Churros - Mexican Donuts
A traditional Mexican donut, piped out of a fluted piping bag to achieve long thin fluted fried dough - tossed in cinnamon and sugar - truly addictive especially with a jammy dip!
Preparation time: 20 minutes Quantity: Makes a dozen or so Cooking time: 5-10 minutes
Ingredients
225 ml water
1 tablespoon caster sugar
pinch salt
125g / 5 oz plain flour sieved
1/2 teaspoon baking powder
1 egg medium
30g / 1 oz butter soft
Sprinkle mix -
2 tablespoons caster sugar
1 teaspoon cinnamon
Method
- Bring the water to the boil
- Add the sugar and salt
- When boiling add the flour but
- Beat constantly, to form a dough, keep beating on a lower flame/heat for 3-4 minutes
- Add the egg gradually, till well incorporated
- Beat in the butter - till well mixed
- Cool slightly
- Spoon in to a piping bag with a thick flutted nossel
- Fry in a hot fryer - 10 cm lengths
- Turn occasionally till golden
- Drain on kitchen roll to remove excess oil
- Toss in the cinnamon and sugar mix
- Serve hot, well hot-ish