Cinnamon Sugar Fried Dough Sticks — Churros con Azúcar
Mexican fried dough sticks piped through a star nozzle, crisp and golden, rolled generously in cinnamon sugar.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 240ml water, 40g butter, 2 tsp sugar, and a pinch of salt in a saucepan. Sift 160g flour. Mix 80g caster sugar with 2 tsp ground cinnamon in a shallow dish. Have 2 large eggs, 0.5 tsp vanilla extract, scissors, piping bag with star nozzle, and tongs ready.
Boil
Heat water mixture over medium heat until butter melts and mixture reaches a rolling boil, about 3–4 minutes. Remove from heat, add all sifted flour at once, beat vigorously 1–2 minutes until smooth ball forms and pulls cleanly from pan sides.
Build
Cool dough 5 minutes. Beat in eggs and vanilla extract until dough is glossy and smooth. Transfer to piping bag fitted with large closed star nozzle.
Fry 1
Heat 1000ml sunflower oil in a deep pan to 180°C (350°F)—a bread cube should brown in 30 seconds. Pipe 12cm dough lengths directly into hot oil, cutting at nozzle with scissors. Fry 3–4 at a time, 3–4 minutes, turning, until deep golden and crisp all over. You will need to fry in 2 batches.
Crisp
Lift fried churros with tongs, drain on kitchen paper 30 seconds. Roll immediately in cinnamon sugar while still hot so coating sticks.
Plate
Arrange 6 warm churros on plates and serve at once.
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