Churro is a type of pastry dough that is deep fried. Churros are traditional in Spain and Portugal but also very popular in America. They are crispy on the outside and chewy on the inside. Good desert to indulge in those calories.
Prep time: 30 minutes
Cooking time: 20 minutes
Makes: 20+ churros
1 cup water
100 gm butter
2 tbsp sugar
1/4 tsp salt
1 cup flour
1/4 cup sugar
1 tsp cinnamon powder
Oil for deep frying
Open star piping nozzle
In a sauce pan melt the butter and add the water.
Once it starts boiling turn the heat down and add the flour.
Stir in the flour well to form the batter.
Remove from the heat and let it cool.
Once it is cool beat in the eggs one at a time.
Beat until incorporated after each addition.
Beat until fully incorporated and batter is smooth.
Then transfer the batter to a piping bag fitted with a large open star piping nozzle.
In a plate mix together the caster sugar and the cinnamon powder.
In a deep frying pan heat the oil to about 180° C .
Pipe strips of dough into the hot oil using a pair of scissors or a knife to cut the ends off from the piping bag.
Fry until golden brown.
Drain on a paper towel and toss in the sugar and cinnamon mixture and coat well.
Add the eggs only after the batter is completely cool, other wise the eggs will get scrambled.
If you don't have a piping bag you can use a zip lock bag instead and cut out a star in a bottle cap to use as a piping nozzle.
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