{ Homemade Churros with Cinnamon Sugar }

In honor of Cinco de Mayo, I decided to try my hand at making churros for the very first time. I know they aren’t technically Mexican, but they’re Spanish and delicious, and that’s an excuse enough for me! The recipe itself is super easy to make, but you do need a pastry bag and star-shaped pastry tip to squeeze the dough from. Cooking them is also a little bit of a process because hot oil frying always gets messy. However, the work is totally worth it because this recipe is delicious!!

When making the dough, it is really important that you whisk the constantly after adding the eggs to the flour mixture because the pot will still be warm and you don’t want the eggs to become scrambled eggs!

Also, it is very important that the oil is good and hot before you begin frying or the churros will be soggy. I like to test the oil temperature with a breadcrumb or small squeeze of dough first. You know it’s ready if it immediately begins to sizzle around the edges.

This recipe made about 20 small churros (4 inches each), and they were only the table for about 5 minutes before they were gone. I would definitely make these again.

{ Ingredients }

• 1 cup water
• 2 tablespoons brown sugar
• ½ teaspoon salt
• 1/3 cup butter, unsalted
• 1 cup white flour
• 2 eggs
• ½ teaspoon vanilla extract
• ¼ cup granulated sugar
• ½-1 teaspoon ground cinnamon

{ To Make the Churros } Heat 2 inches of vegetable oil in a large skillet over medium high flame.

In a small mixing bowl combine the granulated sugar and cinnamon and set aside.

Combine the water, butter, brown sugar, and salt in a medium sauce pan and bring to a gentle boil. Remove from heat and add the flour, stirring continuously until dough forms and mixture is well blended.

In a separate bowl, mix the eggs and vanilla extract and then add this to the flour mixture. (NOTE: this is where you need to use some muscle and keep stirring!! You do not want the eggs to sit in the warm pot and turn into scrambled eggs!)

Then fit a pastry bag (or 1 gallon freezer bag) with your largest star tip, and fill the bag with the dough.

Test the oil to make sure that it is hot enough and then squeeze dough straight into the pan. Allow to cook about 1 minute on each side, until golden brown and then turn with slotted spoon, and remove from oil. If you like your churros softer then don’t leave them in the oil as long, and if you like them crispy….let em’ burn.

Once you remove the churros from the oil with slotted spoon, allow to rest on plate lined with paper towels. You want to let some of the oil drip off. Then while still warm, roll the churros in cinnamon sugar mixture made earlier!

**If you want, you can also serve these with chocolate drizzle, which is really good. Or dip them in hot chocolate!