Churros Grazing Board

If you’re a fan of churros, then you’re going to love our churros grazing board!

It’s filled with churros and three different types of dips. “When I dip, you dip, we dip” comes to mind when I think about the three different dips we have to pair with our churros.

Maybe that’s taking it a little too far, but you get my point. Get the recipes below. 

Churros Grazing Board

We all have fond memories of when we first encountered churros.

For most, the introduction to churros was in a word transcendent, and you can best believe we’re here to exploit your love of fried pastry dough dredged in sugar and light brown sugar to the max.

Whomever? Whoever? Whatever. Okay, let’s try this.

The person who stumbled upon the creation of the churro deserves a posthumous Nobel Peace Prize. Bet.

If you have ever enjoyed churros, then you know exactly what I’m talking about because the moment you tasted that first warm fried pastry dough thingy tossed with sugar and light brown sugar, it was a moment you’ve never forgotten.

There’s something about fried foods; they just hit differently. Churros originated in Spain and are traditionally served with sweet milk chocolate for dunking. Churros are so good!

In my opinion, churros at their best can compete with almost any fried pastry-dough treat worldwide. 

What You Need To Make Our Churros Grazing Board

Churros. I mean, you can’t have a churros grazing board without them, and made with ingredients you probably already have on hand, the pastry dough is easy to make. Grab the churro recipe below. 

Cinnamon & Light Brown Sugar. You can’t call it a churro without adding ground cinnamon and light brown sugar.  

Fresh Fruit. Grab whatever you like. I just used whatever fruit I had to chill in the fridge, so there’s that. There are so many fresh fruit options available, but it’s best to choose fruits that are in season. 

Dips. Churros are perfect for dipping, and for this recipe, I created three easy dip recipes you can make in short order. There’s a blueberry syrup dip, a blueberry cream cheese dip, and a Dalgona Caramel Marshmallow dip. 

How to Create a Churros Grazing Board

Simple Churros Recipe [ similar to our Elephant Ear recipe + Funnel Cake recipe] 

Ingredients:

• 1 cup of water
• 2 sticks of unsalted butter at room temperature
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon Kosher or flaky sea salt
• 1/4 teaspoon ground cinnamon
• 1 1/4 cups all-purpose flour
• 2 eggs at room temperature
• 1 teaspoon pure vanilla extract 
• 2 cups of vegetable or canola oil if frying 

Directions:

1. Place a medium saucepan over medium heat. Mix well with the water, butter, light brown sugar, salt, and cinnamon. When the mixture starts to boil, stir in the flour and stir vigorously until the combined ingredients come together in the saucepan. 
2. Transfer the skillet to the cool side of the stovetop and allow the mixture to cool for 8 minutes. Then add the pure vanilla extract and stir in one egg at a time until the eggs are fully incorporated into the pastry dough. 
3. Fill a pastry bag or large plastic bag with a quarter-inch hole cut in the corner with the churro dough.
4. Allow the churro maker to get hot, or if you’re frying the churros, add. 
5. Spray a non-stick churro maker with coconut oil (or a non-stick cooking spray of your choice) and pipe the churro dough into each grate.
6. Cook the churros until golden brown.
7. Remove the cooked churros from the churro maker.
8. Roll each churro in the sugar and cinnamon mixture.
9. Serve with chocolate sauce, salted caramel, or blueberry and agave sauce.

Note: If you use a churro maker similar to the one we used, you can make about 16-20 churros out of this batch. 

If you don’t have a pastry bag, use a large plastic bag with a quarter-inch hole cut in the corner.

I used a churro maker, but frying the churros in hot oil is also an easy-to-do option.

This churro maker is an affordable option if you don’t want to bother with the hot oil method.

By using a churro maker, our boys can also make their churros, and I don’t have to worry about them messing with hot oil because hot oil is no fun when it splatters.

However, whichever process is easiest for you, do that!

