I made this recipe for my spanish class and they were delcious. If you are making them for a large number of people then you can always cute them into pieces. I cut each churro into 8 bite sized pieces. @semgirl
~1/2 cup unsalted butter
~1/2 teaspoon salt
~1 cup water
~1 cup all purpose flour
~1 teaspoon vanilla
~1/2 cup cinnamon sugar
O1. Preheat oven to 350 degrees.
O2. In a medium saucepan combine the butter, salt and water.Bring to a boil over medium high.
O3. Remove from heat add the flower and stir to combine. Place dough into the bowl of an electric mixer with the paddle attachment.
O4. With the mixer on medium low add one egg at a time making sure each egg in combined before adding another.
O5. When all the eggs are are combined add the vanilla.
O6. Spoon the dough into a pastry bag fitted with a large star tip. Lightly spray a cookie sheet and pipe 8 inch rows of the dough with at least 1 inch between each churro. Bake in the oven for 15 minutes or until toothpick comes out clean.
O7. Place cinnamon sugar in a paper bag. Cover one churro lightly with melted butter, place it in the bag and gently shake until coated. Repeat until all the churros are finished.
~1 tbsp cornstarch
~2 cups milk (any kind)
~1/2 cup semisweet chocolate (chocolate chips)
~1/4 cup sugar
O1. Whisk together the cornstarch and milk.
O3. Add mixture, along with chocolate and sugar, to a small saucepan.
O4. Bring just to boil, whisking occasionally, and cook until sauce has thickened. Remove from heat.