I remember my first time eating churros was at Disneyland in California back in 1992 when I was 7 years old. That was a very long time ago. My family and I spent a month travelling in the States. It is funny that I don't remember much about the trip. The only thing I remember is that I ate this 2-feet long crispy, deep fried, dough coated with sweet cinnamon sugar. At that time, I didn't think I knew what it really was until these past several years. No Mickey Mouse, Peter Pan or Prince Charming...Just churros that is all I remember my first trip to Disneyland...
Making churros is easier than I thought. Things that look like they would be hard to make are not that hard once you try. Churros is definitely one of them. It's a perfect substitution when you have doughnuts craving because you don't need to wait for the dough to rise. No yeast in the recipe.
Churros with Cinnamon Sugar
(adapted from Deeba of Passionate About Baking)
1 cup milk
3 tbsp. butter, diced
2 tbsp. brown sugar
Pinch of salt
1 1/8 cups all-purpose flour
1 tsp. ground cinnamon, plus more for dusting
2 large eggs
Vegetable oil, for frying
Cinnamon sugar, for dusting
In a medium bowl, mix the flour and cinnamon, set aside. In a mediam pot, heat the milk, butter, brown sugar, and salt over medium heat until the butter has melted. The mixture should be hot, but not boiling before adding the flour mixture. Add in the flour mixture into the pot. Remove the pot from the heat. Stir rapidly until the mixture pulls away from the side of the pan. Let cool slightly about 3-4 mins. Beat in the eggs, one at a time until the mixture is thick and smooth. Spoon the mixture into a pastry bag fitted with a wide star tip.
Heat the oil in a deep frying pan around 1.5-2 inch high. Pipe 5" lengths of the dough into the oil. Use a knife to cut the dough from the tip of the pastry bag. Deep fry for 4-5 mins; keep rotating the churros, until golden brown. Remove with a slotted spoon and drain on paper towels. Coat the churros with the cinnamon sugar.