Yield: 8 Bowls
These amazing treats are so good! Serve them with your favourite flavour of ice cream and you have yourself something awesome! Enjoy!
¼ c butter(55 g)
2 tbsp brown sugar
½ tsp salt
1 c water(240 mL)
1 c flour(125 g)
1 tsp vanilla
oil, for frying
hot fudge, optional
caramel sauce, optional
1 piping bag, with a small star tip
1 muffin tin, 6 to 12 c
Step 1: Place a 1.5-quart saucepan on the stove and turn the heat to medium-high.
Step 2: Add the butter, water, salt, and brown sugar, then allow the mixture to boil.
Step 3: Turn the heat down to medium-low, then add in the flour. Stir until well combined.
Step 4: Remove the pan from the heat and allow the mixture to cool for at least 5 minutes at room temperature.
Step 5: Add the eggs and vanilla extract. Beat until well combined.
Step 6: Transfer everything into a piping bag.
Step 7: Apply cooking spray onto the inverted muffin tin.
Step 8: Pipe the dough in spiral forms into the prepared cups, then place them inside the freezer for at least 3 hours to overnight.
Step 9: Place a deep on the stove and turn the heat to 175 degrees C or 350 degrees F.
Step 10: Add oil and allow it to become hot.
Step 11: Remove the cups from the freezer and remove the churro bowls.
Step 12: Fry the churros for about 3 minutes or until brown. Make sure to cook them in batches.
Step 13: Transfer the fried churros onto a place lined paper towels to drain any excess oil.
Step 14: Add the churros into the cinnamon sugar and coat each generously.
Step 15: Serve and enjoy!
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