churro

Churro Ice Cream Sandwich

June 9, 2020 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

This treat was found at Sleepy Hollow inside the Magic Kingdom, Walt Disney World.

Hello! I took a break on here and muted myself last week in support of amplifying voices for Black Lives Matter. This space is not just inclusive, it is anti-racist. That support does not die down as the food posts start back up again. Yes, this is a very niche blog about making treats found at Disney, but there are people behind this account, and I will absolutely not shy away about being vocal when I need to use my voice, especially when there is a public platform like this.

If you have a knee-jerk reaction somewhere along the lines of “ugh, not another food blog talking about something other than food…”, I’d love for you to take a second and think why that makes you so uncomfortable.

I cannot think of anyway to transition my above thoughts though into today’s post other than saying, hey, I made those Churro Ice Cream Sandwiches from Walt Disney World. So that’s what we’re making today.

You can bake these (like I did), or fry them or try them in your air fryer (I bet they’d be great there too). The original treat had vanilla ice cream, but I highly suggest you make a batch of cinnamon ice cream and sandwich that in-between here too.

I took them a little lighter than the deep fried version as it gives the inside a custard-y, super soft center, but feel free to take it longer in the fryer if you’d like it crisper.

These churro wheels should be eaten the day they’re made. They get soggy by the next day, although you can crisp them up again in the toaster oven (but I love them fresh).

Churro Ice Cream Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Elana Lepkowski
Yield: 3 Churro Ice Cream Sandwiches 1x

Print Recipe

Description

Crispy, chewy, cinnamon swirled churros make the perfect sandwich base for vanilla ice cream with this Churro Ice Cream Sandwich. A Walt Disney World inspired treat.

Ingredients

Scale

For the churros:

1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 cup unsalted butter
1 cup water
1 tablespoon granulated sugar
big pinch of salt
1 cup all purpose flour
1 egg
vegetable oil for frying

For assembly:

Vanilla ice cream (or cinnamon!!)
Ground cinnamon

Special Tools:

Cook Mode Prevent your screen from going dark

Instructions

For the churros:

Mix together 1/2 cup of granulated sugar and cinnamon in a shallow bowl, set aside.
In a medium sized saucepan over medium-high heat, combine water, butter, sugar and salt. Bring to a boil, or until butter has melted.
Turn burner to low and pour in all the flour at once. Stir until there are no visible flour lumps and dough has begun to stick together in a ball and pulled away from the sides of the pan.
Remove pan from heat and let sit 5 minutes. Stir in the egg until incorporated. Dough will appear to break or become lumpy. Continue to stir until it forms a smooth, sticky dough.
For baked churros:
- Preheat oven to 425°f.
- Line a half sized sheet pan with parchment. And then fill a pastry bag fitted with an Ateco 847 closed star tip half full with batter (see notes below on filling pastry bags).
- Pipe out 2-1/2″ spirals spaced an inch apart (I was able to fit all 6 spirals on one sheet pan).
- Bake in the oven 35-40 minutes.
- Remove from the oven and let cool on the sheet pan until cool enough to touch, about 5 minutes. And then toss in the cinnamon sugar mix. Set aside.
For fried churros:
- Line a half sized sheet pan with a sheet of parchment. And then fill a pastry bag fitted with an Ateco 847 closed star tip half full with batter (see notes below on filling pastry bags).Pipe out 2-1/2″ spirals spaced an inch apart (I was able to fit all 6 spirals on one sheet pan).
- Refrigerate dough at least 30 minutes and up to two days. Batter will stiffen the more it sits, so let the dough come to room temperature before frying.
- Place churros 2 at a time into the cooking oil for 6-7 minutes, turning after 3 minutes with a spatula or spider. Wait until oil comes back to temperature before adding next batch. Thicker churros may need an additional 30 seconds to one minute to fully cook through.
- Using a spider or large spatula, remove churros from oil and drain on a cooling rack over parchment or on a paper towel. Wait at least a minute and then toss the churro in the cinnamon sugar, tapping off any excess. Set churro aside. Repeat with all the churros.

To assemble:

Scoop out about 2 ounces of ice cream and place on the bottom churro half. Sandwich with another churro.
Optionally sprinkle a little extra cinnamon over the whole sandwich and enjoy!

Notes

Do not overfill your pastry bag! Fill in two to three batches. If there is too much dough, it will seep out the top and will be hard to pipe.
Slowly pipe out dough all of a consistent size, smaller spots on the churro can cause them to become more fragile while handling and can break in the oil or while coating in sugar.
Churro dough can be piped out onto parchment and covered in the fridge up to 48 hours.
If you want to make you churros immediately after making dough without the chilling time, once oil has reached temp, starting about one inch above the oil, pipe a small line of dough down into oil and either snip end with scissors, or break the dough off the pastry tip on the side of your pan. Follow directions above for frying.
Thicker churros will require a longer cooking time to fully cook through the center. Test one churro first to adjust your cooking time.
Sugar not sticking to your baked churros? Melt 2-3 tablespoons of butter in a small saucepan, and then brush on the churro. Immediately toss in the sugar mixture and set aside on a grate to cool.
Cooking oil can be fine strained and stored again for another use. I strain back into the bottle it came from. Well strained oil can be stored in a cool, dry place and used up to several times.
These churros are best eaten the day of, however, they can be frozen between sheets of parchment without the sugar coating and crisped in the toaster oven for a few minutes.

Double Chocolate Churro

April 30, 2020 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

This treat can be found in Critter Country in Disneyland.

When you are visiting Disneyland weekly (or sometimes even more frequently) in search of treats, chances are you’ll luck out and stumble upon something before it gets released fully to the public. This happened in March when I was determined to figure out what the Bear Paw Pastry was that had been listed on the Lemonade Stand menu on the Disneyland app for weeks and yet no one who worked there could tell me what it was. And then one day the Double Chocolate Churro appeared on that menu (and still that bear paw. What is it?????). And suddenly there was a sign at the booth that said “ask me about our specialty churro”, and so I did. And now today I’m sharing that creation with you all.

These churros are chocolate throughout, reminiscent of a fudgy brownie, and are dipped in a sweetened, milk chocolate hot cocoa coating (with the requisite sugar and cinnamon). Now, while what you’ll get at the parks is a fried churro, today we are going to ALSO make a baked version of it, and quite frankly, it tastes almost THE SAME.

