Really weird to see so much hate speech in the comments generated about a recipe for a dessert treat. No matter where they originated, yay for their deliciousness & nice recipe!
These churros bring me so many memories from my time in Madrid, where I lived until I turned 6 - I can't wait to try this recipe (using my brand new mixer 😁).
Yeeessss! I’ve been trying different recipes and this is the one that comes out just right. So many other recipes are too egg-y. Or if you don’t add enough eggs, it’ll come apart in the frier. But this recipe is what’s going in my recipe book.👌🏽👌🏽👌🏽
These look tasty indeed. La Churreria El Moro in Mexico City is the oldest churro shop in Mexico...now a large chain. Their dough is just flour, water and salt. That's about as basic as it gets. Quite delicious covered in cinnamon sugar. 👍
I made churros before/ but I find this recipe to be the best recipe / I am passing this wonderful recipe to my friends/ I made this recipe and I so the difference/ can’t wait to make it again … big fan from Toronto ❤❤❤❤❤❤❤
Made this today. they came out great. luckily I have a stand mixer. there was no way I could mix the eggs into the dough. the dough is very stiff and just slid around the bowl when I tried to incorporate the eggs. can't see how people can do this by hand unless you're Mr. or Ms. Universe.
That's what I do too. Today the Mrs helped with the snipping. Teamwork makes the Dream work 😁 Snacking on them as I watch this. 😋 Was looking to see if they can be baked but apparently, they don't taste as good.
@@glassowaterful Yes indeed and I also know pat choux is pretty adaptable into say cheese stuffed biscuits, eclairs etc. just by varying the number of eggs used.
yeah but with any fried food it will be a bit soggy if warmed in a microwave. I'd recommend reheating in a warm oven at 350 checking every 5-10 minutes.
I guess the So Cal part is the freezing the dough part. In Mexico they squeeze the dough directly into the hot oil. Tastes amazing. But this look so good tho
When you make the first dough before adding the egg, let it sit at room temperature for 5 minutes. Then add the eggs in 1 at a time, using a mixer. It will be runny and broken up at first, don’t worry! But you just have to keep mixing and scraping the sides of the bowl until it comes together. It will come together. Just keep mixing and scraping the sides of the bowl. Good luck 😊
The original Spanish recipe is made with just a mix of flour, water and salt (no butter, no vanilla extract, no sugar, no eggs), squeezed out of a 'churrera' (metallic pastry sleeve) directly into a large flat pan of vegetable oil (preferably olive oil), then dipped in sugar (no cinnamon) as soon as they come out of the pan. The hot chocolate should just be made with chocolate powder mixed with flour (to thicken it, the thickest the better) in boiling water (no sugar), stirred slowly with a wooden spoon until everything combines perfectly, but you may add some milk to tone it down a notch. The recipe here presented might be ok, but I would not add sugar to the making of the dough, that is an overkill as you are later going to dip it into sugar.
@@nganga4999 You cared enough to feel offended and spit a comment on it. What you did not care to do was read what I wrote, as I did not disagree with adding any other flavors, I have not tried their recipe, so I do not have an opinion on that matter, but I anticipated that it is a bit heavy on the sugar. Try again.
I miss the old ATK...they focused on a complete teaching of the recipe. This recipe left out the part of how the dough should look after mixing. Other churro vids show this, you mix until the dough is no longer slimy. I crucial step
That's bad churro-making 101. They should be warm when they go in the sugar, yes, but they should also be drained first so that they don't remain oily.
@@calebangell77 ruclips.net/video/BPj0tWIpHRg/видео.html look what people said in the video and the comment section. I had it too and it tasted like Youtiao from China, which has been said to be the Chinese churros. Anyways, they might be different but they are made pretty much from the same ingredients in the same way (frying).
I've heard so many theories as to where the word came from, but has anyone thought of the possibility it's just an attempt by native Spanish speakers at pronouncing "cheaux roux" ?
@@GiVer A comment section on RUclips is not a place for clinical diagnoses of mental health problems, it is a place for commenters to, well, you know, comment.
