Easy recipe on how to make Disney churros?

DISNEY CHURROS CAME ALL THE WAY FROM NEW JERSEY

Photo: Pop Sugar

In the early 80s Disneyland catered to teens at the Videopolis which at the time was a dance club that featured 70 video monitors. Cast member, Jim Lowman, a Fantasyland food and beverage employee was looking for a walk around snack to snack to sell to teens from the venue’s “Yumz” snack bar.

During a trip to the Long Beach Grand Prix Lowman spotted a churro stand. Recognizing a potential hit the story goes that Lowman dug through the churro stand’s trash until he found the churro box with the company contact information. The company, J&J Snack Foods of Pennsauken NJ produced prepared frozen foods. Lowman contacted the company, invited them to become a Disney vendor, and it was off to the races.

DISNEYLAND, THE KING OF DISNEY CHURROS

No longer satisfied with the traditional cinnamon churro and maybe a chocolate dipping sauce? Disney has “plussed” the churro options of late and we would expect this trend to continue once the parks are back in full swing.

The first churro option was the little cup of chocolate sauce. Some enterprising kiosks offered caramel sauce as well. The caramel sauce is a tremendous improvement over the rather thin chocolate sauce.

By 2017, the churro world had exploded in Disneyland. Varieties like cracker-dusted churro with a marshmallow-chocolate sauce, sour watermelon churros in bright red sugar, the Galactic Churro with purple and black cinnamon sugar and tiny silver and pink stars, another red churro this time with crème anglaise and even blue churros. For the holidays there is the peppermint hot chocolate churro.

WALD DISNEY WORLD CHURRO OPTIONS

Photo: Disney Parks

Walt Disney World has been catching up for a while and Disney Springs seems be a churro Fantasyland. In the parks WDW mostly sticks to chocolate and caramel and vary the sugar colors. Lately some of the Disneyland options have made appearances at special events and seem to be working way into the rotation.

Recently Sunshine Churros opened two kiosks in Disney Springs. These are not Jim Lowman’s Churros! Besides traditional cinnamon you can get watermelon, apple cinnamon, fruity pebbles, salted caramel, and rose gold. Dipping sauces include Nutella and real milk chocolate. Filled varieties include Strawberry cheesecake and Oreo. Did anyone really need another reason to eat at Disney Springs?

The champion churro has to be Morimoto’s Asia. They offer Churro Fondue with Nutella and Vanilla Cream. The fondues are made fresh and the two sauces are bowl licking good. Beware though, this is Disney’s most expensive Churro dish at $60.

How to Make Disney Churros

Ingredients

1 cup water

8 tablespoons butter

¼ teaspoon salt

¾ teaspoon ground cinnamon, divided

1-¼ cups all-purpose flour

3 eggs

1-½ cups vegetable or canola oil

½ cup sugar

Instructions

Step 1: Bring ingredients to a boil

First things first—you need to make the churro dough. Start by combining the water, butter, salt and 1/4 teaspoon of the cinnamon in a saucepan over medium heat. Let the mixture melt and come to a rolling boil. Then, reduce the heat to low.

Step 2: Add the flour

Next, you’re going to add the flour. Stir the dough vigorously until the mix forms a ball. It’s going to look very thick, but that’s OK! Once the mixture is well-combined, remove it from the heat and let it rest for 5-7 minutes. This resting step is essential, because if the dough is too hot, it could cause the eggs to scramble. Yuck!

Step 3: Finish the dough

To finish the dough, add the eggs, one at a time, stirring well after each addition. The finished dough should be smooth and well-combined.

Step 4: Get ready to fry

Heat the oil in a skillet over medium-high heat until the temperature reaches 350˚ F. While the oil is heating, spoon the churro dough into a piping bag fitted with a large star tip. New to deep-frying? Read this first.

Editor’s Tip: No piping bag? No problem. You can simply use a plastic bag with one of the corner tips cut off. Just be aware that finished churros will have a cylindrical shape instead of those iconic grooves.

Step 5: Fry ’em up

Now comes the fun part: It’s time to fry the churros! The Disney Blog recipe suggests piping 1-inch strips of dough over the saucepan, cutting with a knife and then dropping the dough into the hot oil. Repeat until the pan is full but the bites still have room to fry. Cook the churros until they’re golden brown on all sides. Remove them from the oil with a slotted spoon, then place on paper towels to drain.

Editor’s Tip: For a more authentic park experience, cut the dough into much longer strips. Just make sure they’ll fit in your pan!

Step 6: Finish with cinnamon sugar

Finally, you’ll want to add that signature sweet-and-spicy dust. Mix together the sugar and remaining cinnamon in a medium bowl. Add the still-warm churros and toss until coated. Serve with your favorite dipping sauce. We love this quick and easy chocolate sauce, according to tasteofhome.

Here are some of our favorite churro dipping sauces that can be made easily at home:

CHOCOLATE DIPPING SAUCE (WITH A SPICY OPTION)

Photo: Coeliac UK

Ingredients:

1/2 cup semi-sweet chocolate chips

1/2 cup Heavy Cream

Pinch Salt

Instructions:

Place chocolate chips into small bowl. Heat 1/2 cup whipping cream in small saucepan over medium-low heat until bubbles form around edge and cream is steaming. Do not boil. Pour hot cream over chocolate chips; let stand 30 seconds. Gently stir until chocolate is melted and mixture is smooth. Serve with churros.

For a spicy kick stir in a ¼ to a ½ teaspoon cayenne pepper.

CARAMEL DIPPING SAUCE

Ingredients:

1 cup sugar

1/4 cup water

1/2 cup heavy cream

1 Tbsp bourbon (optional)

1 pinch salt (optional)

Instructions:

Simmer sugar and water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn.

Turn off burner and remove from heat and slowly add cream while stirring.

Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.

Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.

MANGO LIME SAUCE

Ingredients

2 Mangoes

1 Lime

2 Tablespoons Sugar

½ Teaspoon Cumin (optional)

Instructions

Peel, chop and pit the mangoes

Zest and juice the Lime

Put the first three ingredients in a food processor or blender and puree.

Remove and add in the cumin to taste.

GETTING FANCY; PLAYING WITH THE COATING SUGAR

For Cinco De Mayo you might want to coat your churros in the Mexican Colors (Green, White and Red) or, for Christmas, Red and Green. You can do this with colored and uncolored sugar.

To make colored sugar place your sugar in a plastic bag and then drop in food coloring. Gently knead the bag to spread the color. Want a deeper color? Add more food coloring, cites themouseforless.

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