Here in Southern California we are finally starting to get some heat, and with that, I suddenly lost all interest in cranking up my stove and standing over a boiling pot of hot oil for upwards of a half hour. Also, I had polled all of the Instagram followers a few week backs to see if there was any interest in a baked churro recipe, and everyone said YES. I was hesitant while making these, I wasn’t sure just how they would come out, but keeping my expectations low meant that once I got them out of the oven and covered with sugar, I was REAL PLEASED with the result.

The taste and texture is pretty similar to the fried version. The only downside of the baked version is that the bottom tends to get flat unless you rotate them during cooking. But, they are quite fragile until fully cooked, so they could break apart.

Make up a batch and let the kids pipe their own (my kiddos love making little nuggets to fry off). I would have them steer clear of the kitchen if you choose to fry these, but regardless of which method you use to cook, they’ll also love tossing them around in the chocolate sugar mixture. Just try to keep them from eating it!

We’ve got both the baked version and the fried version below, as well as lots of tips and tricks in the notes section, including options for which pastry tip to use! Enjoy!

Double Chocolate Churro

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Elana Lepkowski
Yield: 10–15 Double Chocolate Churros 1x

Print Recipe

Description

Chocolate lovers, this churro is for you! Chocolate churros are baked (or deep fried) and get dipped in a sweet, milk chocolate cocoa mixture. A Disneyland-inspired treat!

Ingredients

Scale

1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 tablespoon sweetened hot cocoa mix
vegetable oil for frying
1 cup water
1/2 cup unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all purpose flour
1/4 cup cocoa powder, unsweetened
2 eggs

Tools:

Cook Mode Prevent your screen from going dark

Instructions

Line two half sized sheet pans with parchment, set aside. Mix together the 1/2 cup of granulated sugar, cinnamon and hot cocoa mix in a long shallow bowl or loaf pan, set aside.
If you are baking your churros, turn your oven on to 425°f.
In a medium sized saucepan over medium-high heat, combine water, butter, sugar and salt. Bring to a boil, or until butter has melted.
Turn burner to low and sift in all the flour and cocoa powder. Stir until there are no visible flour lumps and dough has begun to stick together in a ball and pulled away from the sides of the pan. Remove pan from heat and let sit 5 minutes. Then stir in each egg until incorporated. Dough will appear to break or become lumpy. Continue to stir until it forms a smooth, sticky dough.
Fill a pastry bag fitted with a Wilton 1 M open star tip OR Ateco #847 (check out our Churro Tips post for more on what tip works best for you!) half full with batter (see notes below on filling pastry bags) and pipe 8″ long dough onto the sheet pan. You can use kitchen shears to trim the ends. I was able to almost fill two sheet pans with all the batter. **If you are piping dough directly into hot oil, omit this step.
For baking churros:
- Move the sheet pans into the preheated oven and bake for 27-30 minutes, rotating the pans halfway through baking. When done, remove from the oven and let sit until any foaming subsides, 2-3 minutes. Then toss the churros in the sugar/cocoa mixture.
For frying churros:
- Refrigerate dough at least 30 minutes and up to two days. Batter will stiffen the more it sits, so let the dough come to room temperature before frying.
- Fill a dutch oven or deep frying pan with vegetable oil at least 2″ up the side of the pan (I found a 1/2 gallon of avocado oil worked for me in my large dutch oven. See note below about reusing oil.). Heat oil to 340-350°f, using a candy thermometer to keep the temperature constant. You may need to adjust heat up or down during cooking.
- Place churros 2-3 at a time in the cooking oil for 6 minutes, turning after 3 minutes with a spatula. Wait until oil comes back to temperature before adding next batch.
- Using a spider or large spatula, remove churros from oil and drain on a cooling rack over parchment or on a paper towel. Wait at least a minute and then toss the churro in the chocolate cinnamon-sugar, tapping off any excess.

Notes

Do not overfill your pastry bag! Fill in two to three batches. If there is too much dough, it will seep out the top and will be hard to pipe.
Slowly pipe out dough all of a consistent size, smaller spots on the churro can cause them to become more fragile while handling and can break in the oil or while coating in sugar.
Churro dough can be piped out onto parchment and covered in the fridge up to 48 hours.
If you want to make you churros immediately after making dough without the chilling time, once oil has reached temp, starting about one inch above the oil, pipe a small line of dough down into oil and either snip end with scissors, or break the dough off the pastry tip on the side of your pan. Follow directions above for frying.
Thicker churros will require a longer cooking time to fully cook through the center. Test one churro first to adjust your cooking time.
Sugar not sticking to your baked churros? Melt 2-3 tablespoons of butter in a small saucepan, and then brush on the churro. Immediately toss in the sugar mixture and set aside on a grate to cool.
Cooking oil can be fine strained and stored again for another use. I strain back into the bottle it came from. Well strained oil can be stored in a cool, dry place and used up to several times.
Churros curling? That could be one of a few reasons. One is that it will naturally shrink and change shape as the dough hits the oil and puffs up. I found that the stiffer dough from sitting in the fridge resulted in straighter churros while fresher dough tending to curl more. Also, if you’re using a circular pot like a dutch oven, churros may rest against the inside edge of the pan while cooking causing them to take on the curved shape of the pan. To prevent this, nudge your churro with the spider or spatula immediately after placing in oil when it pops back up to the surface. Continue to nudge gently back and forth for about 20-40 seconds or until the dough has gotten stiff in the oil.

https://www.magicaltreatsathome.com/2019/12/11/pastry-tips-for-churros/

Christmas Tree Churro

December 9, 2019 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

This holiday treat is located in Critter Country.

I haven’t counted, but I would bet there are more holiday churros out there than candy apples or rice crispy treats this year. There are just SO many to choose from, and narrowing down which I was going to choose came down to two things: flavor and nostalgia. And that churro was the Christmas Tree Churro.

Here’s the weird thing about this particular churro, it was made differently from the posted photo, and I’ve seen it look different even from other people’s photos of it. So, I have to approach this recipe with a caveat: it might be different from what you had, but one thing everyone had in common was that it came with the cherry dipping sauce.

Now, it’s this cherry dipping sauce, with a very jelly-like consistency reminiscent of a doughnut or pie filling, that filled me with nostalgia. When I was younger, my Grandmother would make mini cheesecakes topped with jarred cherry jelly for every occasion. I’m talking birthdays, holidays, baby showers, pretty much any gathering we attended in the ’80’s and ’90’s always included a tray of these treats. And I loved them. Really, really loved them. I could probably eat 10 of these if no one was looking. I think I can pinpoint to these treats starting my obsession with cheesecake that still is going strong decades later.

