Churros
from the kitchen of Sharmagne Leland-St. John

Vegetable oil for frying
1 cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
3 eggs, beaten
¼ cup sugar
½ teaspoon ground cinnamon

Mix the cinnamon and sugar on a plate and set aside.

In a saucepan, over high heat, combine the water, butter and
salt. Bring to a boil and add the flour stirring with a wooden
spoon.

Turn the heat down to low and vigorously stir for approximately
60 seconds or until the mixture becomes a soft ball of dough.

Remove the saucepan from the heat and while still stirring the
dough constantly, gradually stir in the beaten eggs.

Heat approximately 2 inches of oil over medium in a heavy pot
with high sides. Heat until the oil reaches 360° F.

Spoon the churro dough into a pastry bag with a large tip in
place. Squeeze a 4 inch strip of dough into the hot oil. Depend-
ing upon the size of your pot, you should be able to fry three
or four at a time.

Fry the churros for 4 minutes, turning them only once (2 minutes
per side) or until golden brown. Drain on paper towels.

When they are cool enough to touch, immediately roll in the cinnamon
sugar.

 

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