Cinnamon & Sugar Churros

Churro is a fried-dough pastry sometimes being referred to as a Spanish doughnut.

I Love Cinnamons! So Im using a 4:1 proportion for the sugar and cinnamons mix. Here's a guide to what proportion you would like to use.

Sugar to Cinnamon
3:1 - 1/4 cup to 4 tsp
4:1 - 1/4 cup to 1 tbs
6:1 - 1/4 cup to 2 tsp
8:1 - 1/2 cup to 1 tbs or 2 tbs to 3/4 tsp
12:1 - 1 tbs to 1/4 tsp

*IMPORTANT NOTE: Use a piping syringe or a good and durable plastic piping bag. It's alright to use disposable piping bags too but remember to use at least 2-3 layers otherwise you may face a splitting and bursting bag with the dough flowing out. Geez...goey and messy! Talking from experience :P

Ingredients for dough:
- 1 cup plain flour (aka all purpose flour)
- 1 cup water
- 2 tbs (40ml) vegetable oil/olive oil (I used olive oil)
- 1 egg
- pinch of salt

Ingredients for the sugar and cinnamon mix (a 4:1 ratio):
- 1/4 cup powdered sugar (icing sugar)
- 1 tbs cinnamon powder

I used the happy call pan to fry the churros and 2 cups of vegetable oil was required.

1) Combine sugar and cinnamon on a plate and set aside.

2) Add the cup of water and pinch of salt in a pot and bring to boil. Once water boiled, remove the pot away from heat and add in the oil and stir in the flour. Stir the mixture using a wooden spatula until it formed a dough. Let cool for 10-15 minutes.

3) Add the egg into the dough and continue to stir until combined.

4) Spoon dough into the piping bags (2-3 layers) affixed with a large star tip.

5) Heat the oil. Gently squeeze the piping bag with one hand holding nearer to the tip and the other hand at the end of the bag to let out 3-5 inches of the dough. Release dough into the oil by snipping it with a pair of scissors. Note: U may want to lower your hand and let the dough down gently. The higher the point u release the dough, the more likely the oil will splatter.

6) Fry churros till golden and drain them on paper kitchen towels.

7) Coat churros with the sugar and cinnamon mixture by rolling them on the plate. Serve immediately.


Click here for a step-by-step tutorial.

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