Anyways, these churros are the classic churro rolled in cookie crumbles and sprinkled with green (and apparently sometimes red) sanding sugar. The side comes with it (as opposed to costing extra), and altogether make for a classic looking holiday treat. I really love the buttery flavor the cookies impart here (similar to those Banana Pudding Churros from earlier in the year), and the tart cherry flavor cuts the sweetness back a bit, so combined it’s well balanced.

After these are fried up, kids can lend a hand to help decorate. Rolling in cookies (even crushing the cookies), and sprinkling toppings are all kid friendly here.

So, find some holiday music, heat up the oil, and start frying these tasty holiday treats! Enjoy!

Christmas Tree Churro

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Elana Lepkowski
Yield: 10–16 churros (depending on tip size) 1x

Print Recipe

Description

This Christmas tree inspired holiday churro is decked out in red and green sanding sugar, edible stars, and rolled in buttery cookie pieces. A Disneyland-inspired treat.

Ingredients

Scale

1 cup water
1/2 cup butter
1 tablespoon granulated sugar
big pinch of salt
1 cup all purpose flour
2 eggs
vegetable oil for frying
1/2 cup granulated sugar
1 teaspoon cinnamon
1 package of Walker’s shortbread cookies (about 9 fingers), crushed
2 tablespoons green sanding sugar
2 tablespoons red sanding sugar
edible stars
cherry jam or pie filling

Specialty Tools

Cook Mode Prevent your screen from going dark

Instructions

First, line two half sized sheet pans with parchment, set aside. Mix together 1/2 cup of granulated sugar and cinnamon in a long shallow bowl or loaf pan, set aside.
Next, crush cookies in a ziplock bag with a rolling pin until finely ground. Alternatively, you can pulse in a food processor until a sand-like consistency forms. Set aside in a large, shallow bowl.
In a medium sized saucepan over medium-high heat, combine water, butter, sugar and salt. Bring to a boil, or until butter has melted.
Turn burner to low and pour in all the flour at once. Stir until there are no visible flour lumps and dough has begun to stick together in a ball and pulled away from the sides of the pan.
Remove pan from heat and let sit 5 minutes. Then stir in each egg until incorporated. Dough will appear to break or become lumpy. Continue to stir until it forms a smooth, sticky dough.
Fill a pastry bag fitted with a Wilton 1 M open star tip (for thinner churros) or with a Ateco 847 closed star tip (for thicker churros, shown in this post) half full with batter (see notes below on filling pastry bags).
If not frying immediately, pipe 6-8″ long dough onto the sheet pan. Refrigerate dough at least 30 minutes and up to two days. Batter will stiffen the more it sits, so let the dough come to room temperature before frying.
If frying immediately, fill a dutch oven or deep frying pan with vegetable oil at least 2″ up the side of the pan (I found a 1/2 gallon of avocado oil worked for me in my large dutch oven. See note below about reusing oil.). Heat oil to 340-350°f, using a candy thermometer to keep the temperature constant. You may need to adjust heat up or down during cooking a few degrees.
Place (if piped earlier) or pipe churros 2-3 at a time into the cooking oil for 6 minutes, turning after 3 minutes with a spatula or spider. Wait until oil comes back to temperature before adding next batch. Thicker churros may need an additional 30 seconds to one minute to fully cook through.
Using a spider or large spatula, remove churros from oil and drain on a cooling rack over parchment or on a paper towel. Wait at least a minute and then toss the churro in the cinnamon sugar, tapping off any excess. Then roll churro in the cookie crumbs, lightly pressing to adhere. Set churro aside. Repeat with all the churros.
Next, sprinkle churros with red and green sanding sugar, and edible stars.
Finally, serve churros with a small dipping bowl of the cherry filling.

Notes

Do not overfill your pastry bag! Fill in two to three batches. If there is too much dough, it will seep out the top and will be hard to pipe.
Slowly pipe out dough all of a consistent size, smaller spots on the churro can cause them to become more fragile while handling and can break in the oil or while coating in sugar.
Churro dough can be piped out onto parchment and covered in the fridge up to 48 hours.
If you want to make you churros immediately after making dough without the chilling time, once oil has reached temp, starting about one inch above the oil, pipe a small line of dough down into oil and either snip end with scissors, or break the dough off the pastry tip on the side of your pan. Follow directions above for frying.
Thicker churros will require a longer cooking time to fully cook through the center. Test one churro first to adjust your cooking time.
Cooking oil can be fine strained and stored again for another use. I strain back into the bottle it came from. Well strained oil can be stored in a cool, dry place and used up to several times.
Churros curling? That could be one of a few reasons. One is that it will naturally shrink and change shape as the dough hits the oil and puffs up. I found that the stiffer dough from sitting in the fridge resulted in straighter churros while fresher dough tending to curl more. Also, if you’re using a circular pot like a dutch oven, churros may rest against the inside edge of the pan while cooking causing them to take on the curved shape of the pan. To prevent this, nudge your churro with the spider or spatula immediately after placing in oil when it pops back up to the surface. Continue to nudge gently back and forth for about 20-40 seconds or until the dough has gotten stiff in the oil.

Haul-O-Ween Churros

October 28, 2019 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

These treats can be found at the Cozy Cone Motel in DCA during Halloween Time.

One treat Disneyland is (mostly) good at transforming each season are their churros. When a new foodie guide is out, expect to see several variations and themes. For this Halloween season, there were a number of delicious options, but for today, I chose to recreate the Haul-O-Ween churro.

Now, it might look like a crazy concoction some child cooked up in their Fisher-Price kitchen, but believe me, this was surprisingly good. Even with its edible green slime, and cookie and candy decorations, this churro treat was not too sweet. The cookie crumb coating worked really well with the classic cinnamon-sugar churro flavor; just adding a hint of cocoa.

Now, with this post I’ve gone and updated the piping tip that I usually use to a larger, closed star style. This resulted in a thicker, wider churro that was able to hold on to more cookie crumbs. Despite the size, it fried up light and crisp and this might be my new favorite churro style. I’m going to write up a quick kitchen tip post soon comparing the two types of pastry tips so you can decide which way you’d like your churros. Expect that excerpt here when that drops.

