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Salt & Wind Travel

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!

Breakfast Churros With Cinnamon Sugar Recipe

Cinnamon Sugar Churros Recipe

This Breakfast Churros With Cinnamon Sugar recipe is amazing: the churros are sweet and sticky, crunchy outside and chewy inside.
5 from 1 vote
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine Mexican
Servings 15 churros
Calories 59 kcal

Ingredients
  

For The Churro Batter:

  • 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

For Serving:

  • 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.

PERSONAL NOTES

Nutrition

Serving: 1 churroCalories: 59kcalCarbohydrates: 17gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 12mgSodium: 83mgPotassium: 14mgFiber: 0.3gSugar: 2gVitamin A: 18IUVitamin C: 0.01mgCalcium: 5mgIron: 0.5mg
Keyword mexican dessert, mexican street food
Tried this recipe?Mention @saltandwind or tag #swsociety!

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