Oh boy, are you guys ready for this?! Because, I so wasn’t ready for this. So unready in fact, that before I knew it, I’d scarfed down two of these churro ice cream sandwiches with barely a breath in between bites. Because melty vanilla ice cream sandwiched between two soft-on-the-inside, crispy-on-the-outside churros, dusted with a healthy coating of cinnamon sugar? Completely irresistible.
This is the kind of dessert dreams are made of. Stand over donuts. Stand over funnel cakes. There’s a new fried dough in town and it’s so mind-blowingly easy and delicious to make that even I, a frequent consumer of all things sweet, was completely blown away.
I’m no stranger to churros; they’ve been a favorite of mine for many years. I’ve dedicated many evenings on family vacations to Mexico to seeking out a churro cart or two, the toughest decision my day being pineapple or dulce de leche filling? (Usually both.) And while somewhat discerning when it comes to fried treats (sometimes they’re a little over the top for my tastebuds), I’ve always found the rich, eggy dough used to make churros to have the perfect balance of sweet, savory and crunch. The cinnamon sugar coating doesn’t hurt either. :) apply here for an online payday loan
And even though I’ve made choux dough (the base for churros) many times for eclairs and cream puffs, for some reason, it’s never occurred to me to make churros at home until now. Perhaps because for years I’ve had an irrational fear of frying. And for good reason, hot oil is not to be messed with. But have no fear! There are a few simple things you can do to make sure your at-home frying experience comes off without a hitch. Here are my fast and furious tips for frying success:
Use a heavy bottomed pot, preferably a dutch oven. This will give you an even controlled heat. Hot spots = unevenly cooked churros.
Use a thermometer, especially if you’re new at this. You want your oil to maintain a fairly steady temperature 350-375F. Any higher, you’re at risk of spattering and burning. I like ones that clip onto the side of the pot.
Avoid burns! Make sure to leave at least 3 inches of space between the top of your pot and the oil, and use a mesh or slotted spoon to gently lower and remove your churros from the oil so there is no splashing.
There you have it! It’s that easy. With a little love and a watchful eye, you can fry up beautiful churros in your own home. Imagine how impressed party-goers will be?!
And the ice cream? Well that’s just because I wanted to take your average churro to the next level, and the combination is not to be missed, I promise you. I used my favorite store-bought brand of vanilla and they turned out perfectly — next time, I’m going to mix it up with cinnamon and strawberry ice creams for a fun twist. Enjoy!
1 - 1 1/2 teaspoons cinnamon (depending on your preference)
vanilla ice cream
To make the dough, heat water, butter, sugar vanilla extract and salt in a medium saucepan until simmering and butter is melted.
Remove from heat and all the flour at once. Stir vigorously until a smooth dough forms. Transfer the dough to the bowl of a stand mixer fitted with paddle attachment and beat for 30 seconds.
Let sit for 10 minutes to cool slightly then add in the eggs one at a time, beating well in between each addition.
Transfer the dough to a piping bag fitted with a large star tip. You can also use a ziploc back in a pinch.
Pipe ~3-inch rounds of dough onto a cookie sheet lined with parchment paper. Place the cookie sheet in the freezer for 30 minutes.
While your dough is chilling, line a plate with paper towels. Add the vegetable oil to a dutch oven or large cast iron skillet until it measures about 1 1/2 inches deep. I prefer a deeper dish to prevent splattering. Heat the oil over medium-high heat until it reaches about 375F degrees.
Remove your dough from the oven -- it should be frozen into discs that are firm enough to pick up. Gentry drop 2 rounds into the hot oil and fry until deep golden brown on both sides, turning frequently to ensure even cooking.
Once churros are cooked, remove from the oil and place on the paper towel-lined plate to drain.
Once all churros are fried, combine cinnamon and sugar in a bowl. Coat warm churros, in cinnamon sugar, spooning more cinnamon-sugar if needed to cover. Tap off any excess.
Before making sandwiches, let churros chill completely. You can place the churros in the refrigerator to speed up this process.
To make sandwiches, place a scoop of ice cream on flat side of one churro. Place another churro on top and gently press down being careful not to smash your churros. Freeze until time to serve.
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