- 18
Ingredients
- 1-1/2 cups(375 mL)water
- 1 tbsp granulated sugar(15 mL)
- 1/2 tsp salt(2 mL)
- 1-3/4 cups all-purpose flour(425 mL)
- 2 eggs , lightly beaten
- 1 tsp baking powder(5 mL)
- 4 cups canola oil , for deep-frying, enough to submerge food or safflower oil or vegetable oil
- 1/2 cup granulated sugar(125 mL)
- 1/4 tsp cinnamon(1 mL)
Preparation
Step 1
PreparationTopping: In shallow dish, mix sugar with cinnamon; set aside.
In saucepan, bring water, sugar and salt to boil over medium-high heat. Stir in flour all at once; cook, stirring, until dough forms ball and thin film forms on bottom of pan, 3 to 5 minutes.
Transfer to stand mixer with paddle attachment; beat for 30 seconds to cool slightly. On medium speed, beat in eggs, scraping down side, just until stiff dough forms, 2 minutes. Beat in baking powder.
Fit piping bag with 1/2-inch (1 cm) star tip. Pipe 6-inch (15 cm) lengths of dough onto lightly floured surface.
Meanwhile, in wide shallow saucepan, heat 2 inches (5 cm) oil until deep-fryer thermometer reads 375°F (190°C). Fry churros, 3 at a time and turning once, until golden brown and puffed, 4 to 5 minutes. With tongs, transfer to paper towels to drain. While still hot, roll in sugar mixture. Makes about 18 pieces