Churros. The very word conjures warm images and memories of my three years in Southern California. Before moving there, I am sorry to say I’d never heard of them. Shortly upon arrival, they seemed to be everywhere. Restaurants. DisneyLand. Street vendors. They’re cinnamon/sugary goodness forever asking to be eaten.
For those that may not know, a churro is basically a cylindrical shaped Spanish doughnut. Basic pastry dough is fried in oil and then covered with sugar or a mixture of sugar and cinnamon or sugar and bits of chocolate. Want one yet?
I have been, and so far I haven’t seen them anywhere in Texas, which leads to a certain level of…improvisation.
Here’s what you’ll need for some quick and easy (and not nearly as good as the “real” ones, but still, yum) churros:
Simply cooking oil, a can of homestyle biscuits, sugar, and cinnamon if you’d like.
Roll each biscuit into a tube shape. Mine obviously didn’t do so well as biscuit dough tends to shrink back up. Oh well, fatter churros are still tasty.
Mix sugar and cinnamon together in a bowl big enough to roll the churros in once they are fried. The ratio of sugar:cinnamon is however you’d prefer, but I like about 3 parts sugar, 1 part cinnamon.
Once you’ve got your dough rolled out and sugar/cinnamon mixed, heat about a half an inch of oil in a skillet on medium high. Let it get hot or you will end up with uncooked insides.
You know the oil is ready when it bubbles around the dough. I like to test the end of one and then if it’s good to go, put them all in there. Leave them on their side until you see them beginning to brown on the bottom. As soon as this happens turn them over (it only takes about 30-45 seconds).
Uh-oh. Looks like someone got carried away documenting the churro making and let hers get a little too brown on the other side. I prefer them a little lighter than this. Anyway, leave them on their other side for about another 30-45 seconds until lightly browned on the other side.
Take the churros out of the oil and roll around in the cinnamon/sugar, coating evenly.
Put on your favorite pajamas and fight your husband for who gets the last one. I could have made more, but I seem to remember him saying he didn’t want any. That is to say, he didn’t want any until he smelled them. So it usually goes in our house.
Tonight we had milk, but I usually have hot chocolate with my churros as they are perfect for dipping (this is how they are traditionally served).
So there you have it, not the prettiest churros I’ve made by any means, but really, it’s a fried doughnut covered in sugar, does it need to look good?
Also, I miss you Los Angeles.