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February 25, 2019


Churros taste like a big stick of cinnamony-sugary heaven.
Brought to Mexico by the Spaniards, fresh churros are meant to be savored for breakfast, dipped into thick hot chocolate or served with café con leche.

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup of water
  • 1/4 teaspoon salt
  • 1/4 C sugar
  • 1 cup all-purpose flour
  • 3 large eggs beaten
  • Vegetable oil, for frying
  •  Cinnamon-sugar mixture

 In a medium saucepan, combine 1 cup water, butter, salt, and sugar: bring to a boil over medium-high heat.
     Reduce heat to low, and sift in the flour, stirring for 1 minute

      Transfer flour mixture to the bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open star tip.

       Heat 3 to 4 inches oil in a large Dutch oven until it registers 325 degrees on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out the batter, snipping off 4-inch lengths with a knife or kitchen shears. 

        Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain. 

        Sprinkle cinnamon-sugar mixture over churros.

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