Churro Christmas trees are a fun and festive recipe to make with your friends and family this holiday season. I mean who doesn’t love churros in the shape of a Christmas tree, coated in cinnamon sugar and drizzled in melted chocolate…
Some people think making churros are hard, but I promise you they are so easy to make. My recipe is fool proof and is the perfect piping consistency.
I am a bit obsessed with these Christmas tree churros, it’s so much fun stacking the churros on top of each other until you have a Christmas tree! Scroll down to find how to make these crunchy sweet churro Christmas trees.
When you make the churro dough, do not add the eggs at the same time. Add them one at a time, making sure each one is mixed into the dough before you add the next one. Otherwise the dough will be too soft and runny.
To make sure the outside does not burn and the inside is cooked, fry the churros on low to medium heat.
Place the freshly fried churros on a paper towel to soak up any excess oil, then coat on sugar.
How do you make churro Christmas trees?
To make the churros: Heat the water, butter & sugar in a saucepan.
Add the salt & flour, stir until it forms a dough & comes away from the sides of the saucepan. Remove from the heat to cool.
Stir in the eggs, one at a time until the churro dough is nice and smooth. Spoon into a piping bag, pipe 5 circles on to a lined baking sheet/tray that can fit in the freezer. Pipe 5 sizes gradually getting bigger. The 2nd top circle pipe as a swirl with no hole in the middle. The last churro pipe in a cone shape to make the top.
Freeze the churros until solid, then fry until golden brown & cooked all the way through. Low to medium temp so the inside cooks as well.
Place on paper towels to soak up any excess oil, then dust in cinnamon sugar whilst still hot.
Stack the churro christmas trees, then drizzle with melted chocolate.
To make the churros: Heat the water, butter & sugar in a saucepan.
Add the salt & flour, stir until it forms a dough & comes away from the sides of the saucepan. Remove from the heat to cool for 5-10 minutes.
Add one egg at a time, mix using the dough hook attachments on your hand mixer. Do not add the next egg until the first one is fully combined.
Once the churro dough is nice and smooth, spoon into a piping bag, pipe the first 5 circles to make a Christmas tree on to a lined baking sheet/tray that can fit in the freezer. Pipe 5 sizes gradually getting bigger. For the 2nd top circle pipe a swirl with no hole in the middle and for the last churro pipe in a cone shape to make the top of the Christmas tree. (please watch the video above for reference)
Freeze the churros until solid, then fry on each side until golden brown & cooked all the way through. The ideal temperature to fry churros is between 180c- 190c. You can use a food thermometer to make sure the temperature of the oil.
Place on paper towels to soak up any excess oil, then dust in cinnamon sugar whilst still hot.
Stack the churro Christmas trees, then drizzle with melted chocolate.
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