COMO HACER CHURROS CASEROS crocantes y NO explotan

The churro recipe is here! Crispy, delicious, creamy on the inside, and they won't explode! In this video, I'll tell you step-by-step, in detail, all the secrets and tips so they turn out perfectly and you don't have any mishaps! For 1 Dozen Churros (approx.) 250 ml Water* 250 ml Milk* 250 g All-Purpose Flour 1 tsp Salt 1 tbsp Butter Sugar *You can use 500 ml water or 500 ml milk In a small saucepan, combine the water, milk, salt, and butter. Melt the butter and bring to a boil. As soon as it boils, remove from the heat and add the flour all at once. Using a wooden spoon, begin mixing vigorously and patiently for about 4-5 minutes. It will take some effort, but we need the dough to dry out and no longer stick to the sides or bottom of the pot. Once it no longer sticks, remove it from the heat and knead it. It's SUPER important to knead it for 1-2 minutes, first to develop the gluten so they become nice and crispy and don't break, either when shaping them or frying them. And second, and MORE importantly, to remove any trapped air so they don't explode when frying.* Once well kneaded, work with the dough while it's still warm; this makes it more pliable. Shape it into a log and cut it in half. Place one half in the churro maker (you can oil it so the dough slides through easily). Press the plunger and extrude the dough, then cut the dough to the desired size for your churros. To use the plunger, you need to apply some force. I recommend placing a small wooden board on your stomach and pressing the plunger against it, then using your fingers to push the churros out. I demonstrate this in the video on my YouTube channel, and it shows you exactly how it's done. Heat the oil to 180°C (you can test the temperature with a small piece of churro to check). The bubbles should be even, and you should turn them so they brown evenly. If the churro browns too quickly, the oil is too hot, and they'll remain raw inside. You can lower the temperature by using cold oil. Remove them from the oil once they're golden brown (fry for 5-6 minutes) and place them on paper towels to absorb excess oil. Roll them in sugar, and you're done! *Besides kneading the dough, which is essential to remove air and prevent them from bursting, it's important to use a churro maker and not a piping bag or a bottle. You can get a churro maker at baking supply stores, party supply stores, bazaars, or online marketplaces. If you're going to make churros often, I recommend getting one; it's inexpensive!