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Dessert | |
| 1/2 tsp Salt 1 Tbsp Sugar 2 Tbsp Vegetable oil 1 cup All-purpose flour Oil; to a depth of 1" for frying 1 1/2 tsp Ground cinnamon; (optional) Preferably Mexican canela 2/3 cup Sugar; plus | |
| Combine 2/3 cup sugar and cinnamon and spread onto a plate. Set aside. In a 2-quart saucepan combine 2 tablespoons vegetable oil, remaining 1 tablespoon sugar, salt, and 1 cup water. Set over high heat, and bring to a boil, stirring occasionally. Remove from heat, and add the flour all at once, stirring vigorously until the mixture forms into a thick, smooth-textured ball. Let cool in saucepan. Heat the oil for frying in a deep 9-inch cast-iron skillet over medium-high heat. Heat to 375 degrees, checking temperature with a deep-fry thermometer. Scoop the dough into a churrera, cookie press fitted with a 3/8-inch fluted opening, or a heavy-duty pastry bag fitted with a 3/8-inch star tip. Holding your cookie press or pastry bag a few inches above the hot oil, press out a 5-inch length of dough, letting it dangle into the oil, then cut it free with a small knife. Cook until deep golden brown, about 3 minutes. Remove it to a paper towel-lined baking sheet, let it cool 1 minute. Test for doneness. The churro shouldnt be doughy inside, it should just be a little soft. If you are not using a thermometer and the oil temperature is too low, the churros will take longer than 3 minutes to color and may burst apart before browning; too high a temperature and they will brown quickly but not cook through. Continue cooking churros 4 to 5 at a time, draining each batch on paper towels. While still warm, roll churros in the cinnamon-sugar mixture until well coated. Serve immediately. Makes 12 to 14 five-inch churros. | |
Unrated | |
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