Homemade Churros...Enough Said.

Its been a tad crazy around these parts...what with a screaming toddler and all. I spent the weekend with my sisters for some help and a dose of sanity. They brought me back down to Earth and assured me that every Momma has "been there". SO, here's hoping this week is awesome and the tantrums stay away...or at least stay bearable.

Also, if you follow me on Instagram you know that when I'm stressed I plant my butt in the kitchen and make stuff. Mostly sweets and desserts.....Oy! Well, I recently mastered a beauty and just might marry this recipe before Dan. Just Kidding! But I do hope you try this. Your diet won't thank me...but your friends and family will!

Your Welcome!

What You Need
`5 tbs butter
`3 tbs brown sugar
`1 tsp vanilla
`pinch of salt
`1 cup water
`1 cup flour
`4 large eggs (MUST be at room temp.)
`Oil for frying (I use canola)
`Cinnamon and Sugar for yummy coating


Directions
{Make sure to follow exactly...This dough can be a major B to work with! Totally worth it though}
`First heat the butter, brown sugar, vanilla, salt and water until it comes to a soft boil. Like tiny bubbles coming up the sides.
`Turn off the heat and pour flour into pot. Mix with a spoon until the dough forms a large ball. Make sure the flour is all mixed in. You don't want pieces of flour through out.

`Next, put dough ball into a mixing bowl. Now with your spoon mix the eggs in one at a time. By the end your dough should be thick and shiny. (By the way you need to mix it really hard for a few minutes. You could use a mixer, but I like doing it by hand.)

`Now put your dough into a piping bag with a flower tip and leave in fridge for at least 2 hours. If you put your dough into the oil before it chills, it will be a giant mess. Seriously, been there-done that. Also, you do need a real piping bag with this dough. You can't use the plastic bag trick only because the dough is so thick it will bust the bag open. Again, I've also been there-done that.

`Mix your cinnamon and sugar coating and place a side.
`In a deep skillet pour about 6 cups of oil. Use a  candy thermometer to measure how hot the oil is. You need the oil at 300 degrees. This will ensure the churro gets crispy on the outside and cooked through the middle.
`Pipe the dough into the oil. Use a knife to cut the ends. Fry for about 6 minutes. Only cook about 2-3 at a time so the oil temperature stays hot.

`Let the churros dry off on a paper towel then dunk them into the cinnamon and sugar.
`Enjoy fresh and warm. You can store them in plastic bags for up to 2 days. Just heat them in the oven before eating.

A few ways we like to eat our Churros...
`With salted caramel dipping sauce
`Topped with ice cream
`As dessert after a yummy Mexican dinner
`AND we have been known to take them along to Disneyland. Because we are cheap and my Churros taste way better than spending $3.50. Just Sayin...

Enjoy Guys!