My only complaint with video is that you should have made absolutely clear that it is impossible to make this without a second person to help you. I assume this is the case, because you showed us Julia, helpfully, snipping them for Christie. If a professional cook like Christie needs help so badly that they will not show her doing a certain task without help, I have to assume that this task is too difficult for most viewers to perform alone as well.
@@@ellengregory8002 I know that. My point is that it is obviously much easier to have someone snip the batter for you, rather than attempting to pipe with one with one hand and snip with the other. As this is an instructional video, it would have made more sense to show the more difficult way (doing it solo), as many people, at times, will not have second set of hands available while attempting this recipe. In any instructional video, the transmission of the most useful information should be paramount, and the more useful information would be how to go about doing this without help. How to do it with help is much more obvious, and does not necessitate demonstrating.
@@fordhouse8b Why are you explaining how to do instructional videos when ATK has been doing this for 20 years. Julia is host, she's there, so she helped in order to interact. You can just squirt out the dough and then snip one handed - this isn't rocket science. If you can deep fry, you can figure that step out by yourself.
fordhouse8b Do you really think she couldn’t have cut those herself, knowitall ? Damn, they work in teams for these videos, so yes, one is going to ‘help’, not just stand there with their teeth out.
@@@bbednorz319 Obviously she could have cut it herself, she is a professional. The point is, they are in the video to help their audience, who are not professionals, not each other. Many viewers who do not happen to have a helper available, might find it a bit tricky to accomplish the two tasks at once, so it would be a lot more useful for them to sea how to do it, instead of showing them how to do something that can obviously be done by almost any two people with relative ease.
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Love watching Cooks Country and America's Test Kitchen. I'm learning so much that makes cooking easier and more interesting. 6:01
Really weird to see so much hate speech in the comments generated about a recipe for a dessert treat. No matter where they originated, yay for their deliciousness & nice recipe!
Welcome to America's Test Kitchen comment section. Literally the _worst_
@@williwonti
There are much worse on RUclips. Much, much worse.
@GiVer
That'll do, pig, that'll do.
@GiVer I think it's sadder to even care about thumbs up on RUclips comments.
These churros bring me so many memories from my time in Madrid, where I lived until I turned 6 - I can't wait to try this recipe (using my brand new mixer 😁).
Homemade Churros?? YES PLEASE!!! mmm mmm mmmmm
Yeeessss! I’ve been trying different recipes and this is the one that comes out just right. So many other recipes are too egg-y. Or if you don’t add enough eggs, it’ll come apart in the frier. But this recipe is what’s going in my recipe book.👌🏽👌🏽👌🏽
I agree 100%. And the ones with too many eggs make it come out like extra crispy weird looking. These came out perfect !!!
Thanks for your comment!
"You want to make these at home, so you can eat them in private." I legit laughed out loud.
Same here
I tried this recipe. It turned out amazing
These look tasty indeed. La Churreria El Moro in Mexico City is the oldest churro shop in Mexico...now a large chain. Their dough is just flour, water and salt. That's about as basic as it gets. Quite delicious covered in cinnamon sugar. 👍
I love America's Test Kitchen 😍😍😍
Me too! They teach and explain things so well!
Desiree ointer
I Love Churros, and you guys just made my day
I just made ..and its come out really tasty..thanks
I love those and they look so delicious and would have me eating all of them in one sitting.
Omg.... that looks so good
Ladies, you are my kids' superheroes!
Still watching it and enjoying them as much!
I made churros before/ but I find this recipe to be the best recipe / I am passing this wonderful recipe to my friends/ I made this recipe and I so the difference/ can’t wait to make it again … big fan from Toronto ❤❤❤❤❤❤❤
This looks yummy!
They are looking great!
Thank you ladies 😊
Oh YUM!!
Love churros!
I love these ladies. And churros.
Love recipe from American test kitchen ❤❤
Absolutely amazing thank you America’s test kitchen! 😊
I will attempt to make this . No guarantee of success but looks Great
Made this today. they came out great. luckily I have a stand mixer. there was no way I could mix the eggs into the dough. the dough is very stiff and just slid around the bowl when I tried to incorporate the eggs. can't see how people can do this by hand unless you're Mr. or Ms. Universe.
Can the dough be made ahead of time and be freezed? Of so, how long does it keep n the freezer? Thank you!
