CHURROS FROM CASA MARCELA
Text excerpted from CASA MARCELA © 2017 by Marcela Valladolid. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. 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
Provided by Food.com
Categories Dessert
Time 55m
Yield 18 Churros
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper.
- 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.
- Combine the sugar and cinnamon on a large platter. Set aside.
- 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.
- Roll the churros in the cinnamon-sugar mixture. Serve immediately.
- Recipe courtesy of Casa Marcela by Marcela Valladolid. Get the book here: https://www.amazon.com/Casa-Marcela-Recipes-Stories-Californias/dp/054480855X.
Nutrition Facts : Calories 50.3, Fat 0.7, SaturatedFat 0.4, Cholesterol 1.7, Sodium 130, Carbohydrate 9.9, Fiber 0.3, Sugar 2.8, Protein 1
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