Cinnamon-Espresso Churros

By JDARK

Ingredients

• Cinnamon-Espresso Sugar
• 1/2 cup sugar
• 2 tablespoons ground cinnamon
• 1 tablespoon instant espresso powder
• Churros
• 1 cup all-purpose flour, plus extra for dusting
• 1 cup water
• 6 tablespoons unsalted butter, at room temperature
• 2 tablespoons sugar
• 2 teaspoons instant espresso powder
• 1/2 teaspoon fine sea salt
• 2 large eggs, at room temperature, beaten
• Canola oil, for frying
• Special equipment: a deep-frying thermometer, a pastry bag fitted with a large star tip (recommended: Ateco 9826)

Details

Servings 16
Preparation time 12mins
Cooking time 29mins
Adapted from foodnetwork.com

Preparation

Step 1

For the cinnamon sugar:
1. In a small bowl, whisk together the sugar, cinnamon and espresso powder.
2. Set aside.

For the churros:
3. Line a baking sheet with parchment paper and dust liberally with flour.
4. Set aside.
5. In a heavy-bottomed saucepan or Dutch oven, combine the water, butter, sugar, espresso powder, and salt over medium-high heat.
6. Bring the mixture to a boil.
7. Remove the pan from the heat and, using a wooden spoon, stir in the 1 cup of flour all at once.
8. Return the pan to low heat and stir continuously until the mixture forms a thick dough, about 2 minutes.
9. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment.
10. With the machine running on medium speed, slowly add the eggs.
11. Continue to beat until the eggs are fully incorporated and the dough is thick, about 4 minutes.
12. Transfer the dough to a pastry bag fitted with a large star tip.
13. Pipe the dough onto the prepared baking sheet in 4-inch long logs.
14. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way.
15. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
16. Using a thin metal spatula, transfer the dough, 4 pieces at a time, into the hot oil, and fry until dark-golden and crispy, about 3 minutes.
17. Drain on paper towels and roll in the cinnamon-espresso sugar while still hot.
18. Transfer to a serving platter and serve immediately.