Churros

We’ve all had those churros, the kind that come in a long uniform straight form, that were previously fried, frozen then reheated and they’re sitting there for hours next to the hot pretzels. Every now and then you’ll come across one that’s okay, but most of the time no thanks.

That’s because I’ve had real churros and nothing compares. Fresh homemade churros are the best out there!

I’ve decided these need to be a new tradition for family parties. I made these earlier this week for the blog then a few days later made them again for a family party and you would not believe how quickly they disappeared! Definitely faster then I could fry them.

And everyone was begging for me to make a second batch! That included my brother who couldn’t care less about dessert and lots of picky eating kids. Everyone wanted more.

They can seem a little intimidating if you’ve never made them before but they really are a breeze to make. Simple ingredients, straight forward method and I’ve shared the steps and tips below so you can make a perfect batch too!

(Note that pictured in the photo above is nearly two batches)

Ingredients

• 1 cup (250ml) water
• 1/4 cup (56g) unsalted butter, diced into small cubes
• 1 Tbsp (13g) granulated sugar
• 1/4 tsp salt
• 1 cup (141g) all-purpose flour
• 1 large egg
• 1/2 tsp vanilla extract
• Vegetable oil, for frying
• For coating
• 1/2 cup (100g) granulated sugar
• 3/4 tsp ground cinnamon

Instructions

1. For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
2. Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 260 degrees. While oil is heating prepare batter.
3. .................................

for full recipes please see : www.cookingclassy.com

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