Inspired by a photo of my daughter at Disneyland eating a nice big churro, I wanted to make them at home. It could not be that hard right?
I spent much of this week looking through old cooking magazines that I had in a box, looking for inspiration of new recipes to try, when I came across churros in the Feb/March 2016 edition of Cook’s Country. It did not look difficult to make. They did not turn out an inch thick though, more like half and inch thick and some of them bubbled and looked like cacti by the time they were finished cooking, but they were delicious. My hubby, who is not normally a fan of churros, really liked these, so I guess they are a winner.
The first time I made this, I forgot to add the sugar to the water – and as I was filling the piping bag with dough, I realized this… I threw out the dough and started over. Churros are pretty easy to make. A few tips, don’t overfill the piping bags – I had a hard time piping it with a tip on, so I just removed the tip so they did not have the fancy ridges, but they were still quite delicious – and I would make them again. The recipe said to refrigerate them before cooking, but I found that the ones that had come back to room temperature had fried up puffier and had a better texture, so I would skip that. Also don’t use a candy thermometer that does not have high temperatures… I overheated the oil and my thermometer broke! So, don’t do that!
adapted from Cook’s Country Magazine (Feb/Mar 2016)
Makes 18 Churros (depending on thickness and length)
- 2 cups flour
- 2 Tablespoons unsalted butter
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 large eggs
- 2 quarts vegetable oil
- 1/2 cup sugar
- 3/4 teaspoon cinnamon
Line a rimmed baking sheet with parchment paper and spray liberally with a cooking spray.
In a medium pot, over medium-high heat, bring water, butter, salt, butter, and vanilla to a boil. Turn off the burner and pull the pot off heat. Add the 2 cups of flour and use a rubber spatula to combine the flour until there are no more white streaks of flour. Transfer the dough to a stand mixer and beat on low for one to two minutes. Add the eggs one at a time, mixing until it is combined before adding the second egg. Increase speed to medium and beat for one minute.
Fill the piping bag with half of the batter and pipe 6 long logs on the parchment lined pan, cutting the ends with kitchen scissors. Cook’s Country magazine had a step to refrigerate the dough for 15 minutes to an hour, but I think they fry up better when the dough is at room temperature.
Preheat 2 inches of oil in a heavy skillet to 375 to 400 degrees Fahrenheit.
Fry 3 to 6 at a time in the oil. You may need to use tongs to separate them as they fry so they don’t get stuck together. Fry them about two to three minutes on each side before removing them to a paper towel lined plate to drain some of the fat off. Repeat with remaining churros.
In a glass pie dish or large shallow bowl, combine the half cup of sugar and 3/4 teaspoon of cinnamon. Once the fried churros are cool enough to handle toss them in the cinnamon sugar and enjoy!