I know cinco de Mayo isn’t really much of a holiday in Mexico. I know it’s just turned in to another day for Americans to drink in excess, but as with most holidays, instead, I see it as an excuse to make something tasty.
I think you would be hard pressed to find too many people that don’t like churros. Fried piece of dough, warm, covered in cinnamon sugar? Sign me up. I know one of my favorite snacks at Disneyland are their famous churros, and if I spot some on the menu in a restaurant, there’s a good chance I’ll order them.
Churros may seem intimidating, but they’re really not that hard. If you’ve ever made choux before, like cream Puffs or eclairs, you can make these, as they use the same dough. You can make these as regular sticks, pipe them in to fun shapes, or make some over the top ice cream sandwiches.
You can fry these in a deep frier, or any kind of wide, deep pot, but a Dutch oven does work best. You have a lot of space, and it holds heat well, which helps for consistent frying. I also can recommend using a digital thermometer enough. I love this one from polder. I use it for roasting meats, making candy, and with deep frying, it’s easier to watch the temperature, and make adjustments to raise or lower the temperature of the oil.
While churros are best fresh, you can also fry the doug ahead of time, then warm them in the oven before tossing the churros in the sugar mixture.
- 1 1/2 c milk
- 6 oz butter
- 3/4 tsp vanilla
- 3/4 tsp salt
- 1 1/2 tsp sugar
- 1 3/4 c + 2 tbsp flour
- 6 eggs
- 3/4 c sugar
- 1 T cinnamon
- Ice cream (optional)
- In a Dutch oven, heat 1 quart of vegetable oil over medium heat until it reaches 330 degrees.
- In a large sauce pan, over medium heat , bring the milk, butter, vanilla, first amount of sugar and salt to a boil.
- Once the mixture comes to a boil, mix in the flour, little by little, moving quickly. The dough will come together in a ball.
- Continue cooking the mixture, until the dough leaves a thin film on the bottom of the pan.
- Transfer dough in to a stand mixer fitted with a paddle.
- Running the miser on medium/low, slowly add the eggs, one by one, waiting until the egg is completely incorporated before adding the next one.
- Once all the eggs are added, mix until the dough comes together and is glossy.
- Place dough in a piping bag fitted with a medium/large star tip.
- Mix together the second amount of sugar and the cinnamon in a medium bowl. Set aside.
- If you’re making shapes like circles or hearts, pipe these shapes on parchment, before frying. You can also use this meathod for the more traditional stick shapes, for more consistent pieces. When frying the dough, place most of the paper in the oil, dough side down, until it comes off the paper, being careful not to touch the hot oil.
- When the oil is up to temp, pipe the dough in 3 to 4 inch long pieces, straight in to the oil, using your finger to separate the end of the dough from the tip.
- Fry until dark golden brown, flipping the churros once one side has browned.
- Once the churros are done, place them on a wire rack, and let cool for 5 I minutes.
- Toss the slightly cooled churros in the cinnamon sugar mixture. Eat warm.
- If you’re making ice cream sandwiches, let the churro rounds cool completely before placing a scoop of ice cream on one churro and sandwiching it with the other.