Churros are favorites in Mexico and Spain, often served with hot chocolate, the perfect pairing for the chilly winter afternoon quick-pick-me-up snack. These crispy fluted pieces of deep-fried dough coated with cinnamon-sugar adds a pleasing flavor and crunch. It is super easy and quick to make. Watch and learn how Rick Bayless makes authentic Mexican churros with Martha Stewart. To check for doneness, break it open — it should be just a little soft inside (but not doughy). Too low an oil temperature and the churros will take a long time to color, usually bursting apart before they’re brown; too high a temperature and they’ll brown quickly but not cook through. Serve with dulce de leche or creamy, rich chocolate sauce!
You’ll need: churrera, a cookie press fitted with a 3/8-inch fluted opening, or a heavy-duty plastic pastry bag fitted with a 3/8-inch star tip
1 cup water
1 Tablespoon granulated sugar, plus 2/3 cup to roll the churros in
1/2 teaspoon salt
2 Tablespoons vegetable oil
1 cup (4-1/2 ounces) all-purpose flour
Vegetable Vegetable oil to a depth of 1 inch, for frying
1/2 teaspoon cinnamon, preferably freshly ground Mexican canela (optional)
*** For directions watch the video.
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