Churros are Spanish in origin and also known as Spanish doughnut, but they are widely enjoyed in Mexico. There are two types of churros, one which is long, thin and sometimes knotted, and the other which is long and thick, and called porra. Churrerías stores offer these sweet fried cakes all day long and also for breakfast, piping them through a specialized syringe called a churrera which gives them the famous ridges on the surface of the churro. The churros in parts of South East Spain don’t have these typical ridges on the surface of the churro. Their churros have a smooth surface and is more pliable and of a slightly thinner diameter than standard Spanish churros.
So if you are at a Cinco de Mayo festival in Mexico or a Fiesta de San Fermín in Spain, you will always be surrounded by the hypnotic sweet and savory smell that comes from the churros. They are served doused in cinnamon sugar or dipped in a cup of hot coffee or thick syrupy hot chocolate and eaten warm and fresh. To make them at home, I used a simple pastry bag with a large star tip, but if you want to make them on a larger scale, you might want to invest in a churro maker or churrera!
Cinco de Mayo is a celebration coming up this weekend on May 5th. It is a day of Mexican heritage, commemorating the cause of freedom during the American Civil War. Cinco de Mayo commemorates the Mexican army’s victory over French forces at the Battle of Puebla, and should not be mistaken for Mexico’s Independence Day.
Churros have gained worldwide recognition as a delightful deep-fried snack, and is served at carnivals, street vendors, and even all over Disneyland theme parks! These porra churros were just as fun to make as they were to eat! Delicious deep-fried delicacy.
7 oz sweetened condensed milk
1/2 cup coconut milk
1 1/4 cups whole milk
4 tbsp unsalted butter
2 tbsp sugar
1/2 tsp vanilla extract
1/4 tsp salt
1 1/4 cups all-purpose flour
Vegetable oil for frying
1/2 cup brown sugar
2 tbsp ground cinnamon
2 tbsp granulated sugar
Pour the condensed milk in a medium saucepan and cook over medium-high heat, stirring constantly until it turns a caramel color (about 10 minutes).
Slowly add the coconut milk and whisk until smooth (about 5 minutes). Set aside and keep warm for use as the dipping sauce.
In another saucepan, combine the milk, butter, sugar, vanilla extract, and salt. Bring to a boil over medium-high heat, stirring constantly, just until the butter melts and the sugar dissolves.
Reduce the heat to medium-low and add the flour 1/4 cup at a time, stirring with a spatula until the mixture gathers into a glossy ball (about 1 minute). Transfer to the bowl of a stand mixer and let cool for 5 minutes.
Beat in the eggs one at a time at medium-low speed until combined well. Transfer the batter to a piping bag fitted with a 1/2-inch star tip.
Fill a large, heavy saucepan with 2 to 3 inches of vegetable oil, and warm the oil over medium heat.
Meanwhile, line a large plate with paper towels for draining the fried churros. Get the topping ready by mixing together the brown sugar, ground cinnamon and granulated sugar, and spread it on a baking sheet lined with parchment paper.
Test the oil by squeezing in a drop of batter. If it browns quickly, then the oil is ready. If you have a thermometer, check to see that it registers 350oF.
Working in batches of 4, squeeze your desired lengths of the dough into the hot oil.
Since I didn’t have the right tip, I tried squeezing both 6-inch and a much shorter (2-inch) length of dough and it turned out well. Use a knife or kitchen scissors to cut off the segments. When the churros become dark golden brown on one side, turn it over to fry the other side (about 1-2 minutes per side). Remove the churros from the oil when they are done, and set them on the paper towels to blot away excess oil only briefly. Roll the churros in the cinnamon-sugar mixture and serve hot with the condensed milk dipping sauce on the side.
Enjoy these deep fried treats!