"Churro week" came about because I was trying to find a good 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 even great for company.
Click on this Picture
Next, line a cookie sheet with paper towels so you can drain the churros on once they are fried.
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 hot churros in the cinnamon sugar right after they come out of the fryer).
Now, for the batter:
1 cup milk
1/4 cup butter
2 tablespoons brown sugar
pinch of salt
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 FAST until the dough clumps into a ball and comes away from the side of the pan; this will happens very fast (about 30 seconds).
Immediately remove the pan from the heat and put the dough in your stand mixer (fitted with a paddle blade, not the whisk).
Start up your mixer on medium speed and let it beat the dough for about 2 minutes, this helps cool it down a little.
While the mixer is running, add the first egg. It will seem like it doesn't want to mix in with the dough, but IT WILL...just keep beating it. Repeat for the rest of the eggs. After all 4 eggs are mixed in well, add the vanilla. The final batter will be very thick and sticky, but smooth.
Place the batter in a frosting bag that is fitted with your largest (star shaped) frosting tip. I use a Wilton 1M.
Your oil should be good and hot by now, so pipe out 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 but don't over crowd because they 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!!