This is a belated Cinco De Mayo post. I have seen these made in many places and always wanted to try to make them myself. I always assumed it was hard to make but that was only because I did not know how to make them. These are really quite easy to make. You just need to make a very simple dough. There is a little technique in the frying because they cook pretty quickly.
This is another joint dessert with my daughter. She found the recipe on the Food Network. This was the cap to our Cinco De Mayo dinner.
1 cup water
4 tbsp butter
2 tbsp brown sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup all-purpose flour
4 to 5 eggs
Canola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon
To make the churros: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.
Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy. We used the last egg to get the right moistness.
Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a cast iron skillet to fill 1-inch. Heat over medium heat (we were a little too hot using medium high). Carefully pipe the dough into the oil, forming 6-inch churros. Pipe only as many churros into the oil as fit comfortably – about 3. Fry, turning once, until golden brown on each side – 1 – 2 minutes per side maximum. Drain on paper towels. Repeat with the remaining dough.
Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few churros in at a time into the bag and shake until coated.