CHURROS
Thursday, June 14, 2012 by Admin
It has been "churro week" at our house. We love this sweet (stick shaped) donut rolled in cinnamon sugar and served warm!!
"Churro week" came about because I was trying to find a new churro recipe for the grandkids. I tried several new ones and they all had promising results, but none of them were exactly what I was looking for. I ended up combining the best parts of each recipe and came up with a churro that was light as air and delicious.
I love this recipe for several reasons. First of all they are quick and easy to make. Secondly, you KNOW they are tasty when you have people waiting around in the kitchen for the next ones to come out of the fryer...that is always a good sign. Thirdly, they cost (literally) pennies to make and finally, served with a chocolate dipping sauce or whipped cream, they are great for company.
Set up a frying station, with about 2" of vegetable oil in a frying pan and bring it to 375 degrees. I like to use my electric frying pan because I can just set the temperature and forget it.
Next, line a cookie sheet with paper towels to drain the churros on once they are fried. Also, mix 1/2 cup of granulated sugar and 1/2 to 1 teaspoon of cinnamon and put it in a pie plate (you will roll the churros in the cinnamon sugar after they are fried).
Now, for the batter:
1 cup milk
1/4 cup butter
2 tablespoons brown sugar
pinch of salt
4 eggs
1 cup all purpose flour
1 teaspoon vanilla extract
In a saucepan with a heavy bottom, bring the milk, butter, sugar and salt to a boil. Once it reaches a boil, add the flour all at once and STIR until the dough clumps into a ball and comes away from the side of the pan; this will happen almost immediately.
Remove the pan from the heat and put the dough in your stand mixer fitted with a paddle blade (not the whisk); let it sit for about 2 minutes (to cool down just a tad).
Start up your mixer on medium speed and while the mixer is running, add the vanilla and then the eggs, one at a time, to the dough, beating well after each egg. The final batter will be very thick and sticky, but smooth.
NOTE: When you put the first egg in, it will seem like it doesn't want to mix in, but keep mixing, it WILL. As soon as it mixes, in, add the next egg.
Place the batter in a frosting bag fitted with your largest (star) frosting tip. I use a Wilton 1M.
Your oil should be good and hot by now, so squeeze 4" strips of the batter directly into the hot oil. I use the tip of my finger to "pinch off" the dough. Fry a few at a time and don't over crowd; they will puff up as they cook.
Fry for about a minute on each side or until they turn golden. Drain on paper towels and roll in cinnamon sugar while they are still hot. Serve warm.
Picky-picky husband loves smaller churros, so I make some little 2" churros for him:
"Churro week" came about because I was trying to find a new churro recipe for the grandkids. I tried several new ones and they all had promising results, but none of them were exactly what I was looking for. I ended up combining the best parts of each recipe and came up with a churro that was light as air and delicious.
I love this recipe for several reasons. First of all they are quick and easy to make. Secondly, you KNOW they are tasty when you have people waiting around in the kitchen for the next ones to come out of the fryer...that is always a good sign. Thirdly, they cost (literally) pennies to make and finally, served with a chocolate dipping sauce or whipped cream, they are great for company.
Click on this Picture
Next, line a cookie sheet with paper towels to drain the churros on once they are fried. Also, mix 1/2 cup of granulated sugar and 1/2 to 1 teaspoon of cinnamon and put it in a pie plate (you will roll the churros in the cinnamon sugar after they are fried).
Now, for the batter:
1 cup milk
1/4 cup butter
2 tablespoons brown sugar
pinch of salt
4 eggs
1 cup all purpose flour
1 teaspoon vanilla extract
In a saucepan with a heavy bottom, bring the milk, butter, sugar and salt to a boil. Once it reaches a boil, add the flour all at once and STIR until the dough clumps into a ball and comes away from the side of the pan; this will happen almost immediately.
Start up your mixer on medium speed and while the mixer is running, add the vanilla and then the eggs, one at a time, to the dough, beating well after each egg. The final batter will be very thick and sticky, but smooth.
NOTE: When you put the first egg in, it will seem like it doesn't want to mix in, but keep mixing, it WILL. As soon as it mixes, in, add the next egg.
Place the batter in a frosting bag fitted with your largest (star) frosting tip. I use a Wilton 1M.
Your oil should be good and hot by now, so squeeze 4" strips of the batter directly into the hot oil. I use the tip of my finger to "pinch off" the dough. Fry a few at a time and don't over crowd; they will puff up as they cook.
Fry for about a minute on each side or until they turn golden. Drain on paper towels and roll in cinnamon sugar while they are still hot. Serve warm.
Picky-picky husband loves smaller churros, so I make some little 2" churros for him:
These churros are the real deal!!
