I’m sitting in a Chili’s inside the Anchorage International Airport and it’s 12:30 a.m. I am waiting for a 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.