My baby turned 16 yesterday. I don’t know how that happened… but I blinked my eyes and he is a young man. Well my baby boy doesn’t like sweets. He doesn’t like cake, cupcakes, ice cream cake, you get the picture. He does however, love Churros. If you are not familiar with Churros, I want to know why? Seriously, I’m waiting, drop me a line!! They are these amazing, gloriously tasting, cinnamon sugar fried, Mexican desserts. The dough is piped out in a pastry bag with a large star tip and fried until golden, then rolled in a heavenly mix of cinnamon and sugar. They taste aaamazing!! They are lighter than a zepppole, which I love, but I think honestly, I am liking my new recipe for Churros a lot better! For one thing they are light and airy, secondly, they don’t feel like a fried pastry, and as such, do not feel like a brick in your stomach. You know that heaviness you get when you eat white flour? Well none of that with this recipe. The best part, I stumbled upon the mixture, and wouldn’t have otherwise, if I was not desperate to honor my son’s birthday request! One thing I will say is this, they are so light and airy, you have to be careful or you will devour the whole plate in one damn sitting. I am happy to report, I have amazing restraint, so I did not, only because I promised the birthday boy he’d be elbows deep in Churros when he came home from Wrestling practice, since he has a three pound weight allowance making his Churro eating vision, an aobtainable reality! The life of a Wrestler. *Not an easy sport by any stretch! I love my Varsity Wrestlers! Boys..Momma is proud of you both! xo
How did I stumble upon this recipe? Well I was so busy at work yesterday, and forgot I didn’t have unbleached all-purpose flour until I was almost home, but I had promised my son he’d have Churros, and I keep my promises. But since I couldn’t bear the thought of having to deal with crazy people in the grocery store at 4:00, I rolled the dice and came home in the hopes I could tweak my usual recipe, and lo and behold this is phenomenally better. I swear! I can’t believe the airiness that this simple switch made, and the best part is, it’s even healthier than the original, because I am using whole wheat flour. Now they are fried, so the fat is not reduced, but none the less this is considerably better than white flour. Happily, my family enjoyed them much better, and it took them less than five minutes to inhale them, with the “Birthday boy” being the majority benefactor of the majority of them.
This is such an easy recipe, I hope you will give it a try! Next time I am going to make them larger and try stuffing them with Nutella! Hope you and your family enjoy them!
Sinfully,
Susan xoxo
Henry Joe's Birthday Churros
A tasty, light and airy Mexican inspired dessert that is sure to please!
Credit: CrazySexySavor.com
Ingredients
- 2 cups of water
- 3/4 cups of whole wheat flour
- 1 1/4 cups of Bisquick mix
- 2 tablespoons of sugar for the dough 1/2 cup for the sugar cinnamon mixture
- 2-3 tablespoons of cinnamon I don’t measure
- pinch of salt
- 2 tablespoons of canola or olive oil, and more for frying
Directions
- In a heavy saucepan combine water, oil, salt, and two tablespoons of sugar. Bring to boil. In a separate bowl combine the Bisquick, and whole wheat flour. Set aside.
- In a pie plate or like vessel, mix the remaining 1/2 cup of sugar and the cinnamon, this will be the mixture in which you will roll the warm Churros to coat in yummy goodness!
- When water has come to a rolling boil stir in the flour and Bisquick mixture, mixing just until mixture comes to a ball. Take off heat and let cool for several minutes as you will be placing dough in pastry bag to pipe.
- While dough is cooling, in a dutch oven, deep fryer, or deep-frying pan, on medium high, heat canola or peanut oil, I use canola oil in case any of my children’s friends have nut allergies, (about 2 quarts). You are looking for the optimum frying temp of between 350-375 degrees. A thermometer is a great tool for this, but is not absolutely necessary I throw a cube of bread in and if it about a minute the oil is good to go.
- Place dough in pastry bag fitted with a LARGE star tip. I like to pipe a bunch of Churros on a wooden cutting board then drop into oil as opposed to piping directly into the hot oil as I have seen done before. I despise getting hot oil burning my skin, I’m crazy that way! I save my skin for mandolin chopping and serious oven burns, from not using oven mitts..wish I was kidding.
- Line a sheet pan with a baking rack to place the Churros to drain after they make their way out of the oil bath.
- When the oil is ready begin placing piped Churros into the oil. Do not over crowd, and use a spider to move the churros in the oil so they don’t stick and they brown evenly. The smaller they are the quicker they fry obviously. They are ready when why are a light golden brown. They will generally float to the surface of the oil. Place on rack for until cool enough to roll in cinnamon sugar mixture, then place on serving plate and continue this process until your churros are all done. If you haven’t already sampled the goods, dig in and devour!!
