Churros
These churros are a Mexican dessert made with fried dough that is dusted with cinnamon sugar. Served with a drizzle of caramel sauce and a cup of hot chocolate, they are simply irresistible.
These churros are lighter than most versions of the popular dunking sticks yet retain that classic cinnamon sugar coating, that distinct crunch of the golden crust, and that soft, almost creamy crumb. They’re arguably at their best when dipped in caramel or a piping hot mug of hot chocolate, although for the purists among us who prefer to take their doughnuts straight-up without all that extra nonsense, they’re frankly quite fabulous on their own, too. And we’re willing to bet that you already have everything you need to make these doughnut-like dippers in your pantry.–Jenny Howard
What Exactly Is a Churro?
“If you like less dough and more crunch, these are the doughnuts for you!” explains author Jonas Cramby. “This traditional Spanish pastry has been adopted by the Mexicans, who mainly eat it for breakfast with a cup of hot homemade chocolate or café de olla. If you want to turn up the decadence a few notches, you can serve it as a dessert with homemade hot chocolate or goat’s milk caramel sauce.”
Churros
Special Equipment: Piping bag fitted with 1/4-inch (6-mm) star-shaped tip or a resealable plastic bag with one corner snipped off
Ingredients
- For the churros
- 1 1/2 cups water
- 3 1/2 tablespoons unsalted butter (1 3/4 oz)
- 1/2 teaspoon salt
- 4 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1 extra-large egg
- 1 teaspoon ground cinnamon
- Mild vegetable oil, for frying
- To serve (optional)
- Store-bought or homemade caramel sauce or hot chocolate
Directions
- 1. In a medium saucepan over medium heat, combine the water, butter, salt, and 1 tablespoon sugar and bring to a boil.
- 2. Add the flour to the pan all at once and cook, stirring vigorously, until stiff but smooth, about 4 minutes. (Enjoy the biceps workout while you’re at it!) Transfer the dough to a bowl and let it cool for about 5 minutes.
- 3. Whisk in the egg until the dough is very smooth.
- 4. Fill the prepared piping bag or resealable plastic bag with the dough. The 1/4-inch [6-mm] star-shaped tip may look too small, but trust us, the dough will swell when it fries and the star-shape will leave nice ridges on your churros. (You can refrigerate the dough in the piping bag overnight if you like. Bring the chilled dough to room temperature before using so that it will squeeze more easily.)
- 5. Mix the cinnamon and 3 tablespoons sugar on a large plate.
- 6. In a large, heavy saucepan, pour enough oil to reach a depth of at least 2 inches (5 cm). Place the saucepan over medium-high heat until the oil reaches 350°F (180°C) on an instant-read thermometer. The oil is ready when a small drop of dough sizzles and falls to the bottom of the saucepan only to immediately rise to the top again.
- 7. Working carefully, hold the piping bag over the hot oil, squeeze out a few 6-inch (15-cm) lengths of churros dough, cut it off with clean scissors, and fry, turning once, until golden brown, 3 to 4 minutes. Don’t overcook or the churros will lose the creamy interior that makes them so irresistible. (This particular churros recipe is designed to have more crunch and less cake-like interior.) Fry the churros in batches, being careful not to overcrowd the pan. Use tongs to transfer the fried churros to paper towels or a brown paper bag to drain briefly.
- 8. Toss the warm churros in the cinnamon sugar while still hot and turn to completely coat them. Serve immediately, with warm caramel sauce or hot chocolate for dipping, if desired.
from Leite's Culinaria http://bit.ly/2GJPeJM http://bit.ly/2LeUgn3
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