Churros are deep-fried treats that are popular in Argentinean, Spanish and Brazilian cuisine. There are many versions and shapes. In the version I present here, lots of sugar and cinnamon are sprinkled on top.
Makes 35-40 churros Dough:
1 cup water or milk
100 gr. margarine or butter 2-3 Tbsp. sugar
1 packet vanilla sugar Pinch of salt
1½ cups flour, sifted
4 large eggs
½ cup sugar 1 Tbsp. cinnamon
Icing bag with serrated tip Scissors
In a medium pot, add water or milk, margarine or butter, sugar, vanilla sugar and salt. Stir and heat over a flame. Add the flour while stirring rapidly, until dough falls away from sides of pot.
Remove from the flame and, while stirring, add the eggs one at a time. Stir rapidly until soft. Transfer dough to an icing bag with a serrated tip.
Heat oil in a pot for deep frying. Squeeze strips of dough that are 12-14 cm. long into the oil. Cut the dough with a scissors. Drop the dough into the oil in the form of a circle. Hold a knife and spoon for a few seconds on the spot where the circle closes, so it doesn’t open up. Otherwise, the dough won’t form a circle. This is a bit tricky at first, so until you get the hang of it, fry only one churro at a time.
After the first side has turned golden brown, flip the churro over. When it is browned on both sides, remove from oil and place on a paper towel. After you place all the churros on a serving platter, sprinkle with sugar and cinnamon and serve.