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Churros with milk (classic recipe)
Instructions
Prepare all the ingredients from the list above for the classic churros recipe with milk.
Take the flour out in advance so that it can warm up; be sure to sift it. This will fill the flour with oxygen and cleanse it of any bran, if present.
Transfer the yolks to a large mixing bowl and mix them with a balloon whisk. There is no need to beat with a mixer or blender.
Add salt and sugar to the yolks, brandy if desired, as well as add sour cream and pour in the milk.
Mix all the ingredients thoroughly together.
Gradually add flour to the resulting mixture. Mix everything with a whisk, trying to break up all the lumps.
Add flour, continue to knead in the bowl as long as it is possible to do so with a whisk.
When it becomes difficult to knead the dough in the bowl, it is necessary to transfer the kneading to the work surface. Cover the countertop with flour, place the dough on top, and sprinkle some flour on top as well. Start kneading the dough with your hands. At first, the dough will be liquid; it sticks to your hands and the table, but you should not stop kneading and adding flour. It is not worth adding more flour than specified in the norm.
Knead the dough with your hands for seven to ten minutes total. During this time, we get a soft, elastic ball that holds its shape well and has practically stopped sticking.
One good technique when kneading such dough is to cut the dough in half. As a rule, the dough in the middle is always softer, and during rolling into a thin layer, unpleasant surprises may arise. Cut the dough into two parts; it can be seen that even in the middle, the dough is smooth but soft. Collect the two parts into one and continue kneading.
We have once again obtained a uniform ball. The dough needs to rest for about forty minutes total. Leave the dough on the table and cover it with a bowl to protect it from drafts.
After forty minutes, the dough has rested, become uniform, and properly soft. We begin to shape the churros. For this, we will need a rolling pin to roll the dough into a thin layer; the thinner it is rolled, the crispier the churros will be. We will also prepare a pizza cutter to cut different shapes. We will cover the countertop with vegetable oil since we will also fry the churros in oil. If the churros are dusted with flour, they will burn during frying, and the frying oil will become contaminated quickly.
Roll the dough out thinly and cut out circles using a round cutter. We need to cut them in multiples of three; it will become clear why later.
From the round blanks, we will form three-layered roses. For this, cut each circle into five parts. Pay special attention – do not cut through, just make cuts.
Next, fold the circles in such a way that the cuts do not match. In the centre of the circle, make a depression using a wooden stick, thus fixing the three blanks together.
The remaining dough is cut into diamonds – this will be the classic shape of churros. Make a small cut in the centre of each diamond.
Through this cut, twist the dough one or two times, and we get the kind of pastries we have known since childhood.
Roll out the remaining dough again into a thin layer and cut it into strips using a pizza cutter. Make cuts on both sides of the strip and we get such little branches. If you make cuts only on one side of the strip and then twist it a couple of times (no more, since it will be too thick and dough won't cook through), you will get another variation of a rose.
The fryer needs to be heated very hot. Drop in the dough in small batches. The oil should be enough so that at first the dough sinks, and only when it cooks through, the dough floats to the surface. First, we fry the little roses.
Next, other little roses. This is how they look from one side.
And this is how it looks when the roses are flipped over.
Now we fry the rest of the dough.
To remove excess oil, we place the dough on paper towels. We leave it like this until completely cool.
We decorate the rose-shaped dough with raisins or currant berries. We sprinkle the "roses" and "branches" with powdered sugar and serve on one plate as a composition. Even for guests at tea time – this will be an interesting presentation.
Classic dough will be very interesting if prepared in different sizes. Additionally, you can cut small rhombuses from the dough and not cut them in half. Rhombus dough is prepared in many countries for Easter as a symbol of bunny ears.
A huge plate of dough in different shapes, dusted with powdered sugar, will always delight both children and adults.We recommend preparing the classic milk dough recipe. Bon appetit.
Tips
- 1
Heat the frying oil to a properly high temperature (about 180 degrees Celsius) before adding the dough, since insufficiently hot oil produces noticeably greasy soggy finished churros that absorb too much fat. The brief patience for proper oil heating genuinely matters for the most beautifully crispy finished texture every single time. Test with a small piece of dough first — it should sizzle and float to the surface within seconds.
- 2
Roll the dough as thin as possible (about 1-2 mm) for the most beautifully crispy finished churros, since thicker dough produces noticeably less crispy finished pastries. To pair these beautifully crispy classic churros with another properly classic homemade fried-dough recipe for variety in your dessert menu, try our beautifully tender lenten potato draniki in a skillet without eggs as a contrasting savoury fried alternative.
- 3
Drain the freshly fried churros on paper towels immediately after frying to remove excess absorbed oil, since oily churros lose their crispy finished texture quickly. The brief moment of draining genuinely matters for the most beautifully crispy finished result every single time. Replace the paper towels frequently if frying multiple batches for the cleanest finished result.
- 4
Dust the cooled churros generously with sifted powdered sugar just before serving, since powdered sugar adds beautifully to the visual presentation. For another properly classic homemade dessert recipe to add variety to your weekly menu, try our beautifully delicate French meringue at home as a contrasting baked egg-based alternative for properly varied tea-time treats.
FAQ
What's the secret to crispy churros? +
The proper secret combines four factors: roll the dough as thin as possible (1-2 mm), heat the oil to genuinely 180 degrees Celsius before frying, fry in small batches without overcrowding the pan, and drain immediately on paper towels after frying. The combination produces the most beautifully crispy finished churros every single time. Adding a small splash of vodka or brandy to the dough also helps with crispness, since the alcohol evaporates quickly during frying and creates extra steam pockets.
Can I bake these instead of frying? +
Yes, baked churros produce a noticeably less crispy finished result but are significantly healthier with much less added fat. Brush the formed churros with a little melted butter, then bake on a parchment-lined tray at 200 degrees Celsius for about 12-15 minutes total until properly golden. The baked version is genuinely delicious in its own right, just with a different finished texture more like crispy crackers than the iconic deep-fried churros original. Some cooks actually prefer this lighter alternative.
How long do these churros keep? +
Churros are genuinely best eaten on the same day they are fried while still beautifully crispy. Leftover churros can be stored in an airtight container at room temperature for up to two days, but the texture becomes noticeably softer over time. Re-crisp briefly in a 180-degree oven for about 3-5 minutes to restore some of the original crispness. Avoid the microwave entirely, since steaming makes the churros disappointingly chewy and soft rather than crispy.
Why does the recipe call for alcohol? +
The small amount of brandy or vodka in the dough serves a properly important function: the alcohol evaporates quickly during frying and creates extra steam pockets that produce noticeably crispier finished texture. The alcohol itself completely cooks off during frying, so the finished churros are absolutely safe for children to eat. The alcohol can be omitted entirely if preferred, but the finished churros will be slightly less crispy than the version with alcohol included in the dough.
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