Made these churros for my little man a few weeks ago.  They came together super fast and were absolutely delicious.  Be careful when frying, and make sure you fry don’t fry more than 2 or 3 churros at a time.  I like to use a spider strainer ladle to turn them and make sure they are fully fired before removing them from the hot oil.   Have fun making these and let me know how you like them :) 

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Makes about 20 6”churros  

INGREDIENTS: 

For Churros:

1 cup water 

1 cup milk 

1 cinnamon stick 

4oz butter

1/2 tsp vanilla

2 cups flour 

1/4 tsp sea salt

1 egg 

sugar and ground cinnamon 

For Tres Leches Dip

1/2 cup milk

1/2 cup condensed milk

1/2 cup evaporated milk 

2 tsp spiced rum

2 tsp vanilla

DIRECTIONS:

In a large saucepan, bring water and cinnamon sticks to a boil.  After water & milk have come to a boil, discard cinnamon and remove saucepan from heat.  Add butter and vanilla, stir until butter has fully dissolved.  Next, add flour and salt all at once, stirring vigorously. Continue stirring until the flour is fully incorporated and it becomes a smooth ball.  Stir in egg, until fully incorporated.  

Heat 4 to 5 inches of oil in large Dutch oven or deep-fat fryer until it registers 325 degrees on a deep-fat thermometer.

While the oil reaches temperature, make the sauce by combining all ingredients in a saucepan.  Cook sauce down to half on medium heat, stirring constantly for about 7 minutes. 

Transfer some of the dough into a piping bag with a closed star tip. Holding piping bag a few inches above oil (taking care not to get too close to oil to avoid getting burned), pipe out strips of dough, cutting off 6inch lengths with a knife or scissors. Cook as many as will fit comfortably at once, turning as they brown, about 5 minutes.

Drain on paper towels for 30 seconds and then roll in cinnamon sugar mixture.  Serve with tres leches dip and enjoy immediately

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