Mexican Street Churros
- 1 cup water
- 1 1/2 cups or 12 ounces butter
- 1/2 tablespoon salt
- 4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 3 eggs
- Vegetable oil for frying
- 1/4 cup sugar mixed with 1 tablespoon cinnamon for sprinkling
- Place water in a large pot and bring to a boil. Add butter and salt. Remove from
heat and add flour and cinnamon. Mix well. Add eggs and again mix thoroughly. Place
in a bowl, cover and refrigerate until ready to fry.
- Before frying, roll dough into churros, strips about 4 inches long and 2 inches
wide. Or place dough into pastry piping bag and pipe out 4- to 5-inch churros to
- To fry, fill a deep pot halfway with oil. Heat to 350 degrees F. Test the oil
by placing a small amount of dough in it. The dough should bubble up right away;
otherwise, the oil is not hot enough. When hot, add 4 to 5 pieces of dough and cook
about 1 minute, turning with a slotted spoon. Cook an additional minute or 2, until
the churros are golden-brown. Fry in batches and avoid overcrowding.
- Remove the churros with the slotted spoon and place on a paper-towel-covered
plate to absorb excess grease.
- Place sugar-cinnamon mixture on a flat dish. While
churros are still warm, roll each into the dish with the sugar and cinnamon until
Makes about 2 dozen.
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