I'm Hilah, and today on Hilah Cooking we're making churros.

So, a churro walks into a bar and the bar tender

is like, "Hey!

We don't serve donuts here man,."

And the churro is like, "What?

What are you talking about?

I'm not a donut."

And the bar tender is like, "Are you sure?"

And the churro's like, "Yeah.

I'm churro!"

To make the dough for the churros, we've got some water and a pot.

What I'm about to show you is a Mexican version of

churros.

So, churros are a fritter, originated in Spain.

The original dough only had oil, I mean, flour and water mixed up together and then

fried.

I think, I'm talking to my friend about this, I think that when the

French occupied Mexico, they kind of changed the recipe a little bit and

they made it more like a French pastry.

So, that's what I'm going to show you, because I think it's a

little bit nice and richer.

So, this is just water, butter, sugar, and salt, then mix this up together

until the butter melts and the water boils.

Now we're making what's called a choux pastry, C-H-O-U-X, and I made these

before when we did the gougeres, which is like a savory type thing

that's baked.

So, it's the same basic dough that we're starting with, but

then we're going to cook it differently from that by deep-frying it.

Okay, so once your liquid reaches a good rolling boil, we can turn the heat

off.

And I've got flour here, just regular all-purpose flour.

Just dump it in all at once and then start mixing it up.

And it's going to look lumpy and shitty at first, but it will all come

together in a few seconds.

Okay, so there, there we go.

There's . . . once it's kind of sort of a play dough

looking ball, I'm going to transfer it into a separate bowl because this

pot is still really hot and we want it to cool off a little bit.

Whew!

If you wanted to do this with a mixing bowl, that's totally, totally fine.

I'm going to show you how to do it by hand just to show you that it can be

done since I know a lot of people don't have an electric mixer.

So, I just want to let this cool for about five minutes.

You can spread it out a little bit, cool off.

So we'll see you back in about five.

All right, once it's stopped steaming we can add the eggs.

So, this is two eggs that I've beaten up with some vanilla

extract.

I'm just going to add about half of this.

Oops!

Or a little more.

Start mixing it vigorously.

And that's why we let it cool, so that the egg

would just immediately cook when it hit the hot flour.

And again, it's going to look like a total disaster,

but eventually it will all come together, and it will come together really

fast if you use an electric mixer and just do it on medium speed.

Yeah.

So when it starts sounding a little sloppy sexy like that, it will

also start coming together into a ball.

Sometimes it's easier to kind of hold it like this and okay, good.

Put the rest of egg, but once it's nice and smooth we're ready to go.

I'm going to fit it into a pastry bag.

I'm going to show you how I put mine together

because I've had this for like over a decade and I just recently figured

out the right way to assemble it.

I don't even know if they make this kind anymore.

But anyway, so I recommend using like a pretty heavy bag because this is

such a thick dough, and then you're going to drop your little tip in.

You want to use this pretty wide star piping tip.

You can also buy a little press called a churrera that is especially

made for piping churros, but anyway I'll use this.

Put that in first, wait, yeah this is right.

Then this part goes in.

I always have to think about it.

Yeah, that's right.

And then screw this on the outside.

Okay, so that's assembled and then we can fill it with our dough.

Pack it in there, twist off the top, and get it started.

Okay, good.

So now, over here I've got my oil heating.

It's about three inches of corn oil.

I'm using corn oil or you could use peanut oil or canola oil, or

whatever you like to fry in, but those are all good choices.

I'm letting it heat up 'til it's 350, and then we'll start

frying, so just a couple more minutes.

Okay.

Once your oil's hot, you're going to hold the bag in your non-

dominant hand and squeeze off lengths right into the oil, and then cut them

off about three to four inches.

You can use a knife, but scissors work pretty well if you have some kitchen shears.

And just fry like maybe three or four at a time, so you don't overcrowd

the pot and cool the oil off too much.

And they don't take very long.

You'll see they kind of fizz around a lot and then they'll begin to float, and you

can kind of turn them if you need to.

It should just take three to four minutes total.

Okay.

And when they're nice and brown and most of the bubbles have

subsided, we can scoop them out, and drain them on a little paper towel or

paper bag or something.

And don't be too upset if some of them kind of

burst open a little bit.

That happens usually if your oil's a little bit

too hot.

Mine was a little bit hotter than 350 when I put these in.

So, then let those cool just a couple of minutes,

fry a few more.

Okay.

So you want to just let them drain for a moment, but then while

they're still kind of warm, I've got some cinnamon sugar mix here that I'm

just going to roll them around in that, and that's why the batter itself is

not terribly sweet because you roll them in this sugar mixture.

In Mexico, these are often served with a hot chocolate

type of dipping chocolate, and then in a lot of places in South America they

actually fill them with caramel, or chocolate, or vanilla, or even

fruit pastes.

So, they become kind of like a jelly doughnut that way, but

this is more like what you get at fairs and stuff here, although those are

usually like, you know, a foot long.

This is a little bit more reasonable size.

These are best served pretty quickly, but if you need to hold them, you can

do the sugar and then put them on a rack in the oven at 200 or 200 degrees,

and they'll keep nice, and warm, and crispy there for about an hour.

Awesome.

Yeah!

These are so fun and this batch makes a whole lot.

So you have all of the fried, delicious snacks that

you can eat.

So, for more fun stuff that you could make and a fry daddy, check out my

corn dogs video from a long, long, long, long time ago.

And then also, I did a cake doughnut for Halloween a few years

ago, that's pumpkin spice cake doughnut holes.

They're so, so, so good and I'm going to try one of

these.

I'll eat the ugly one.

Oh, wait, it's like a smiley face or a frowny face.

Mm!

You hear that crunch?

And the inside's nice and tender.

Oh, man!

These are so good.

I could eat so many of them, and I would feel bad

afterwards, but not so bad that I wouldn't do it again.

Thank you so much for watching.

Please check out HilahCooking.com for this printable recipe and all printable recipes.

And I'll see you guys next time.

Don't forget to subscribe, and leave me a comment or a question, and

I'll see you later.

All right.

Thanks for watching.

Bye!