Also, let’s discuss the edible green slime for a minute. The description for the treat lists it as icing but it didn’t really, well, taste like icing. In fact, it didn’t have too much of a taste except kinda sweet, but not too sweet, and so I just made the executive decision here to make a thin style pudding and use that to decorate, and also dip my churros in for a sauce. It worked just fine. (Maybe next time at the park I’ll just ask for a side of sauce and take it home when it’s a little mysterious like this…)

Once the churros have cooled slightly, kids can take over coating and decorating the treats. Give kids edible green slime and they are gonna have some fun. But don’t worry adults, you’ll have fun with this too.

As usual, we’ve got plenty of notes and tips following the recipe, so please check those out. Now let’s get ready to churrrrroooooooooo!

Haul-O-Ween Churros

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Elana Lepkowski
Yield: 10–16 churros (depending on tip size) 1x

Print Recipe

Description

These delightfully fun classic cinnamon-sugar churros get the Oogie-Boogie treatment for Halloween with a cookie crumb coating, edible green slime, creme filled cookies, and candy toppings. A Disneyland-inspired treat.

Ingredients

Scale

Edible Green Slime:

1 package of vanilla instant pudding
milk or milk alternative per instructions on the box, plus 1/4 cup (see notes below)
1–2 drops of green food coloring (Americolor “Leaf Green” used here)

Churro:

1 cup water
1/2 cup butter
1 tablespoon granulated sugar
big pinch of salt
1 cup all purpose flour
2 eggs
vegetable oil for frying
12 creme filled cookies, like Oreos
1/2 cup granulated sugar
1 teaspoon cinnamon

Additional Toppings:

candy corn
gummy worms
Oreo cookies, slightly crushed

Specialty Tools

Cook Mode Prevent your screen from going dark

Instructions

For the green slime:

Make vanilla pudding according to instructions, adding in any additional milk to thin it out (see notes below).
Add in 1-2 drops of food coloring and stir well.
Chill, covered, in the refrigerator until ready to use.

For the churros:

First, line two half sized sheet pans with parchment, set aside. Mix together 1/2 cup of granulated sugar and cinnamon in a long shallow bowl or loaf pan, set aside.
Next, crush cookies in a ziplock bag with a rolling pin until finely ground. Alternatively, you can pulse in a food processor until a sand-like consistency forms. Set aside in a large, shallow bowl.
In a medium sized saucepan over medium-high heat, combine water, butter, sugar and salt. Bring to a boil, or until butter has melted.
Turn burner to low and pour in all the flour at once. Stir until there are no visible flour lumps and dough has begun to stick together in a ball and pulled away from the sides of the pan.
Remove pan from heat and let sit 5 minutes. Then stir in each egg until incorporated. Dough will appear to break or become lumpy. Continue to stir until it forms a smooth, sticky dough.
Fill a pastry bag fitted with a Wilton 1 M open star tip (for thinner churros) or with a Ateco 847 closed star tip (for thicker churros) half full with batter (see notes below on filling pastry bags) and pipe 6-8″ long dough onto the sheet pan. I was able to fill two sheet pans with all the batter.
Refrigerate dough at least 30 minutes and up to two days. Batter will stiffen the more it sits, so let the dough come to room temperature before frying. (Note below for frying immediately after making dough)
Fill a dutch oven or deep frying pan with vegetable oil at least 2″ up the side of the pan (I found a 1/2 gallon of avocado oil worked for me in my large dutch oven. See note below about reusing oil.). Heat oil to 340-350°f, using a candy thermometer to keep the temperature constant. You may need to adjust heat up or down during cooking.
Place churros 2-3 at a time in the cooking oil for 6 minutes, turning after 3 minutes with a spatula or spider. Wait until oil comes back to temperature before adding next batch. Thicker churros may need an additional minute to fully cook through.
Using a spider or large spatula, remove churros from oil and drain on a cooling rack over parchment or on a paper towel. Wait at least a minute and then toss the churro in the cinnamon sugar, tapping off any excess. Then roll churro in the cookie crumbs, lightly pressing to adhere. Set churro aside. Repeat with all the churros.

Decoration:

Plate churros and top with edible green slime, candy corn, crushed Oreo pieces, and gummy worms.
Enjoy!

Notes

To make a thinner style pudding, add in about a 1/4 to 1/3 cup extra of milk or milk alternative to the pudding. This will make a more liquid sauce for the churro. Keep measurements the same if you want it thicker.
Do not overfill your pastry bag! Fill in two to three batches. If there is too much dough, it will seep out the top and will be hard to pipe.
Slowly pipe out dough all of a consistent size, smaller spots on the churro can cause them to become more fragile while handling and can break in the oil or while coating in sugar.
Churro dough can be piped out onto parchment and covered in the fridge up to 48 hours.
If you want to make you churros immediately after making dough without the chilling time, once oil has reached temp, starting about one inch above the oil, pipe a small line of dough down into oil and either snip end with scissors, or break the dough off the pastry tip on the side of your pan. Follow directions above for frying.
Thicker churros will require a longer cooking time to fully cook through the center. Test one churro first to adjust your cooking time.
Cooking oil can be fine strained and stored again for another use. I strain back into the bottle it came from. Well strained oil can be stored in a cool, dry place and used up to several times.
Churros curling? That could be one of a few reasons. One is that it will naturally shrink and change shape as the dough hits the oil and puffs up. I found that the stiffer dough from sitting in the fridge resulted in straighter churros while fresher dough tending to curl more. Also, if you’re using a circular pot like a dutch oven, churros may rest against the inside edge of the pan while cooking causing them to take on the curved shape of the pan. To prevent this, nudge your churro with the spider or spatula immediately after placing in oil when it pops back up to the surface. Continue to nudge gently back and forth for about 20-40 seconds or until the dough has gotten stiff in the oil.

Mickey’s Celebration Churro

July 29, 2019 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

This specialty churro was part of the “Get Your Ears On” celebration found near the Small World Promenade at the Disneyland resort.

Well, July is almost over and that means that Churro Month is coming to an end (for now). And to conclude this on a celebratory note, today we’ve got Mickey’s Celebration Churro for our final churro recipe.

This fun chocolate churro was another favorite of mine, mostly because it was doused in warm cookie butter. And I heard from a number of followers that this too was a win, albeit a bit messy!

