Churros

Churros are the Mexican equivalent of a cruller that we find in so many of our bakery shops. Dusted liberally with cinnamon and sugar they go so well with a nice cup of coffee, tea or perhaps a mocha flavored coffee.


Slightly adapted from the Food Network - I say that because if I did not add the baking powder, these would probably have not come out as well as they did. They're light and airy, crispy and very filling. This is a great treat to make for your family or friends.

Ingredients for the crullers:

• 1 cup water
• 4 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1/4 tsp. baking powder
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• Canola oil, for frying

To make the crullers:

1. In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble.
2. Add the flour and the baking powder all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.
3. Remove from the heat. Add 4 eggs, 1 at a time, beating well with a wooden spoon after each. (The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.)
4. After you let the dough cool down for about 5 minutes or so, scrape the dough into a pastry bag fitted with a star tip.
5. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the oil reaches 350°.
6. Carefully pipe the dough into the oil, forming crullers to the length you desire.
7. Pipe only as many crullers into the oil as will fit comfortably. Overcrowding the pan will result in soggy crullers.
8. Fry, turning once, until golden brown on each side. About 1 1/2 - 2 minutes per side.
9. Drain on paper towels. Sprinkle the cinnamon sugar mixture all over the crullers.
10. Repeat with the remaining dough.

For the coating:

• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon

1. Put the sugar and the cinnamon in a paper bag.
2. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.