Churros

Scratch Churros

• 2 C water
• 6 TBL butter
• 1/2 tsp salt
• 2 TBL granulated sugar
• 1 TBL vanilla extract
  to be added later – do not simmer in Step 1
• 2 C AP flour and 2 eggs

CHOUX PASTRY

1. Simmer above ingredients in a small pot for 3-5 minutes
2. Meanwhile, gather together
   • 2 C AP flour
   • 2 eggs
3. Add flour and mix well over heat until ball forms
   • Move to a mixing bowl / stand mixer
   • Add 1 egg, and mix until incorporated
   • Add another egg, and mix
4. Pipe using a 5/8 closed tip star tip while still warm
   Cut with scissors at about 4-5 inches and place on baking sheet, or drop straight into 2″ hot oil
   Oil should be about 365º – 375º
5. Chill 15 minutes in the refrigerator if on baking sheet
6. Combine 1/2 C sugar and 1 tsp cinnamon in a large bowl
   Sanding sugar or Turbinado sugar if you have it.
   Grandpa’s CinnaSugar is good to keep on hand
7. Fry in hot oil for about 3-6 minutes
   No more than 5 at a time – agitate frequently
   = or cover lightly with foil and bake at 400º for 18-22 minutes
   Turn off oven and leave in oven for 10 more minutes with oven door cracked
8. Drain 15 seconds on a paper towel (if fried)
9. Toss, sprinkle, or roll in your CinnaSugar mixture
10. Dip in Chocolate Dipping Sauce to eat

Chocolate Dipping Sauce

• 4-6 oz semi sweet chocolate
  • or bitter sweet chocolate with 1 TBL sugar
• 1/3 C heavy cream (very warm – almost hot)
• 1/3 C whole milk
• 1/4 tsp vanilla
  • or 1 vanilla bean – split and scrape out vanilla

Alternate:  Use Dulce de Leche

Easy Pan churros

• Puff pastry
• Cut 1 sheet into 8 strips – alternately, cut strips on a bias to make diamonds
  If in strips, twist about 3-4 times before putting into hot oil
• Cook in hot waffle iron or deep fry in peanut oil in a skillet

SWEET:   Toss in 2 TBL Grandpa’s CinnaSugar® plus another 2 TBL Turbinado sugar

SAVORY:  Toss in 1/4 C grated Parmesan cheese while still hot

Dipping sauce
Crema Mexicana
Melted dark chocolate
Cinnamon
Cayenne or ancho chile powder