- 4 cups vegetable or canola oil for frying
Pâte à Choux Churro Dough
- 1 cup water 250g
- 1/2 cup salted butter 113,5g
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour 125g
- 3 large eggs
Cinnamon Sugar Coating
- 1 cup sugar 200g
- 1 teaspoon ground cinnamon
INSTRUCTIONS
- Heat the oil in a large pot to between 350 and 375 degrees.
- Meanwhile, make the dough by heating water, butter, vanilla, and salt in a large saucepan. Once the butter is completely melted and the mixture begins to simmer, remove from heat and stir in the flour with a wooden spoon.
- Add in the eggs one at a time, stirring and mashing the dough together until the egg is fully incorporated.
- Transfer the mixture to a large pastry bag fitted with a large star-shaped tip.
- Working in batches of 3 to 5, pipe the dough directly into the hot oil using scissors to trim to the desired length.
- Cook until dough puffs and turns golden brown, turning halfway through so all sides evenly cook. This should just take 2 to 4 minutes total.
- Carefully remove churro from oil using tongs and place on a paper towel-covered plate to drain, 1-2 minutes.
- Once the churros have cooled enough to handle, put the sugar and cinnamon into a resealable plastic bag. Put the churros in one or two at a time and gently shake until churro is coated.
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