Candy Bars! You know those times you wait in a line at the grocery store…
Disneyland has some of the best Churros ever, wait, no they DO have the best Churros ever! At least my favorite, I’ve tried different Churros at stores, frozen ones, or other amusement parks but they didn’t taste the same. My husband decided one day he wanted to make Copy-cat Disneyland Churros and they are just as good, maybe even better, than the Disneyland treat.
The recipe is pretty simple but squeezing the dough out into the fryer is a little tricky but not to horribly bad. These Churros are perfect for dessert, a light snack, or an impressive dessert to bring to all those parties coming up in the summer. The chocolate sauce is nice and chocolaty, but personally I almost would rather just plain churros – but it does add a nice twist to a favorite treat.
- 1 cup water
- 2 Tbls brown sugar
- ½ tsp. salt
- 1/3 cup butter
- 2 cups white flour
- 2 eggs
- ½ tsp. vanilla extract
- ¼ cup sugar
- ½ to 1 tsp ground cinnamon, depending on your taste
- 1 tablespoon cornstarch
- 2 cups milk
- 4 ounces dark chocolate
- ¼ cup sugar
- Preheat 1 ½ to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees. (we just used our deep fryer) In a separate dish mix the ¼ cup sugar and cinnamon and set aside. I just guessed on this to what I liked and I usually had extra but it sure made it easier trying to cover the churros.
- In a 3 quart sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Mix until well blended. We do this in our kitchen aid because it does get pretty tough.
- In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.
- Fill your decorating bag with the churro dough and attach the largest star tip.
- Test your oil by placing a small amount of dough in it. the dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
- Once the oil is hot enough, squeeze some dough (with the decorator) into the oil about 4 inches long. I used a fork to release the dough from the decorator.
- Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You’re looking for that nice golden brown color.
- Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease. While still warm, roll each churro into the dish with the sugar and cinnamon until coated.
- In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat.
- Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (add extra cornstarch if it doesn’t start to thicken after 5 minutes.) remove the pan from the heat and whisk until smooth then reserve in a warm place
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