Yes, Choux pastry I thought the same.
What temperature do you set the oven for to keep the churros warm?
Mmmmmmmm I could eat those churros all day
I usually pipe them immediately into the oil… very carefully, and that’s how i was raised making them. 😅
That's what I do too. Today the Mrs helped with the snipping. Teamwork makes the Dream work 😁
Snacking on them as I watch this. 😋
Was looking to see if they can be baked but apparently, they don't taste as good.
Funny that Churro dough is somewhat similar to gougere dough.
yeah it seems pate choux is used pretty widely
@@glassowaterful Yes indeed and I also know pat choux is pretty adaptable into say cheese stuffed biscuits, eclairs etc. just by varying the number of eggs used.
kd1s What?
Churros: yum
Wow looks so yummy 😊😊
Yup it is
Is the Wilton #2D tip the same as the tip used in this video?
Can you guys do a review of best semi sweet and power chocolate???
Please make donuts and old fashion buttermilk bars pls
Love these shorter videos. Can do a quick watch between life.
Can I freeze the Choux paste for future frying? I’d like to bring it to a weekend party.
Yes, you can.
Looks delicioso
Isn’t this similar to cream puff dough but is fried and not baked?
Yes, it is made from Pate Choux, which is the same do cream puffs are made from
Can these be made ahead and reheated?
yeah but with any fried food it will be a bit soggy if warmed in a microwave. I'd recommend reheating in a warm oven at 350 checking every 5-10 minutes.
O great looking yammi
I guess the So Cal part is the freezing the dough part. In Mexico they squeeze the dough directly into the hot oil. Tastes amazing. But this look so good tho
The ones I saw being made were like funnel cakes. They made concentric cicles of dough in the oil then cut them up afterward.
@Sebastian's World The So-Cal part is adding the butter, egg and vanilla extract to the dough.
She sounds just like Gayle from Bob's Burger!
I tried this recipe but it keeps separating on me and the dough turns very runny. Do you have any tips to avoid this?
Mine got runny too. I still keep trying coz this is the recipe I like
When you make the first dough before adding the egg, let it sit at room temperature for 5 minutes. Then add the eggs in 1 at a time, using a mixer. It will be runny and broken up at first, don’t worry! But you just have to keep mixing and scraping the sides of the bowl until it comes together. It will come together. Just keep mixing and scraping the sides of the bowl. Good luck 😊
Cream Brule
❤❤❤❤❤❤❤❤❤
👎 when I click on the link in the description for the recipe, it doesn't work unless I sign up for something or other. That's a 'no' from me.
Churros didn't cross the border, the border crossed over the churros
Nooe, that's not even close to being true.
@@janepoultney5207 so you think churros weren't made in California before 1850? you do know that California was a Spanish colony first right?
Remember Golliad
remember that war crimes are more than just slogans, and that the US and its allies are frequent perpetrators of such atrocity
@@azertyQ Whataboutism, try to stay on topic.
Mi Abuela would be proud.
The original Spanish recipe is made with just a mix of flour, water and salt (no butter, no vanilla extract, no sugar, no eggs), squeezed out of a 'churrera' (metallic pastry sleeve) directly into a large flat pan of vegetable oil (preferably olive oil), then dipped in sugar (no cinnamon) as soon as they come out of the pan. The hot chocolate should just be made with chocolate powder mixed with flour (to thicken it, the thickest the better) in boiling water (no sugar), stirred slowly with a wooden spoon until everything combines perfectly, but you may add some milk to tone it down a notch. The recipe here presented might be ok, but I would not add sugar to the making of the dough, that is an overkill as you are later going to dip it into sugar.
Its your choice...you can put any flavour on churros..closeminded
@@nganga4999 I don't care about your opinion.
@@madfury3179 as if i cared as well on your stupid and close minded comment. Idiota.
@@nganga4999 You cared enough to feel offended and spit a comment on it. What you did not care to do was read what I wrote, as I did not disagree with adding any other flavors, I have not tried their recipe, so I do not have an opinion on that matter, but I anticipated that it is a bit heavy on the sugar. Try again.
@A. T. Ok boomer.
I can't see the recipe. There's a popup about cookies. I'm not playing that game.
