Cinnamon Sugar Churros
Have you ever tried churros?
No? Okay, you must leave everything you’re doing right now and run to the kitchen. Do what it takes to get into the kitchen and get down to making these – right this moment. These little sticks of dough blew my mind. Awfully easy to make and even easier to polish off – these deep fried goodies might just be something you’re greeted with at the gates of heaven.
Exactly how easy are they to make? Just boil some water, oil and salt, throw in some flour, mix in an egg, throw in a blob of butter then pipe it into hot oil and fry until golden brown and then finally toss it in some cinnamon sugar – that’s it! And then of course, munch away and think of the multitude of ways you can eat these. I’ve listed some fun ways of eating these churros but I’d love to hear your suggestions as well. Someone always comes up with a brilliant idea that would’ve never occurred to me! So here goes my list:
- cinnamon sugar
- powdered sugar
- whipped cream and strawberries
- white chocolate sauce
And you know what, there couldn’t be a better time to make churros and serve them with hot chocolate than winter! Go. Make. Them. Now.
Cinnamon Sugar Churros
Yield: 6 servings
Note: I halved the eggs the second time I made them because it was just so dang eggy! So eggy, that my sister said it felt like she were eating an omelette! Here is a much better version of the recipe that yielded amazingly crispy churros that everyone ate up like hungry wolves.
1 cup water
1/4th cup olive oil or canola oil
½ tsp salt
1 1/4th cup flour
1 tbsp / 30g butter
Peanut or canola oil for deep drying
1 cup sugar
2 tbsp ground cinnamon
- In a heavy bottomed pan (not aluminium) combine the oil, water and salt and bring it to a rolling boil.
- Remove from the heat and add all the flour and mix it enthusiastically together. You will see that the dough clumps up around the spoon.
- Place it back on the heat and stir briskly for 30-60 seconds to dry out the excess moisture.
- Now in another bowl, beat the eggs together and mix it in with the dough slowly until the eggs are completely incorporated.
- At this point the dough will be a slightly sticky, evenly yellow mass.
- Stir in the butter and you will see that the dough isn’t sticky anymore.
- Transfer the dough to a piping bag fitted with a large star shaped tip and pipe directly into the hot oil. Fry until golden brown then strain thoroughly and transfer to the plate in which the cinnamon and sugar has been mixed and coat evenly.
- Serve hot!