Original Kaboose.com recipe by Stella Zedman
Photography by Lucy Schaeffer
Average User Rating:
Crisp and addictive, churros, or Mexican doughnuts, are easy to make!
- 1 cup (250 mL) water
- 1/4 cup (50 mL) butter
- 1 tbs (15 mL) granulated sugar
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) all purpose flour
- 2 eggs
- oil for deep frying
Cinnamon sugar topping:
- 1/2 cup (125 mL) sugar
- 2 tsp (10 mL) cinnamon
- In a medium saucepan, combine the water, butter 1 tbsp. (15 mL) of sugar and salt. Bring to a boil over medium heat. As soon as the mixture comes to a boil, add the flour all at once and cook, stirring, until the batter sticks together and comes away from the sides of the saucepan. Remove from heat and let cool for a minute or two. Add the eggs and beat with an electric mixer until the dough is smooth and well blended. The dough will be fairly thick.
- Pour enough oil into a deep fryer, electric skillet or wok to a depth of at least 2 inches (5 cm). Preheat to 375 degrees F (190degrees C).
- Spoon the dough into a pastry bag fitted with a 1/2-inch (0.5 cm) star-shaped tip. (The ridges make the churros nice and crisp – but if you only have a round tip, you can use that instead.) When the oil reaches the right temperature, pipe out 2 to 3-inch (5 to 7-cm) lengths of dough directly into the hot oil, leaving plenty of room between them so that they can cook evenly.
- Fry until golden brown on all sides -- 3 to 4 minutes, approximately. Remove from oil, drain briefly on paper towel, then sprinkle with cinnamon sugar topping. Repeat with the remaining dough.
- Serve churros as soon as possible after frying. You can put chocolate dipping sauce on the side, too.
How kids can help:
Stir together the ingredients for the batter and crack in the eggs.
Toss Churros with the cinnamon sugar.
Try it With:
Tomato, Spinach and Bean Burritos