Churros are one of Miles’ favorite desserts and I couldn’t pass up making them for Cinco de Mayo. It was also a huge coincidence that our Taco Tuesday (we started it before the Lego movie) was also on Cinco this year. It was great having all of our, well his favorites on the same day.
I have my own go-to churros recipe, but I wanted to try another one for comparison. This one came from Daisy Martinez who called them crullers. Her recipe called for four eggs, which I thought was a lot, but when I make a recipe for the first time, I always like to follow it to the letter. You never know, you might learn something new. The recipe also called or vanilla. They were good, but they were a little too moist and eggy for me and reminded me more of a fried cruller (so it was pretty accurate) than fried pate au choux.
I decided to try another batch, but this time using three eggs. I liked them much better. They were still very moist, but I liked the addition of vanilla and the balance of crunchy on the outside and soft on the inside. Although, I think my go-to churros recipe is still my favorite, I will definitely make this one again when I’m looking for something a little different.
- 1 cup water
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 3 eggs
- Canola oil (, for frying)
- ½ cup sugar
- ½ teaspoon ground cinnamon
- In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.
- Remove from the heat. Add 3 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a “hook” shape when the spoon is pulled from the dough.
- Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch churros. Pipe only as many churros into the oil as fit comfortably. Overcrowding the pan will result in soggy churros. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.
- Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few churros at a time into the bag and shake until coated. Best served as soon as possible.
Adapted from Daisy Martinez