If you have never had real churros, you are in for a treat! First, lightly sweetened fried dough is hard to beat as long as it’s prepared properly. However, what should be a delicate treat can easily become a sodden, greasy, unpalatable mess. And, if it is held under a heat lamp for very long, it can become tough. So, that’s why I say, real churros.
Churros came from Spain and traveled to Mexico where they are very popular. In both countries they are often served with hot chocolate and the fresh churros are dipped into the steaming beverage. Dip them in Rain’s Choice Vanilla Sugar or Cinnamon Spice Vanilla Sugar, and you will have an amazing sweet for brunch, tea or dessert.Print
2–1/2 tablespoons butter
2–1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup water
3/4 cup unbleached flour
2 teaspoons Rain’s Choice Mexican Vanilla Extract
2 large eggs
1/2 cup Rain’s Choice Cinnamon Spice Vanilla Sugar
Combine first 4 ingredients in a medium saucepan; bring to a boil. Add flour, all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat.
Stir in vanilla extract. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.
Pour oil 2 inches deep in a large Dutch oven or heavy large saucepan. Heat to 370 degrees. Spoon batter into a large decorating bag fitted with a large star tip. Pipe batter in 6-inch strips into hot oil, a few at a time. Fry 3 minutes or until golden, turning once. Lift out with a wire spatula, and drain on paper towels.
Put Rain’s Choice Cinnamon Spice Sugar in a shallow dish. Roll churros in mixture. Repeat with remaining batter. Serve immediately. Makes 6 to 8 servings unless you have teenagers. In that case, make a double batch and hope that they last long enough to have some yourself.
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