Churros
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Churros
Photography by Matthew Kimura
This recipe makes 18 pieces servings
Nutritional Info |
|
|---|---|
| per piece: | - |
| cal | 0 134 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 0 |
| chol | 21 mg |
| sodium | 88 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 1 |
| folate | 12 |
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.
Ingredients
- 1-1/2 cups water
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1-3/4 cups all-purpose flour
- 2 eggs, lightly beaten
- 1 tsp baking powder
- 4 cups canola oil or safflower oil or vegetable oil, for deep-frying, enough to submerge food
- Topping:
- 1/2 cup granulated sugar
- 1/4 tsp cinnamon
Preparation
Topping: 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
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
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