Churros (Mexican Fritters)
Ruben Ortega, a native of Puebla and the pastry chef at Hugo's in Houston, Texas, shared his recipe for these long, fluted fritters, served with thick hot chocolate for dunking. This recipe first appeared in our August/September 2012 Special Issue: Mexico.
Enlarge Image Credit: Todd ColemanMAKES ABOUT 5 DOZEN
INGREDIENTS6 tbsp. unsalted butter
1 tsp. kosher salt
1 tsp. vanilla extract
1 stick cinnamon, preferably canela (available at ranchogordo.com), plus 1 tbsp. ground
2 ¼ cups flour
2 cups sugar
Canola oil, for frying
INSTRUCTIONS1. Bring butter, salt, vanilla, cinnamon, and 2 ¼ cups water to a boil in a 4-qt. saucepan over medium-high heat. Remove and discard cinnamon, and add flour; cook, stirring constantly with a wooden spoon, until a smooth dough forms, about 5 minutes. Transfer dough to a bowl, and add egg; stir vigorously until dough is smooth. Transfer dough to a piping bag fitted with 3/8" star tip and set aside. Meanwhile, combine sugar and ground cinnamon in a large brown paper bag or a 9" x 13" baking dish; set aside.
2. Pour oil to a depth of 2" in an 8-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 400°. Working in batches, hold piping bag above oil, and pipe about four 6″ lengths of dough. Fry, turning often, until golden brown, about 2 minutes.
3. Transfer to paper towels to drain briefly, and then transfer to bag or dish with cinnamon-sugar mixture, and quickly shake or roll until evenly coated. Repeat with remaining dough in piping bag.