Monday, December 3, 2012

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Now, for the batter:
  • 1 cup milk
  • 1/4 cup butter
  • 2 tablespoons brown sugar
  • pinch of salt
  • 4 eggs
  • 1 cup all purpose flour
  • 1 teaspoon vanilla extract

In a saucepan with a heavy bottom, bring the milk, butter, sugar and salt to a boil.  Once it reaches a boil, add the flour all at once and STIR until the dough clumps into a ball and comes away from the side of the pan; this will happen almost immediately.

Remove the pan from the heat and put the dough in your stand mixer fitted with a paddle blade (not the whisk); let it sit for about 2 minutes (to cool down just a tad).

Start up your mixer on medium speed and while the mixer is running, add the vanilla and then the eggs,  one at a time, to the dough, beating well after each egg. The final batter will be very thick and sticky, but smooth.

NOTE: When you put the first egg in,  it will seem like it doesn't want to mix in, but keep mixing, it WILL. As soon as it mixes, in, add the next egg.

Place the batter in a frosting bag fitted with your largest (star) frosting tip.  I use a Wilton 1M.

Your oil should be good and hot by now, so squeeze 4" strips of the batter directly into the hot oil.  I use the tip of my finger to "pinch off" the dough. Fry a few at a time and don't over crowd; they will puff up as they cook.

Fry for about a minute on each side or until they turn golden.  Drain on paper towels and roll in cinnamon sugar while they are still hot.  Serve warm.

Picky-picky husband loves smaller churros, so I make some little 2" churros for him:

These churros are the real deal!!
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