5
Churros
Recipe: Makes about 30 3-inch Churros
1 Cup Water
1 Stick butter
¼ Tsp. Salt
1 Tbsp Sugar
1 Tbsp Cinnamon
1 Cup bleached All Purpose Flour (can use Gluten Free Baking Flour as replacement)
5 Eggs
Topping: 1 ½ Cups sugar, 2 Tbsp Cinnamon
Bring the water, butter, salt, sugar, and cinnamon to a rolling boil. Turn heat to
low, add flour and stir until a soft ball starts to form. Remove from heat.
Stir one egg in at a time, and let the dough stand for about 5 minutes to set.
Transfer the batter into a plastic bag( or pastry bag if you have one on hand), and
cut a small hole at the bottom corner(about ¾ of an inch).
Squeeze one line of batter into the lowest section of the churro plate, continuing
to do so with each churro. The batter will expand, don’t worry! Close the lid and
lock it, setting your timer for 8 minutes.
While your first batch of churros are cooking, mix together the cinnamon and
sugar topping in a bowl. If you think you need more cinnamon or sugar, feel free
to add more!
After 8 minutes, open lid carefully and check to see if they are golden brown and
cooked through, if not-leave in for another 1-2 minutes.
Remove the churros with a wooden or plastic spatula. Place the churros on plate
and sprinkle cinnamon sugar on top, or place them on your plate full of cinna-
mon and sugar, and roll each one in the mixture to fully coat it. Repeat with each
batch.
