Churros Ahead

By bdeedman

Quick notes
If you prefer to make them in advance, then fry the churros, but do not toss with the sugar. When ready to serve, re-heat in a 375-degree convection oven for ten minutes. Remove from the oven, toss with cinnamon & sugar, then serve!

Ingredients

• 1 cup water
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/3 cup butter
• 1 cup all purpose flour
• 2 large eggs (room temperature)
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• 1 teaspoon cinnamon, ground (or more, to taste)
• 2 quarts oil for frying (canola or vegetable oil)

Preparation

Step 1

Preheat a pot of oil or the countertop fryer to 350 degrees.
Meanwhile, place the water, brown sugar, butter and salt in a saucepan and heat until simmering
Remove from the heat, add the flour all at once and stir until completely incorporated and smooth.
Return the pan to the heat, and cook the paste (which will ball up on you) for two minutes. The dough will be shiny and when you touch it will not stick to your fingers.
Place the dough in the stand mixer with a paddle attachment on medium heat beat the dough for a few minutes so it can cool down a bit
Add eggs on at a time, letting the first egg be completely incorporated before adding the second.
Last, add the vanilla, and beat to incorporate
Place the dough in pastry bag with star tip. Squeeze dough into hot oil, cutting it every two or three inches to form long strips of dough in the oil
While churros fry mix together the cinnamon and sugar and place to the side
Fry for 5- 6 minutes turning occasionally until churros are golden brown. Remove from the oil, drain on paper towels. Toss with cinnamon sugar until coated and serve warm.