Make Latin food expert Daisy Martinez’ easy dessert with this quick recipe.
Recipe for Crispy Homemade Churros
Makes 12 to 15 churros
4 tablespoons unsalted butter
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
4 to 5 large eggs
Canola oil, for frying
1 cup sugar
1 teaspoon ground cinnamon
Line a large plate with a few layers of paper towels and set aside.
In a medium saucepan over medium-high heat, heat 1 cup water with the butter, sugar, salt, and vanilla until the edges of the liquid start to bubble. Add the flour all at once and stir vigorously with a wooden spoon until the dough is well mixed and no lumps of flour remain.
Remove the pot from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each addition. The dough should look soft and glossy and keep a “hook” shape when the spoon is pulled from the dough. If not, beat in the last egg. Transfer the dough to a medium mixing bowl, cover with plastic wrap and refrigerate until chilled, about 30 minutes.
When the dough has chilled, pour enough canola oil into a deep heavy skillet to fill it about 1-inch. Heat the oil over medium heat until the tip of the handle of a wooden spoon gives off a slow, steady stream of tiny bubbles. Scrape the dough into a pastry bag fitted with a start tip and then carefully pipe the dough into the oil, forming sticks that are 3 to 4-inches long (Note: Cook the dough in small batches so that the pan does not get over-crowded, which will result in soggy churros). Fry the churros, turning once, until golden brown on each side, about 1 minute per side. Drain the cooked churros on the paper towel-lined plate. Repeat cooking with the remaining dough.
Pour the sugar and cinnamon in a paper bag and shake it lightly to combine. Drop a few warm churros at a time into the bag and shake until coated. Serve the churros immediately while they’re still warm.
Here, Daisy shows you how to make this tasty treat:
http://www.ehow.com/video_10008332_crispy-homemade-churros.html In association with Rachael Ray at www.rachaelray.com