Homemade Churros

These were so much fun to make!  We made them back during our "Spring Break" while we were locked down.  We ended up making three batches that first day, lol!  Then I had to make them again, since we ate them so fast that first time that I never got a pic.  We did use a churro maker for this.  Supposedly one can use a pastry bag, but I didn't want it to burst everywhere, so I got a "Star Blue" churro maker from Amazon. It works very well!  And has a lot of different tip designs for the nozzle.  If you choose to use a pastry bag, I'd view some Youtube videos first to get the gist of what to do.  

These were easier to make than I thought.  You cook together a simple dough on the stove and then pipe it out.  We didn't pipe these out right into hot oil, but rather piped them onto a sheet of parchment paper (a few pics down) so we could lift them up and into the oil when we were ready.  It worked out well; they didn't stick to the paper at all.  The hardest part of these is cleaning up any mess you might make from deep-frying.  (Not my fave thing at all, but worth it every once in a while... like once or twice a year.  Lol.)

We coated these in just sugar, like in Spain (no cinnamon there), or ate them plain; my fave way to eat them when I was a kid in Spain.  We served these with thick Italian hot chocolate; similar to the Spanish version.

Homemade Churros

adapted from Star Blue's Churro Cookbook

1 cup water

2 1/2 tablespoons sugar

1/2 teaspoon salt

2 tablespoons canola, sunflower, or vegetable oil

1 cup all-purpose flour

2 quarts (more or less, depending on what pan you use) oil for frying

1/2 cup white sugar, to taste

1 teaspoon cinnamon, to taste (optional; we left it off)

1.  In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt, and 2 tablespoons oil.  Bring to a boil and remove from heat.  Stir in flour until mixture forms a ball.  

2.  Heat oil for frying in deep-fryer or deep skillet or saucepan to 375 F.  (190 C).  Pipe strips of dough onto sheets of parchment paper and lift into oil when ready, OR pipe directly into hot oil using a churros maker or piping bag.  Fry until golden; drain onto paper towels.  

3.  Place sugar (and optional cinnamon) in a shallow bowl.  Roll drained churros in sugar and serve.  

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