Remember, check out all the notes following the recipe below for some tips and tricks to making churros at home. These are definitely easy to make once you get the hang of everything.

Here we’ve got a chocolate churro that’s been covered in chocolate cinnamon sugar, drizzled with cookie butter, sprinkled with sparkling sugar crystals, and then it gets covered in black, white, and red Mickey Mouse decorettes. I opted to purchase cookie butter for ease of use with this recipe, but if you have a recipe for it you like, go ahead and use that! I’ve found that the cookie butter spread at Trader Joes was similar in taste to what was at the park. Also, if you enjoy making Disneyland-inspired treats at home, Amazon has a wealth of options currently for this Mickey Mouse decorettes.

Ok, let’s start up that cooking oil one last time and make some churros!

Mickey’s Celebration Churro

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Elana Lepkowski
Yield: 16 – 18 churros 1x

Print Recipe

Description

Celebrate Mickey with this chocolate churro covered with chocolate cinnamon-sugar, warm cookie butter, sugar crystals, and black, white, and red Mickey Mouse decorettes! A Disneyland-inspired treat.

Ingredients

Scale

Chocolate Churros

1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 teaspoon cocoa powder
1/4 cup white sugar crystals
1/2 cup cookie butter (I used Trader Joes brand here)
black, white, and red Mickey Mouse decorettes

vegetable oil for frying
1 cup water
1/2 cup unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all purpose flour
1/4 cup cocoa powder
2 eggs

Marshmallow Creme

3/4 cup glucose or corn syrup
1 ounce egg white
1/4 teaspoon salt
3/4 cup powdered sugar
3 tablespoons vanilla extract
1–2 tablespoons milk (start with one and increase if needed)
red food dye
yellow “buttons” (I used M&Ms)

Tools:

Cook Mode Prevent your screen from going dark

Instructions

Chocolate Churros:

Line two half sized sheet pans with parchment, set aside. Mix together the 1/2 cup of granulated sugar, cinnamon and cocoa powder in a long shallow bowl or loaf pan, set aside.
Warm the cookie butter in the microwave about 45 seconds. Stir and set aside. Optionally, you can pour the warmed cookie butter into squeeze bottle. Keep near the stove while cooking so it stays warm.
In a medium sized saucepan over medium-high heat, combine water, butter, sugar and salt. Bring to a boil, or until butter has melted.
Turn burner to low and sift in all the flour and cocoa powder. Stir until there are no visible flour lumps and dough has begun to stick together in a ball and pulled away from the sides of the pan. Remove pan from heat and let sit 5 minutes. Then stir in each egg until incorporated. Dough will appear to break or become lumpy. Continue to stir until it forms a smooth, sticky dough.
Fill a pastry bag fitted with a Wilton 1 M open star tip half full with batter (see notes below on filling pastry bags) and pipe 8″ long dough onto the sheet pan. I was able to fill two sheet pans with all the batter.
Refrigerate dough at least 30 minutes and up to two days. Batter will stiffen the more it sits, so let the dough come to room temperature before frying.
Fill a dutch oven or deep frying pan with vegetable oil at least 2″ up the side of the pan (I found a 1/2 gallon of avocado oil worked for me in my large dutch oven. See note below about reusing oil.). Heat oil to 340-350°f, using a candy thermometer to keep the temperature constant. You may need to adjust heat up or down during cooking.
Place churros 2-3 at a time in the cooking oil for 6 minutes, turning after 3 minutes with a spatula. Wait until oil comes back to temperature before adding next batch.
Using a spider or large spatula, remove churros from oil and drain on a cooling rack over parchment or on a paper towel. Wait at least a minute and then toss the churro in the chocolate cinnamon-sugar, tapping off any excess. Then move them back to the cooling rack. Drizzle cookie butter on the churros, sprinkle the sugar crystals, and then the Mickey decorettes.
While churros cool slightly, make the marshmallow creme dip.

Marshmallow Creme:

Combine glucose or corn syrup, egg white, and salt in the bowl of a stand mixer. Beat on high for 5-10 minutes until doubled in size.
Once doubled, move speed to low and pour in powdered sugar in a constant stream and mix until fully combined. You may have to stop and scrape down sides of bowl. Add in one tablespoon of milk. Add in additional milk if you’d like the creme runnier. Mix in vanilla extract.
Remove 1/2 cup of mixture into a separate container and add in 3-4 drops of red food dye until desired color is reached. Top marshmallow creme with the yellow M&M “buttons”.
The rest of the marshmallow creme can be sealed in an air-tight container and refrigerated up to a month.
Dip churros in marshmallow creme. Enjoy!

Notes

Do not overfill your pastry bag! Fill in two to three batches. If there is too much dough, it will seep out the top and will be hard to pipe.
Slowly pipe out dough all of a consistent size, smaller spots on the churro can cause them to become more fragile while handling and can break in the oil or while coating in sugar.
Churro dough can be piped out onto parchment and covered in the fridge up to 48 hours.
If you want to make you churros immediately after making dough without the chilling time, once oil has reached temp, starting about one inch above the oil, pipe a small line of dough down into oil and either snip end with scissors, or break the dough off the pastry tip on the side of your pan. Follow directions above for frying.
Thicker churros will require a longer cooking time to fully cook through the center. Test one churro first to adjust your cooking time.
Cooking oil can be fine strained and stored again for another use. I strain back into the bottle it came from. Well strained oil can be stored in a cool, dry place and used up to several times.
Churros curling? That could be one of a few reasons. One is that it will naturally shrink and change shape as the dough hits the oil and puffs up. I found that the stiffer dough from sitting in the fridge resulted in straighter churros while fresher dough tending to curl more. Also, if you’re using a circular pot like a dutch oven, churros may rest against the inside edge of the pan while cooking causing them to take on the curved shape of the pan. To prevent this, nudge your churro with the spider or spatula immediately after placing in oil when it pops back up to the surface. Continue to nudge gently back and forth for about 20-40 seconds or until the dough has gotten stiff in the oil.

Banana Pudding Churro

July 22, 2019 by Elana Lepkowski 1 Comment

Where can I find the original treat?

This specialty churro was part of the “Get Your Ears On” celebration found near the Haunted Mansion at the Disneyland resort.

I’ll start this post by putting it out there that I’m not a big banana dessert fan. Sure, I’ll eat a straight up banana, but when presented with any kind of dessert where the banana is transformed into something else… hard pass. So, I was definitely a little hesitant to even try this churro at the park. But, I’m glad I did because I ended up surprisingly liking it. So, now we have the third recipe for #ChurroMonth here on the site: Banana Pudding Churros.

