Breakfast Churros with Cinnamon Sugar

Breakfast Churros with Cinnamon Sugar

Excerpted from Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Breakfast Churros with Cinnamon Sugar | http://saltandwind.com The first time I tasted a churro, I was in Los Angeles with a friend and we stopped at a street cart selling Mexican food. The churros were amazing: sweet an...
Skill
Course
Cuisine
Ingredients
8
Hands-On Time
0 minutes
Total Time
0 minutes
Yield
18 (4-inch) churros
Servings
-
Diet
Breakfast Churros with Cinnamon Sugar | http://saltandwind.com
Skill
Intermediate
Course
Dessert
Cuisine
Mexican
Ingredients
8
Hands-On Time
0 minutes
Total Time
0 minutes
Yield
18 (4-inch) churros
Servings
-
Diet
Vegetarian
Breakfast Churros with Cinnamon Sugar | http://saltandwind.com

The first time I tasted a churro, I was in Los Angeles with a friend and we stopped at a street cart selling Mexican food. The churros were amazing: sweet and sticky, crunchy outside and chewy inside. I had two orders and I made my friend take me to the same cart every day for the rest of my time there. The churros are made of a basic light pastry dough, a.k.a. choux pastry. The dough is pretty hearty and sticky, yet forgiving and easy to work with. Dabbing a little bit of vegetable oil on your fingers and utensils will make handling it a breeze.

Ingredients

  • 1 cup water
  • 2 tablespoons vegetable oil

    plus more for frying

  • 2 1/2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 cup unbleached all-purpose flour
  • 1 large egg
  • 1 cup confectioners’ sugar
  • 1 teaspoon ground cinnamon

Instructions

Line a baking sheet with parchment paper. In a medium saucepan, combine the water, 2 tablespoons oil, granulated sugar, and salt. Bring to a boil and remove from the heat. Stir in the flour rapidly, until the mixture forms a ball. Transfer to a food processor, add the egg, and process until smooth.

Put enough oil in a deep fryer or a large saucepan to reach a depth of 1 inch. Heat until a piece of the dough dropped into the oil turns golden after 30 seconds (375° to 400ºF on a deep-fat thermometer).

Meanwhile, place the dough in a plastic piping bag or a ziplock bag with a corner snipped off and pipe 4-inch “sausages” of dough onto the baking sheet.

Gently transfer the dough to the oil in batches using a large spatula or slotted spoon. Fry until golden brown, about 2 minutes. Drain on paper towels and place on the baking sheet. Repeat until all the dough is used.

Mix together the powdered sugar and cinnamon in a small bowl. With a small sifter, sift the sugar mixture over the warm churros.Serve warm.

Footnotes

Recipe photo © Alexandra Grablewski

http://saltandwind.com/recipes/185-breakfast-churros-with-cinnamon-sugar-recipe

Comments