← Nouns Cooking · Mexican

Ingredients

• 100 g sugar, for coating
• 1 tbsp ground cinnamon
• 480 ml Water
• 2 tbsp Sugar
• 60 ml Vegetable oil
• 1 tsp Vanilla extract
• 1 tsp Salt
• 250 g plain flour
• 1 l vegetable oil, for deep-frying
• 200 g cajeta or dulce de leche, for dipping (optional)

Method

1. Mix the coating sugar and cinnamon in a shallow dish and set it near the stove.
2. Bring the water, 2 tbsp sugar, 60 ml oil, vanilla and salt to the boil in a saucepan.
3. Take the pan off the heat and tip in all the flour at once. Beat hard with a wooden spoon for about 1 minute, until you have a smooth, stiff dough that comes away from the sides. Leave it to cool for 5 min.
4. Heat about 5 cm of oil in a deep, heavy pan to 180°C (350°F). Spoon the dough into a strong piping bag fitted with a large open star nozzle.
5. Pipe 10–12 cm lengths straight into the oil, snipping them off with scissors. Fry 4 or 5 at a time for 3–4 min, turning, until deep golden and crisp.
6. Lift them onto kitchen paper for a few seconds, then roll in the cinnamon sugar while hot. Serve warm, with cajeta or chocolate for dipping.

Tips

• Use a star nozzle, not a plain one: the ridges help the churros cook evenly and stop them bursting in the oil.
• Keep an eye on the oil temperature between batches; too cool and they turn greasy, too hot and the middle stays raw.

Sources

Written in our own words after cross-checking these recipes:

Pati Jinich King Arthur Baking