Churros!? Help?!

Hey community,

Been looking for a really good Churro recipe - debating between egg and no egg. Would love any input.

I made a batch last night with a mexican meal, used egg, and found the that center felt a bit too raw ; the Churros were a lot oilier/greasier than when buying at an authentic Mexican stand.

Thank you!!!

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Alex_36374

Ok, god help my waistline -- just made a batch - no-egg. AMAZING! No contest.

1cup flour more or less, 1 cup water more or less, 2 table poons sugar, 1/4 tablespoon salt, 2 tablespoons veg oil.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

cooked how, at what temp, and how long?

Alex_36374

Bring the water, sugar and oil to a boil in a pot, then add in the cup of flour. Mix with a spatula/wooden spoon until combined. I let the dough rest for about 5 min, then I knead it on a silpat a bit, kind of like pasta dough. I do that for about a min, just to make sure all the flour is incorporated. Then it goes right into a piping bag. I use a closed star tip (google them), which I think creates better ridges yields more crunch. I piped 4" strands into veg oil held between 360-375 degrees. About 3-4 min before taking them out and letting them stand on a wire rack to drain a little. Into a bag with a sugar cinnamon mixture. Bam. They're very crunchy on the outside, with a soft center. This is the food of the devil. You can't make them and have just one. Impossible, I tried.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Thanks. Will try them this week!