Cinnamon Sugar Churros
Prep Time: 20 minutes
Cook Time: 2-3 minutes per batch
Total Time: 1 hour
In New Orleans they have beignets. In Italy they have zeppole (zepp oh lay). In Mexico they have churros. It’s nearly impossible to find a culture that doesn’t love their doughnuts.
Doughnut varieties are as different as the cultures that adore them. They can be yeast raised or cake style, filled or glazed, fried or baked but they’re always delicious. Homemade doughnuts are surprisingly easy to make. While they may not be practical for a busy day breakfast, they sure will keep the family close by on a relaxed weekend morning.
I first had these little Mexican doughnuts in Texas. It was love at first bite. The salt in the cinnamon sugar is what makes them addicting. They’re from my book, Amy’s Table: Food for Family and Friends.
The dough can be made 2-3 hours ahead. Cover; store at room temperature until ready to cook.
You’ll need a touch of nutmeg in this recipe. Nutmeg loses its intensity faster than most spices. For best flavor, buy whole nutmeg and grate it as needed using a microplane grater.
In a heavy saucepan combine milk, butter, sugar, cinnamon, nutmeg and salt; bring to a boil, stirring until sugar dissolves and butter melts. Reduce heat to medium-low. Add flour; stir with a wooden spoon until a shiny dough forms, about 1 minute. Transfer to the bowl of an electric mixer; cool 5 minutes.
Beat in eggs, one at a time. Continue beating until a smooth, shiny, sticky paste forms. Spoon batter into a pastry bag fitted with a large star tip.
Pour oil to the depth of 2-3 inches in a large heavy skillet over medium-high heat; heat to 350°F. Working in batches, pipe batter into 4-inch-long ribbons. Cut the lengths using scissors, carefully letting them slide into the hot oil. Fry until brown, about 2 minutes per side. Transfer to paper towels. Cool 5 minutes.
To serve: Toss in cinnamon sugar to coat. Serve warm.
1 cup sugar mixed with 2 teaspoons cinnamon and ½ teaspoon salt
1 cup whole milk
¼ cup (1/2 stick) unsalted butter
2 teaspoons sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon sea salt
1 cup flour
4 large eggs
Oil as needed for frying
to you by Amy Tobin
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