Cinco de Abril: Churros!


The Blond wanted churros for dessert.  How do you say no to a request that sensible?  I’ve made churros once before, for Cinco de Mayo (way more important, historically, than Cinco de Abril, but you can’t schedule your cravings, can you).  He got on to these yummy spanish donuts at Disney this Christmas.  It was super early in the morning on the very first day at the parks, and he could smell the cinnamon, and then of course he saw them at a street vendor and wanted one. -Well, we got him one, and then we never heard the end of how good it was, nor did we happen upon any other churro stands for the whole week.

Our good friends at Wikipedia tell us that

The surface of a churro is ridged due to having been piped from a churrera, a syringe with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, curled or spirally twisted.

Like pretzels, churros are often sold by street vendors, who will often fry them freshly on the street stand and sell them hot. In Spain and much of Latin America, churros are available in cafes for breakfast, although they may be eaten throughout the day as a snack. Specialized churrerías can be found in the form of a shop or a trailer during the holiday period. In addition, countries like Venezuela and Colombia have churrerías throughout their streets.

The dough is a mixture of flour, water and salt. Some versions are made of potato dough.


A little bit of further internet research led me to this Churro Recipe to Die For.  Let me tell you, it’s a good’er. So simple to do, and truly tasty.  The ECBF helped me with the oil (I have a fear of splatter), but the process from reading of recipe to eating of churro took all of 10 minutes, max.  Plus, it was a fun project and we all participated.  Instead of a churrera, I used a piping bag fitted with my largest star tip.  It worked perfectly.


I wish I could have taken a picture of my disaster of a kitchen while we were in the process of making these, we were having a lot of fun, but unfortunately, it was right after dinner, and I don’t know about your house-monsters, but mine sure leave the kitchen a mess at that time of day.


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