Churros are incredibly easy and terrifically delicious. I can’t believe it took me so long to discover these!
You guys, I made these churros last week during my husband’s lunch break. I fried, he sugared, and then I sent the majority of them to work with him. Win win, in my book. Plus, these took about 20 minutes from start to finish. Can’t beat that.
I am starting to really, REALLY love the fried dough kick I’ve been on!
It is t-12 weeks now until my official approximate eviction date for baby?#5, and after that the fried dough kick will be nothing but a distant memory. Well, maybe not TOO distant, but a much less frequent occurrence, for sure.
This recipe is ALL over the net. It is not mine, and being the first time I have ever even tried a churro, I didn’t mess with it. I found it at Baking Bites who credited it to the Food Network & Use Real Butter who got it from Joy The Baker who got it from the NY Times. So just in case you have been living under a rock and haven’t seen this one yet, here it is. Again.
Combine your sugar, butter, water, and salt in a sauce pan. Heat the mixture to boiling, then reduce the heat and stir in your flour. Stir it well over low heat to dry out the dough a bit, and then remove from the heat and let the dough cool for 10-15 minutes.
You can do this next part by hand, I just prefer to use my mixer. Either way. Add the eggs one at a time and mix well between each addition.
Place the dough into a large piping bag (or a large ziplock!) fitted with a large star tip. Heat your oil to 350 degrees, and snip off 3-4 inch sections of dough from the pastry bag into the oil. Fry, turning and getting them evenly browned, for about 2 minutes.