Photo: Mexican Crullers (Churros) Recipe
Ingredients
Crullers:
- 1 cup water
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 to 5 eggs
- Canola oil, for frying
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Directions
To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.
Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.
Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.
Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.
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By saraleon11
on November 21, 2012
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I thought that this recipe was more for donuts. I put in all the ingredients slowly just to make sure and get them right. Once I started putting in the four eggs, the dough got really runny and does not work with a small bag. I did not put the other egg but had to put more flour which still did not bring the dough as I wanted. The taste is there because it has flavor with the sugar and cinnamon but the dough is the problem. D not really recommend and is better to look for a different recipe.
By A Dango
New Jersey
on May 08, 2012
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Made these last night and they were very tasty, but not very churro-like. I followed the directions exactly, but when it came to adding the eggs the batter resembled creamed corn. I ended up adding all 5 eggs (one at a time, as specified and with lots of muscle and patience got the batter to be less clumpy and bizarre.
The churros were thin and airy, and when added into the brown paper bag and shaken, they deflated somewhat and lost their stiffness (what little they had. I tried experimenting by changing the pastry tip from a star shape to an open circle to make them thicker, but they still did not resemble churros.
We didn't even use half the batter and had a definite surplus for 4 people.
They were delicious, but everything made from flour, sugar, cinnamon, and oil is delicious.
I would not use this recipe again. I would search for another.
By thughes400_4418405
St Charles, IL
on May 06, 2012
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These tasted good and were easy to make but next time I make churros, I'll try another recipe. I thought these were too light and airy, as opposed to the thick density that I prefer.
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