This specialty churro had people divided. There were those who really enjoyed it, like myself, and there were those who hated this churro (with lots of vomiting emoji faces to state their case). A big reason for this might have been that people complained that the banana pudding was sour. And, well, it kinda was in a weird way. I have a feeling it could have been too much of a preservative added in because it seemed like it was heavy on citric acid. Or it could have been a stabilizer, but alas, I never asked anyone about it so I don’t conclusively know.

Like I’ve said in previous posts, since all these recipes are “inspired” and not straight copycat recipes, I can take a cue from the audience and make sure that our banana pudding is not sour. I mean, if you did like that sourness you can buy citric acid in bulk on Amazon or crush up a vitamin C pill and you’ll have done the trick.

This recipe works because of the two components: shortbread crusted churros and banana pudding. Separate they are lacking, but together they are just delicious. The buttery, not too sweet shortbread gets a lift in flavor from the sweet, banana pudding. And I’ll note also that we are not making the banana pudding from scratch, although, if you have a recipe you love and want to make that here, by all means, please do. For me, I’ve stuck to box pudding and am totally OK with it.

So, if you were a fan, I hope you enjoy this week’s churro recipe, and if you were not convinced at the parks, well, I hope you try my recipe and change your mind. Enjoy!

Banana Pudding Churros

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Elana Lepkowski
Yield: 16–18 churros 1x

Print Recipe

Description

Buttery, slightly sweet shortbread cookie crumbs cover the classic cinnamon-sugar churro accompanied by sweet banana pudding dipping sauce. A Disneyland-inspired treat.

Ingredients

Scale

Toppings:

1/2 cup granulated sugar
1 teaspoon cinnamon
156 grams of shortbread cookies, crushed (I used an entire bag of Pepperidge Farm shortbread cookies, homemade also OK here)
2 tablespoons butter, melted

Churro:

1 cup water
1/2 cup butter
1 tablespoon granulated sugar
big pinch of salt
1 cup all purpose flour
2 eggs
vegetable oil for frying

Banana Pudding Dip

1 package of instant Banana Pudding (I used Jell-O brand Banana Cream)

Tools:

Cook Mode Prevent your screen from going dark

Instructions

For the banana pudding:

Make banana pudding according to instructions. Chill, covered, in the refrigerator until ready to use.

For the toppings:

Line two half sized sheet pans with parchment, set aside. Mix together 1/2 cup of granulated sugar and cinnamon in a long shallow bowl or loaf pan, set aside.
Crush cookies in a ziplock bag with a rolling pin until finely ground. Alternatively, you can pulse in a food processor until a sand-like consistency forms. Combine with melted butter until all butter is absorbed. Place in a long shallow bowl or loaf pan, set aside.

For the churros:

In a medium sized saucepan over medium-high heat, combine water, butter, sugar and salt. Bring to a boil, or until butter has melted.
Turn burner to low and pour in all the flour at once. Stir until there are no visible flour lumps and dough has begun to stick together in a ball and pulled away from the sides of the pan.
Remove pan from heat and let sit 5 minutes. Then stir in each egg until incorporated. Dough will appear to break or become lumpy. Continue to stir until it forms a smooth, sticky dough.
Fill a pastry bag fitted with a Wilton 1 M open star tip half full with batter (see notes below on filling pastry bags) and pipe 8″ long dough onto the sheet pan. I was able to fill two sheet pans with all the batter.
Refrigerate dough at least 30 minutes and up to two days. Batter will stiffen the more it sits, so let the dough come to room temperature before frying. (Note below for frying immediately after making dough)
Fill a dutch oven or deep frying pan with vegetable oil at least 2″ up the side of the pan (I found a 1/2 gallon of avocado oil worked for me in my large dutch oven. See note below about reusing oil.). Heat oil to 340-350°f, using a candy thermometer to keep the temperature constant. You may need to adjust heat up or down during cooking.
Place churros 2-3 at a time in the cooking oil for 6 minutes, turning after 3 minutes with a spatula or spider. Wait until oil comes back to temperature before adding next batch.
Using a spider or large spatula, remove churros from oil and drain on a cooling rack over parchment or on a paper towel. Wait at least a minute and then toss the churro in the cinnamon sugar, tapping off any excess. Then roll churro in the cookie crumbs, lightly pressing to adhere. Set churro aside. Repeat with all the churros.
When ready to eat, dip each churro in the banana pudding. Enjoy!

Notes

Do not overfill your pastry bag! Fill in two to three batches. If there is too much dough, it will seep out the top and will be hard to pipe.
Slowly pipe out dough all of a consistent size, smaller spots on the churro can cause them to become more fragile while handling and can break in the oil or while coating in sugar.
Churro dough can be piped out onto parchment and covered in the fridge up to 48 hours.
If you want to make you churros immediately after making dough without the chilling time, once oil has reached temp, starting about one inch above the oil, pipe a small line of dough down into oil and either snip end with scissors, or break the dough off the pastry tip on the side of your pan. Follow directions above for frying.
Thicker churros will require a longer cooking time to fully cook through the center. Test one churro first to adjust your cooking time.
Cooking oil can be fine strained and stored again for another use. I strain back into the bottle it came from. Well strained oil can be stored in a cool, dry place and used up to several times.
Churros curling? That could be one of a few reasons. One is that it will naturally shrink and change shape as the dough hits the oil and puffs up. I found that the stiffer dough from sitting in the fridge resulted in straighter churros while fresher dough tending to curl more. Also, if you’re using a circular pot like a dutch oven, churros may rest against the inside edge of the pan while cooking causing them to take on the curved shape of the pan. To prevent this, nudge your churro with the spider or spatula immediately after placing in oil when it pops back up to the surface. Continue to nudge gently back and forth for about 20-40 seconds or until the dough has gotten stiff in the oil.

Maple-Bacon Churro

July 15, 2019 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

This specialty churro was part of the “Get Your Ears On” celebration found in Grizzly Peak in California Adventure at the Disneyland resort.

We’re back today with another of our favorite churro recipes for #ChurroMonth here on the site. We just love anything with maple but when you add some salty bits of bacon… WOW! And we weren’t the only ones who were big fans of this treat. Many followers let us know that this churro was also a hit for them. So maybe we should start a #bringbackthemaplebaconchurro hashtag??

