Hello, I hope you had a fabulous weekend! Mine was great because I had nothing on my agenda for a change. It’s been a while since that’s happened. No appointments, no errands and no set schedule for anything except go to the gym and my grocery store Fry’s. So I did what I like to do when I’m stress free… spend time in the kitchen playing with recipes!!
I made homemade ice cream for the first time and can’t wait to play with different flavors. I tried pistachio and even did the pistachio paste from scratch! Phew!
- I also made these churros because who doesn’t love churros? Why is it that something so delicious has to be fried in oil, covered with sugar and cinnamon? But hey as long as you eat them in moderation there is nothing to worry about 🙂
On another note, I can’t believe we have two kids graduating this year! My oldest son is graduating from college and my step -son from high school. Where did time go? My husband and I certainly don’t feel old enough for this hehe! Since the Muy Delish household is busy planning the celebration of these two huge accomplishments, one thing I know for sure is churros will be on the menu. Aren’t these adorable when you make them look like diplomas?
- When you add the dough to the hot oil, the churros will start to take on different shapes, to make them straight, just use a spatula to keep them from curling.
- These can be made the day before you plan to serve them and just heat them up in the oven right before they’re served.
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup all-purpose flour
- 2 eggs beaten (use 3 eggs for fluffier churros)
- Vegetable oil for frying
- In a plate mix the sugar and cinnamon. Set aside.
- In a medium sauce pan, add the water, salt and the butter and bring to a boil over high heat. Add the flour and stir with a wooden spoon. Reduce the heat to low and continue stirring the mixture until it forms a ball, about 1 minute. Remove the pan from the heat and let the dough cool down a bit.
- Add the eggs gradually into the dough and mix with the wooden spoon until combined well.
- In a large pot, add about 2 inches of oil and heat over medium-high heat until the oil reaches 360 degrees F.
- Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip (I used 1M). Pipe churros batter straight into the hot oil. Use your fingers or a knife to break off the batter when it is the required length. Once the churros are browned (about 2 minutes) lift out and put onto a plate covered with some paper towel to drain.
- As soon as your churros come out of the hot oil sprinkle with the cinnamon sugar mix.
This recipe was made in collaboration with Kroger/Fry’s Grocery Store. I’m very selective with whom I partner up with as I don’t want to overwhelm my readers with products & sponsorships. Therefore, if you see a company or product I’m working with, it’s because they rock! They help this little blog of mine keep producing delish recipes and showing you the things I love.