by Austin Carter
New Recipe
Course: Dessert Cuisine: maxican, spanish Prep Time:10minutes minutes Cook Time:10minutes minutes Total Time:20minutes minutes Calories: 4265kcal Author: Austin Carter
– Small Saucepan – Deep fryer or deep pot – Sturdy pastry bag with medium star tip – Spider or slotted spoon – Paper Towels – Mixing bowl for cinnamon and sugar coating
– 1 cup water – 2 ½ tablespoons white sugar – ½ teaspoon salt – 2 tablespoons vegetable oil – 1 cup all-purpose flour – 2 quarts oil for frying – ½ cup white sugar or to taste – 1 teaspoon ground cinnamon
-Combine water, sugar, salt, and vegetable oil in a saucepan over medium heat. Bring to a boil and remove from heat. – Stir in flour until the mixture forms a ball of dough.
-Heat oil for frying in a deep fryer or pot to 375 degrees F (190 degrees C). -Transfer dough to a pastry bag with a star tip and pipe 5- to 6-inch strips into hot oil in batches.
-Fry until golden brown, then drain on paper towels. – Mix sugar and cinnamon in a bowl and roll drained churros in the mixture.