My Daughter’s Montessori recently had an “International Festival!” Students and parents were encouraged to bring cuisines from various countries around the world. Charlotte’s teachers chose Mexico, so (of course) I volunteered to make Churros!
Although I used a new recipe, I enjoyed making them just as much as I did on “Worst Cooks in America!”
We even broke out the cascarones afterwards to celebrate Charlotte’s performance! (The kids cannot get enough of them!)
And to keep the celebration going, I left out our “Fiesta” decor. It really helped to set the mood.
Mini sombreros and cascarones | Hobby Lobby
Easy Homemade Churros
Course: DessertCuisine: MexicanDifficulty: Easy16
servings10
minutes45
minutesIngredients
1 cup water
6 tablespoons butter
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 cup flour
1 teaspoon kosher salt
2 large eggs
vegetable oil, for frying
cinnamon sugar
Directions
- Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes.
- To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip.
- In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6″ long ropes. Use kitchen scissors to cut off dough from piping bag.
- Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.
Did you make this recipe? I’d love to see it!
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Did you make this recipe? I’d love to see it!
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