A few months ago my cousin had a fiesta-themed baby shower, and we got to make some really delicious desserts. One was lime cupcakes, which were great, but the other was churros. I love fried food, and I love churros. They remind me of Disneyland, of the PNE, of fun childhood summers where you get to eat those iconic fair foods in context. And sure, context is everything, but why not bring the fun home?
So this week I did, and made cinnamon sugar-coated and glazed donuts.
Although the churro-making experience was really fun, and the end result amazing, we didn’t properly ventilate the kitchen and the smell haunted me for days. I took that lesson to heart, and this time had my kitchen fan on high, and all the doors and windows open. Big difference. My apartment only smelled like a donut shop for a few hours. Unless it’s still there and I’ve just gotten used to the smell– in which case, shit.
I was going to tell you how surprisingly easy these are to make, but apparently my definition of “easy to make” is eye-roll inducing, so I’ll just tell you they aren’t so scary after all, and encourage you to give them a try.
On that note, thank you everyone for your lovely emails, comments, and recipes. I appreciate all of them, all your love, and will bake as much as I can once my oven is back up and running!
3 tablespoon milk
3 tablespoon boiling water
1 teaspoon dry active yeast
8 oz all purpose flour (a little under 2 cups — I recommend you measure and weigh. See my note above)