We realize the instruction card included in our kits is bite sized- fit exactly to the bakery box your kit comes in, so that you can store your Chuhoos once they're finished.
We've included them here so that you can see them a little easier and so that you can show your friends, your mom, your grandma, your puppy just how fun and easy it is to make your very own premium churros.
Or if you want to watch a tutorial we have one on our instagram "@Chuhoos" pinned to the top!
CHURRO NIGHT ANYONE?!?!
- Combine water with the butter in a pot or saucepan and bring to a boil over high heat
- Stir in the bag of mix
- Reduce the heat to low and stir until the mixture forms a ball and pulls away from the sides
- Remove the dough from heat and put into stand mixer, gradually beat in eggs a little bit at a time until all the eggs are mixed in, then add the vanilla and mix until combined
- Cover cookie sheets in parchment paper and spray with cooking spray
- Spoon the churro dough into a piping bag with a star tip (tip 849 closed star tip) and pipe 5 inch long stripes onto parchment paper
- Place cookie sheets in freezer for a few hours or overnight
- Once harden you can transfer to ziploc bags and keep in the freezer till ready to use
- Heat oil in a fryer or high-sided pot to 180 degrees
- Take churros out of freezer and cook 4-5 min or until dark brown
- Once cooked take and put on paper towels and let oil drain a bit then roll in cinnamon and sugar
- Keep churros in an open container to keep from getting soggy
