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 pinch 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 minutes. Remove from heat, add all sifted flour at once, beat vigorously 1 minute 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 at a time, 3–4 minutes, turning, until deep golden and crisp all over. Work in batches to fry approximately 6 churros total.
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 3 warm churros per plate and serve at once.
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