Churros – The stuff dreams are made of

My fondest memories of churros (if one could have fond memories of churros) is in my high school lunch room. I had never seen them before and fell in love at first bite. I mean, fried dough, rolled in a cinnamon-y sugar-y goodness? Shut up and take my money. Every day.

Recently, I went to a local restaurant Paloma where we got hot-out-of-the-oven churros, served with chocolate sauce for dessert. I can’t even describe to you how good they were. At that moment I knew I had to learn how to make them.  I NEED them in my life, (just like I need to sign up for that gym membership if this is going to keep happening…). Anyway, you know when we obsess over something that means we share it with you. Because you NEED these in your life too.

  • 1 tbsp sugar
  • ½ cup unsalted butter
  • 1 cup water
  • ¼ tsp salt
  • 1 cup flour
  • 3 large eggs
  • 1/4 cup extra sugar to coat
  • 2 tsp cinnamon to coat

Combine 1 tbsp of sugar, water, and salt in a sauce pan and bring to a boil. While stirring, slowly add the flour until fully combined and a dough begins to form. Remove dough from the saucepan to a mixing bowl and let cool. (You’ll be handling the dough with your hands, so be careful not to burn yourself.) Fill a sauce pan with canola oil about 4 inches deep and heat on medium-high.

Once the dough is cooled, add the eggs and mix together. Slide the dough in to a pastry bag or cookie press with a large star tip (to get the ridged effect), or if you’re ready to just dive in these bites of heaven already, you can also use a sturdy ziplock bag, with a corner snipped off. (Be cautious with the ziplock bag, the first time I did this, the dough was so thick it split the bag.) Pipe the dough into 4 inch sections and drop in the oil. Fry for 2-3 minutes or until golden brown. Serve immediately.

Churros - damndelish

Happy Eating, XO.

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