Cinnamon Churros

By pavaldez

Ingredients

• 1 cup water
• 1/3 cup butter
• 2 tablespoons packed brown sugar
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1 egg
• 1/2 teaspoon vanilla
• Vegetable oil for deep-fat frying
• 1/4 cup granulated sugar
• 3/4 teaspoon ground cinnamon
• 1 recipe Mexican Chocolate Dipping Sauce (optional)

Details

Servings 20

Preparation

Step 1

1. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.

2. Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed paper. Pipe 4x1-inch logs onto prepared baking sheet.

3. Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros.

4. In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros.

Mexican Chocolate Dipping Sauce: in a heavy small saucepan combine 3/4 cup semisweet chocolate pieces, 1/4 cup butter, 1/2 teaspoon ground pasilla or ancho chile pepper (if desired), and 1/4 teaspoon cinnamon; cook and stir over medium heat until chocolate is melted. Add 2/3 cup granulated sugar; gradually add one 5-ounce can evaporated milk (2/3 cup), stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm churros.