Sweet Cinnamon Churros Pollo Loco Copycat
Image credit: Recipes on Youtube
Ever wondered what the classic Mexican pollo loco churros taste like? Maybe you can make yourself some copycat cinnamon churros as a tasty treat. The outside of this delicious delicacy has a crunchy texture, while the inside has a soft texture. It will give you the extra sugar rush on a busy day. Check out this copycat recipe by Recipes on Youtube. It’s easy and the result is definitely delicious.
Ingredients:
- 1 cup water
- 1 cup all-purpose flour
- 4¼ oz unsalted butter, at room temperature
- 2 tbsp granulated sugar
- 3 eggs
- ¼ tsp salt ½ tsp
- vanilla extract
- Vegetable oil, for deep-fat frying
Cinnamon Sugar:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Directions:
In a medium-sized saucepan, combine the water, butter, sugar, and salt. Bring the water to a boil over medium heat.
Reduce the heat to low and swiftly mix in the flour with a wooden spoon or spatula as it is added all at once to the pan.
After a few minutes of cooking and stirring, the mixture should form a ball and begin to pull away from the sides of the skillet.
At this point, it is recommended that the heat be turned off. Serve immediately after chilling for a minimum of 10 minutes at room temperature.
In a separate bowl, whisk together the eggs one at a time, fully mixing after each addition.
Once all of the eggs have been thoroughly combined, add the vanilla essence and thoroughly combine. Remove the big star pastry bag from the refrigerator and fill it halfway with the mixture.
Pipe logs measuring 4 inches by 1 inch onto a baking sheet coated with parchment paper.
Prepare your frying oil by heating it in a saucepan until it is hot.
Gently remove your prepared pastry logs out of the wax paper and place them into the hot oil using the edges of the paper. In deep hot oil, deep fry a few logs at a time for about 2 minutes each side, turning once, until both sides are golden brown. Remove any surplus liquid by wiping it away with a paper towel.
Before using, combine the cinnamon and sugar in a medium-sized mixing basin until well combined.
While the churros are still warm, roll them in the cinnamon-sugar mixture to cover them completely in the cinnamon-sugar mixture. Serve as soon as possible.
