Still without my oven, I chose to make churros because I've never made them before so I thought I'd give 'em a try. As far as the correct gadget to use to extrude them, well first I used a small metal gizmo that I had but it made them too small and thin. Then I pulled out my good 'ol retro Mirro cooky ( yes, that's how they used to spell it!) and pastry press and chose a larger tip to extrude. This worked much better but, of course, not like the star tip would have. Still, they are so amazing. I can't get over how light they came out. My son, Kris, came into the kitchen, asked me what I was making and proceeded to gobble down most of the first batch. So, I urge you to give these a try.
I felt sprinkling the cinnamon and sugar on them was enough. Some recipes include a chocolate sauce. A little over the top for breakfast! Maybe next time!
So, c'mon, let's get started.
In a medium saucepan, bring the water, butter, 1 tablespoon of sugar and salt to a boil.
Remove pan from heat and add in the flour.
1/2 cup water
1. Bring water, butter 1 tbsp. sugar and salt to boil in a medium saucepan.
Stir constantly with a wooden spoon until dough forms a smooth ball. Put pan back on low heat for about 1 minute, (just to cook the flour a little) stirring all the time. Be sure your setting isn't too high. You don't want to burn the mixture.
Spoon your dough into a pastry bag fitted with a large open star tip. ( Or do as I did and use a cooky press fitted with an open tip or star tip if you have one).
Pipe out lengths of dough about 5" long into the hot oil, about 6 to 8 at a time. Cut the dough with an oiled knife. Fry, turning once til golden brown, about 1 to 2 minutes. Be sure the oil isn't too hot or the outside will get too dark while the inside isn't done enough.
Mix 1/4 cup sugar and 1/2 tsp. cinnamon in a small bowl and after you've drained them on a paper towel, roll them around in the mixture. Eat at once!
Churros ( adapted from Martha Stewart's Magazine Dec. 2008 issue)
1/2 cup water
1 oz. ( 2 tbsp.) unsalted butter
1/4 cup plus 1 tbsp. sugar
1/4 tsp. coarse salt
1/2 cup AP flour
1 large egg
Vegetable oil for frying
1/2 tsp. cinnamon
Cayenne pepper ( optional) ( I didn't use)
In a small bowl, mix 1/4 cup sugar, 1/2 tsp. cinnamon and cayenne ( if using). Set aside.
1. Bring water, butter 1 tbsp. sugar and salt to boil in a medium saucepan.
2. Remove from heat and stir in flour.
3. Put pan back on medium heat and cook the flour mixture just for a minute, stirring all the time with a wooden spoon.
4. Transfer the mixture to a mixing bowl and let it cool a few minutes.
5. With mixer on medium, add egg and beat til dough is smooth and shiny, about 3 minutes.
6. Heat 2 inches of oil in a heavy bottomed pan til it registers 350.
7. Spoon dough into pastry bag fitted with large open star tip ( or do as I did).
8. Pipe 6 to 8 lengths of dough about 5" long into the hot oil. Cut dough off with a sharp oiled knife or kitchen scissors.
9. Fry, turning once, til golden brown, about 1 to 2 minutes.
10. Drain on paper towels and toss into the cinnamon sugar mixture.
Eat at once!
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