Years ago, when our kids were small, we took them to Disneyland. It was there that we discovered Churros, a Mexican treat. There were churro vendors all over Disneyland and we were hard pressed to keep away from them. I think we all remember those churros fondly and have craved them ever since.
Yesterday, while doing some much needed grocery shopping, I picked up a magazine that was all Mexican recipes, including.... You guessed it.. Churros!
Today, being Mother's Day, I decided to spoil myself by making up a batch of these absolutely scrumptious treats. The dough is, basically, a choux pastry, the same kind of recipe as cream puff dough. They're crispy on the outside, soft and yummy on the inside. The recipe recommends a Mexican chocolate sauce for dipping, but I really don't think they need it. They're so good all on their own. Sheer decadence!
Start with 1 cup of water, 1/2 cup butter, 2 tablespoons packed brown sugar and 1/2 teaspoon of salt.
Bring that to a boil and when the butter's melted, add one cup of flour, all at once.
Using a wooden spoon, stir it like crazy until it all comes together in a ball. Remove it from the heat. Let it cool for about 10 minutes.
Mix together 1 egg and 1 teaspoon vanilla. Pour the egg/vanilla mixture into the slightly cooled dough and stir it with your wooden spoon until it's all mixed in. The dough will be quite thick and will stay in a ball.
Put the dough into a piping bag fitted with a large star point.
Pipe the dough onto a parchment or wax paper-lined baking sheet into 4" strips.
Preheat the oven to 300F and heat the oil to 375F. When the oil is ready, fry the churros 4 or so at a time until they're golden brown, about 2 minutes.
Line another baking sheet with paper towels. Drain the churros on the paper towels and keep them in the oven until all the churros are done.