Churros

재료

½ cup water

½ cup milk

2 tablespoons unsalted butter

1 tablespoon sugar

¼ teaspoon salt

150 gr flour (1 cup + 2 tablespoons)

2 eggs

1 teaspoon Mexican vanilla (optional)

canola oil for frying

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To sprinkle:

½ cup sugar

½ teaspoon ground cinnamon (or more to taste)

방향

In a small saucepan, heat the water, milk, butter, sugar, and salt.

Once the butter has melted and the milk is boiling, gradually add the flour and begin mixing thoroughly with a spatula or wooden spoon. You'll see a compact dough begin to form. Continue stirring with the spoon until it becomes smooth and lumpy, then remove from heat.

Let cool for 5 minutes. Add the eggs one at a time, alternating with the vanilla, and mix well until the batter is smooth and lump-free. If you want to use a mixer (which makes it much faster), use the flat attachment.

Let the dough cool for another 5 minutes. Meanwhile, heat enough oil in a saucepan (to cover it by at least 2 inches) over medium-high heat.

Place the dough in a piping bag prepared with a star-shaped tip {1} and once you are ready to fry the churros, lower the oil temperature a little.

Begin forming the churros directly in the oil, cutting with scissors between each churro, and begin frying them, ensuring they brown evenly. This takes 2-3 minutes.

When they're ready, drain the oil on a rack or a plate covered with paper towels.

Let cool for 10 to 15 minutes and sprinkle with sugar and cinnamon.

노트

https://thesweetmolcajete.com/churros-mexicanos/