Churros
I remember anytime I’d go to Universal Studios, there would be a dessert cart for churros. For some odd reason I never attempted to try and I missed years of churro goodness. I assumed it was too complicated to make and therefore for never tried. Luckily this past weekend, that all changed and it was so easy!
I love all of Half Baked Harvests recipes and this is no different! I chose not to make chocolate sauce and instead use Nutella 🙂.
Ingredients:
1 cup of water
1 stick (1/2 cup) salted butter
1 cup all-purpose flour
2 eggs
1/4 cup granulated sugar
2 teaspoons cinnamon
Directions:
1. In a medium saucepan, combine water and butter. Bring to a boil over medium heat. Add the flour all at once, stirring until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add the eggs, one at a time, mixing until fully combined.
2. Transfer mixture to a piping bag fitted with a large star tip or just snip the corner off a gallon size ziplock bag and skip the tip.
3. In a medium bowl, combine the sugar and cinnamon. Set aside.
4. In a heavy-bottomed large pot, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, slowly squeeze 3-inch long strips of batter into the oil, using scissors to snip the strips off from the tip. Fry, turning once, until light golden brown, 4 to 5 minutes. When done, transfer to a paper towel lined plate to drain and then roll the warm churros in the cinnamon sugar to coat.
