Churros
8:30 AM
Churros
3/4 cup water
6 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon salt
1 2-inch piece cinnamon sticks
1 1/4 cups all purpose flour
1 full teaspoon ground cinnamon
1/2 teaspoon baking powder
2 large eggs
1/2 teaspoon vanilla
oil for frying
1/2 cup sugar
2 teaspoons cinnamon
In a saucepan, add the water, butter, brown sugar, salt and cinnamon stick. Heat to medium and cook for 3 minutes. Remove cinnamon stick. To the hot liquid, add the flour, cinnamon and baking powder all at once. Stir with wooden spoon until dough forms and cook for another 30 to 40 seconds to toast the flour slightly. Remove from heat and let cool for 10-12 minutes. By hand, or using a mixer, add in the eggs and vanilla until well incorporated. Add batter to piping bag fitted with a large star tip. Set aside. In a 10-inch skillet, preheat 2 1/2 cups of vegetable or canola oil to 350ºF. It’s important to not go higher than 350 degrees, or your churros will not cook all the way through. When ready, twist the end of piping bag filled with batter to push batter down and out. Pipe a 5-inch section of batter carefully into the hot oil. Use a small knife to cut off the sections. Cook 4 to 5 churros at once. Cook for 5 to 6 minutes, turning as needed. Transfer to a plate lined with paper towels for a few seconds, then to a baking sheet that is reserved in a low temperature oven (200 degrees). Once churros are all cooked, mix the reserved sugar and cinnamon in a bowl. Dredge the churros through until evenly coated. Yields 12 churros.
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