Churros are basically Mexican doughnuts: a lighter, fluffier version of the fried dough served at county fairs all over the country. We serve this to great acclaim at the Beso restaurants and they are heavenly eaten warm.

　　

Ingredients

makes about 20

　　1/3 cup unsalted butter

　　Pinch of table salt

　　1 cup all-purpose flour

　　3 large eggs

　　1/2 cup sugar, for rolling the churros

　　1 tablespoon ground cinnamon, for rolling the churros

　　Vegetable oil, for frying

　　

Step 1

In a medium saucepan, place the butter, 1 cup of water, and salt. Bring to a boil over medium heat. Add the flour and stir over the heat until the mixture pulls away from the sides of the pot and comes together to form a cohesive dough, 30 seconds to 1 minute.

　　

Step 2

Transfer the flour mixture to the work bowl of an electric stand mixer fitted with the paddle attachment. Beating on low speed, add the eggs 1 at a time, and then continue to beat until they are thoroughly blended, about 2 minutes.

　　

Step 3

Fit a piping bag with a large star (number 7) tip. Place it in a tall drinking glass tip-end down and open the bag. Transfer the batter to the bag, filling it no more than halfway. Twist the top to push the batter down and into the tip. Set aside.

　　

Step 4

In a shallow bowl, place the sugar and cinnamon and stir with a fork until well blended. Set aside.

　　

Step 5

Line a baking sheet with paper towels. Pour the oil into a large skillet to 1 inch deep. Heat the oil over medium heat to 350°F.

　　

Step 6

Pipe 4-inch lengths of the dough directly into the hot oil. To release the dough from the piping bag, scrape the tip against the side of the pan or use a butter knife. Fry 3 or 4 pieces of dough at a time, turning once, until golden brown, about 4 minutes total. Adjust the heat as necessary to keep the oil temperature at 350°F. Use tongs to transfer the churros to the paper towels to drain. As soon as they are cool enough to handle, roll them in the cinnamon-sugar mixture until well coated. Serve warm.

　　Eva's Kitchen