Churros, from Spain and Mexico, are deep-fried lengths of choux-type pastry coated in sugar and sold warm by street vendors. Mexican churros are firmer and drier than these, which are easy to pipe.
- Portion size 18 servings
- 1 1/2 cup water
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 3/4 cup all-purpose flour
- 2 eggs lightly beaten
- 1 teaspoon baking powder
- 4 cups canola oil for deep-frying, enough to submerge food
- 4 cups safflower oil for deep-frying, enough to submerge food
- 4 cups vegetable oil for deep-frying, enough to submerge food
- 1/2 cup granulated sugar
- 1/4 teaspoon cinnamon
MethodTopping: In shallow dish, mix sugar with cinnamon; set aside.
In saucepan, bring water, sugar and salt to boil over medium-high heat. Stir in flour all at once; cook, stirring, until dough forms ball and thin film forms on bottom of pan, 3 to 5 minutes.
Transfer to stand mixer with paddle attachment; beat for 30 seconds to cool slightly. On medium speed, beat in eggs, scraping down side, just until stiff dough forms, 2 minutes. Beat in baking powder.
Fit piping bag with 1/2-inch (1 cm) star tip. Pipe 6-inch (15 cm) lengths of dough onto lightly floured surface.
Meanwhile, in wide shallow saucepan, heat 2 inches (5 cm) oil until deep-fryer thermometer reads 375°F (190°C). Fry churros, 3 at a time and turning once, until golden brown and puffed, 4 to 5 minutes. With tongs, transfer to paper towels to drain. While still hot, roll in sugar mixture. Makes about 18 pieces
Nutritional facts Per serving: about
- Sodium 88 mg
- Protein 2 g
- Calories 134.0
- Total fat 8 g
- Cholesterol 21 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
- Iron 4.0
- Folate 12.0
- Calcium 1.0
- Vitamin A 1.0