Yes, you CAN make these at home! It’s perfectly safe, I promise! Trent calls me a recipe wizard. I prefer a food biologist-hahaha!…as I can remember how different ingredients react with one another and create recipes pretty successfully. I must say, I’m pretty proud of this one, and after a little trial and error, I came up with a fool proof method for these and they are SOOOO good! They have a delicious vanilla-egg-custard flavor, soft center with a crispy crunchy texture on the outside. It’s amazing when you think about how many of my recipes have the same ingredients: egg, flour, vanilla, water and yet they are all so different.
Here are the ingredients:
2 cups water
2 T. butter
2 T. sugar
1 tsp. vanilla
1/2 tsp. salt
2 cups flour
You will also need some oil for deep frying and a pastry bag with a large star tip for piping the dough. I recommend reading through the recipe in it’s entirety before you start so you can be prepared.
line a couple of baking sheets with foil, spray the foil generously with cooking spray. I use coconut oil spray. Set aside.
In a medium saucepan, add the water, butter, sugar, vanilla, salt. Bring just to a boil. Remove from heat, add the flour all at once, stir rapidly until well blended. transfer the dough to a large mixing bowl. Beat (or mix) the dough on medium speed for one minute to further glutenize the dough and cool it slightly. Add the eggs, beat until well blended. Place 1/2 of the dough into your piping bag. I used 1/2 at a time because it made it easier to squeeze the dough through having a smaller amount in the bag. You’ll want to try to squeeze hard to achieve a nice fat churro. Squeeze each churro onto the oiled foil lined pans. Once the pan is full, place in the freezer. Freeze until firm-about 30 minutes. Continue until all of your dough has been squeezed out into your churro shapes and placed into the freezer.
Prepare for frying:
Select a pot large enough to fit your churros into, you’ll be frying them about 3-5 at a time, fill pot about two inches with oil. I used peanut oil, but you could use vegetable oil. Heat oil to about 350 degrees. If you do not have a thermometer, just put one of the churros in the oil to try it out. I used a thin pancake flipper to gently remove the frozen churros dough from the foil lined pan. Remove them one at a time, gently placing them into the oil. They should puff up a little and cook until golden (as shown) and still a little soft in the center. Remove from oil with tongs, Set them on a paper towel. Once they are cool enough to handle, roll them in some cinnamon sugar and eat! They are really best fresh, but you can keep the leftovers in an air tight container and warm them in the oven the next day.