Monday, November 23, 2015


source from   :    Patti Jinich/Patti's Mexican Table...

Ingredients :

Canola oil for frying, plus 1/4 cup
1  cup  white sugar, plus  1/4 cup
1  tbsp  ground cinnamon, plus  1/2  teaspoon
2  cups  water
2  tsp  vanilla extract
1  tsp  coarse sea salt
2  cups  all-purpose flour
Cajeta@chocolate sauce or dulce de leche (optional - dipping sauce)

Method :

1.  In a large, heavy saucepan/high-sided skillet, heat about 1 1/2 inches of canola oil over medium heat until the oil reaches 350'F (or test with a piece of bread; it's ready when the oil bubbles actively all around it).  It will take a while to heat, so get this started before making the dough.

2.  On a large plate, combine 1 cup sugar and 1 tablespoon ground cinnamon.  Set aside.

3.  In a medium saucepan, combine the water, 1/4 cup oil, vanilla extract, 1/4 cup sugar, 1/2 teaspoon ground cinnamon and salt.  Bring to a boil over medium-high heat.  Add the flour all at once, turn off the heat and use a wooden spoon to stir vigorously until the mixture forms a dough as smooth as possible with no flour lumps.  It will take about 2 minutes.  Set aside to cool slightly.

4.  Transfer to a pastry bag fitted with a large star tip.  Press the dough into about 6-8 inch pieces and carefully place in the oil.  Fry for about 3-4 minutes, until golden and crisp, flipping in between.  Use tongs to remove them and place on a paper towel lined baking sheet.

5.  While the churros are still very hot, toss them in the sugar and cinnamon mixture to coat.  If desired, serve with cajeta@chocolate sauce or dulce de leche as a dipping sauce and Mexican hot chocolate on the side.

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