Time: 50 min.
Complexity: easily
Servings: 12 - 14

Churros are fluffy doughnuts made from choux pastry and fried in oil. Although they are considered to have originated in Spain and Portugal, churros are made in virtually all Spanish-speaking countries. Mexican crullers are typically fried in the shape of twisted sticks, lassos, or horseshoes, and are sprinkled with sugar or drizzled with chocolate. In Spain, churros are traditionally served for breakfast with a cup of coffee or hot chocolate.

Ingredients:

• 1 cup of water
• 4 tbsp (60 g) butter
• 2 tablespoons brown cane sugar
• 1 tsp vanilla extract
• 1/4 teaspoon salt
• 1 cup premium flour
• 4-5 eggs
• Rapeseed oil, for frying
• 0.5 cups of sugar
• 0.5 tsp ground cinnamon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, eggs, vanilla extract, brown sugar, cinnamon

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Preparation:

Step 1
• Prepare the donutsIn a medium saucepan, heat 1 cup water, butter, sugar, vanilla, and salt over medium-high heat. Wait until the mixture just begins to boil, then add the flour. Immediately begin stirring with a wooden spoon to break up any lumps.
Step 2
• Remove the pan from the heat. Let it cool. Beat 4 eggs into the dough, one at a time, mixing thoroughly after each. The dough should look soft and glossy and form a hook-shaped curl when you remove a spoon from it. If not, beat in another egg.
Step 3
• Transfer the dough to a pastry bag fitted with a star tip. Pour oil into a deep, heavy skillet (preferably cast iron) to a depth of 2.5 cm. Heat over medium heat. Insert the tip of a wooden spoon into the oil until it sizzles. Gently pipe the dough into the oil, forming a 15 cm long doughnut. Press the dough in small amounts, ensuring the doughnuts don't touch each other in the oil.
Step 4
• Fry until golden brown, then flip and fry the other side. Transfer the finished churros to paper towels to drain off excess oil. Fry all the dough in this manner.
  
  Place sugar and cinnamon in a paper bag. Press the lid shut and shake well. Place a few donuts in the bag at a time and roll them in the cinnamon sugar. Serve the churros as soon as possible.

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