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Churros with vanilla icing dipping sauce
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Churros with Vanilla Icing for Dipping

Churros are typically dipped in chocolate sauce but my daughter likes to dip them (and everything else) in vanilla icing like the cinnamon sugar pretzel bites at the mall. So, what’s a mom to do? I made them with vanilla icing, of course.
Course Dessert
Cuisine Mexican
Keyword breakfast, churros, cinnamon sugar, festiva food, fried dough, mexican, spanish, street food
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 30 churros
Author Kathleen Phillips | GritsAndGouda.com
Cost 5

Ingredients

  • 1 cup water
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 3/4 cup salted butter
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 to 5 cups shortening or vegetable oil
  • Cinnamon Sugar:
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  •  Combine water, sugar, salt, and butter in a medium saucepan. Place over medium high
    heat until butter is melted; bring to a boil.
    Remove from heat and add flour all at once, stirring vigorously until all the flour is
    blended in and the mixture pulls away from the sides of the pan. Let cool 4 to 5 minutes.
  • Heat shortening or oil to 360° over medium high heat.
    Prepare cinnamon sugar by combing sugar and cinnamon in a large zip-top bag.
    Prepare vanilla icing by combining powdered sugar, half and half, and vanilla in a
    small bowl.
  • Meanwhile, add one egg to flour mixture and stir vigorously until egg is incorporated.
    It will look like the egg is just sliding around but it will incorporate fairly quickly. Add
    second egg and vanilla and stir vigorously until egg is incorporated. You can do this with
    a stand mixer, but it’s just more to wash.
    Spoon dough into a large pastry bag fitted with a large 1M or #4 star tip.
  • With your dominant hand, squeeze about a 5-inch rope right over the hot oil. With
    your other hand cut it off with scissors. Fry 1 to 1 1/2 minutes on each side or until
    lightly browned then flip with tongs. Using your tongs, repeat the process frying 3 or 4 at a
    time. As you remove them from the oil, let excess oil drain back into the pan.
    Immediately place the churro into the bag of cinnamon sugar gently tossing to coat.
    Place the sugar coated churros on wire racks. Serve warm with vanilla icing or a
    chocolate sauce if you prefer the more traditional dipping sauce.