happy wednesday and cinco de mayo from living eventfully!
hope you are having a wonderful week.
the only thing you may need to pick up is a large star icing decorating tip and disposable icing bags. they are available at most craft stores and even wal-mart in my area carries them.
you can make them in rounds and serve them in paper bags or make them straight! which ever you prefer.
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup flour
2 eggs, room temperature
1 tsp. vanilla extract
1/4 cup sugar
1/2 to 1 tsp. ground cinnamon, depending on taste
Cookie press or icing bag and star tip
Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees.
I used a fry daddy.
In a separate dish mix 1/4 cup sugar and cinnamon and set aside.
Place 1 cup of flour in the bowl of a stand mixer and set aside.
In a separate bowl, mix together the eggs and vanilla and set aside.
In a medium sauce pan add the milk, brown sugar, salt, and butter. Heat to a boil.
Remove from heat and immediately add to the flour, mixing on low speed.
Mix until well blended.
Slowly add the eggs and vanilla mixture to the flour mixture.
Mix until well blended.
Fill your decorating tool with the dough and attach a large star tip.
Test your oil with a candy thermometer.
Make sure the oil is 375 degrees.
To test oil place a small piece of dough in the oil. It should float and bubble up right away.
Once the oil is hot enough, squeeze some dough into the oil. I squeeze the dough in to a large spiral round. You can also make long, straight churros. Use a plastic knife to release the dough from the decorator tool.
Make sure there is room for the churros to float around, do not crowd too much dough into the oil at once.
Cook them about 1 minute per side or until a deep golden brown. Turn them over with a slotted spoon and cook a for an additional minute or two Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
hope you are having a wonderful week.
here is a great last minute dessert you can make for tonight that is kid and adult friendly.
you probably have all the ingredients in your pantry to make CHURROS!!
the only thing you may need to pick up is a large star icing decorating tip and disposable icing bags. they are available at most craft stores and even wal-mart in my area carries them.
you can make them in rounds and serve them in paper bags or make them straight! which ever you prefer.
Churros
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup flour
2 eggs, room temperature
1 tsp. vanilla extract
1/4 cup sugar
1/2 to 1 tsp. ground cinnamon, depending on taste
Cookie press or icing bag and star tip
Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees.
I used a fry daddy.
In a separate dish mix 1/4 cup sugar and cinnamon and set aside.
Place 1 cup of flour in the bowl of a stand mixer and set aside.
In a separate bowl, mix together the eggs and vanilla and set aside.
In a medium sauce pan add the milk, brown sugar, salt, and butter. Heat to a boil.
Remove from heat and immediately add to the flour, mixing on low speed.
Mix until well blended.
Slowly add the eggs and vanilla mixture to the flour mixture.
Mix until well blended.
Fill your decorating tool with the dough and attach a large star tip.
Test your oil with a candy thermometer.
Make sure the oil is 375 degrees.
To test oil place a small piece of dough in the oil. It should float and bubble up right away.
Once the oil is hot enough, squeeze some dough into the oil. I squeeze the dough in to a large spiral round. You can also make long, straight churros. Use a plastic knife to release the dough from the decorator tool.
Make sure there is room for the churros to float around, do not crowd too much dough into the oil at once.
Cook them about 1 minute per side or until a deep golden brown. Turn them over with a slotted spoon and cook a for an additional minute or two Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
While still warm, roll and sprinkle each churro with the sugar and cinnamon mixture until coated. Serve hot.
ENJOY!
until next wednesday!
Show the world your art!> 
i've been looking for a churro recipe! do you know if these can be made a day or two ahead of time or do they need to be served immediately?
thanks!
Posted by: Rissa | May 05, 2010 at 10:25 AM
Hi Rissa!
The batter can be made ahead of time and refrigerated but you should serve them within about an hour of frying. You can keep them warm in the oven. They lose their crunchy texture after an hour. Hope that helps!
Posted by: living eventfully | May 05, 2010 at 10:35 AM
These sound absolutely delicious. I can't wait to try them with my family. Thanks for sharing.
Posted by: Melissa | May 07, 2010 at 01:16 PM