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Homemade Churros

Hey Friends Hey!

A few times a week, I get a craving for something yummy and delicious! I try my hardest to wait until Sunday to create what it is that I want to eat. This week it was potato skins and churros! I know, I know, weird right? But omg! I think this craving was great! 

I started researching how to make churros at home. Pretty easy, surprisingly! Well, at least that's what I thought until I ran into a few challenges! Like, stirring the eggs into the dough or trying to create a diy star tip piping bag! Geesh! But I set out to make the churros and they ultimately came out perfectly! They were great by themselves, but I had been dreaming of dulce de leche all week long.

As soon as I woke up I got to work on the dulce de leche. Pretty easy, 1 can of sweetened condensed milk! That's all you need. Just put it in a pot of water, completely covering the can and boil for about 3 hours! Be sure to top it off with more water as needed. After 3 hours, carefully remove from the water. Let it cool a few minutes before carefully opening and enjoying!

Well, on to the recipe!

What You'll Need:

1 c water

4 tbsp butter

2 tbsp brown sugar

1 tsp vanilla extract 

1/4 tsp salt

1 c flour 

2 eggs, room temperature 

1/2 c sugar

1 tbsp cinnamon

Cooking oil

Wooden spoon


1. In a medium size pot over medium heat, heat water, butter, brown sugar, vanilla and salt. Mix together until butter is melted and sugar/salt is dissolved. 

2. Remove from heat and stir in flour until well incorporated. The dough will pull away from the pot. 

3. Start heating your cooking oil in a cast iron or equal skillet, medium to medium low heat. (You could also use a deep fryer on 375 degees) 

4. One at a time, add in an egg and mix in quickly to avoid scrambling the egg. Mix until well incorporated. (This was one of the hardest parts. The dough starts to separate but will eventually come back together but this time, the dough will be sticky. That's what you want)

5. Spoon your dough into a piping bag with a star tip. ( I didn't have a piping bag and used a ziploc bag for this part. You could also use the ziploc bag without a star tip. This part also came to be a little difficult but I managed to make it work.)

6. Mix sugar and cinnamon in a shallow dish.

7. Start piping your dough into the hot oil. Making the churros any length you choose. They fry up pretty quickly. About 1 minute. Make sure they are golden brown and cooked through.

8. Remove from hot grease to a paper towel. While still hot, toss them in the cinnamon sugar mixture. 

9. Serve immediately and Enjoy!

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