Donuts for Christmas: Gingerbread Churros

It's finally beginning to look a lot like Christmas at our house, especially our kitchen! D has been busy baking and cooking for the Christmas festivities, we have to set up a schedule of what goes in the oven.

D and the kids love donuts. (Who doesn't, right?) Last summer, we drove around all over town looking for decent donuts. Except for a few, we found out that most use a pre-made mix. So D and I started to make our own at home. And you know what, they tasted so much better. We only make donuts occasionally, so it's a real treat for the kids. They especially love churros since they turn out crispy outside and creamy, custard-y inside.

I've been in the mood for some gingerbread and I don't think I'll get to bake my gingerbread cookies until tomorrow -- I'm stuck using the stove! The gals of Eating Club Vancouver made some Squash Churros a couple months ago and they looked really awesome. They inspired me to experiment and came up with gingerbread churros.


Gingerbread Churros
makes about 24 3-inch pieces

1 cup water
4 oz (1 stick) butter
1 TBSP. molasses
1/2 tsp. ground ginger
1 piece clove, finely crushed (with a mortar & pestle)
1 black peppercorn, finely ground (with a mortar & pestle)
1/2 tsp. salt
1 cup AP flour
3 large eggs
sugar, for rolling

Bring water, butter, molasses, ginger, clove, pepper and salt to a boil over medium heat.

Once it boils, add flour and stir until all liquid is absorbed. Take it off the heat.

Using a wooden spoon, beat egg, one at a time until it is incorporated. Keep stirring until all egg is absorbed before adding the next egg. Let it cool a few minutes.

Transfer dough to a pastry bag fitted with a 1/2-inch star tip. Meanwhile, heat oil (about two-inches deep) in pan to 350 degrees F. Squeeze pieces of dough into hot oil and fry 2-3 minutes on each side.

Drain in rack for a minute then roll in sugar while still warm. Serve with chocolate dipping sauce.


Have yourself a Merry Christmas. Maligayang Pasko!