CHURROS
Serves 12
Ingredients:
| Butter | 50 g/2 oz |
| Water | 500 ml/2 cups |
| Salt | a pinch |
| Plain flour | 250 g/9 oz |
| Egg, beaten | 2 pieces |
| Cooking oil | as needed |
| Granulated sugar | as needed |
| Powdered cinnamon | as needed |
Procedure:
- Boil the butter, water, and a pinch of salt together. Bring the fire down to medium heat.
- Incorporate the flour, mixing with a wooden spoon until the dough is dry and pulls off the pot’s side.
- Remove the pot from the fire and incorporate the egg a little bit at a time, while vigorously mixing the dough until smooth.
- Once the dough is cooled, place it in a pastry bag fitted with a fluted piping tip.
- Cut rectangular pieces of baking paper where you can pipe the dough into loops or sticks. You may freeze these and remove the paper as you fry the churros. You may also fry the churros right after piping the dough. Deep fry the fritters until golden brown.
- Mix two parts sugar with one part cinnamon. Dust the churros with this. Serve with tsokolate eh (chocolate espresso).
