This recipe is best with
Recipe Ingredient
- corn, grapeseed, canola or other neutral oil for frying
- 1/2 cup plus 1 tbsp sugar
- 1 tsp cinnamon
- 1/2 cup or 115g butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 eggs
Instructions
- Add enough oil to a large saucepan or deep skillet to come to a depth of at least 5cm; heat to about 175C.
- Mix half a cup of sugar and the cinnamon together on a large plate.
- Combine remaining sugar, butter, salt and 1 cup of water in a saucepan over high heat and bring to a boil. Turn heat to low and add flour, all at once. Stir constantly until mixture forms a ball, about 30 seconds. Remove from heat and beat in eggs, one at a time, into mixture, stirring until smooth after each addition.
- Spoon dough into a pastry bag with a large star tip (or simply drop spoonfuls of batter into oil). Pipe 10-centimetre strips of dough into hot oil. Cook as many as will fit comfortably at once, turning as they brown, 5 to 10 minutes each.
- Remove churros from oil, and drain on paper towels, then immediately roll them in cinnamon-sugar mixture. Serve hot or warm. Makes: 12 10-15cm churros With a cup of: hot chocolate.
