Churros

We have something similar to the Mexican Churros, known as Kaamaranga or as I later found out through a reader Balakshaam . Similar in making, but once the pastry is fried they are soaked in a sugar syrup so they don't have that lovely crispy texture as Churros.
My boys love Churros but its a bit hard to pipe them out, I always end up bursting the piping bag.  So the last time I made them, I piped them on a  baking paper, then removed and dropped them into the hot oil.

I found this Churros recipe by Chef Rick Bayless, it is a pretty straightforward recipe and delicious. So I will cut the chit-chat and get on with the recipe.

Recipe : Churros ( Rick Bayless Recipe )

1 cup water
2 tbsp sugar
2 tbsp  oil
pinch salt
1 cup plain flour

2 tbsp sugar
1 tsp freshly ground cinnamon

Fill a saucepan with water, bring to a boil along with sugar and oil and pinch of salt.

Add the cup of flour all at once, Switch off the heat, and stir with a wooden spoon as fast and vigorously as you can till the dough comes away from the sides of the pan. Let it cool

Once cool,  spoon it into a piping bag with a large star nozzle. Pipe on a piece of baking paper, 2-3 inch strips each.

Heat up a pan of oil for deep frying,  gently drop the piped Churros into the hot oil and deep fry in batches till dark golden brown.

Place the sugar and cinnamon in a bowl, toss the warm Churros in the cinnamon sugar to coat and remove. Serve with chocolate sauce or hot chocolate.

Linking this over to IHCC for this month's potluck..... click here to check out the other recipes as well.