this is an exception. Churros are traditionally made by frying choux pastry, which is a batter made of eggs, milk, and butter.