Classic fried dough pastry dusted with cinnamon sugar.
Where this dish comes from
Churros are fried dough piped through a star tip, fried until golden and crunchy, rolled in cinnamon sugar while still hot. The Spanish brought the preparation to Mexico and Mexico made it their own: street vendors called churrero push their heavy iron cylinder of dough through city squares at night, and the hot churros that emerge from the oil into a paper cone are one of the great late-night foods. Dipped in a thick Mexican hot chocolate or a cajeta dipping sauce, they are the definitive Mexican sweet.
1 cup water; 2 tbsp unsalted butter; 1 tbsp sugar; 0.5 tsp salt; 1 cup all-purpose flour; 2 eggs
Neutral oil for frying (at least 3 inches deep)
For cinnamon sugar: 0.5 cup sugar mixed with 2 tsp ground cinnamon
Thick Mexican hot chocolate or cajeta for dipping
Instructions
1
Bring water, butter, sugar, and salt to a boil. Add flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
2
Cool 5 minutes. Beat in eggs one at a time — the dough should be smooth and shiny.
3
Transfer to a piping bag fitted with a large star tip (1M or 6B).
4
Heat oil to 350F.
5
Pipe 6-inch lengths directly into the hot oil, cutting with scissors. Fry 3 to 4 minutes, turning once, until deeply golden.
6
Drain briefly on wire rack. Roll immediately in cinnamon sugar while still hot.