I tried and I added the exact amount as she did and it turned out rubbish and slimy ?
Same here.😢😢😢😢
I miss the old ATK...they focused on a complete teaching of the recipe. This recipe left out the part of how the dough should look after mixing. Other churro vids show this, you mix until the dough is no longer slimy. I crucial step
Ricky Schroeder looks good for his age. Hell of a cook!
Are you trying to insult Christie or Julia? It's hard to tell.
In Spain the traditional churro doesn’t have eggs.
True. These are So-Cal as they mention.
Or butter
Im tired reading this kind of comments. You can add anything on churros to make it more flavourful and taste even better. Open your minds my goodness.
Lol. Sheet looked surprised that they were good!
You sugar right out of fryer. That’s day one stuff folks
That's bad churro-making 101. They should be warm when they go in the sugar, yes, but they should also be drained first so that they don't remain oily.
what did you just watch??? they even sugared them after keeping them in the oven
I think they are saying not to put them in the oven before you use sugar and cinnamon. I agree.
vinstinct that melts them
McDonald’s now sells it in the morning
No, they’re “doughnuts”.
@@sithlordmaster181 donut sticks, I think they are closer to this than donut
@@od2437 I had them and they really aren't close to churros. Only real similarly is the cinnamon sugar coating
@@calebangell77 ruclips.net/video/BPj0tWIpHRg/видео.html
look what people said in the video and the comment section. I had it too and it tasted like Youtiao from China, which has been said to be the Chinese churros. Anyways, they might be different but they are made pretty much from the same ingredients in the same way (frying).
@@od2437
Are youtaio ever sugared, do you know? I've only heard of them being salted.
Too much of a hassle to make just go to a Costco food court they sell huge ones for a dollar
I've heard so many theories as to where the word came from, but has anyone thought of the possibility it's just an attempt by native Spanish speakers at pronouncing "cheaux roux" ?
That means "red dogs". Makes no sense.
@@madfury3179 The technique starts with a reaux and the dough is a pate a choux.
The 80’s called and they want their popped collar back.
The recipe looks great but her collar being flipped up is triggering my OCD.
LOL only you can trigger your OCD
@@GiVer A comment section on RUclips is not a place for clinical diagnoses of mental health problems, it is a place for commenters to, well, you know, comment.
@@josephineroe8424 lol very true.
ওহ!
You are making choux dough, not the authentic Spanish churros!
Mexican churros use eggs & butter. Note the So-Cal
My only complaint with video is that you should have made absolutely clear that it is impossible to make this without a second person to help you. I assume this is the case, because you showed us Julia, helpfully, snipping them for Christie. If a professional cook like Christie needs help so badly that they will not show her doing a certain task without help, I have to assume that this task is too difficult for most viewers to perform alone as well.
Julia is the host.
@@@ellengregory8002 I know that. My point is that it is obviously much easier to have someone snip the batter for you, rather than attempting to pipe with one with one hand and snip with the other. As this is an instructional video, it would have made more sense to show the more difficult way (doing it solo), as many people, at times, will not have second set of hands available while attempting this recipe. In any instructional video, the transmission of the most useful information should be paramount, and the more useful information would be how to go about doing this without help. How to do it with help is much more obvious, and does not necessitate demonstrating.
@@fordhouse8b Why are you explaining how to do instructional videos when ATK has been doing this for 20 years. Julia is host, she's there, so she helped in order to interact. You can just squirt out the dough and then snip one handed - this isn't rocket science. If you can deep fry, you can figure that step out by yourself.
fordhouse8b Do you really think she couldn’t have cut those herself, knowitall ? Damn, they work in teams for these videos, so yes, one is going to ‘help’, not just stand there with their teeth out.
@@@bbednorz319 Obviously she could have cut it herself, she is a professional. The point is, they are in the video to help their audience, who are not professionals, not each other. Many viewers who do not happen to have a helper available, might find it a bit tricky to accomplish the two tasks at once, so it would be a lot more useful for them to sea how to do it, instead of showing them how to do something that can obviously be done by almost any two people with relative ease.
Another disaster from America's Test Kitchen: churros, rugelach, and grilled pizza🙀🙀🙀