So after failing terribly at making choux pastry, I decided to try another dough.
Churros for Cinco de Mayo
And then I made them into doughnuts. Yep, Churro Doughnuts!
And they were pretty awesome. Some were coated in the traditional cinnamon sugar but some were also dipped in vanilla and chocolate glaze with added sprinkles. Of course sprinkles!
Pipe the dough into a line then shape into a circle before adding to the oil. PS the dough is super hard to pipe because it's pretty dense. I broke though 2 plastic piping bags trying to pipe one batch! Pipe the dough while still warm, that may make it a little easier. I let mine cool before piping it.
I don't normally fry stuff so this is new territory for me. It takes only a couple minutes. Flip once while frying until the churros are nice and golden in color.
When done let drain and cool on a paper towel.
Then dip!
I always thought churros were crispy all the way through. THEY ARE NOT! Crispy on the outside and moist and soft on the inside. So delish. Traditional churros are coated in cinnamon sugar. These were hands down rated #1 by everyone who taste tested them.
But the glazed were a very close runner up. Not to mention they look so pretty! Can food be pretty? I think so.
These churro donuts tasted a bit like a cruller but with a crispier outer shell.
Happy Cinco de Mayo! We are off to Orlando for a long weekend. You may see posts of us enjoying a butterbeer or 2 from WWOHP!
Churro recipe can be found here.
For the vanilla glaze:
1 cup of powdered sugar mixed with 1 teaspoonful of water
For chocolate glaze:
1 cup of powdered sugar mixed with 1 tablespoonful of chocolate syrup
Churro recipe can be found here.
For the vanilla glaze:
1 cup of powdered sugar mixed with 1 teaspoonful of water
For chocolate glaze:
1 cup of powdered sugar mixed with 1 tablespoonful of chocolate syrup
