Breakfast Churros with Cinnamon Sugar

The first time I tasted a churro, I was in Los Angeles with a excellent friend and we stopped at a side toll road cart promoting Mexican meals. The churros beget been incredible: candy and sticky, crunchy outdoors and chewy interior. I had two orders and I made my unbiased appropriate friend rob me to the the same cart each day for the rest of my time there.

The churros are produced from a modern mild pastry dough, a.k.a. choux pastry. The dough in all equity hearty and sticky, yet forgiving and straightforward to work with. Dabbing a small bit little bit of vegetable oil to your fingers and utensils will earn handling it a trudge.

Excerpted from SWEET PAUL, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —SweetPaul

Instructions

1. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine the water, 2 tablespoons oil, granulated sugar, and salt. Bring to a boil and rob far flung from the warmth.
3. Streak within the flour , unless the aggregate forms a ball. Switch to a meals processor, add the egg, and job unless silent.
4. Put ample oil in a deep fryer or a natty saucepan to attain a depth of 1 go. Warmth unless a part of dough dropped into the oil turns golden after 30 seconds (375° to 400º F on a deep-beefy thermometer).
5. In the meantime, voice the dough in a plastic piping earn or a ziplock earn with a nook snipped off and pipe 4-go “sausages” of dough onto the baking sheet.
6. Gently transfer the dough to the oil in batches the use of a natty spatula or slotted spoon. Fry unless golden brown, about 2 minutes. Drain on paper towels and voice on the baking sheet. Repeat unless the total dough is broken-down.
7. Mix together the powdered sugar and cinnamon in a small bowl. With a small sifter, sift the sugar combination over the warmth churros.
8. Attend warmth.