Churros are a wonderful invention. Fried dough covered in cinnamon sugar that’s crispy on the outside and chewy on the inside. No utensils needed either. It’s a favorite Mexican dessert reminiscent of good ol’fairs and carnivals!
– water– vanilla extract– kosher salt– unsalted butter– brown sugar – flour– large eggs
To make delicous churros, you need to work out the batter. You may need to give your arm a break every minute or so - this will give you a workout for sure as you incorporate the eggs!
If you do not have a piping bag or tip, simply place the churro dough into a large ziplock bag and snip off one corner, about ¼-inch in size.
I recommend piping 6-inch long churros. Then, using a knife or kitchen shears , cut the dough from the end of the piping bag.
Dip the slightly cooled churros first in the melted butter, letting the excess drip off, then sprinkle with the cinnamon-sugar mixture.
Serve warm and store any leftovers in an airtight container at room temperature for up to 3 days. I'd recommend warning in the oven for 5 minutes before serving.
To take these churros up another notch, serve with dulce de Leche, caramel sauce, or hot chocolate sauce for dipping or drizzling!