Anyone Can Cook: Sweet Churro Bites

Are you the girl whose kitchen is notoriously clean…because you literally never cook? Maybe you flunked Home Ec while simultaneously almost setting your high school on fire, but that doesn’t mean you’re sentenced to a life where the Chinese takeout place knows your order by heart. These recipes are so easy that literally anyone can make them. Pretty soon you’ll be fooling everyone into thinking that you’re a chef.
The recipe this week is a new take on the classic Spanish dessert. That’s right, churro bites! I don’t why, but these delicious treats are what comes to mind when I think of summer. Whenever I take a trip to an amusement park or a fair, churros are what I gravitate towards. Step aside, deep-fried Oreos. This cinnamon-sugar dessert would be perfect to make at home for those people who are just as obsessed as I am.


Churro bites are absolutely delicious on their own, but the chocolate sauce on side makes them 100 times better. Not surprisingly, I am an absolute chocoholic, so this recipe is definitely going to be something I’m going to be make over and over. And then over again. So why not try this quick and easy recipe? You’ll be thanking me later.

Ingredients

1/2 cup milk
1/2 cup water
3 Tbsp butter, diced
2 tsp granulated sugar
1/4 tsp + 1/8 tsp salt
1/2 tsp vanilla extract
1 cup all-purpose flour
vegetable oil, for frying
Cinnamon Sugar Coating (1/2 cup granulated sugar & 2 tsp ground cinnamon)
Optional: Nutella or Hershey’s Chocolate Syrup

Directions

Heat 1 1/2 inches of oil in a heavy bottom pot over medium heat to 360 degrees (Keep a close eye on the temp while you prepare the churro dough, you don’t want it to become too hot, so you may have to reduce the temperature or remove the pot from the burner for a moment).
In a medium saucepan combine milk, water, butter, 2 tsp sugar, and salt and bring mixture to a boil. Once it reaches a boil, remove from heat and immediately stir in vanilla and flour. Stir mixture with a silicone spatula while running dough along bottom of saucepan to smooth any lumps and stir until mixture comes together smoothly.
Transfer to a piping bag or heavy duty plastic bag fitted with a large open star tip and carefully pipe about 1 to 1 1/2 inches of dough out over oil, while using scissors, cut dough at top to allow dough to drop into oil (to make it faster you should pipe about 2 – 3 inches out at time and cut 2 at once then pipe more and repeat). Work in fairly small batches being careful not to overcrowd (which will reduce oil temperature too much. You want the oil to remain close to 350).
Allow churros to fry until golden brown (stirring occasionally near the beginning of frying will help keep them from sticking to each other) and remove with a wire skimmer and drain on a plate or baking sheet lined with several layers of paper towels.
In a small mixing bowl, whisk together 1/2 cup granulated sugar and cinnamon. Toss warm, drained churros into sugar mixture to evenly coat. Serve with warm chocolate sauce or Nutella if you want!
[Image & Recipe via]

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