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.

CHURRO:
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)
2 eggs
canola oil for frying

DUSTING:
½ cup sugar
1 teaspoon cinnamon

heavy 2-quart pot
wooden spoon
cookie sheets
waxed paper
pastry bag with large star tip
heavy frying pan
paper towels
slotted spoon

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.

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High in selenium No Trans Fats
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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?

Hallee

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