Waffles, Ham, Cheese Biscuits and Homemade Churros

Churros Waffles, Ham, Cheese Biscuits and Homemade Churros

Oh, but the churros. It was an unplanned but very much welcome addition to our Easter brunch-slash-Easter egg hunt. It’s a good thing I had a crowd to pawn them off on, or I would have cooked up the rest of the batter and eaten them all myself, and then exploded like that guy in The Meaning of Life.

It’s not like I was a closet churro addict before. I can’t even remember where I’ve ever had them. But I am aware that they are in fact fried dough rolled in cinnamon sugar, and that’s enough information for me. As it turns out they really aren’t more complex than that, and don’t need to be.

I dug up a few recipes, and decided to go with a version made with choux pastry, a flour-butter-milk mixture that is so much easier than its name implies. Ironically, this afternoon after saying goodbye to the last of our friends and ingesting the final churro (and a couple waffles with butter and syrup, for good measure) I went and plopped myself on the bed (wasn’t physically able to do much more than digest at that point) and opened up a recent issue of Saveur – to a page with a churro recipe. They were made with orange juice and self-rising flour – very different – but I can’t imagine getting any better than these. The choux pastry makes them amazingly light, and crisp, and everything I imagine a churro should be. (I imagine some recipes might produce cakey churros, like a cake donut vs. a cruller.) You use a pastry bag with a large star tip to give them their shape – or if you only have the tips and have long lost the bag, snip off a corner of a large ziplock freezer bag and reinforce the connection with some electrical tape. Works a charm. The batter puffs up as it cooks, opening up and becoming light and airy – I never tired of watching them cook.

Remember the mini donuts I made last Stampede? These, I think, are better. And easier than cutting out all those little ‘nuts – you just squeeze the batter right into the hot oil. And are people ever impressed that O.M.G. you made homemade churros.

Churros+cooking Waffles, Ham, Cheese Biscuits and Homemade Churros

But their delicious pulchritude can backfire: my poor sister was determined today to get past her weight loss plateau. She went for two extra-long walks today, and ate well, and read a Weight Watchers magazine (hey, thinking thin helps). Then she came to my parents’ house for dinner, and I walked in with a bowl of fresh churros, and she ate the whole thing. I’m not sure she’ll forgive me anytime soon. But then again maybe she will, because I can make homemade churros.

Churros+2 Waffles, Ham, Cheese Biscuits and Homemade Churros

Homemade churros! And really, they are not hard at all. If you want a visual of choux pastry, there are lots of batter pics here.

Homemade Churros

Batter:
1 cup milk or water
1/4 cup butter
2 tsp. sugar
1/4 tsp. salt
1 cup flour
4 large eggs

canola oil, for frying
cinnamon sugar (spike granulated sugar generously with ground cinnamon)

In a medium saucepan, bring the milk, butter, sugar and salt to a simmer. Reduce the heat to medium-low, add the flour, and stir vigorously by hand until the dough comes together in a smooth ball that cleans the sides of the pot. Transfer to a bowl and let cool for about 10 minutes.

Using an electric mixer, beat in the eggs one at a time. You’ll end up with a sort of smooth, shiny, sticky batter that’s thicker than pancake batter but thinner than cookie dough. If you like, you can let it sit at room temperature for an hour, or refrigerate for up to 24 hours, until you’re ready for it.

When you’re ready to cook your churros, heat 2-3 cups of canola oil in a pot until hot but not smoking – test to see if it’s ready by dipping a bit of bread in – it should bubble and simmer around the bread. Spoon the batter into a pastry bag fitted with a large star tip, and squeeze a few inches at a time into the oil, nudging the batter off with a knife. Don’t crowd the pot – cook maybe 3 or 4 at a time, flipping them as necessary as they turn golden. They should take a few minutes to cook – test to make sure they are cooked through (if they brown too quickly they might not – just turn the heat down). Transfer to paper towels to drain any excess oil.

In a shallow bowl, combine the cinnamon and sugar. Roll the churros around in it to coat them well while they are still warm. Eat.

Makes lots (a few dozen, depending on how long you make them.)

The ham was just your typical one, brushed with a mixture of equal parts grainy mustard, balsamic vinegar and brown sugar. Cook for 15 minutes per pound at 350; really you’re just heating it through. The absolute easiest thing to serve to a crowd: everyone loves it (except the vegetarians) and it doesn’t matter one bit if it gets cold. Just put the whole thing on the table, right on the cutting board, with a knife.

Easter+ham Waffles, Ham, Cheese Biscuits and Homemade Churros

I figured cheese biscuits would be the best thing to go with ham, and something small children could run around with. I made too many. Again, not really a problem. (Unless you want to not be eating biscuits.)

One Year Ago: Bison Pepperoni Pizzas

pixel Waffles, Ham, Cheese Biscuits and Homemade Churros
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April 12 2009 09:19 pm | dessert and snacks

25 Responses to “Waffles, Ham, Cheese Biscuits and Homemade Churros”

  1. Heavenly Housewife on 13 Apr 2009 at 1:00 am #

    MMmmmm love churros. I am going to Barcelona in a couple months, plan to “try” them all over the place. Yours look fab. I love donuts in all their lovely forms. I will bookmark this page and try to make them on my own :). Thanks for the great post!

