a case of differing tastebuds

Yesternight was spent looking around for quick and easy recipes to make, preferably non-baked. After much search, I decided on churros, a fried snack which originated in Spain, I believe. Churros are sometimes referred to as Mexican/Spanish doughnut, and they usually come in tube-like shapes, a result of piping the dough. Due to time constraints, I decided on making churro pops, as I called them; bite-sized churros in the form of balls.

As much as they looked pretty, they didn’t live up to my expectations. I expected something lighter, and perhaps sweeter. The churros literally felt like eating dough, albeit cooked dough. I’m not blaming the recipe, nor am I about to begin questioning one of the highly popular delights of the masses. In fact, I’m definitely going to have a go at them again, but perhaps on a day when I have more time to spare, and will go the trouble of piping them out. Oh, and of course, having the melted chocolate to dunk the churro sticks in. Afterall, chocolate is the panacea to everything. Ahakz.

Churro Pops
1 cup water
4 ounces butter
1/4 teaspoon salt
1 cup all purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon

1. Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360 degrees F.
2. To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan.
3. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from the heat.
4. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
5. Form small balls from the dough, about 1 inch in diameter.
6. Fry the formed balls until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
7. Mix the sugar and cinnamon. Roll churros in the cinnamon sugar.


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