Churros – Cuban Sweet Breadsticks
Churros, those delicious crispy and chewy, warm, cinnamon-sugar bread sticks often sold street-side and at carnivals and sports events, are actually pretty easy to make at home. To make this dessert of Cuban origin, a basic “choux” pastry batter of butter, water, flour, and eggs is formed into that classic churro shape and then fried to puffed-up, crispy-on-the-outside, tender-on-the-inside perfection, before being rolled in sugar and cinnamon.
- 1 cup Whole Milk
- 1 cup All-Purpose Flour
- 2 tbsp. Butter
- 1 tsp. Vanilla
- 1 cup Sugar
- Canola or Vegetable Oil for frying
- In a medium saucepan over medium-high heat, combine the milk, butter, and vanilla. Bring to a boil, then immediately turn off the burner and remove pan from heat.
- Add the flour and stir until smooth. Allow to cool.
- Pour the mixture into either a churro press, a pastry bag with a number four tip, or a sandwich bag with a corner cut off. Squeeze out 4″-long strips, using scissors to cut the dough. Place the strips on a sheet of wax paper.
- In a frying pan heat oil about two inches deep to 350 degrees F. Add the churros and fry for about two minutes, until golden brown.
- Remove from the oil and place on paper towels to drain and cool. While the churros are still warm, toss in the sugar to coat well.
- Serve warm.