- 1 cup water
- 4 Tbsp. butter
- 2 Tbsp. + 1 cup sugar
- ¾ tsp. salt
- 1 tsp. vanilla extract
- 1 cup flour
- ¼ tsp. + 2 Tbsp. ground cinnamon
- 3 eggs
- Non-stick cooking spray
- Oil for frying
Equipment: 12-cup muffin tin, medium size star-tip, piping bag
*Yield: 5 churro bowls
1. Whisk together 1 cup of sugar with 2 Tbsp. of cinnamon in a medium bowl. Set aside.
2. In a medium sauce pot, bring the water, butter, 2 Tbsp. sugar, salt and vanilla extract to a simmer until the butter is melted and sugar is dissolved. Stir in the flour with a wooden spoon until the mixture begins to dry out slightly and forms a ball.
3. Transfer the dough into a stand mixer fitted with a paddle attachment. Beat the mixture for 2 – 3 minutes until slightly cooled. Add in the eggs one at a time. Do not add in the next egg until the previous has been fully incorporated. Once all of the eggs have been added, transfer the dough to a piping bag fitted with a large star tip.
4. Invert the muffin tin and spray it generously with a non-stick cooking spray. Pipe the dough in a spiral around each muffin cup. Do not pipe the dough onto cups directly next to each other. Leave an empty cup in between to allow for the dough to expand. Place the muffin tin into the freezer for at least 3 hours or until they are frozen solid.
5. Pre heat 3 inches of oil in a heavy bottom pot to 350°F. Pry the frozen churro bowls from the muffin tin with a butter knife or similar blunt tool. Place them into the oil and fry them until the outsides are nicely browned, about 5 minutes. Flip the bowls over and continue frying for another 2 - 3 minutes. Remove the bowls from the oil and drain onto a paper towel lined tray.
6. While the churro bowls are still warm, roll them into the cinnamon sugar mixture. They are best served warm with your favorite ice cream and toppings.