Wednesday, July 24, 2013

Spanish Churros

Churros are the epitome of Spanish desserts. Hot, crispy, sugary donuts honestly what's better than that! And these are easy to recreate at home. In Spain these are usually eaten at breakfast but they're just as good as an indulgent dessert. Now it's important to know that you can not eat just one, a minimum of 2 is more than okay in my book. But these are great to share with friends and family!

1 cup water
1 (4 oz.) stick unsalted butter
1 cup all-purpose flour
3 eggs
pinch of salt
1 cup granulated sugar
1 tsp. ground cinnamon
vegetable oil, for frying

Heat oil in a deep-fryer or a skillet to 360°F

Place water, butter, and a pinch of salt in a saucepan over high heat until it comes to a rolling boil

Stir in flour vigorously using a wooden spoon for 1 minute

Add eggs one at a time, then place the sticky dough in a piping bag with a large star tip nozzle

Pipe the churros over the hot oil and using a pair of kitchen scissors snip each churro into the oil and cook for about 2 minutes each side

Mix the cinnamon and sugar together, and once each batch of churros comes out of the oil, roll them in the cinnamon sugar

Serve them piled in a paper cone with melted chocolate, for dipping