Several years ago, back before I went gluten free, we vacationed in California and had out first taste of the mighty pastry known as churros. For anyone not familiar, these are fried dough sticks sprinkled with cinnamon sugar, and sometimes served with chocolate sauce.
Available at nearly every concession stand we walked past at various attractions during that vacation, churros weren’t so easy to find back home. Not long after that trip, we decided to try and make our own, with the help of a recipe printed out from the Food Network website. By the way, I know that particular recipe has some horrible reviews, but it seems to do well enough for us. If anyone has a better recipe, please share it in the comments.
We’ve since made churros a few times over the years, most recently being this past weekend. They came out really well, and it’s a process that gets easier each time. We don’t ever bother with the chocolate dipping sauce, but that recipe is also on the Food Network website.
Vegetable oil, for frying
1 cup water
4 ounces butter
1/4 teaspoon salt
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon ground cinnamon
I went ahead and put the cinnamon in with the sugar since it all gets mixed together anyway. Oh, and I accidentally bought extra large eggs the last time I went grocery shopping, so that’s what we used. Nobody complained, so I’m assuming it didn’t make a noticeable difference. You’ll want to go ahead and let the oil start heating up while you make the dough. Pour about 1 1/2 inches of oil into a deep pan and use a thermometer so you can keep the temperature at 360 degrees.
Put the water, butter, and salt into a saucepan and bring to a rolling boil. Add the flour and stir vigorously for 1 minute over low heat, until the mixture forms a ball. Remove from heat. Beat the eggs well and then slowly add them to the butter and flour mixture while continuing to stir.
Set up a piping bag (or 2) with a large star tip. We used tip #1B, which is a very large drop flower. Fill the bags–no more than 2/3 full–with the churro dough and squeeze long strips of dough into the hot oil.
Fry for a couple of minutes on each side until the churros are golden brown. To help keep the oil at a consistent temperature, I don’t recommend frying more than 2-3 at a time. Once cooked, remove the churros from the oil and place them on a cooling rack that’s over paper towels. This allows the churros to cool as well as drains off any excess oil.
Mix the cinnamon and sugar together until thoroughly combined, then place on a plate. Once the churros are cool enough to comfortably handle, dredge them in the cinnamon sugar or sprinkle it on top.
Place them back on the wire rack to finish cooling, or serve them up on a plate and watch them disappear.
Now I just need to find a good gluten-free churro recipe so I can enjoy them. Any and all recommendations are welcome.