My favorite memory of churros comes from a trip to Madrid a few years ago. Across the street from our rented apartment, there was a mini plaza with a bakery on the corner. They sold these long golden churros with hot chocolate to dip in. For my family, particularly my three daughters, this afternoon snack was the highlight of the day. Who cares about Plaza Mayor, the Prado museum, or even the Mercado de San Miguel when there are churros to be devoured?
Churros have been a hit for centuries in Spanish-speaking countries all over the world. Food historians speculate that an early version was brought to Europe from China. But churros are not alone in the world of fried dough. From beignets to falafel to samosas, there is a broad range of fried dough dishes, both savory and sweet.
Recently, Disney released a copy of their popular churros recipe, so I gave it a try. Rather than the long or spiraled version, these are bite-sized. While it is a fairly straight-forward combination of eggs, flour, water, and butter, the magic comes from its preparation. Bringing the water to a boil with the butter and cinnamon gradually adding the flour creates a warm dough ball. The ball is then meant to rest for a few minutes to cool so the eggs can then be added. That’s fine, but I found that part unnecessarily difficult. The next time I make them, I may actually add beaten eggs in a slow stream to the slightly cooled liquid before adding the flour. That way, you have a fully formed dough ball with all the essential ingredients instead of trying to add the eggs to an already-formed ball.
Coat the churros in cinnamon sugar or leave them plain and dip them in melted chocolate, Nutella, or even dulce de leche. For the recipe, just click on the link above or use the instructions below. Have fun!
1 c. water
8 TB butter (1 stick)
1/4 tsp. salt
3/4 tsp. cinnamon, divided into 1/4 and 1/2
1 1/4c. flour
3 eggs
1 1/2 c. canola oil
1/2 c. sugar
Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil. Reduce heat to low.
Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min. Add eggs, one at a time, and stir until combined. Set aside.
Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer. Drain churro bites on paper towel.
Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.
