The time I made churros

Each weekend we designate one night as movie night. We eat an early, light dinner so that we can each have a big bowl of old fashioned popped popcorn while watching a movie.

Out local grocery store was out of popcorn kernels so I opted to make something a little different, churros!

They were easier to make than I expected and everyone loved them. Next week I might try caramel corn…..

Churros

Prep: 15 Minutes Cook: 30 Minutes

Serves: 26 to 28 Churros

1 tablespoon ground cinnamon

1 tablespoon plus 1 and 1/2 cup sugar

½ cup milk

6 tablespoons unsalted butter

1 teaspoon salt

1 cup all-purpose flour

3 large eggs

Vegetable oil for frying

Fit piping bag with star tip. 

Mix cinnamon, 1 and 1/2 cup sugar in a medium bowl; set aside.

Bring milk, butter, salt, 1 tablespoon sugar, and ½ cup water to a simmer in a saucepan over medium-high heat. 

Using a wooden spoon, add in flour quickly and mix fast for about 30 seconds until it’s a dough. 

Remove dough and place it in the bowl of a stand mixer. Let cool slightly for about 5 to 7 minutes.

Using a mixer fitted on medium-low speed, add eggs to dough, one at a time, incorporate each egg before adding the next, while being sure to scrape sides of the bowl so that everything incorporates into the dough. 

When the dough comes together, spoon into a piping bag.

Pour vegetable oil into a small sauce pot to come halfway up the sides then heat.

Pipe out about 4 to 5 inches of dough and cut off with a knife quickly. 

Don’t crowd your pan.

Cook for 2 minutes each side until lightly golden brown.

Remove to bowl with sugar and cinnamon. Toss and place on cooling rack.

Wish you were here,

xoxo