2 Tablespoons vegetable oil
1 Tablespoon sugar, plus 2/3 cup to roll the churros in
1 cup (4 1/2 ounces) all-purpose flour
Vegetable oil to a depth of 1 inch for frying
1/2 teaspoon cinnamon, preferably freshly ground Mexican canela (optional)
pinch salt
For the dough, in a medium-small (2-quart)
saucepan, combine the oil, 1 tablespoon sugar and 1/2 teaspoon salt with
1 cup water. Set over high heat and bring to a boil, stirring occasionally.
Remove from the heat and add the flour all at once, stirring vigorously until
the mixture forms a thick, smooth-textured ball. Let cool in the pan.
To fry the churros, spread the 2/3 cup sugar over the bottom of a baking pan and
mix in the optional cinnamon. When you're ready to eat the churros, heat the oil
in a large pan (my preference for ease and consistency of temperature is a heavy
pan or cast-iron skillet that's about 9 inches across and 3 inches deep) over
medium to medium-high to about 375ºF (the oil will shimmer on the surface and
give off that characteristic hot oil aroma).
Scoop the dough into a churrera, a cookie press fitted with a 3/8-inch fluted
opening or a heavy-duty (canvas-type) pastry bag fitted with a 3/8-inch star
tip. Holding your pressing apparatus a few inches above the hot oil, press out a
5-inch length of dough (the end will dangle into the oil), then pull it free
from the press with your fingertips.
Cook this one churro, turning occasionally, until
it is deep golden brown, about 2 to 3 minutes if the oil temperature is right.
Remove it to drain on paper towels and let it cool a minute, then break it open
to check for doneness-it should be just a little soft inside, but not too
doughy. Too low an oil temperature, and the churros will take a long time to
color, usually bursting apart before they're brown; too high a temperature, and
they'll brown quickly but not cook enough.
Adjust the temperature if necessary, then press
out and fry the churros 4 or 5 at a time, draining each batch on paper towels.
Roll the churros luxuriously in the sugar mixture while they are still warm.
They're ready to enjoy.
Note: The churro dough can be prepared up to several hours before frying;
cover it and leave at room temperature. If you can't fry the churros just before
eating, warm them for 3 or 4 minutes in a 350ºF oven, but always serve them
warm.
Variation: Add ¼ cup (1 ounce) finely ground
pecans and ½ teaspoon very finely chopped orange zest (colored rind only) to the
dough along with the flour.
Adapted from Mexico One Plate at a Time, by Chef Rick
Bayless.