Blueberry Syrup Recipe

Ingredients:

• 1 cup of granulated sugar
• 1 cup of water
• 2 tablespoons freshly squeezed lemon juice
• 1 cup of blueberries washed with any stems removed

Directions:

1. Add the sugar, water, blueberries, and lemon juice to a medium-sized saucepan over medium-high heat. 
2. When the water begins to boil, use a fork to smash the berries to release the juices. 
3. Stir the mixture and allow it to cook for 2-3 minutes. 
4. Remove the saucepan from heat and place a tight-fitting lid onto the pan.
5. Allow the mixture to steep for 10 minutes. 
6. Serve. 

Dalgona Caramel Marshmallow Dip Recipe

• 2 tablespoons instant coffee or instant coffee crystals
• 2 tablespoons granulated sugar
• 2 tablespoons hot water
• 2 tablespoons whipped marshmallow creme
• 2 tablespoons caramel sauce

Directions:

1. Add the instant coffee, sugar, and hot water to a measuring cup.
2. Mix with a hand mixer fitted with one paddle.
3. Blend the ingredients on medium-high until the mixture is smooth and fluffy, in about 2-3 minutes. 
4. Add whipped marshmallow creme and continue to blend for another minute.
5. Add the caramel sauce and blend until the caramel sauce is thoroughly mixed. 
6. Serve.

If you love the Dalgona trend, check out our Dalgona Coffee Cocktail and non-alcoholic version.

Blueberry Cream Cheese Dip Recipe

• 8-ounces softened cream cheese
• 2 tablespoons of milk or half and half
• 3 tablespoons of homemade blueberry syrup
• 1 teaspoon lemon zest
• 1 tablespoon freshly squeezed lemon juice

Directions:

1. Add the ingredients to a food processor and blend until the mixture is smooth.
2. Serve.

If you like dips with your churros, check out these dips we made for another party board! 

Make our Churros Grazing Board for your family for an unforgettable weekend breakfast or movie night, and watch everyone’s faces light up!

Churros Grazing Board

If you're a fan of churros, then you're going to love our churros grazing board! It's filled with churros and three different types of dips.

5 from 1 vote

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Course: appetizers, Desserts

Cuisine: American

Servings: 0

Calories: 582kcal

Author: This Worthey Life

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Ingredients

 

1x2x3x4x5x

• 1 cup of water
• 2 sticks unsalted butter room temperature
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon Kosher or flaky sea salt
• 1/4 teaspoon ground cinnamon
• 1 1/4 cups all-purpose flour
• 2 eggs room temperature
• 1 teaspoon pure vanilla extract
• 2 cups of vegetable or canola oil if frying

Instructions

• Place a medium saucepan over medium heat and add the water, butter, light brown sugar, salt, and cinnamon and mix well. When the mixture starts to boil stir in the flour and stir vigorously until the combined ingredients come together in the saucepan. 
• Transfer the skillet to the cool side of the stovetop and allow the mixture to cool for 8-minutes, then add the pure vanilla extract and stir in one egg at a time until the eggs have been fully incorporated into the pastry dough. 
• Fill a pastry bag or large plastic bag with a quarter-inch hole cut in the corner with the churro dough.
• Allow the churro maker to get hot or if you're frying the churros add. 
• Spray a non-stick churro maker with coconut oil (or a non-stick cooking spray of your choice) and pipe the churro dough into each grate.
• Cook the churros until golden brown.
• Remove the cooked churros from the churro maker.
• Roll each churro in the sugar and cinnamon mixture.
• Serve with chocolate sauce, salted caramel, or blueberry and agave sauce.

Notes

Blueberry Syrup

Ingredients:

• 1 cup of granulated sugar
• 1 cup of water
• 2 tablespoons freshly squeezed lemon juice
• 1 cup of blueberries washed with any stems removed

Directions:

1. Add the sugar, water, blueberries, and lemon juice to a medium-size saucepan over medium-high heat. 
2. When the water begins to boil, use a fork to smash the berries to release the juices. 
3. Stir the mixture and allow it to cook for 2-3 minutes. 
4. Remove the saucepan from heat and place a tight-fitting lid onto the pan.
5. Allow the mixture to steep for 10 minutes. 
6. Serve. 

Nutrition

Serving: 16g | Calories: 582kcal | Carbohydrates: 120g | Protein: 16g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 175mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 29mg | Iron: 7mg

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