Yum, yum: Churros

We’re nearly a month into 2013 and all of our healthy eating resolutions are beginning to feel a bit… boring. After weeks of sugary treats and cheese platters galore, the focus on veggies and whole grains was a welcome (and oh so necessary) change of pace. Now that our jeans no longer feel like they’re cutting off the circulation in our thighs, we’re ready to return to a more balanced lifestyle. Basically, this means we’re craving butter and sugar, and will punch someone if we’re offered another piece of kale. 




With the cold weather officially here, we’re a lot more likely to want to spend some time around a hot stove and a pot of bubbling oil. Don’t worry, the end result is a lot less Game of Thrones’ battle of Blackwater and a whole lot of delicious. Yes, we are talking about churros! The crispy, deep-fried dough is a favourite in Spain and Mexico. We highly recommend serving them with a rich hot cocoa. If you’re feeling especially loco, why not dip your churro in the cocoa?

Churros (recipe via Martha Stewart)

Ingredients:
1/2 cup (1 stick) unsalted butter
2 tablespoons granulated sugar
1/4 teaspoon coarse salt
1 cup all-purpose flour
3 large eggs
vegetable oil (for frying)
confectioner’s sugar, cinnamon or a cinnamon-sugar combo (for dusting)

Tools of the trade. 

Directions:

1. In a medium saucepan, combine one cup water, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring for one minute.

Sift that flour, baby. Sift it good.
2. Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs one at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open-star tip.

All ready to be fried!
3. Heat 4 to 5 inches oil in a large Dutch-oven until it registers 325 degrees on a deep-fry thermometer (note: we used a candy thermometer, which worked out excellently!). Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry, flipping once, until deep golden brown all over, about four minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain.

Squeeze that dough. 
Fry that dough. 
4. Roll churros in topping of your choice. Serve immediately!

Ta da! Try not to eat them all at once. 

*Special thanks goes out to Trish Petozzi for teaching us how to fry churros like a pro. Trish works at Cake & Loaf Bakery and has the best sister in the world.