It’s 12 a.m. on a Sunday, and what do I decide to make? Churros. Yes. Churros and a vanilla sauce to go with them, because why not?! The recipe I used is an adaptation to the one in The Cookie and Biscuit Bible. Apparently, the original recipe is called Spanish Churros. I, on the other hand, insist that my adaptation be called “Om Nom Churros” I’ll also accept “Mema’s Churros”.
1 1/2 C of all-purpose flour
1 large egg
A big pinch of salt
1 tbs of granulated sugar (and a bit more for rolling onto the Churros later)
1 tbs of unsalted butter
1 C of water
Vegetable oil (for deep-frying)
Disposable piping bag
1 package of Jello instant vanilla pudding
2 tsp of vanilla extract
2 1/2 cups of cold milk
1. In a medium-sized pot, add your water, butter, salt, and sugar. Heat this concoction until the sugar and butter have completely melted, stirring constantly and preferably in a medium to low heat.
2. Once the sugar and butter are melted, remove the pot from the heat. The time has come to add the flour! Slowly add your flour but do not cease your stirring! You must press on until the dough is smooth and luscious.
3. The egg has become impatient and now must be added to the dough. He has waited long enough. It is his time to shine. Add the egg into the dough-like mixture and continue stirring until the eggs are well incorporated.
4. In a large frying pan, add enough oil for the Churros to be submerged and keep the oil in a medium-high temperature.
5. The dough is now officially ready to become Churros. Prepare your piping bag and off you go! Fry those suckers! Make them as big or as small as you prefer.
Now, for the sauce:
Add all of the ingredients listed under Sauce into a mixer and mix for about 4-5 minutes at the second lowest speed. The sauce must be a little thick, not at all like pudding. So keep an eye on it.