Churros

Submitted by Chef #1070009

"Cinnamon sugar fried mexican doughnut! Think taco bells but REAL! Yumm"

 

• Ready In: 11mins
• Ingredients: 9
• Yields: 2 Dozen
• Serves: 4-6

ingredients

• 1 cup water
• 2 tablespoons brown sugar
• 1⁄2 teaspoon salt
• 1⁄3 cup butter
• 1 cup white flour
• 2 eggs
• 1⁄2 teaspoon vanilla extract
• 1⁄4 cup sugar
• 1⁄2 - 1 teaspoon ground cinnamon, depending on taste

directions

1. Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F.
2. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
3. In a 3 quart sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour.
4. In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed inches.
5. Fill your decorating tool with the churro recipe dough and attach the largest star tip you have, OR use a sandwich bag with the tip cut off. Try lining the inside of the bag with oil to help the dough thourgh easier.
6. Once the oil is hot enough, squeeze some dough into the oil about 3-5 inches long.
7. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for a golden brown color.
8. Remove churros with the slotted spoon and place them on a paper towel to absorb excess grease.
9. While warm, roll each churro into the dish with the sugar and cinnamon until coated.

Reviews

[shannabarnhisel]

These are delicious! My kids love them and my husband and I didn't mind them either. :)

 

[Drifter Gurl]

This is wonderful! I would suggest that when you are mixing the egg/vanilla mixture you use an electric mixer, as I could not get mine to incorporate without one. Also, you need to use a VERY strong bag, wether a pastry bag or zipper type bag or you may burst it. I used a disposeable icing bag, sprayed with a non-stick cooking spray, it began to have small holes sprouting at the stress points. Also, place batter in bag in small amounts so you can squeeze easier, I used the largest star tip I had and will be searching for a larger one as well as a cloth pastry bag. I also used my kitchen scissors to cut off each churro as I squeezed it through the star tip, so that it would let loose, other wise it would have come out almost like a thick funnel cake with no end until the batter was gone, I didn't want to drag the tip across the side of the pan the leavins would continue to cook and burn. I used a cast iron skillet to fry mine in, watch the temperature of the oil so that they do not burn or cook too quickly and remain mushy in the middle. I am serving them to my child care children today for a breakfast treat...we'll see how they like it!!!