So, you know those churros at Disneyland? I think thats the only reason my kids want to go there sometimes. But, sadly I can’t afford to take them to Disneyland whenever a churro craving hits. So I learned how to make my own, and you know what? These are better than the ones at Disneyland.
You start by making a choux dough, which is the same dough used for cream puffs. Don’t let the fancy name scare you, its just a cooked dough.
Once your dough is made, then you need to fill your pastry bag or ziplock bag with the dough. I used a star tip at the end. The easiest way to do this is to place your bag in a mason jar or big glass so it stands upright for you when you are filling the bag. I have another super easy tip for testing if your oil is ready or not too! I’m just full of easy tips today!
An easy way to tell is your oil is hot enough is to place the handle of of wooden spoon in your oil. If it bubbles its ready. I learned this years ago when Sarah Moulton had a show on the Food Network.
Then just pipe your dough into the hot oil. I had to have a helper cut the dough coming out of the pastry bag for me.
- 1 cup water
- 2 tablespoons, plus ½ cup sugar
- ½ teaspoon salt
- vegetable oil
- 1 cup flour
- 2 eggs
- 1 tablespoon cinnamon
- In a medium saucepan, combine the water, 2 tablespoons, sugar, salt, and 2 tablespoons vegetable oil. Bring to boil. Stir in flour. Keep stirring until a big ball forms. Let cool slightly, then stir in the eggs. Place to dough in a pastry bag fitted with a star tip.
- In a large high sided skillet, preheat your oil over medium heat. Test with wooden spoon trick.
- Once oil is hot, pipe the dough into the hot oil in 4-6 inch long snakes. Cook until golden brown.
- Stir together the remaining sugar and cinnamon. Toss hot churros in cinnamon sugar.