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Crispy Cinnamon Sugar Churros

*GOD*day!

We are going to be having another event night where I work.  Strangely enough we are doing it on Friday.  Why is that strange?  Because the even is no other than Cinco de Mayo, which translates The Fifth of May.  Yes, now you see the strangeness of it all too, don’t you? As we say in the world though, it is what it is and apparently somebody somewhere thought the 4th of May a better day. LOL

All this reminded me of a great recipe I did a while back.  I’m a Churro lover.  They crispy bites of cinnamon goodness of which I’m pretty sure are, despite what anyone says, are good for you.  My theory on that?  Cinnamon is good for you, therefore Churros have goodness for you. Enough of that though and on with the recipe.

Happy Cinco de Mayo – on the 5th of May of course. LOL

Cinnamon Churros

1 cup cold water

1/2 cup of butter

2 tablespoons brown sugar, packed

1/2 teaspoon salt

1 cup All Purpose Flour

1 egg, beaten

1/2 teaspoon of pure vanilla extract

1/2 cup granulated sugar

1/2 teaspoon sugar

Oil for Deep Frying

Agave Nectar – optional

Prepare baking sheet by lining with waxed paper; set aside.

Mix together 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon; set aside.

Prepare another baking sheet lined with paper toweling; set aside.

In a medium saucepan combine water, butter, brown sugar and salt; bring to a boil.  Add flour and stir until mixture begins to pull away from the sides of saucepan and forms a ball.  Remove from heat and allow to cool at least 10 minutes.

Heat at least two inches of oil in a deep saucepan to 375º.

After mixture has cooled completely add vanilla and egg.  Mix until thoroughly blended.

Fit decorator bag with 1/2 inch star tip.  Fill bag with pastry mixture.

On prepared baking sheet pipe 4×1 logs.

Carefully drop logs into hot oil, frying only about 4 at a time.  Fry until all sides of Churros are golden brown.  Drain on paper towels.

While Churros are still warm dredge in cinnamon sugar mixture, return to paper toweling.

Serve warm as they are, or with a little Agave for dipping.

 

 

 

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