This past weekend, I thought I will give it a try and boy, am I glad I made it. Its so easy to make that now, I can make it anytime I feel like having them and not wait to get from those stores in the mall or the park..;).
The first batch was gone even before I got a chance to turn around and enjoy them. But I wouldn't complain. I am happy that my picky eaters enjoyed it so much. The next time too it was almost gone. But I had to stop them to take a few pictures before them gobbled it.
You can make it using the star tip, but since I didnt have the star tip, I piped plain churro bites.
So getting to the recipe.
1/2 cup milk
1/2 cup water
3 Tbsp butter
2 tsp granulated sugar
1/4 tsp + 1/8 tsp salt
1/2 tsp vanilla extract
1 cup all-purpose flour
vegetable oil, for frying
For Cinnamon Sugar Coating
1/2 cup granulated sugar
2 tsp ground cinnamon
- Heat oil in the frying pan.
- In another medium saucepan combine milk, water, butter, 2 tsp sugar, and salt and bring mixture to a boil.
- Once it boils, remove it from heat and immediately stir in vanilla and flour.
- Mix it well so that the dough is nice and smooth.
- Transfer the dough to a piping bag fitted with a large star tip. In my case, I put the dough in the ziplock bag and cut the corner and carefully piped the dough out over oil.
- Using clean scissors cut dough into small pieces and drop into the hot oil. Add a few in the pan at a time so they don’t stick together.
- Allow churros to fry until golden brown. You may need to stir them occasionally to prevent them from sticking together.
- When golden brown, remove them from the oil and place them on some paper towels to drain any excess oil.
- Toss warm, drained churros in cinnamon sugar mixture to evenly coat.
- Serve it warm.