- 16
- 12 mins
- 29 mins
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)
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.