Mini Churros
Warm, sweet and cinnamony — these mini churros are the perfect fried treat for Chanukah!
If you know anything about me, you are probably double checking to make sure you are actually still on my website and did not by mistake land on someone else’s page. Making churros is the last thing I would ever choose to do. For all the complaining I do about the extra steps a lot of Chanukah recipes involve, churros take it the next level! I am famous amongst my family for my beignets, but that’s pretty much it when it comes to fried foods. In case you’re wondering how this post came to be, I needed to develop this recipe for an article a number of years ago and begrudgingly I will admit that it’s excellent!
On the rare occasion I go out to eat with friends, everyone always wants to order churros for dessert. Nothing like soft, toasty churros covered in delicious hot cinnamony-sugar with sweet dipping sauces on the side. They’re not wrong — they are amazing — but it’s the restaurant making it, not me!
However, for those daring enough to want to make them at home, here’s the recipe!
In truth this is a great afternoon activity to do with your children who are home on Chanukah vacation.
This recipe is on the smaller side — I make the batter in this small saucepan — but you can easily double it. I made cute mini churros that I served with three dipping sauces — a homemade chocolate sauce (recipe included below), a store-bought caramel, and a store-bought vanilla custard.
Just as good as at a restaurant, and if you don’t mind the frying (or your kids are old enough to take over), it can even be fun!
Mini Churros
Ingredients
Cinnamon-Sugar
- 1/2 cup sugar
- 1 tsp Union Spice Blend Apple Crisp* or cinnamon
Batter
- 1½ Tbsp sugar
- 1 cup water
- 1/2 tsp salt
- 2 T oil
- 1 cup flour
- Oil, for frying
Chocolate Sauce
- 1/2 cup heavy cream
- 3 oz. chopped chocolate or chocolate chips about ½ cup
Instructions
For The Churros:
- Whisk together the sugar and Apple Crisp Blend (or cinnamon) for the cinnamon-sugar and set aside in a pan or on a plate.
- To make the churro batter, in a small saucepan, heat sugar, water, salt and oil. Bring to a boil.
- Take the pot off the heat and very quickly mix in the flour.
- Let batter cool.
- Meanwhile, heat a few inches oil in a 5-6 quart pot over medium heat, to deep fry. You will know the oil is ready when you stick in a wooden spoon and bubbles form on it.
- Place batter in a pastry bag fitted with a star tip. Pipe lines, about 3 inches long, directly into the hot oil.
- Fry for about 3 minutes or until light brown.
- Remove from oil and drain on paper towel. Roll in cinnamon-sugar mixture. Serve with dipping sauces.
Chocolate Dipping Sauce
- Heat the heavy cream in the microwave or saucepan over low heat; do not boil.
- Remove from heat and add chocolate. Mix until fully melted and smooth.
- Serve warm alongside churros.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/mini-churros/
