Adapted from Martha Stewart Living Magazine, Page 210, December 2008
Makes: 24 Churros
Prep time: | Total time:
The topping possibilities for churros are endless. Instead of dropping the churros in cinnamon sugar, you can drop them in vanilla sugar, slather on a couple spoonfuls of nutella, or dip the ends of each mini churro in melted chocolate.
½ Cup / 120ml Water
2 tablespoons /30g salted butter
¼ cup (50g) plus 1 tablespoon (13g) sugar
½ teaspoon lemon zest
½ cup / 60g all-purpose flour
1 large egg (at room temperature)
Vegetable Oil, Canola Oil, Corn Oil, or Olive Oil for frying and cutting
½ teaspoon ground cinnamon
With mixer (standing or hand-held) on medium speed, add the egg, and beat until the dough is smooth and shiny, about 3 minutes. (kamran note: the dough will look all curdled and weird at first, but just keep beating the mixture until it becomes smooth; the dough will be sticky).
Heat 2 inches of oil in a heavy-bottomed pot until it registers 375º on a deep-fry thermometer. (kamran note: deep fry thermometer isn’t necessary for any of you wondering, just make sure the oil is hot, but not too hot that it will scorch the churros).
Meanwhile, mix the cinnamon and sugar together in a medium bowl. If you’d rather not top the churros with cinnamon sugar, read the headnotes to see other possible things you can do with the churros.
Spoon the dough into a pastry bag fitted with an open start tip (kamran note: any size is fine, depending on how thick you want your churros). Hold the pastry bag a few inches above the oil, and pipe six to eight 5-inch lengths, moving bag in circular motions while piping to create decorative shapes if desired. Cut dough with an oiled knife. Fry, turning once, until golden brown, about 2 minutes. Drain oil off, then toss in cinnamon sugar mixture (if you decide to top them with that). Repeat with remaining dough.
Serve immediately and enjoy!