They are normally eaten for breakfast dipped in champurrado or café con leche.
This recipe is from my Lone Star Legacy Cookbook.
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- 3/4 c
- 3 Tbsp
- butter, cut into pieces
- 1/2 tsp
- 1 pinch
- grated nutmeg
- 1-1/4 c
- 3 large
- oil for frying
- 1 c
- powdered sugar
- 1 Tbsp
1Place water, butter, salt and nutmeg in a heavy saucepan over medium high heat.
Bring to a boil until butter is melted.
Remove from heat
2Immediately begin beating flour into water/butter until mixture begins to pull away from sides of pan.
I use a wooden spoon, but you can use your electric mixer dough or paddle hooks if desired.
3Add eggs one at a time, continuing to beat well after each addition.
Continue to beat until thick and glossy.
Set aside to cool.
4When cool, spoon dough into a piping bag.
5Fill a heavy deep pan 1/3 full with cooking oil (I use my wok).
Heat to 350º. If you don't have a thermometer, wait until oil is slightly rippling (just beginning to boil)
6Squeeze a line of dough about 6" long into the hot oil.
Continue squeezing 6" lengths of dough into hot oil until pan is 1/2 full.
You may have to fry more than one batch depending on the size of your pan.
DO NOT OVERFILL - ALLOW ROOM FOR CHURROS TO MOVE AROUND IN THE OIL.
7Deep fry for about 8 minutes until golden brown.
With a slotted spoon or skimmer, carefully remove from oil and drain.
8Place powdered sugar and cinnamon in sifter and lightly dust the fried dough, turning over to make sure all dies are coated.