INGREDIENTS

INSTRUCTIONS

Combine 2/3 cup sugar and cinnamon and spread onto a plate. Set
aside. In a 2-quart saucepan combine 2 tablespoons vegetable oil,
remaining 1 tablespoon sugar, salt, and 1 cup water. Set over high
heat, and bring to a boil, stirring occasionally. Remove from heat,
and add the flour all at once, stirring vigorously until the mixture
forms into a thick, smooth-textured ball. Let cool in saucepan. Heat
the oil for frying in a deep 9-inch cast-iron skillet over
medium-high heat. Heat to 375 degrees, checking temperature with a
deep-fry thermometer. Scoop the dough into a churrera, cookie press
fitted with a 3/8-inch fluted opening, or a heavy-duty pastry bag
fitted with a 3/8-inch star tip. Holding your cookie press or pastry
bag a few inches above the hot oil, press out a 5-inch length of
dough, letting it dangle into the oil, then cut it free with a small
knife. Cook until deep golden brown, about 3 minutes. Remove it to a
paper towel-lined baking sheet, let it cool 1 minute. Test for
doneness. The churro shouldn't be doughy inside, it should just be a
little soft. If you are not using a thermometer and the oil
temperature is too low, the churros will take longer than 3 minutes
to color and may burst apart before browning; too high a temperature
and they will brown quickly but not cook through. Continue cooking
churros 4 to 5 at a time, draining each batch on paper towels. While
still warm, roll churros in the cinnamon-sugar mixture until well
coated. Serve immediately. Makes 12 to 14 five-inch churros.
Comments: Churros are named after a special variety of sheep that
have long, curly wool. The ropes of wool resemble the ropes of sweet
dough that is squeezed in lengths from a cookie press called a
churerra. In Mexico, these ropes of dough can be very long. "A block
and a half long!" Rick jokes. "It's a two-person job; one squeezes
and the other twists."
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 106 Calories (kcal); 2g Total Fat; (20% calories from
fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 89mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1 Other Carbohydrates
Recipe by: Recipe from Rick Bayless; Co-owner/chef; Frontera Grill and
Converted by MM_Buster v2.0n.

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