|From Drop Box|
8 oz of whole milk or cream
1/4 cup of sugar
1/2 teaspoon of salt
6 oz AP flour
1/2 teaspoon of vanilla extract
Like the pate a choux, bring the milk to a hot simmer, add the sugar and salt. Follow this with the flour, let it cool a bit and combine the vanilla and the eggs.
Keep it in a large ziploc bag and let it cool just a bit. You can put this in an icing bag with a large star tip, or do straight out of the ziploc with the same tip, which is how I've ever seen churros. Pipe out 4 inch lengths of batter into hot oil around 350F. Flip them over to get a consistent brown crispy shell, and let them drain on a wire rack. You can either toss them in a plastic bag or bowl with granular sugar and cinnamon. And that's your basic churro.
The longer they sit and cool, the better they'll be. I found mine to be a little soft in the center, that may have been because I had the oil at 375 which was probably a little high. I also didn't have a star tip so they looked like mini corn dogs.
To make funnel cake, just squirt the batter into the oil in a free lattice pattern at 1/4 to 1/2 inch diameter. Tastes just like the stuff they make at the rattlesnake roundup!