Churros

I've always been intrigued of how Churros are made, especially how Churros taste. I know it's the Latin version of doughnut, but for me, there's really no other way of getting introduced to a dish but to make them and taste them right after it's made.

Ingredients:
Dough
1 cup water
1 1/2 tablespoons sugar
1 teaspoon salt
1 tablespoon vegetable oil
1 cup all purpose flour
1 egg

4 cups oil for deep frying

Coat
1 cup white sugar
1 teaspoon ground cinnamon

Makes 24 sticks of 4-inch churros

Procedures:
Mix the coating in a medium mixing bowl or zip loc bag and set aside.

In a medium saucepan, heat your oil for deep frying until it reaches almost 380 degrees F.

While your oil is heating up, mix your dough in another medium saucepan on a medium high heat. Add, water, sugar, salt and vegetable oil, stir and let it reach the rolling boil stage.

Turn off the heat, add your flour and vigorously mix until a ball is formed. Rest for five minutes and re-mix with one whole egg.

Place the dough mix in a pastry bag with a 2D star tip for easy piping.

Once the oil is hot enough, start piping out 4-inch long churros strip directly into the oil. Don't overcrowd your pan to ensure you maintain the temperature for deep frying. If you use 2D tip, you only need 2 minutes per stick, otherwise you'll need to do a trial and error for thicker sticks.

Drain your churros on a kitchen towel and transfer to your coating mixture. Toss until its fully coated.

Serve your churros with hot chocolate for dipping or sipping and enjoy!

Happy Eating!