Easter Churros!

We’re a little different around my house- different traditions, different thoughts on what foods are appropriate for holidays, etc. I made breakfast in the morning…hash browns, eggs and sausage links. After everything was cleaned up, the kids asked if we could make Churros. Disclaimer- my kids are 16, 21 and 24. 🙂 


Although these take awhile to make- since you don’t want to overcrowd the Churros, they’re easy! Here’s the recipe:

INGREDIENTS

6 tablespoons unsalted butter

2 1/4 cups water

1 teaspoon kosher salt

1 teaspoon vanilla extract

1 stick of cinnamon

2 1/4 cups all-purpose flour

1 large egg

1 1/2 cups sugar

1 tablespoon ground cinnamon

1 quart canola oil, for frying
INSTRUCTIONS

In a saucepan over medium-high heat, melt butter then add water, salt, vanilla, and cinnamon stick. Bring to a boil then remove the cinnamon stick and remove the mixture from heat.

Add the flour and stir with a wooden spoon until a smooth dough is formed, about 3-5 minutes.

Let dough cool, about 10-15 minutes then transfer to a bowl and add the egg. Stir vigorously until egg is incorporated. The mixture is pretty hot so you have to stir vigorously so the egg doesn’t actually cook and you get scrambled eggs 🙂

Transfer dough to a piping bag fitted with a closed star tip. Set aside.

In a shallow bowl, mix together sugar and cinnamon. Set aside.

Heat oil in a Dutch oven to 400 degrees Fahrenheit.

Hold piping bag above oil and pipe about four 6-inch lengths of dough. Fry until golden brown, about 2 minutes, flipping every so often with a spider strainer.

Transfer to paper towels to drain briefly then transfer to cinnamon-sugar mixture and roll around until evenly coated. Repeat with remaining dough in piping bag.

We are still enjoying these this morning! They hold for a couple days, just fine! Enjoy! ❤

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