A Returning Skeleton’s Churro Recipe (Coco)

A Returning Skeleton's Churro Recipe from Disney and Pixar's Coco.INTRODUCTION

Welcome back friends! This week we are creating the churros a Skeleton brings back with him to the Land of the Dead in the heartfelt and visually stunning Pixar film, Coco.

Abuelita's Pork Tamale Recipe, Churros and Dante's Concha Bread Recipe from Disney and Pixar's Coco.When Miguel’s family brings him back to the land of the dead to ask Mama Imelda for help, they join a customs line and our friend with the churros is at the front of this line. We never really get to know this Skeleton, but he likes churros and that’s a perfect excuse to make them!

A Returning Skeleton's Churro Recipe from Disney and Pixar's Coco.These are delicious and  they taste exactly like churros should taste, but they came out the size of fries due to my pastry tip being small! I plan on buying myself a bigger pastry tip, but the moral of the story is, churros are delicious in any size!

A Returning Skeleton's Churro Recipe from Disney and Pixar's Coco.CHURROS
  • vegetable oil (corn or canola)
  • 1 cup of water
  • 1/2 cup of butter
  • 1/4 teaspoon of salt
  • 1/2 cup of sugar
  • 1 cup of all-purpose flour, sifted
  • 3 eggs
  • 1/4 teaspoon of cinnamon
INSTRUCTIONS
  1. In a medium saucepan, heat the water and butter together until the butter melts.
  2. Add the salt and 1 tablespoon of the sugar, then stir until they’re dissolved.
  3. Bring mixture to a full boil, then mix in the flour, stirring vigorously to blend well. Continue stirring for about a minute or until mixture forms into a doughy ball, but remove from the heat after about 30 seconds or the churros will not puff properly.
  4. Add eggs one at a time, mixing well after each addition. Continue mixing until all the egg is completely incorporated and the dough is glossy. Set aside to cool and rest for about 5 minutes.
  5. Mix remaining sugar and cinnamon in a shallow dish and set aside.
  6. In a heavy/deep pan or deep fryer heat at least 2 inches of oil to 375 F.
  7. Test the temperature of your frying oil. Drop a small ball of the dough into the hot oil. It should bubble up to the surface immediately. If is doesn’t, the oil is not hot enough and you’ll end up with soggy, greasy churros.
  8. Spoon the dough mixture into a cake decorators’ piping tube with the largest star tip available. Rolling down from the top, squeeze 4-inch strips of dough into the hot oil. Don’t crowd the churros. 3 or 4 at a time is about right. Fry 3-4 minutes, turning once, until golden brown.
  9. Remove from the oil with a slotted spoon and set onto paper towels to drain. Roll churros in cinnamon/sugar mixture and serve warm.

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