(Photo by Shoji Kudaka)
Early in 2020, as COVID-19 made its sweep across the world, Disney closed all of its theme parks. As the closure was extended, Disney decided to share with its loyal fans the recipe to a crowd favorite – churros.
The recipe was a hit among YouTubers and food bloggers trying to bring a little taste of Disney back into their lives during quarantine.
The theme parks have reopened and, and so have their churro carts. But like everything shared online, this recipe, too, has taken a life of its own out of reach from Disney’s grasp.
I missed the initial Disney Churro craze but came across a video for it on YouTube. The video featured folks wearing Mickey Mouse ears while cooking and enjoying the treat, which motivated me to give it a try for myself.
Because I get my fill of instant noodles and donuts, this didn’t seem like a smart choice for me. One bite in and I am so glad I went for it.
The recipe seemed simple and easy to follow. I struggled a little bit with using a pastry bag. Some of my Disney Churros ended up taking on weird shapes, looking more like A&W’s super fries than churros. They were so delicious; I could hardly stop eating them.
And, while I may not be a Disney fan— the last movie I watched was Aladdin in 1992, the last time I visited a park was in early 2000s, not to mention how I am not crazy about how they’ve handled the Star Wars franchise —, I do give them credit for this awesome recipe and their tasty churros.
These churros were so good, in fact, that I may be inclined to give the Toy Story and Lion King movies a chance.
Ingredients
240 cc water
120 cc butter
1.25 cc salt
3.75 cc cinnamon
150g all-purpose flour
3 eggs
360 cc vegetable or canola oil
100 g sugar
Recipe
1. Pour water in a pot over medium heat and add in butter, salt, half of the cinnamon (1.25 cc).
(Photo by Shoji Kudaka)
(Photo by Shoji Kudaka)
(Photo by Shoji Kudaka)
(Photo by Shoji Kudaka)
2. Change the medium heat to low. Add all-purpose flour and mix it until the dough begins to form. Remove from heat and let the mixture cool for 5 to 7 minutes
(Photo by Shoji Kudaka)
3. Add eggs in one at a time as you knead the dough.
(Photo by Shoji Kudaka)
4. Place the dough in a pastry bag with a star-shaped piping tip. Prepare a plate with paper towels to place fried churros cool and drain excess oil.
5. Pour oil into a frying pan or another pot over medium to high heat until the oil reaches about 170℃ (338°F).
(Photo by Shoji Kudaka)
6. When the oil reaches the temperature required, squeeze dough into the oil in 2.5 cm-long portions.
(Photo by Shoji Kudaka)
(Photo by Shoji Kudaka)
7. Fry until golden brown, then transfer onto the plate with the paper towels.
(Photo by Shoji Kudaka)
8. Mix sugar and cinnamon (2.5cc) in a bowl.
(Photo by Shoji Kudaka)
9. After the churros have cooled and strained excess oil place into the sugar-cinnamon mix and coat.
(Photo by Shoji Kudaka)
10. After this, your churros are ready to devour. Bon appetite!
(Photo by Shoji Kudaka)
