Thursday, November 10, 2011


 We have gone to Disneyland quite a bit in the last couple months.  Thanks to our annual passes, it's hard to come up with reasons not to go when we have the spare time.  I am usually so ready to get out of the apartment that I will go just about anywhere, including Disneyland.  It's not that I hate Disney, I don't.  It's just that there always seems to be 8 zillion people there and it makes me feel a bit claustrophobic and always frantic about where my kids are.  They always have such a great time and I guess that makes it worth wading through the hoards of people.  We always walk by 8 thousand churro stands and smell the cinnamon.  Sometimes we buy one, but they are 3 dollars each and I don't know if it's just me or if they aren't as good as they used to be.  Luckily, who needs the churro carts, we can do it ourselves, right? 
I these churros a couple years ago and they have been on my mind lately, given the circumstances.   They aren't quite as hard on the outside as the ones you get at the park but I think I like them better.  They are crispy on the outside but not to the point where I wonder if they are stale, and the inside is still tender and delicious.  You should totally make them. :) 
I have a decorator similar to this one: Wilton Dessert Decorator Plus, but I am sure a regular pastry bag and star tip would work just fine.  A fryer would be useful, but a thermometer and a pan will also work, just get the temperature regulated before dropping the churros in the oil.

From: The Great American Cookie Cookbook 
1 cup water
1/4 cup butter
2 T sugar
1/4 tsp salt
1 cup flour
2 eggs
oil for frying
1/4 cup sugar
1 tsp cinnamon

In a saucepan, bring water, butter, sugar and salt to a boil, remove from heat and add flour all at once.  Stir until all combined and dough forms a ball.  Transfer to mixing bowl.

With mixer on medium speed, add eggs one at a time.  The mixture will kind of separate and then come back together with each egg.  After the second egg, when the mixture comes back together, turn mixer off.
Transfer dough to pastry bag with a star tip.  On a baking sheet with greased wax paper, pipe 3x1 inch strips.  (I made some of mine longer.)  Place in freezer for 20 minutes.  While in freezer, heat oil to 400 degrees.  Remove churros from freezer.  I cut some of the tips off because I didn't think they were pretty but that's completely optional.

You should be able to just pick them up and put them in the oil.  They should be frozen enough.  If not, return to the freezer for a couple more minutes.  Fry 3-4 at a time until they are dark golden.  Mix 1/4 cup sugar and cinnamon and place in a container churros will fit.  Take one out and test it (the best part) to see if it's done.  The only real way to test it is to roll it in the cinnamon/sugar and take a bite. :)  If the inside is no longer doughy, it's done.  Serve warm.  Make about 3 dozen if you follow the size specifications.
So good......

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