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
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