CHURROS
Norman Van Aken, © 2001 Excerpted from “New World Kitchen”, HarperCollins Books
These deliciously addicting fried dough strings dusted with sugar and cinnamon, are traditional street desserts sold in many Latin American countries. They are originally from Spain, but the Spanish explorers of the 16th century brought them to the New World and the Mexicans adopted them as their popular street snack. Today, Churros are served as a dessert and they make a great pair with Cajeta or a hot cup of frothy Mexican Chocolate.
.Yields: About 24 three-inch churros
2½ Cups water
2 teaspoons salt
400 grams All-Purpose Flour
2 teaspoon Baking Powder
1 teaspoon Baking Soda
3 Tablespoons Dark Brown Sugar
2 ea. Egg Yolks, extra large
Canola or peanut oil for deep-frying
Cinnamon sugar for dusting (1½ Cups Sugar : 1 teaspoon Cinnamon)
In a medium saucepan, combine the water and the salt and bring to a boil. Take off the heat andstir in the flour and continue stirring until the dough pulls away from the sides of the pot. Remove the dough from the pot and allow it to cool enough to handle. Then knead the dough several times, until smooth. Wrap the dough tightly in plastic wrap and place it in a cool place, (but not the refrigerator). When the dough has cooled completely, put it in a pastry bag fitted with a large star tip.
Place a pot of oil (at least 1 inch deep) onto a medium flame and bring the oil to 350 degrees. Pipe out 24 three-inch churros, and drop the churros, a few at a time into the hot oil for 5 - 10 minutes each, until dark golden. Remove from the oil and immediately dust with the cinnamon sugar.