We have been making a ton of fun treats around here lately, my 9-year-old son, Max, has been begging to make these delicious Churros completely on his own for a while now, and I finally felt like he was ready to do it! If your little baker doesn’t have much experience around the stove, I would suggest that they don’t help with frying. Let them help you crack the eggs and measure the ingredients, but this recipe isn’t for beginners, only because of the hot oil.
We actually tried a few different things with this recipe and here are some things we learned…
- DO NOT BAKE these. They’re gross that way. Just trust me!
- If you want perfectly straight Churros, the easiest way to do it is to pipe the batter onto a cookie sheet with a star tipped piping bag and freeze them for 3-4 hours until they’re solid, before frying. They look beautiful this way, but because they have been in the freezer, the oil pops a little more when you’re putting them in, making it a little more dangerous for little helpers…and moms! Haha!
- If you don’t care if they’re straight, you can pipe them directly into the oil after you combine all of your ingredients. If you go slow, you can get them pretty straight, but either way, they’re delicious, so I suggest you don’t take the time or effort to freeze them.
- You can dip these in confectioners sugar, or make a special sauce for the side, but we prefer to use regular cinnamon and sugar!
- 1 cup water
- 1/2 cup butter
- 2 T brown sugar
- 1/4 teaspoon salt
- 1 cup flour
- 2 eggs
- Vegetable oil, for frying
- 1/2 cup sugar
- 2 T Cinnamon
- Preheat oil to 350 degrees in a large Dutch Oven or heavy skillet.
- Combine water, butter, salt, and brown sugar in saucepan, and heat until butter is melted.
- Dump in flour and stir with a wooden spoon until combined and no lumps are visible.
- Allow mixture to cool slightly.
- Pour in egg mixture and vigorously beat until mixture is glossy and eggs are combined. (You could use your stand mixer for this, but I hate getting something else dirty when I don’t have to. It just takes some muscle.)
- Transfer mixture into a piping bag, fitted with a large open star tip.
- Squeeze pastry into hot oil, and use the scissors, or the side of your pan to break it off.
- Don’t overcrowd your pan, and make sure your oil stays at 350 degrees.
- Fry for about 4-5 minutes, or until the outsides are brown and chewy and inside is not gooey.
- Use a long slotted spoon or tongs to retrieve churros from the hot oil and allow them to drain on paper towels.
- Combine cinnamon and sugar in a bowl, and roll the churros into the mixture!
- Serve warm.