Churros

Costco is a warehouse we have here filled with everything you want… in huge quantities that cost a arm and a leg.. after pushing a cart around the size of a small car.. debating if buying peanut butter in gallon size is saving any money and stocking up on dried fruit and cream, You're tired.. so at the end of the cash registers they have their food court thingy.. after you shell out a boat payment for your ten items you bought what's one more dollar?? I looked forward to that part of Costco.. Their Churros… for about the size of a babies arm you got a crispy sugar coated doughy morsel that replenished all those calories you burned. The downside of them was when they cooled down you got a floury, dry, thirst inducing half a babies arm that usually ended up thrown out..
Last month I wanted something fattening.. Diets are for quitters in my mind then and a churro sounded like it would sooth my soul.. searching for recipes can be just as fun as cooking for me so often I just browse around and saving anything that looks good.. but this time just looking wasn't good enough I had to shove something fattening into my mouth..as I looked deeper into churros recipe I realized they are not much different from Cream puffs or if you want to get all fancy, Éclairs… boil water butter and sugar… throw in some flour add some eggs …. Ohhhh what fun! Lets get fat together!!


If I am gonna fry things I like to keep my oil and reuse it till it starts to make everything taste like a french fried doughnut.. so use a pot with a lid so you reuse the oil..

So here we have eggs, cinnamon/sugar mix, flour, water, salt, butter, and the sugar we use in the dough…

In large pot add your water, salt, sugar, and butter..

Bring that to a boil and then add your flour 

Stir well.. it will become a ball of dough at this point.. I like to wait till it is cool before I add my eggs this way when I am piping them into the hot oil I don't burn my hands.

Turn on your pan to heat up your oil and then add your eggs to the dough…start mixing.. you'll need some elbow grease for this part.. or you could pull out your mixer and beat it with that.. ( I use my mixer when I am making a double batch)

Not done….

Now we are!!

You're gonna need two plastic bags.. a gallon for the cinnamon/sugar mix for after the churros are done and the quart for the dough…

Spoon in your churro dough into the quart bag.. snip off a small corner of the bag.. if you snip off too big your churros will be bigger and take longer to cook… and no.. they won't look like the authentic ones but unless you have the size 25 icing tip this is the best way to make them…

Now here are some crappy pictures… pipe your dough into the hot oil… when you have them long enough ( I make mine about 3 inches) rotate the bag clockwise and it will pinch off the dough for you… leaving your hands farther away from that boiling oil….. mine usually end up curling up looking a tad like……

Well you get the picture.. fry about two minutes on each side, with a slotted spoon transfer to a colander to let drain.. meanwhile add more dough to fry..

Add your churros to the cinnsugar mix and shake till completely covered.. transfer to a plate and then rush back to the pan before the other ones start to burn.. repeat till all dough is completely done…

Print Recipe

Recipe

 

Ingredients:

• 1 cup water
• 2 Tbs brown sugar
• 1/2 tsp. salt
• 1/3 cup butter
• 1 cup white flour
• 2 eggs

•  1/4 cup sugar
• 1/2 to 1 tsp. ground cinnamon, depending on taste

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Directions: Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.
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 in.
Fill your bag snip off tip
Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
Once the oil is hot enough, squeeze some dough  into the oil about 4 inches long.  Careful not to burn yourself.
You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color. Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
While still warm, roll each churro into the dish with the sugar and cinnamon until coated.