Keep in mind that these are not the massed produced, ultra crispy versions you'll find in some food outlets or school cafeterias. While they do crisp up on the outside, they retain a fairly soft texture inside, making them an excellent, if somewhat, addicting snack food and a wonderful accompaniment to a cup of coffee.
Adapted from "First for Women" Magazine
Yields: Approximately 8 servings
- 1/4 cup whole milk
- 6 Tbsp. butter, diced
- 1/2 cup water
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar, divided use
- 5 tsp. cinnamon, divided use
- 5 large eggs
- Vegetable Oil, for frying
- In saucepan over high heat, bring milk, butter and water to a boil. Stir in flour, 3 Tbsp. sugar and 2 tsp. cinnamon. Reduce heat to medium-high. Cook 2 min, stirring constantly.
- In a food processor, puree the cooked dough mixture and eggs until smooth; about 2 mins. Dough will be very thick and slightly sticky.* Spoon into a pastry bag with a large star tip.
- In a deep fryer or large pot, heat 2" oil to 375°F. Working in batches, on a greased baking sheet, pipe 4" teardrop shapes; slide into oil. (Or if you want to spare yourself one less dish to wash, simply pipe dough directly into the oil. This is my preferred method, in case you were wondering.) Cook 1 minute; flipping once to ensure even frying. Drain on paper towels.
- In a bowl, gently toss churros with the remaining sugar and cinnamon.
- Serve and enjoy!
*Experience has shown me that churro dough is not the easiest to remove from your food processor and utensils, but don't be afraid...the end results are sooo worth the clean-up time!