What happens when a girl who loves Disneyland has leftover cinnamon sugar? She makes churros. I have been longing for Disneyland churros for about two weeks now. They are my absolute favorite thing to eat there. Well, the Pomme Frites from Cafe Orleans are also amazing. And I do love a frosty Dole Whip. But I could eat 6 or 7 churros a day when at The Happiest Place On Earth. No. I am not kidding. I love them. From the bottom of my heart. I made these to use up the extra cinnamon sugar I had left over from my doughnut making (that post coming soon). And, to take the edge off my Disney craving. They may have made it worse – hard to tell. These pillowy cinnamon sugar delights are sure to be a hit and are easier than I expected to make.
These are great all on their own, or get fancy and serve them with whipped cream and a little strawberry jam or chocolate sauce.
There are two things you need for making perfect looking (and tasting) churros. The first is a frosting decorator tool with a large star tip. Like this.
The second important item is oil that is the right temperature. 375° is exactly what you need. Too hot or not hot enough and what you end up with is something like these:
What we want is nice golden brown, perfectly puffed cinnamon goodness. Start with brown sugar, butter and water.
Bring to a boil and then add some flour. Whisking to combine.
Then add two eggs and some vanilla. Mix again until you have a smooth dough.
Fill up your frosting decorator and pipe 4 inch pieces into hot (but not too hot) oil.
When golden, remove to drain on paper towels.
Then roll in cinnamon sugar.
Perfectly crisp on the outside, warm on the inside. I
could eat ate about a dozen of these.
So incredibly good. I think I’ll go play some Disney sing-along music now.
(from Rockin’ Robins)
- 1 cup water
- 2 Tbs brown sugar
- 1/2 tsp. salt
- 1/3 cup butter
- 1 cup white flour
- 2 eggs
- 1/2 tsp. vanilla extract
- 1/4 cup sugar
- 1/2 to 1 tsp. ground cinnamon, depending on taste
Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.
In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.
Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.
Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.
You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You’re looking for that nice golden brown color.
Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
While still warm, roll each churro into the dish with the sugar and cinnamon until coated.