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Have breakfast Churros It is one of those great pleasures that we can allow ourselves when we have a little time. And the thing is ... who doesn't like them!
Today we give you the recipe so that you can make them at home, with Thermomix. To prepare them, it is essential that you have a churrera with which to shape them. And that you follow the ingredients and the steps that I put below. I assure you that, if you do it as indicated, the oil will not skip when you fry them.
In winter, don't forget the hot chocolate. It is the perfect accompaniment.
Video of how to prepare churros with Thermomix
We leave you with this video in which we show you the process to prepare churros with the Thermomix and the churrera accessory, something essential to give the churro its characteristic shape and prevent the oil from leaking.
Churros recipe for Thermomix
If you already have the churrera, these are the steps of the recipe for cooking churros with the Thermomix. They will be delicious.
Churros (essential to use churrera)
We teach you how to make traditional churros. We will prepare the dough in our Thermomix and we will shape them with a churrera. Then they are fried in the pan
Equivalences with TM21
More information - Hot chocolate
Hi, to be specific, what kind of flour?
Hi Alberto,
For the churros we have to use loose wheat flour, the cheapest.
Have you tried them? If so, I hope you liked them.
Take care!
Someone has tried to freeze the dough in the form of a churro, to make a lot of dough and freeze and on a Sunday with little desire to work, just open the freezer and fry .. ??
Hello Pilar,
I haven't tried it… yet! If it looks good it can be a great idea.
I'll tell you.
Take care!
Hello, they lack salt 🙁 I'll write it down for next time. Thank you for the recipe.
Yes Pilar, I have tried it and I can tell you that it works.
I make the raisin and put it in the churrera. On a tray I cover it with kitchen paper and make a continuous churro until the dough is finished and then I cut them with scissors. I let them rest on the kitchen paper so they lose moisture. Then I remove the paper and freeze it on the tray. Once they are frozen I put them in a bag, I remove the air and voila!
At the time of consuming them, I take them out about 15 or 20 before frying them. And I always remove all the water droplets that they may have so that the hot oil does not come out.
It gives me very good results and they are very practical because in no time I have a delicious snack prepared.
Regards!
I have exploded in the pan and when I have put them on the plate to remove them from the oil. Result: kitchen filled to the ceiling with dough and oil ...
Hello, Martha,
Have you made them with churrera? With the typical star nozzle? Please, answer me because if they are made with churrera they should not jump.
Thank you
A hug, Ascen
They have even jumped me, causing burns. You should check out this recipe from the web. ???
Hi Car,
I'm very sorry for what you tell us. We will publish a video shortly so that all the steps are clear.
All the best
Hello Gorgeous !
I want to ask you if I could make the dough with time because I have to make enough for a party thanks
Hi Dori,
If you make the dough in advance you also have to shape them. See what Mayra was saying in response to a comment. She even freezes them (already in the shape of a churro) and then takes them out for a few minutes before frying them. I think that is going to be the best option if you have to do a lot.
Have a good party 😉
A kiss!
This morning I woke up wanting churros and started working with your recipe, but I have exploded in the pan too, a disaster, the whole kitchen full of oil and it has been quite dangerous. I have used churrera and I have also pressed the dough a lot. I don't know what could have gone wrong ...
Hi Ana,
I'm sorry about what happened to you. I do not know what the cause may be, if you say that you have used churrera (I imagine that with the right nozzle) and that you have even made sure that there was no air ... you should not have had any problems.
The recipe for churros that my mother has always made (without Thermomix) and the one that I make now with the machine. It is also similar to the one that comes in the instructions of any churrera. So by the mass I don't think it is.
Could it be that the oil had some water in it? I can not think of anything else…
A hug
This recipe is simply perfect. I have made them, with a screw churrera, with different nozzles without the slightest problem. The best churrera is one that starts with ber and ends with nal. All the best.
Thank you!!
You do not know what joy it gives me to read your message. By the way, the churrera that my mother has is from that brand. I don't know if it will be the best but I attest that it resists 😉
A hug!
A month ago I made this recipe as indicated, with churrera. With the first churro I explode on my face, inside my eyes and in both arms. I recommend from my own experience that it not be done, psychologically I was affected a lot in a low state for a month and now with total protection and without sunbathing for a year. Thanks.
To my m they have come out perfect! I would have added vanilla essence but the rest are very good and ten texture!
I have made them (2 times) with churrera and both times they have turned out terrible .. I had to look for another recipe because the churros with this one opened (and yes, the oil was hot).
Hi Noelia,
What type of flour did you use? I usually use the loosest, the cheapest ... Maybe that was the problem.
A hug!
I made them today and they have turned out well, just that a bit bland is the first time I make them so the next time more salt, and I have not used churrera and I throw them with a pastry bag with a star nozzle
Thanks for your comment, Marilo.
A hug!
I have made this recipe twice, with extremely uneven results when it comes to oil bursts. The first time, without explosions, although with cooking time problems, since some churros were burned more, others golden brown, others raw inside, etc., but hey, I understood that it was a matter of practice, to know how many churros could fit in the pan before the oil cooled down, amount of oil, etc, etc.
The second, and last time, an unpleasant afternoon of "churros." During the first skillet of churros, all good. From there, multiple blasts in each pan of churros. As I am cautious and do not trust anything, I made the churros separately to put them in the pan by hand and quickly which is a gerund so that the oil would not skip on me, in case. And so it was, a minute or two after putting them in the pan (very hot) you saw how some churro (quite a few) began to "ooze" from the top, like grain that swells and swells until the big explosion came, and then one after another. Result, oil everywhere, churros (well, the inside of the churros) hanging around the kitchen cupboard, the churro shells projected outside. It was as if the churros were emptied and round churros appeared. Some churros were left in the pan, looking intact, but when I ate them I saw that they were empty.
Go late. Then cleaning. You understand me…, although without personal accidents.
Conclusion. I believe I have followed the recipe to the letter, both times. Now I see clearly that the problem is the excess of interior humidity. The churro scorches on the outside which loses its porosity and acts as a gas / oil pump. I'm not going to use a recipe like this that includes more liquid than flour, just in case. Very clear.
Hello I am making the dough with my Thermomix tm5 and it does not leave me the turbo action until it drops below 60 degrees. You do not comment on your recipe.
Hello Maria,
I did it with the 31. Don't worry, we will publish a videorecipe shortly so that you have no doubts.
A hug!
Hi! We made your recipe on Saturday and suddenly they started to explode and we burned our face and arms .. second degree burns in some areas ..
my advice is don't do it! It was really dangerous and that is not noticed.
Regards!
Hello Vanessa,
Very sorry. I am afraid that if the churros explode it is not because of the recipe itself but for other reasons: that air enters the churrera, the type of flour ... I have made them many times and they have only jumped once, and I have always followed the same recipe 🙁
A hug
If the churros explode, it is because the dough has not been kneaded properly, that is, it has lumps of dry flour.
I recommend adding the melted butter after kneading, as the butter layers in the flour, not allowing them to fully integrate. I explain, 1.- boil the water with the salt only, 2.- when the water is boiling, lower it from the heat.
3.- add the flour in one go.
4 .- knead the mixture until smooth, with the flour and water well integrated.
add the melted butter and knead until the butter is integrated. They will see that they do not explode.
Thanks for your contribution, Luis Felipe.
Take care!
They have been perfect. My children have liked them more than those in any cafeteria. I have not missed a drop and the perfect shape.
Thank you!!