Anyway, this churro takes the classic cinnamon sugar recipe and dresses it up with a maple glaze and salty bacon bits. If you’re a fan of sweet and savory treats, this is definitely for you.

If you’re new to making churros, or any fried foods, please read through the notes below. I’ve tried to cover many issues that might arise while making these, but if you don’t see your question answered, leave us a comment below and we’ll get back to you (and you might even help another reader out!).

Ok, enough chatting for now… let’s make some churros!

Maple-Bacon Churro

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Elana Lepkowski
Yield: 14–16 churros 1x
Category: Treats

Print Recipe

Description

A sweet maple glaze and salty bacon bits top this classic cinnamon sugar churro found at Grizzly Peak in Disney’s California Adventure Park from the “Get Your Ears On” celebration. A Disneyland-inspired treat.

Ingredients

Scale

Toppings

1/2 cup granulated sugar
1 teaspoon cinnamon
3–4 pieces of bacon
1/2 cup maple syrup
2 tablespoons butter
1 tablespoon milk
1 cup powdered sugar

Churro:

1 cup water
1/2 cup butter
1 tablespoon granulated sugar
big pinch of salt
1 cup all purpose flour
2 eggs
vegetable oil for frying

Tools:

Cook Mode Prevent your screen from going dark

Instructions

For the toppings:

Line two half sized sheet pans with parchment, set aside. Mix together 1/2 cup of granulated sugar and cinnamon in a long shallow bowl or loaf pan, set aside.
Cook the bacon until crispy. Depending on the type of bacon you have, this can take about 8-10 minutes on medium high, flipping halfway through cooking. Drain on paper towels, cool, chop into small pieces and set aside.
Make the maple glaze by combining maple syrup, butter, and milk in a medium sized saucepan. Bring to a boil and whisk for two minutes. Remove from heat. Slowly pour in powdered sugar, whisking continuously until combined and smooth. Set aside until ready to use or funnel into a squeeze bottle. (This will make more maple glaze than you need for just drizzling on your churros! This will keep refrigerated up to two weeks. Warm before using.)

For the churros:

In a medium sized saucepan over medium-high heat, combine water, butter, sugar and salt. Bring to a boil, or until butter has melted.
Turn burner to low and pour in all the flour at once. Stir until there are no visible flour lumps and dough has begun to stick together in a ball and pulled away from the sides of the pan.
Remove pan from heat and let sit 5 minutes. Then stir in each egg until incorporated. Dough will appear to break or become lumpy. Continue to stir until it forms a smooth, sticky dough.
Fill a pastry bag fitted with a Wilton 1 M open star tip half full with batter (see notes below on filling pastry bags) and pipe 8″ long dough onto the sheet pan. I was able to fill two sheet pans with all the batter.
Refrigerate dough at least 30 minutes and up to two days. Batter will stiffen the more it sits, so let the dough come to room temperature before frying. (Note below for frying immediately after making dough)
Fill a dutch oven or deep frying pan with vegetable oil at least 2″ up the side of the pan (I found a 1/2 gallon of avocado oil worked for me in my large dutch oven. See note below about reusing oil.). Heat oil to 340-350°f, using a candy thermometer to keep the temperature constant. You may need to adjust heat up or down during cooking.
Place churros 2-3 at a time in the cooking oil for 6 minutes, turning after 3 minutes with a spatula or spider. Wait until oil comes back to temperature before adding next batch.
Using a spider or large spatula, remove churros from oil and drain on a cooling rack over parchment or on a paper towel. Wait at least a minute and then toss the churro in the cinnamon sugar, tapping off any excess.
Place sugared churros on a cooling rack with parchment or a sheet pan underneath to catch drips and then drizzle maple glaze onto each churro. Immediately sprinkle with bacon bits so they adhere to glaze.
Allow to cool slightly and enjoy!

Notes

Do not overfill your pastry bag! Fill in two to three batches. If there is too much dough, it will seep out the top and will be hard to pipe.
Slowly pipe out dough all of a consistent size, smaller spots on the churro can cause them to become more fragile while handling and can break in the oil or while coating in sugar.
Churro dough can be piped out onto parchment and covered in the fridge up to 48 hours.
If you want to make you churros immediately after making dough without the chilling time, once oil has reached temp, starting about one inch above the oil, pipe a small line of dough down into oil and either snip end with scissors, or break the dough off the pastry tip on the side of your pan. Follow directions above for frying.
Thicker churros will require a longer cooking time to fully cook through the center. Test one churro first to adjust your cooking time.
Cooking oil can be fine strained and stored again for another use. I strain back into the bottle it came from. Well strained oil can be stored in a cool, dry place and used up to several times.
Churros curling? That could be one of a few reasons. One is that it will naturally shrink and change shape as the dough hits the oil and puffs up. I found that the stiffer dough from sitting in the fridge resulted in straighter churros while fresher dough tending to curl more. Also, if you’re using a circular pot like a dutch oven, churros may rest against the inside edge of the pan while cooking causing them to take on the curved shape of the pan. To prevent this, nudge your churro with the spider or spatula immediately after placing in oil when it pops back up to the surface. Continue to nudge gently back and forth for about 20-40 seconds or until the dough has gotten stiff in the oil.

Fantasia Mickey Churro

July 9, 2019 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

This specialty churro was part of the “Get Your Ears On” celebration found in Frontierland at the Disneyland resort.

Welcome to CHURRO MONTH! While there is nothing quite like the classic Disneyland churro (and our Facebook poll told us you LOVE the classic one), Disney has put out quite a number of fun and delicious churros this past year that are deserving of some attention here. Whether it was a sweet topping, or a sweeter dipping sauce, we’ve picked out four recipes to highlight this month that are sure to please!

Since we’re starting this in July, our first recipe up today is the Fantasia Mickey Churro from the “Get Your Ears On” celebration (and yes, we did just conclude a month of our favorite dishes in June but we withheld the churro recipes so we could indulge in a whole MONTH) with its red, white (I’m counting the paper wrapper here), and blue color scheme. This was a sugar bomb that dyed your mouth and hands red. I thought it was super pretty to photograph and the kids liked it because… well, sugar bomb.

The Fantasia Mickey Churro is also one of the chocolate churros that pop up and I love the flavor of these. If you’re not a fan, go ahead and make this without the cocoa powder! It will still be good!

