Camp Churros
Fried dough in a dutch oven, rolled in cinnamon sugar with a splash of moonshine.
- calories
- 520
- weight
- 3 oz
- cal / oz
- 173
- protein
- 9 g
- serves
- 6, scales
- prep
- 20 min
- cook
- 30 min
- total time
- 50 min
- water
- 480 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- Dutch oven
- Car camping
- Vegetarian
- One pot
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Water | 2 cups | |
|---|---|---|
| Unsalted butter | 2/3 cup | clarified butter or ghee works shelf-stable |
| Salt | 1 tsp | |
| All-purpose flour | 2 cups | |
| Eggs | 4 large | or 6 tbsp powdered eggs mixed with water for trail use |
| Vanilla extract | 2 tsp | |
| Sugar | 1/2 cup total | 1/4 cup for dough, 1/4 cup for coating |
| Cinnamon | 2 tsp | |
| Moonshine or high-proof alcohol | 2 tsp | for the sugar coating |
| Vegetable oil | 1 quart | for frying; a standard camp staple |
Method
- If using powdered eggs, mix 6 tbsp powdered eggs with 6 tbsp water and let sit 5 minutes.
- Pour 2 cups water into the dutch oven with 1 tsp salt and 2/3 cup butter. Bring to a boil over high heat.
- Remove from heat. Stir in 2 cups flour until the mixture comes together into a thick paste.
- Let cool for 2–3 minutes, then beat in eggs one at a time, stirring vigorously until each is fully incorporated. The dough should be smooth and glossy. Stir in vanilla.
- Heat 1 quart oil in the dutch oven to 350°F, watching for shimmering. Test with a small pinch of dough; it should sizzle immediately.
- Using a churrera, piping bag, or two wet spoons, pipe 4–5 inch lengths of dough into hot oil. Work carefully; the oil is very hot. Fry 3–4 churros at a time.
- Fry each batch 2–3 minutes per side until deep golden. Drain on paper or cloth.
- Mix 1/4 cup sugar, 2 tsp cinnamon, and 2 tsp moonshine in a bowl. While warm, toss fried churros in this mixture until coated.
Churros are choux pastry: butter, water, and flour heated together, then eggs beaten in to create structure. When this cold dough hits 350°F oil, steam flashes and puffs the dough while frying the exterior to crisp. The moonshine in the coating burns off when churros are warm, leaving just the flavor.
Temperature is everything. At 350°F they fry fast and light; cooler and they’re greasy, hotter and they burn before cooking through. For trail use, swap fresh eggs and butter for powdered eggs and clarified butter—the cooler demand drops and the result is nearly the same.
Packing
Carry water, butter, salt, flour, and 1/4 cup sugar for the dough together if space allows. Pack eggs (fresh or powdered), vanilla, cinnamon, and moonshine separately. Pack the remaining 1/4 cup sugar for the coating in its own bag. Oil and frying setup are group camp supplies.
Variations
- Dust with just sugar and cinnamon if you want to skip the moonshine.
- Skip the ganache and serve with hot chocolate for dunking.
- Make shorter, thinner churro sticks if you want more pieces and faster frying.
https://www.lodgecastiron.com/blogs/recipe/shine-sugar-churros