Churros, being a fried dough pastry naturally appealed to my palette. It is popular in Spain, France and other European countries. I enjoyed my first churro with my school friends at Chocolateria San churros couple of years ago. It was dipped in nutella and filled with it as well. At the time I assumed churros were a lot of work and never gave it a shot until last weekend. That is when i realized it wasn’t much work and I enjoyed a plate of churros in less that 45 mins. I tried out Red velvet, one of my favorite flavors and the only cake mix that was available at home at that hour. 😛
Feel free to experiment with different cake mixes, keeping the quantity the same. You could change the dips and fillings accordingly!
Ingredients: makes 13
- 1 cup water
- 2 tbs granulated sugar
- 2 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1/2 cup red velvet cake mix
- 1 eggs
- oil for frying
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 4tbs cream cheese, softened
- 1/4 cup confectioner’s sugar
- 1 teaspoon vanilla extract
In a pot over medium-high heat, bring water, sugar, and butter to a boil.
Add in the flour and the cake mix and stir vigorously until mixture has no streaks.
. Remove from heat and add the egg, stirring until the dough becomes a ball.
Transfer dough to a piping bag with a Size nine star tip.
Pipe two to four inches strips of the dough on a baking sheet.
Freeze for 30 minutes.
Heat the oil in a pot over medium-high heat.
On a plate, combine the cinnamon and the sugar and mix until it is a uniform color.
Roll the hollowed out churros in the cinnamon sugar.
In a medium bowl, combine the cream cheese, confectioner’s sugar and vanilla, stirring until smooth.
You can either poke holes in the churros and pipe them with cream cheese frosting or serve alongside!