Mexican Cuisine
Ingredients:
- 1 cup water.
- 1 tbsp white
sugar.
- 4 tbsp
unsalted butter.
- 2 tbsp brown
sugar.
- 1 tsp vanilla
extract.
- ¼ tsp salt.
- 1 cup
all-purpose flour.
-4 to 5 eggs.
- Oil, for
frying.
- ½ cup sugar.
-½ tsp ground
cinnamon.
Directions:
- In a medium
saucepan set over a medium-high heat, combine the water, butter, sugar, vanilla
and salt until the edges of the liquid start to bubble.
- Add the flour
all at once and stir briskly with a wooden spoon until well mixed and no lumps
of flour remain.
- Remove from
the heat.
- Add four of
the eggs, one at a time, beating well with a wooden spoon after each. The dough
should look soft and glossy and keep a ‘hook’ shape when the spoon is pulled
from the dough.
- If not, beat
in the last egg.
- Transfer the
mixture to a pastry bag fitted with a star nozzle.
- Heat oil in a
deep frying pan until the tip of the handle of a wooden spoon gives off a slow
steady stream of tiny bubbles.
- Pipe strips
of dough into the hot oil, about 5 at a time and don’t overcrowd the pan.
- Fry until
golden, turning once. Strain on paper towels.
- Combine the ½
cup sugar and cinnamon.
- Roll the
drained churros in the cinnamon and sugar mixture and serve.