I love churros. Churros are one of those foods which bring a flood of memories and good times back into my mind: baseball games, fairs and festivals, swim meets. Just the mention of a baseball game and I am practicing my whistle to flag down the nearest Churro Man to bring me my treat! I just love the combination of the egg-y pastry and the cinnamon sugar crunch.
There is a Peruvian restaurant in Montara, CA, a little coastal town just north of Half Moon Bay, called La Costanera. They make dulce de leche stuffed churros that come with a Mexican Hot Chocoloate-type dipping sauce. I dream of them. Every time I bite into the sweet and gooey dessert, I feel like a little kid again... lot's of giddy eating noises happen... the plate gets licked clean, literally... there may even be an argument over who gets the last one.
My Churronuts - Churro Donuts - are a slightly healthier version of the classic. By "healthier" I actually just mean they are baked instead of fried. The choux dough is incredibly easy to make and bakes up quick. A delicate dusting of cinnamon sugar and generous drizzle of a spicy chocolate sauce and these donuts are the perfect pre-game treat! Save yourself the $5.00 at the stadium and make these at home!
What food (snack, meal, drink) makes you feel like a kid again every time you eat it? Comment below and you might just see a recipe pop up on Belly Laughs!
Recipe: Churro Donuts (AKA Churronuts)
The Bits and Bobs:
1 cup water
2 tbs brown sugar
1 tsp salt
1/3 cup unsalted butter
1 cup all-purpose flour
1 tsp vanilla extract
For the cinnamon sugar coating:
1/2 cup sugar
1 tsp ground cinnamon
For the frosting:
1/2 cup powder sugar
1 tbs unsweetened cocoa powder
1 tsp ground cinnamon
1/8 tsp ground cayenne pepper
2 tbs water
Preheat the oven to 425°F and line a baking sheet with parchment paper or your Silpat.
In a pot over medium heat stir together the water, the sugar, and salt. Add the butter and allow to melt. Bring whole mixture just to a boil. Remove from heat and stir in the flour. It will come together pretty quickly, forming a smooth ball and cleanly pulling away from the pot.
Put the dough into a mixer and beat on low to slightly cool the mixture, 2-3 minutes. Beat in vanilla, then the eggs one at a time. Continue to mix until smooth.
Spoon the mixture into a piping bag fitted with a star tip (#827 or #867 will work!). Pipe out the donut shapes onto the lined baking sheet. I was able to fit 9 rings and a row of “donut holes.” Bake for 12-15 minutes or until the dough has puffed up slightly and turned a light golden brown.
Combine cinnamon and sugar in a dish and toss the warm churronuts into the mixture.
Once the churronuts have cooled, you can dress up with the frosting or eat plain. For the frosting, whisk together all ingredients. The frosting will be thick. Drizzle over the top of each rounds and allow to set. Then enjoy!!