Nutritional Analysis per serving (26 servings)Powered by
For this classic Mexican churros recipe, you pipe an enriched, buttery dough directly into hot fry oil, then toss the churros in plenty of cinnamon sugar. Plan to make a batch of Mexican Hot Chocolate for dunking.
Special equipment: You’ll need a 6-quart Dutch oven or other heavy pot (cast iron, enameled or not, is ideal) and a deep-fry thermometer. A 6- or 7-inch spider is also handy.
Adapted from Hugo Ortega
1Add the water, cinnamon stick, vanilla, butter, and salt to a large saucepan and bring to a boil over medium heat. As soon as the mixture boils, remove from the heat and discard the cinnamon stick.
2Add the flour to the saucepan all at once, stirring with a wooden spoon until it forms a shaggy ball of dough. Transfer the dough to a stand mixer fitted with the paddle attachment. Turn the mixer on at medium speed and add the egg, mixing until it’s thoroughly incorporated and the dough is smooth and sticky. Use a spatula to scrape the dough into a pastry bag fitted with a large star tip.
3Fill a large, heavy-bottomed pot with at least 2 inches of oil (the oil should not come more than halfway up the sides of the pan). Heat over medium-high heat until a deep-frying thermometer registers 360°F.
4While the oil is heating, add the sugar and ground cinnamon to a medium bowl. Stir with a whisk until thoroughly combined. Set aside.
5Working in batches, pipe 2 to 3 approximately 4-inch-long churros into the oil (use a table knife to cut off the batter at the tip). With a spider or the tip of a long-handled slotted metal spoon, fully submerge the churros in the oil.
6Fry until golden brown, carefully flipping and re-submerging the churros under the hot oil, about 2 minutes. Remove with a spider or slotted spoon and drain on a wire rack over a paper towel. Cool slightly before tossing in the cinnamon sugar. Repeat with the remaining churro batter. Be sure to keep the oil temperature consistent while frying.
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