Lastly, these were paired with a bright red, marshmallow dipping sauce adorned with a teeny-tiny sorcerer hat that is worn by Mickey Mouse in Fantasia. Quite possibly I spent the whole day at the park with stained hands and a red tongue due to this dip. Also, that tiny hat fell right to the bottom of my dip before I even got to look at it so I’m going to say it’s not worth the effort when recreating this unless you really want it to be an exact replica of the dessert (it was white chocolate with a printed overlay of the hat and yes I fished it out of the dip and licked it clean so I could check out the design thus staining my hands red that day). It was a lightly flavored vanilla marshmallow creme type of dip which we’ll recreate in a minute. My recipe below is for more than you might need for this recipe, but it keeps in the fridge for a few weeks and you can always make more churros. Or maybe dip some fruit in it.

I have lots of notes and tips on making these churros so please check out the “notes” section right below the actual recipes. These will be repeated on all the churro posts because I think it will help make the churros a breeze. If you have any questions on these, drop a comment below or shoot us an email!

Fantasia Mickey Churro

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Elana Lepkowski
Yield: 16 – 8” churros 1x

Print Recipe

Description

This sparkly red and blue chocolate churro with red marshmallow dipping sauce was part of the “Get Your Ears On” celebration found in Frontierland. A Disneyland-inspired treat.

Ingredients

Scale

Chocolate Churros

1/2 cup granulated sugar
1 teaspoon cocoa powder
red sanding sugar
blue sanding sugar
edible glitter stars
vegetable oil for frying
1 cup water
1/2 cup unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all purpose flour
1/4 cup cocoa powder
2 eggs

Marshmallow Creme

3/4 cup glucose or corn syrup
1 ounce egg white
1/4 teaspoon salt
3/4 cup powdered sugar
3 tablespoons vanilla extract
1–2 tablespoons milk (start with one and increase if needed)
red food dye

Tools:

Cook Mode Prevent your screen from going dark

Instructions

Chocolate Churros:

Line two half sized sheet pans with parchment, set aside. Mix together 1/2 cup of granulated sugar and cocoa powder in a long shallow bowl or loaf pan, set aside. In a 9×12 baking pan, pour red sanding sugar on one side, and blue sanding sugar on other sprinkling stars over all the sugar, set aside.
In a medium sized saucepan over medium-high heat, combine water, butter, sugar and salt. Bring to a boil, or until butter has melted.
Turn burner to low and sift in all the flour and cocoa powder. Stir until there are no visible flour lumps and dough has begun to stick together in a ball and pulled away from the sides of the pan.
Remove pan from heat and let sit 5 minutes. Then stir in each egg until incorporated. Dough will appear to break or become lumpy. Continue to stir until it forms a smooth, sticky dough.
Fill a pastry bag fitted with a Wilton 1 M open star tip half full with batter (see notes below on filling pastry bags) and pipe 8″ long dough onto the sheet pan. I was able to fill two sheet pans with all the batter.
Refrigerate dough at least 30 minutes and up to two days. Batter will stiffen the more it sits, so let the dough come to room temperature before frying.
Fill a dutch oven or deep frying pan with vegetable oil at least 2″ up the side of the pan (I found a 1/2 gallon of avocado oil worked for me in my large dutch oven. See note below about reusing oil.). Heat oil to 340-350°f, using a candy thermometer to keep the temperature constant. You may need to adjust heat up or down during cooking.
Place churros 2-3 at a time in the cooking oil for 6 minutes, turning after 3 minutes with a spatula. Wait until oil comes back to temperature before adding next batch.
Using a spider or large spatula, remove churros from oil and drain on a cooling rack over parchment or on a paper towel. Wait at least a minute and then toss the churro in the chocolate sugar, tapping off any excess, and then moving the churro in the red and blue sugar mix, keeping the colors separate while mixing.
While churros cool slightly, make the marshmallow creme dip.

Marshmallow Creme:

Combine glucose or corn syrup, egg white, and salt in the bowl of a stand mixer. Beat on high for 5-10 minutes until doubled in size.
Once doubled, move speed to low and pour in powdered sugar in a constant stream and mix until fully combined. You may have to stop and scrape down sides of bowl. Add in one tablespoon of milk. Add in additional milk if you’d like the creme runnier. Mix in vanilla extract.
Remove 1/2 cup of mixture into a separate container and add in 3-4 drops of red food dye until desired color is reached.
The rest of the marshmallow creme can be sealed in an air-tight container and refrigerated up to two weeks.
Dip churros in marshmallow creme. Enjoy!

Notes

Do not overfill your pastry bag! Fill in two to three batches. If there is too much dough, it will seep out the top and will be hard to pipe.
Slowly pipe out dough all of a consistent size, smaller spots on the churro can cause them to become more fragile while handling and can break in the oil or while coating in sugar.
Churro dough can be piped out onto parchment and covered in the fridge up to 48 hours.
Thicker churros will require a longer cooking time to fully cook through the center. Test one churro first to adjust your cooking time.
Cooking oil can be fine strained and stored again for another use.
Churros curling? That could be one of a few reasons. One is that it will naturally shrink and change shape as the dough hits the oil and puffs up. I found that the stiffer dough from sitting in the fridge resulted in straighter churros while fresher dough tending to curl more. Also, if you’re using a circular pot like a dutch oven, churros may rest against the inside edge of the pan while cooking causing them to take on the curved shape of the pan. To prevent this, nudge your churro with the spider or spatula immediately after placing in oil when it pops back up to the surface. Continue to nudge back and forth for about 20 seconds or until the dough has gotten stiff in the oil.

churro

Where can I find the original treat?

Description

Ingredients

Instructions

Notes

Share this:

Like this:

Where can I find the original treat?

Description

Ingredients

Instructions

Notes

Share this:

Like this:

Where can I find the original treat?

Description

Ingredients

Instructions

Notes

Share this:

Like this:

Where can I find the original treat?

Description

Ingredients

Instructions

Notes

Share this:

Like this:

Where can I find the original treat?

Description

Ingredients

Instructions

Notes

Share this:

Like this:

Where can I find the original treat?

Description

Ingredients

Instructions

Notes

Share this:

Like this:

Where can I find the original treat?

Description

Ingredients

Instructions

Notes

Share this:

Like this:

Where can I find the original treat?

Description

Ingredients

Instructions

Notes

Share this:

Like this: