Tuesday, April 14, 2015

Spanish Churros


1 1/2 cups water
1 tbsp. sugar
1/3 tsp. salt
1 3/4 cups flour
2 eggs beaten
1 tsp. baking powder
4 cups vegetable oil, for deep-frying
For topping
1/2 cup white sugar
1/2 tbsp. cinnamon


Prepare the topping first.
In a bowl (not too deep) mix together ½ cup sugar and the cinnamon and set aside. In a saucepan bring water to boil over medium high heat.
Add the salt and the sugar Then Stir in the flour all at once and cook for 3 to 5 minutes ( keep stirring and cook for 5 minutes until dough forms ball).
Use a stand mixer with paddle attachment Transfer the dough to the mixer and beat for 30 seconds to cool slightly.
Beat in the eggs for 2 minutes on medium speed and add the baking powder and beat 2 minutes more.
Prepare a baking sheet and spread a little bit flour.
Then using a pastry bag with ½ inch star tip, form 6 inch length long piece of dough on the baking sheet.
Heat 2 inches of oil in a wide shallow saucepan (oil temperature should be around 370 degrees F)
Fry the churros turning once until golden brown. Dispose on paper towels to drain and then roll in the sugar topping.