Churro Sticks

It was my husband’s birthday yesterday and one of his ultimate favourite desserts is churros. I did some research and found a great recipe that I thought I could manage. It was actually much easier than I thought it would be.

My churros ended up being mini sticks as I did not have a thick tip for my piping bag. It actually works out well because they cooked super fast and were perfect for dipping.

Don’t be scared, give this dessert a try as these churros are definitely worth gossiping about!

Yield: 50 mini sticks or 15-20 large sticks

INGREDIENTS:
1/2 tbsp ground cinnamon
1/2 cup + 1/2 tbsp sugar
1/4 cup milk
3 tbsp butter
1/2 tsp salt
1/2 cup flour
1 egg + 1 egg white
Vegetable oil, for frying

DIRECTIONS:
1. Fit piping bag with star tip.
2. Whisk cinnamon and 1/2 cup sugar on a large flat plate. Set aside.
3. Bring milk, butter, salt, 1/2 tbsp sugar, and 1/4 cup water to a simmer in a saucepan over medium-high heat.
4. Once everything is melted together, using a wooden spoon, add in flour quickly and mix fast using the back of the wooden spoon for about 30 seconds until it’s a dough.
5. Remove dough and place it in the bowl of a stand mixer.
6. Let cool slightly for about 5 to 7 minutes.
7. Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough and mix until well incorporated.
8. Dough will come together and be easy to spoon into a piping bag. Spoon dough into prepared piping bag.
9. Pour vegetable oil into a small sauce pot to come halfway up the sides. Using a deep-fry thermometer bring oil to 350 degrees F.
10. Pipe out about 4 to 5 inches of dough and cut off with a knife quickly.
11. Fry up the dough until its golden brown on all sides, about 2-3 minutes. Remove and place on paper towel for a min to drain excess oil. Then transfer to plate and roll in cinnamon sugar. Enjoy!

*** Recipe adapted from @stylishcravings