Churros
Recipe: #18282
March 29, 2015
Categories: Breakfast, Southwest, Brunch, Cinco de Mayo, Deep Fry, Vegetarian, Flour, Kosher Dairy, more
"Recipe source: Bon Appetit (March 2004)"
Original is 6 servings
Ingredients
- FOR THE CINNAMON SUGAR
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-
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- FOR THE CURRO BATTER
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Nutritional
- Serving Size: 1 (145.1 g)
- Calories 358.9
- Total Fat - 12.8 g
- Saturated Fat - 6.8 g
- Cholesterol - 163.7 mg
- Sodium - 485.4 mg
- Total Carbohydrate - 53.6 g
- Dietary Fiber - 1 g
- Sugars - 36.9 g
- Protein - 8.3 g
- Calcium - 82.5 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To make the cinnamon sugar: whisk ingredient together.
Step 2
To make the batter: In a saucepan bring first 4 ingredients (milk - salt) to a boil, stirring until sugar dissolves and butter melts. Reduce heat to medium low and add the flour, stirring until a shiny dough forms (1 minute or so). Transfer to a large bowl and let cool for 5 minutes.
Step 3
Using an electric mixer beat in the eggs, one at a time, and continue beating until a smooth, shiny and sticky paste forms. ***can be made 2 hours ahead, cover and let stand at room temperature.
Step 4
In a large skillet heat the oil over medium heat until it reaches 350 degrees F.
Step 5
Working in batches, spoon batter into a pastry bag fitted with a large star tip. Pipe batter into the hot oil in 3 1/2 -4 inch long ribbons (using a knife if necessary to cut batter at end of star tip) and allow batter to slice into the oil. Fry churros until brown and cooked through in the center (2-5 minutes per side). Transfer to paper towels. Cool for 5 minutes and then toss in the cinnamon sugar.
Tips
No special items needed.
1 Reviews
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