Mexican Churros

I'm so excited to announce that I have just found my new favorite dessert! Actually they are my two boys' favorite snack and now they are mine too. I never thought I would make churros some day until ... today! I mean I have eaten churros many times before, but I never really fantasized or thought that they are one day my favorite snack. Mostly, the reason being the chewy texture that sometimes makes my teeth overwork for just a piece of sweet treat. However, my boys they just love this sweet snack unconditionally. 

Yesterday, we spent our day at the water park and my husband got the boys some churros for snack. My oldest son didn't eat his because he was busy having fun with the water and slides. When it was time to leave the park, then all of a sudden he remembered the churros and wanted us to buy it for him. When we told him we gotta leave now and that they didn't have anymore, he was pouting the whole way back until I told him that I will make it for him tomorrow. 

I guess I gotta keep my promise although I have never tried to make churros before in my life. I went and searched for the recipes and this was actually the first one that I found. I'm so glad that I stayed with this one because it is so simple to make and insanely delicious. The outside is sweet and crunchy while the inside is soft, creamy and buttery (and not chewy at all). I couldn't resist myself and had two right off the first batch. They are absolutely scrumptious and addicting. These churros will definitely knock your socks off! 

(Recipe adapted from Cooking Mexican Recipes)

 

Ingredients: (Make about 12-14 churros)

• 1 cup water
• 2 Tbs brown sugar
• 1/2 tsp. salt
• 1/3 cup butter
• 1 cup all-purpose flour
• 2 eggs
• 1/2 tsp. vanilla extract
• 1/4 cup sugar
• 1/2 tsp. ground cinnamon
• Canola oil for frying

- In a medium sauce pan, add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.

- In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in. It should form a very soft dough once completely mixed.

- Fill the dough mixture in a pastry bag attached with a star tip as seen in the picture below (the bigger the hole of the tip, the better shape your churros will be). 

- In a separate shallow plate, combine together sugar and cinnamon until nicely mixed and set aside.

- In a 10-12 inch frying pan, add about 2 inch deep of canola oil on medium heat and heat until it reaches 375 degree F. 

- Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.

- Once the oil is ready, squeeze the batter into the hot oil to make roughly about 9-10 inch long churros. Use a small knife to release the dough from the tip of the pastry bag.

- Fry about 3-4 churros at a time, don't crowd the frying pan or they will stick together. Turn the churros after 1 minute and continue to fry for another minute on the other side until golden brown. -Remove the churros and drain on a paper towel for a minute, then roll them on the cinnamon sugar while they are still hot. 

- They are best while hot, but also stay crunchy for a couple hours afterward. Just reheat in a toaster oven and they are good as new again. Enjoy!