Recipe: Churros (Martha Stewart Living) (Mexican)

CHURROS

FOR THE CINNAMON SUGAR:
2 tablespoons ground cinnamon
3/4 cup sugar
FOR THE CURROS:
1 cup milk
6 tablespoons unsalted butter
1 teaspoon coarse salt
1 cup all-purpose flour
3 large eggs, lightly beaten
5 to 6 cups vegetable oil (for frying)

Stir together cinnamon and sugar in a small bowl; set aside.

Bring milk, butter/and salt to a boil in a small saucepan over medium heat. Add flour, and cook, stirring, until mixture forms a ball and pulls away from sides of pan, about 30 seconds. Remove from heat, and let cool 3 minutes.

Add eggs, and stir until batter is smooth. Spoon mixture into a pastry bag fitted with a large open-star tip

Heat 4 to 5 inches oil in a large Dutch oven until it registers 330 degrees F on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears.

Fry 6 to 8 churros at a time, turning once, until deep golden brown all over, about 5 minutes; transfer to a paper-towel-lined plate to drain.

Roll churros in cinnamon sugar. Serve immediately with hot chocolate.

Makes 20
Source: Martha Stewart Living magazine, October, 2004