Have you ever had a truly authentic Mexican dessert? What’s you favorite? Mine is a toss up between Tres Leches Cake and Churros. If I had to choose one o have it would probably be – drumroll please…
I’m a total sucker for churros. They’re so simple yet amazing. The fact that they’re super easy to fix makes them even sweeter – and I mean that quite literally. The only problem I have with making them is using a pastry bag to form them. It may just be my recipe, but getting the dough through a tip is almost impossible. I had to make John do it since he has the muscles in the family.
I eventually had to change out the star tip for an open round tip. Even he was straining and we were a little worried the bag would bust. Eventually I just started playing with the dough, making churros balls and pulling/stretching it to make thick Churros Logs.
They may not have been the prettiest things, but my were they yummy. This recipe makes a perfectly dense churro that has just the right amount of bite without being too chewy.
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 cup water
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- Cinnamon Sugar 1/2 cup sugar + 2 teaspoons ground cinnamon
- Pre-heat your deep fryer or a heavy pot with 2 quarts of oil. Add the cinnamon sugar to a large bowl and set aside.
- Whisk together the flour, 1 tablespoon sugar, water, baking powder and salt. Add the 2 tablespoons of oil and mix together to form a ball
- Put the dough in a pastry bag with a star or round tip (you can bypass the tip if you prefer.)
- Pipe the dough out, around 6 inches at a time (you will need to cut or tear the dough to remove it from the bag). Carefully drop 3 or 4 churros into the hot oil and cook until golden brown.
- Remove from the oil and immediately roll in the cinnamon sugar mixture, tapping off any excess.
- Serve with your favorite chocolate dipping sauce or plain.