It was spring break last week and my darling daughter was home from school. My chic-a-dis had a craving for churros, so we were in the kitchen making our very own instead of going out to a restaurant and ordering them.
A churro is sometimes referred to as a Spanish doughnut and in France choux pastry. It’s quite popular in Spain, France, Philippines, Portugal, Latin America and the United States. They can be eaten for breakfast, snack or dessert with hot chocolate, coffee or tea. Well, just about anything you want to drink it with really. There aren’t any rules. We like to dip ours in melted dark chocolate.
- 3 tablespoons butter
- 2 tablespoons caster sugar
- 1 cup all-purpose flour
- 2 large eggs, whisked
- pinch of salt
- vegetable oil to fry them in
- Cinnamon Sugar
- 6 tablespoons caster sugar
- 1 tablespoon ground cinnamonMethod
- Place sugar and butter in 2/3 cup water into a small saucepan and bring to a boil.
- Add the flour and salt to the boiling water remove from heat and mix with a wooden spoon until the mixture has turned into a soft moist dough. Let it cool.
- Add the beaten egg a little at a time. Cover and place in the fridge until completely cooled.
- Fill a large saucepan with vegetable oil. Just enough oil to submerge the choux or churros.
- Use the wooden spatula and place the dough in the piping bag.
- Squeeze out any length you want out of the piping bag into the oil and snip with scissors. Fry until golden brown and set it on a plate with paper towels to absorb the oil.
- On a separate plate mix the cinnamon and sugar. Roll the churros in the cinnamon and sugar until coated.
Enjoy! : )