Homemade Classic Churros

You ever have one of those weeks where you say “geez, what a week” and then realize it’s only Tuesday?!

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That’s been my week thus far. On Saturday I effectively lost all of my credit/debit cards in between frenzied shopping excursions to get tequila from the liquor store, soil from the garden shop, and toiletries  from Target. “No biggie”, I thought, “I’ll just cancel these and get some new cards delivered. Sh*t happens.”

Sunday, the eye of the storm as it turns out, was spent making churros, drinking 5 margaritas (I can hear my mom sighing from hundreds of miles away), and screaming at my television while I watched the latest Game of Thrones episode.

Monday came around and after a pretty crazy work day I decided to meet a friend for dinner (thank God for Venmo and good friends, y’all!). After dinner I walked back to where I knew I had parked…but my car was nowhere to be found. As my eyes frantically darted around the dark parking lot, they came to rest on the words “permit parking only, all others will be towed” Cool.

So Tuesday morning, here I was. No active bank cards. My car in an impound lot. Little dignity to my name but a LOT of laughs about what a giant hot mess I was being. In the end I handled it pretty seamlessly and all before 10:30 a.m, but there were a couple of hilarious hiccups along the way. First when I realized I couldn’t order an Uber to the impound lot because I had canceled all the credit cards that were linked, so I had to call every immediate family member and see if they could do it for me. The second was when my *ahem* monthly visitor showed up as I was waiting for the Uber.

I can’t make this up. I should have a sitcom, right?

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ANYWAY. Back to these Cinco de Mayo Churros, which you can bet your life I snacked on as a coping mechanism.

They’re good. Really good. In Los Angeles we lived right next door to a place called The Churro Cafe where Mark and I would sometimes order from, so I feel like despite my not being even a little latino, I have some authority on this matter. They’re also pretty easy to make, given you have a dutch oven that you can fry things in.

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Homemade Classic Churros

ingredients:

for the churros:

1 cup water

1/4 cup unsalted butter, cubed

1 tbsp white granulated sugar

1/4 tsp salt

1 cup flour

1 large egg

1/2 tsp vanilla extract

oil for frying

for the sugar coating:

1/2 cup granulated sugar

3/4 tsp cinnamon

optional for serving & garnish: 

espresso

dulce de leche

nutella

directions:

Heat oil in a dutch oven to 375 F. I use a candy thermometer to tell when the oil is at the right temperature and so I can ensure it doesn’t get too hot. Although I will say, the oil got to be about 400 during the actual frying process and the churros came out beautifully browned and the perfect consistency, so you have some wiggle room!

In a large saucepan add the water, butter, sugar, and salt. Mix and heat over medium-high until it starts to boil. Add the flour to the saucepan and reduce the heat to medium-low. Mix contents constantly with a rubber spatula so the dough comes together but doesn’t burn or stick. Try and get most all the clumps out at this stage.

Transfer this dough to a mixing bowl (preferably one for an electric mixer) and let it cool for about 5 minutes, more if necessary. It will remain a bit warm and that’s okay. You just don’t want it hot enough to scramble the egg.

Add the egg and vanilla to the dough and immediately turn on the mixer to incorporate it well.

Transfer the dough to a piping bag fitted with a large star tip (I used a round tip because my star tip was too small, and lived to tell the tale!)

Before you start frying, set up your work station. Make the sugar coating in a shallow bowl or a rimmed dish. Place a few paper towels on another plate. Get a slotted spoon ready to go.

Squeeze the churro dough out directly over the dutch oven and use clean kitchen scissors to cut the pieces off at random lengths. Fry a few churros at a time for about 3-5 minutes or until they’re golden brown on both sides and floating to the top. Use the slotted spoon to remove the churros from the oil, set them on the paper towels to remove any excess oil, and then roll them in the sugar coating. Repeat with all the dough!

Serve warm with dulce de leche or nutella. Also amazing with espresso or coffee!

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Okay, that’s it for now! Have a good week friends, hopefully yours is going a bit smoother than mine. 😉