Churros from Casa Marcela

Submitted by Food.com

"Text excerpted from CASA MARCELA © 2017 by Marcela Valladolid. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. </br></br> I’ve published recipes for churros before but have untraditionally added eggs to the batter, more like how you would make a choux pastry. Here I go more traditional, with pretty much just butter, flour, and seasonings. Invest in a good high-temperature thermometer because having a consistent oil temperature will ensure your churros are evenly cooked. There is nothing worse than churros that are golden on the outside but raw on the inside. -- Marcela Valladolid"

 

• Ready In: 55mins
• Ingredients: 7
• Yields: 18 Churros

ingredients

• 1 1⁄3 cups water
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 1 1⁄3 cups all-purpose flour
• 1⁄4 cup granulated sugar
• 1⁄2 teaspoon ground cinnamon
• vegetable oil, for frying

directions

1. Line a baking sheet with parchment paper.
2. Combine the water, butter, and salt in a large, heavy pot and bring to a boil. Remove from the heat, add the flour, and mix with a wooden spatula until combined. Let the dough sit until cool enough to handle, about 5 minutes. Knead the dough until smooth, about 1 minute. Place half of the dough in a piping bag fitted with a large open star tip. Pipe 4-inch-long churros onto the prepared baking sheet. Repeat with the remaining dough.
3. Combine the sugar and cinnamon on a large platter. Set aside.
4. Meanwhile, heat 4 to 5 inches of vegetable oil in a large Dutch oven until it registers 365 degrees F on a deep-fry thermometer. Add the churros in batches of three and fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer the churros to a paper towel–lined baking sheet to drain.
5. Roll the churros in the cinnamon-sugar mixture. Serve immediately.
6. Recipe courtesy of Casa Marcela by Marcela Valladolid. Get the book here: https://www.amazon.com/Casa-Marcela-Recipes-Stories-Californias/dp/054480855X.