  2. Dana mccauley on 13 Apr 2009 at 5:43 am #

    Fantastic spread! As Canadians, I feel it’s our duty to explore all kinds of donuts so view the churros as a civic duty that you bore bravely. See, don’t you feel better about them now?

    http://danamccauley.wordpress.com/2008/06/03/doughnut-making-a-patriotic-duty/

  3. Elsbeth on 13 Apr 2009 at 6:05 am #

    Have mercy – both of these recipes look fabulous! Getting ready to make breakfast but now I have it in my head that a day of eating nothing but desserts could be justified. The blessing/curse of churros may be that all of the ingredients are things I keep on hand.
    Must. Hold. Back.

  4. Tartelette-Helen on 13 Apr 2009 at 7:07 am #

    Everytime I see churros I weaken…I am easy! They look delicious! Your whole spread was perfect!

  5. Natalie (Michigan) on 13 Apr 2009 at 7:56 am #

    *Help* Julie or anyone else…. I am looking for a hotdog/hamburger bun recipe that makes them fluffy and light while still using at least 1/2 whole wheat. I have tried a couple of recipes and they are just too dense. There are so many recipes out there, I thought it may be easier just to ask you all… thanks!!!!!

  6. Janice on 13 Apr 2009 at 8:17 am #

    Mmm – churros. I had them in Chile, and they were filled with Dulce de Leche. To. Die. For.

  7. Cheryl on 13 Apr 2009 at 8:28 am #

    Do not make those churros any other way – they were fricken’ fantastic yesterday! The Monster asked me to make them again for her. Hmm, hot oil and a toddler?

  8. Avery on 13 Apr 2009 at 11:15 am #

    OMG… the churros. I have to confess, I’ve never before been a fan (I think the last one I had was during Stampede. Ugh.), but yours were amazing! I ate three (again, OMG), but each time I faked like I was really getting one for Mike and he obliged by eating half. So really I only ate 1.5…
    Everything else was equally delicious!
    Also… I devored Ruby’s pink popcorn when we got home (I feel bad about stealing one away from the kiddies, but Mommy likes pink popcorn)!

  9. Avery on 13 Apr 2009 at 11:15 am #

    That should say “devoured”… ; )

  10. A on 13 Apr 2009 at 3:37 pm #

    I AM SOOOOOOO BUMMED I COULDN’T MAKE YOUR BRUNCH!
    PLEEEAAASE CAN I HAVE A RAINCHECK, THE FOOD LOOKED DEVINE.

  11. Manon from Ontario on 14 Apr 2009 at 4:34 am #

    That’s it Julie, I’m coming over for your next get together…I’ll bring lots of maple stuff I promise :))

    MFO

  12. Natalie on 14 Apr 2009 at 6:09 am #

    Those churros sound a lot like Beavertails!! Yummmmmm!

  13. Clea on 14 Apr 2009 at 8:40 am #

    Hi Julie,
    how many churros does that recipe make? and what kind of pan did you use?
    thanks!
    Clea

  14. JulieVR on 14 Apr 2009 at 10:03 am #

    Pan? No pan… I used a ziploc baggie fitted with a large star tip from a decorating bag.. and tossed them in a shallow dish or cake pan with cinnamon sugar. It made LOTS. A few dozen, depending on how long you make them.

  15. Anja on 14 Apr 2009 at 2:43 pm #

    Since a couple of month my sister want me to make churros… now I got a recipe :-) I’ll try soon. Thanks for sharing.

  16. Lana on 15 Apr 2009 at 10:44 am #

    Add-on to the Beavertail comparison: Try squeezing a little fresh lemon juice over the sugar and cinnamon churros before you eat them…Mmmmmm. That’s the Killaloe Sunrise Beavertail, and Killaloe, by the way, is where my sister lives and where I spend as much time as I possibly can.

  17. Alana @ The Good Girl Gone Blog on 16 Apr 2009 at 1:35 pm #

    These churros look AMAZING!

  18. Clea on 17 Apr 2009 at 8:52 am #

    thanks Julie,
    I made the churros for my office this morning and they were a huge hit!

  19. Weekend Foodie Links : Blisstree - Family, Health, Home and Lifestyles on 26 Apr 2009 at 10:01 am #

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  20. Mexican chocolate tofu pudding with homemade churros « The Mija Chronicles on 10 Jun 2009 at 9:40 am #

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  22. Trisha Kurta on 07 Jul 2009 at 9:15 pm #

    I saw you down at the stampede today. You were great in person. I have watched you on T.V. before. You think well on your toes. The samples of pavlova handed out were very good. I am going to try to make some with my neices during the summer holidays. All the best to you.

  23. AFowler on 06 Sep 2009 at 10:13 am #

    The small Pavlova’s are beautiful. I’ve had a problem though keeping them white, mine are turning a light brown. Any suggestions would be greatly appreciated.

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