When I’m at Disneyland, I have a weakness – I can’t walk past a churro cart without wanting to stop. I remember as a child, standing by Rivers of America, when my dad brought me my first churro from the stand by the Haunted Mansion. It has since been my fifth food group while on vacation in Disneyland.
While I crave churros all year, I’m fortunate to have grown up in an Italian family where we had a special occasion breakfast tradition of “fritti”, which is fried bread dough topped with sugar. When I’m not at Disneyland, I can make fritti at home and be reminded of the fried chewy, yet crunchy goodness of churros.
These are more like “beaver tails” or “elephant ears” than the long stick-like churros, but they are also a whole lot easier to make at home without much effort. That said, these are still fried-doughy goodness like that of a churro. Call ’em churros, call ’em fritti; as long as someone is making them, I’m happy!
1 loaf of frozen French bread dough
2 cups Vegetable (Canola) Oil
Butter, for spreading on finished product (use your pre-made butter dish)
1 cup Sugar
3 tsp Cinnamon
Take frozen loaf out of the freezer the night before and leave it out overnight on a cutting board with large bowl/lid on top of it to allow it to rise.
Cut off a piece of dough about the size of an egg. Stretch the dough with your hands; keeping it about ¼ inches thick. Shapes when pulled will be round or oblong – it’s not a science so don’t worry about messing it up! Note: in the pictures I actually made dough from scratch instead of store bought frozen bread dough. Using homemade (super sticky dough) is why I had to flour my cutting boards.
Heat oil in a large, deep skillet. Oil should be at least a few centimetres deep, this may require more than 2 cups. Allow oil to heat up (e.g., a water droplet will cause sputtering in the oil so stand back!). Gently lower the stretched dough pieces, one at a time, into the hot oil and fry each side until golden brown. Layer cooked fritti on top of paper towels. Serve immediately.
Combine 1 cup of sugar with cinnamon in a bowl or a pie plate. Add more cinnamon to your liking and set aside.
Butter your fritti then spoon the cinnamon and sugar mixture onto it. Shake off excess sugar. Due to shaking off the excess sugar you may prefer to have your mixture in a pie plate as it is larger and will catch more of the excess when you shake it off.
Plan Ahead Tip:
We make fritti for most special occasions so I keep a premade cinnamon and sugar container in my cupboard. Don’t fret about measuring cinnamon and sugar as it is best to make it to taste. Enjoy!
I hope you enjoy fritti as much as I enjoy eating a churro in Disneyland. Thank you for reading!
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