Cuban-Style Churros with Cinnamon Sugar

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Combine the water, butter, the churro dough granulated sugar, and the salt in a medium saucepan. Bring the mixture to a rolling boil over medium-high heat, stirring until the butter is melted.

   Ongeveer 5 min

2. 2

   Remove the saucepan from the heat. Add the all-purpose flour all at once and stir vigorously with a wooden spoon until a ball of dough forms and pulls away from the sides of the pan.

   Ongeveer 2 min

3. 3

   Transfer the dough to a medium bowl and let it cool for 5 minutes.

   Ongeveer 5 min

4. 4

   Add the large egg to the cooled dough and beat with a wooden spoon or electric mixer until fully incorporated and the dough is smooth.

   Ongeveer 2 min

5. 5

   Spoon the dough into a piping bag fitted with a large star tip (like an Ateco 826 or 827).

   Ongeveer 1 min

6. 6

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 175°C (350°F).

   Ongeveer 5 min

   Tip van de kok: Use a candy thermometer to monitor the oil temperature for best results.

7. 7

   Carefully pipe 10-15 cm (4-6 inch) lengths of dough directly into the hot oil, using kitchen shears or a knife to cut the dough from the piping bag. Fry 3-4 churros at a time to avoid overcrowding.

8. 8

   Fry the churros for 2-3 minutes per side, or until golden brown and cooked through.

   Ongeveer 6 min

9. 9

   Using a slotted spoon, remove the cooked churros from the oil and place them on a wire rack lined with paper towels to drain excess oil.

   Ongeveer 1 min

10. 10

    In a shallow dish, combine the cinnamon sugar granulated sugar and the ground cinnamon.

    Ongeveer 1 min

11. 11

    While the churros are still warm, roll them in the cinnamon sugar mixture until evenly coated.

    Ongeveer 1 min

12. 12

    Serve the churros immediately.