I’m sitting in a Chili’s inside the Anchorage International Airport and it’s 12:30 a.m. Pastor Alaska and I are waiting for our 2 a.m. flight to California (via Portland, via Seattle) and I’m pondering how strange it is that I’m sitting in a restaurant in the wee hours of the morning with my laptop on the table writing a blog post… and because it’s an airport, anything goes.
One of my favorite things about going to amusement parks as a kid was getting to buy a churro. There was something whimsical and special about that long cinnamon sugar coated donut with a crispy exterior and fluffy, airy interior. I never imagined I’d ever be able to make them at home even better than I remembered.
I found these really enjoyable to make; I made them as a surprise Saturday breakfast treat for the kids and they were elated. First, you bring together a quick dough in a saucepan over the stove. Then you put the hot dough in the bowl of your stand mixer and allow it to cool a bit before adding the eggs.
Beat in three eggs. Then place the batter into a piping bag fitted with a large star tip.
Pipe the batter into hot oil and fry those babies until crisp and browned on both sides. Dip in cinnamon sugar.
Hear the thundering noise of people running to the kitchen clamoring over these churros. Consume happily.
- 1c water
- 1/2c butter
- 1/2t vanilla bean paste or vanilla extract
- 2T sugar
- 1/4t salt
- 1c flour
- 3 eggs
- oil for frying (I used Canola)
- 1/2c sugar
- 1/2c brown sugar
- 1/4t salt
- 1t cinnamon
- In a shallow dish, mix together the cinnamon, salt and sugars. Set aside.
- In a saucepan over medium heat, add the water, butter, sugar, salt, and vanilla. Stir until butter is melted and ingredients are combined. Sift in the flour and stir until a dough ball forms. Remove from heat. Place dough into the bowl of a stand-mixer and allow to cool for 5 minutes.
- Set a large, heavy-bottomed pot (I used my dutch oven), filled with 2 inches of oil over medium-high heat.
- Using the paddle attachment, beat in eggs, one at a time, to the dough. Scoop batter into a large piping bag fitted with the large star tip.
- When the oil is good and hot (350-375 degrees), pipe churros (I made mine about 6 inches long, but the length is your preference) into pot in batches of 4 at a time (or as many as fit well in the pan without crowding according to size).
- Fry until golden brown and crisp on bottom (mine took 60-90 seconds each side), then flip. Drain fried churros on paper towels and dip directly into cinnamon sugar mixture while still hot. Repeat process until all the batter has been used.
- *I kept my churros warm in a 200 oven in a single layer on a baking sheet in the oven while I fried the rest.