I love to celebrate all holidays, Cinco De Mayo is no exception. No Mexican theme party is complete unless you serve Churros for dessert. This is a easy recipe and it makes a delicious snack. If you can get your hands on Cajeta, please try it, I don’t think you’ll be disappointed.
1 cup of water
2 tablespoon of granulated sugar
1/2 teaspoon of salt
2 tablespoons of oil, I used canola, vegetable is fine
1 cup flour (all-purpose)
oil for frying
1/2 cup granulated sugar
½ tablespoon cinnamon, ground, or more if you like a more cinnamon taste.
Cajeta for dipping. Cajeta is a Mexican Caramel
- In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil.
- Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. This happens pretty fast. I use a wooden spoon to really get the mix incorporated.
- Heat oil in a fry pan to 375 degrees
- Pipe dough into hot oil using a pastry bag with a large star tip. If possible, Its best to have two people, one to pipe one to cut dough with kitchen scissors.
- Fry until golden brown and drain on paper towels. These do get a really golden color, but not burnt. You can fry one and test it to be sure it isn’t raw in the middle.
- Combine 1/2 cup sugar and cinnamon in a pie dish or small bowl.
- Roll churros in cinnamon and sugar mixture. I like to do this when still warm so the sugar sticks.
Tips: The oil needs to be the correct temp to prevent the churros from breaking apart in the oil. The dough is hot so when you use a pastry bag be sure to cool the dough a bit first, but not too long. It should be warm, it’s easier to pipe warm. Always be careful, don’t have the piping bag to high, this will help avoid oil splatters.