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Churros
Products Used
0
109
178
Prep Time:
10m
Bake/Cook Time:
10m
Yield:
4 servings
Chef Eddy's Churros are moist and light on the inside with a crispy, cinnamon sugar exterior. Serve this scrumptious Mexican doughnut for breakfast or dip it in chocolate for a delectable dessert.
¿Busca Churros que están humedecidos y ligeros con un exterior crujiente? ¡Pues busca no más! La canela y el azúcar añade la cantidad perfecta de sabor y dulzor a esta exquisita delicia. Sirva este delicioso donuts mexicano para el desayuno o las sumerjas en chocolate para un postre delicioso.
Products Used
Ingredients
- 1 cup water
- 2 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour*
- 2 quarts oil for frying
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon ground cinnamon
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
- Heat oil for frying in deep-fryer or deep skillet to 375°F (190°C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
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