Red Velvet Churros Recipe

Introduction

Red velvet churros are a delightful twist on the classic fried treat, combining the rich flavor of cocoa with a vibrant red hue. Light, crispy, and dusted with sugar, these churros make a perfect indulgent snack or dessert.

Ingredients

• 1 cup water
• 3 tbsp butter (40 grams)
• 2 tbsp sugar
• 1 cup all-purpose flour
• ½ tbsp cocoa powder
• 1 tsp red food colour
• Sunflower oil, for frying
• Castor sugar, for coating

Instructions

1. Step 1: In a saucepan set over medium heat, add water, butter, and sugar. Cook until the butter melts completely and the water comes to a boil.
2. Step 2: Reduce the heat and add the flour, cocoa powder, and red food colour all at once. Mix continuously to form a smooth dough. Remove from heat and let the dough cool to room temperature.
3. Step 3: Meanwhile, heat sunflower oil in a deep frying pan or kadhai over medium heat until hot enough for frying.
4. Step 4: Transfer the dough into a piping bag fitted with a closed star nozzle. Pipe churros directly into the hot oil, frying only 3-4 at a time to avoid overcrowding.
5. Step 5: Fry the churros until they are cooked through and golden on all sides, then remove and drain on paper towels.
6. Step 6: While still warm, toss the churros in castor sugar to coat evenly. Serve immediately for the best texture and flavor.

Tips & Variations

• Use a deep frying pan to maintain consistent oil temperature and avoid soggy churros.
• If you don’t have red food colour, try a natural alternative like beetroot powder for color and added earthiness.
• For a richer flavor, add a pinch of cinnamon or vanilla extract to the dough before piping.
• Serve with chocolate or cream cheese dipping sauce for extra indulgence.

Storage

Store cooled churros in an airtight container at room temperature for up to 1 day. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to regain crispness. Avoid microwaving as it can make churros chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough in advance?

Yes, you can prepare the dough a few hours ahead and keep it covered at room temperature. Make sure to cool it completely before piping and frying.

What should I do if the churros fall apart while frying?

This usually means the dough is too wet or not mixed well. Ensure the flour is fully incorporated and the dough is firm enough before piping.

Red Velvet Churros Recipe

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Red Velvet Churros are a delightful twist on the classic Spanish fried dough, featuring a rich red hue and a subtle cocoa flavor. These crispy and airy churros are piped and fried until golden, then generously coated in caster sugar for a sweet finish. Perfect as a festive treat or a fun dessert to impress your guests.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 12–15 churros 1x
• Category: Dessert
• Method: Frying
• Cuisine: Spanish-inspired

Ingredients

Scale 1x2x3x

Churro Dough

• 1 cup water
• 3 tbsp butter (40 grams)
• 2 tbsp sugar
• 1 cup all-purpose flour
• ½ tbsp cocoa powder
• 1 tsp red food colour

For Frying and Coating

• Sunflower oil (for deep frying)
• Caster sugar (for coating)

Instructions

1. Prepare the liquid base: In a saucepan set over medium heat, combine water, butter, and sugar. Cook the mixture until the butter melts completely and the water comes to a vigorous boil, ensuring all ingredients are well dissolved.
2. Make the dough: Reduce the heat to low and add the all-purpose flour, cocoa powder, and red food colour all at once. Stir rapidly and continuously to combine everything and form a smooth dough that pulls away from the sides of the pan.
3. Cool the dough: Remove the saucepan from heat and allow the dough to cool to room temperature. This step is important for easy handling and piping.
4. Heat the oil: While the dough cools, pour sunflower oil into a kadhai or deep frying pan and heat it over medium until it reaches the appropriate frying temperature, around 350°F (175°C).
5. Pipe and fry churros: Transfer the cooled dough into a piping bag fitted with a closed star nozzle. Pipe strips of dough directly into the hot oil, frying only 3-4 churros at a time to avoid overcrowding. Fry them until they are cooked through and golden brown, about 2-4 minutes per batch, turning as needed for even cooking.
6. Drain and coat: Remove the fried churros with a slotted spoon and drain on paper towels. Immediately coat them in caster sugar while still warm to ensure the sugar sticks well.
7. Serve: Serve the red velvet churros warm as a festive treat or dessert.

Notes

• Ensure the oil is at the right temperature before frying to prevent greasy churros.
• Use a closed star nozzle for the classic churro ridged shape and better texture.
• Allowing the dough to cool is crucial to prevent burns and maintain proper dough consistency for piping.
• Do not overcrowd the frying vessel to maintain oil temperature and achieve an even fry.
• Red food colouring can be adjusted based on desired vibrancy.
• For a dairy-free version, substitute butter with a vegan alternative.

Keywords: Red Velvet Churros, Fried Dessert, Churros Recipe, Cocoa Churros, Festive Dessert, Spanish Treat