Christmas Churros (Mexican Doughnut Strips)
Churros (Mexican Doughnut Strips)
This is my family’s traditional breakfast for Christmas morning. It’s a very light dough, crispy, with a delicate sweet flavor brought about by sprinkling it with sugar and cinnamon. I only make them for Christmas so that we have something different and new to look forward to every year.
1 cup water
¼ cup unsalted butter
1 Tablespoon sugar
¼ teaspoon Kosher or sea salt
1 cup fresh ground whole wheat flour (I use soft white)
canola oil for frying
½ cup sugar
1 teaspoon cinnamon
heavy 2-quart pot
pastry bag with large star tip
heavy frying pan
line cookie sheets with waxed paper
Mix ½ cup sugar with cinnamon.
Bring water, butter, sugar, and salt to a boil.
Add the flour.
Stir vigorously until the mixture forms a ball that doesn’t separate.
Cool for 10 minutes. Add the eggs, 1 at a time, and beat with wooden spoon until smooth.
Spoon dough into pastry bag fitted with a large star tip.
Pipe the dough into strips 2-3 inches long onto waxed paper lined cookie sheet.
Freeze strips about 20 minutes or until firm.
While the strips are in the freezer, heat the oil to 375° degrees F .
Drops the strips into the oil, a few at a time. Fry 3-4 minutes or until browned.
Remove from oil with slotted spoon and put on paper towel lined plate.
Immediately sprinkle with sugar/cinnamon mixture.
|High in selenium
No Trans Fats
You could also drizzle with honey.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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