This recipe for Spanish churros comes from The Vanlandingham Estate in Charlotte, North Carolina. The inn is a California bungalow style home on four acres of gardens. In Spain, churros are commonly dipped in a thick hot chocolate, but it can be enjoyed in many different ways!
Prep time: 45 minutes
- 2 cups water
- 1 stick butter, unsalted
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour, sifted
- 4 eggs
- 1/2 teaspoon vanilla extract
- Vegetable oil, as needed
1. Combine water, butter, and salt in a heavy-bottomed pot and bring to a boil.
2. Add flour all at once and immediately stir vigorously with a wooden spoon until flour comes away from the sides of the pot and a ball of dough is formed.
3. Remove from heat and let cool for 15 minutes.
4. Fill a large skillet with oil about 1 inch deep and preheat to 350°F.
5. Returning to slightly cooled dough, add eggs one at a time and beat well allowing each one to be fully combined before adding the next. This can be done by hand or with an electric mixer. Add vanilla and mix well.
6. Spoon mixture into a pastry bag fitted with a medium sized star tip.
7. Squeeze dough into hot oil in a straight line about 7-10 inches long and fry until golden.