Sprinkles and Spice: Churros

I love churros, every time we go to Costco we always look forward to getting them. At my school they sell churro as a fundraiser which are very popular. The line is always out the door and sometimes they would even run out of them.

A churro is basically a Spanish doughnut, a fried dough pastry. Churros are popular in Spain, France, The Philippines, Portugal, South America and the United States. They are normally eaten for breakfast dipped in hot chocolate.

I have always wanted to make churros myself but always thought they were too hard to make. It wasn’t until the saw them on one of my favorite shows on the Food Network, The Kitchen, that I decided to try to make them. They were featured on the Cinco de Mayo episode.

It's way easier to make them that you think. Churros have now become one of my favorite things to make.

Here is the recipe so you make them at home.

The recipe is from Marcela Valladolid.

Show: The Kitchen
Episode: Cinco de Mayo with Bobby Flay

Ingredients

		1 cup plus 2 tablespoons granulated sugar
		3 tablespoons unsalted butter
		1/4 teaspoon Kosher Salt
		Canola Oil (for frying)
		2 teaspoons Ground Cinnamon
		1 cup unbleached all-purpose flour
		3 medium eggs

Directions

In a large bowl stir together 1 cup sugar with the cinnamon and set aside.

In a large pot over medium heat, bring to a simmer 1 cup water, 2 tablespoons of the sugar, butter, and salt.

Preheat a deep fryer to 360 degrees F. We didn't have one so we used a heavy-bottomed pot with enough oil to come 3 inches up the sides.

When the dough mixture in the pot reaches a simmer, dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.

Remove the flour mixture from the pot and put into a heat-proof bowl. Add in the eggs one at a time, beating after each addition until fully incorporated.

Spoon the batter into a pastry bag or a plastic resealable bag with a star tip on the end. Carefully squeeze the dough into the hot oil, forming strips.

Depending on the size of your pot, fry about 6 at a time. Be sure not to overcrowd the pot. Cook for 3 to 5 minutes, turning each of them over when as they brown. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate. Repeat for the remaining churro batter.