Cooking Classics: Buttermilk Churros

Frying-Buttermilk-Churros-Rebecca-Gordon-Chef-Buttermilk-Lipstick-Cooking-Class-Southern-Hostess

Cooking Classics

The Technique

Buttermilk Churros

Mexican churros are Pâte à Choux based fried pastries that are rolled in cinnamon sugar & served warm. They may be accompanied with a variety of items ranging from melted chocolate or caramel to whipped cream, however I find they are best without all of the extras. Buttermilk Churros are a wonderful variation to make at home & although this typical Mexican street food is piped in long strips, crafting them just a bit smaller makes them easier to fit in the pan for frying. The most classic way to prepare them is by piping the dough directly into the hot grease & cutting it with scissors but since the paste is relatively stiff compared to a classic French choux, I find it safer to pipe directly onto parchment paper-line half sheet pans. They may then be carefully added to the hot oil in batches. Learn how to make a fall dessert perfect to serve for a number of upcoming festivities.

Frying-Buttermilk-Churros-Mexican-Street-Food-Classics-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Southern-Entertaining-RebeccaGordon-Pastry-Chef-Southern-Hostess-Birmingham-Alabama

Southern-Entertaining-Rebecca-Gordon-Publisher-Buttermilk-Lipstick
Buttermilk Churros

makes about 3 dozen {3-inch} churros 

1/2 cup whole buttermilk
1/2 cup water
2 Tbsp butter, cut into pieces
1 cup all-purpose four
1 Tbsp plain yellow cornmeal
A pinch of kosher salt
1 egg
Vegetable oil
1/2 cup sugar
1/4 tsp ground cinnamon

Combine the buttermilk, the water & the butter in a 3-quart saucepan. Bring to a rolling boil over Medium-High heat. The bubbles should be all over the surface. The buttermilk mixture will separate, however it will become smooth again once the flour mixture has been incorporated. Meanwhile, combine the flour, the cornmeal & the salt. Add all of it at once. Stir vigorously using a wooden spoon until incorporated. Cook 2 minutes, stirring constantly. A crust will form on the bottom of the pan. Remove the pot from the heat. Transfer the mixture to the bowl of a heavy duty stand mixer. Blend the dough with a paddle attachment on Low speed 30 seconds to release a good bit of the steam. Add the egg, then blend on Low speed. The mixture will break apart but will eventually come together. Increase the speed to Medium-Low & mix until the mixture is smooth & holds its shape along the bowl sides when the mixer is off. This will take about 1 minute. Scrape down the bowl sides using a rubber spatula. Transfer the choux paste to a pastry bag fit with a medium star tip.

Pipe 3-inch pieces of dough onto a parchment paper-lined half sheet pan. Meanwhile, heat 1 1/2 inches of oil in a 4-quart saucepan with 5-inch tall sides to 325 degrees. Attach a candy thermometer to the pot to maintain the temperature. Carefully add the dough to the oil & cook, in batches, 2 1/2 to 3 minutes, turning occasionally, until golden brown. Transfer the pastries to a paper towel-lined rack over a half sheet pan. Cool 10 minutes. Combine the sugar & the cinnamon in a small bowl, then transfer to a shallow pan. Roll the pastries in the mixture. Serve warm.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Buttermilk Churros

Buttermilk Churros are not difficult to makes at all. One of the key fundamentals that will ensure a successful batch is to be certain the oil temperature is not too high & that it is maintained during the cooking time. For more detailed photos that illustrate the stovetop cooking portion of the dough, look to Pâte à Choux.

Frying-Buttermilk-Churros-Mexican-Street-Food-Classics-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Southern-Entertaining-RebeccaGordon-Pastry-Chef-Southern-Hostess-Birmingham-Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Frying-Buttermilk-Churros-Mexican-Street-Food-Classics-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Southern-Entertaining-RebeccaGordon-Pastry-Chef-Southern-Hostess-Birmingham-Alabama

No. 1

Transfer the mixture to the bowl of a heavy duty stand mixer. Blend the dough with a paddle attachment on Low speed 30 seconds to release a good bit of the steam.

Frying-Buttermilk-Churros-Mexican-Street-Food-Classics-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Southern-Entertaining-RebeccaGordon-Pastry-Chef-Southern-Hostess-Birmingham-Alabama

No. 2

Add the egg, then blend on Low speed

Frying-Buttermilk-Churros-Mexican-Street-Food-Classics-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Southern-Entertaining-RebeccaGordon-Pastry-Chef-Southern-Hostess-Birmingham-Alabama

No. 3

The mixture will break apart but will eventually come together.

Frying-Buttermilk-Churros-Mexican-Street-Food-Classics-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Southern-Entertaining-RebeccaGordon-Pastry-Chef-Southern-Hostess-Birmingham-Alabama

No. 4

Increase the speed to Medium-Low & mix until the mixture is smooth & holds its shape along the bowl sides when the mixer is off. This will take about 1 minute.

Frying-Buttermilk-Churros-Mexican-Street-Food-Classics-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Southern-Entertaining-RebeccaGordon-Pastry-Chef-Southern-Hostess-Birmingham-Alabama

No. 5

Scrape down the bowl sides using a rubber spatula.

Frying-Buttermilk-Churros-Mexican-Street-Food-Classics-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Southern-Entertaining-RebeccaGordon-Pastry-Chef-Southern-Hostess-Birmingham-Alabama

5a

Transfer the choux paste to a pastry bag fit with a medium star tip.
 Frying-Buttermilk-Churros-Mexican-Street-Food-Classics-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Southern-Entertaining-RebeccaGordon-Pastry-Chef-Southern-Hostess-Birmingham-Alabama

No. 6

Pipe 3-inch pieces of dough onto a parchment paper-lined half sheet pan. Meanwhile, heat 1 1/2 inches of oil in a 4-quart saucepan with 5-inch tall sides to 325 degrees. Attach a candy thermometer to the pot to maintain the temperature.

Frying-Buttermilk-Churros-Mexican-Street-Food-Classics-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Southern-Entertaining-RebeccaGordon-Pastry-Chef-Southern-Hostess-Birmingham-Alabama

No. 7

Carefully add the dough to the oil & cook, in batches, 2 1/2 to 3 minutes, turning occasionally, until golden brown. Transfer the pastries to a paper towel-lined rack over a half sheet pan. Cool 10 minutes.
 Frying-Buttermilk-Churros-Mexican-Street-Food-Classics-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Southern-Entertaining-RebeccaGordon-Pastry-Chef-Southern-Hostess-Birmingham-Alabama

7a

Combine the sugar & the cinnamon in a small bowl, then transfer to a shallow pan. Roll the pastries in the mixture. Serve warm.

The Tune
“That’s What My Heart Needs” Otis Redding

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

,

No comments yet.

Leave a Reply