Salt & Wind Travel

Salt & Wind Travel

Breakfast Churros With Cinnamon Sugar Recipe

Breakfast Churros With Cinnamon Sugar Recipe

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.

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

sweet paul breakfast churros 590 medium
Breakfast Churros With Cinnamon Sugar Recipe

Breakfast Churros With Cinnamon Sugar Recipe

This Breakfast Churros With Cinnamon Sugar recipe is amazing: the churros are sweet and sticky, crunchy outside and chewy inside.
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Course Dessert
Cuisine Mexican

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 (375Β° to 400ΒΊF 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.
Keyword mexican dessert, mexican street food
Tried this recipe?Mention @saltandwind or tag #swsociety!

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