Countdown to Cinco de Mayo: Churros (Mexican Crullers)
To make this traditional Mexican dessert, you’ll want to boil a cup of water mixed with unsalted butter (4 tablespoons), brown sugar (2 tablespoons), vanilla extract (1 teaspoon), and salt (1/4 teaspoon) until the edges of the liquid start to bubble. Then you will add one cup of flour (all at once) and stir with a wooden spoon until well mixed with no lumps of flour left. At this point, you’ll remove the liquid from the heat and four eggs, one at a time, beating well as you go. When finished, the dough should look soft and glossy, keeping a hook shape when the wooden spoon is pulled out (if this doesn’t happen, beat in one more egg).
Next, you will scrape the dough into a pastry bag with a star-shaped tip. You pour enough canola oil into a pan (preferably cast iron) to fill it one inch high. Heat until the tip of the handle of the wooden spoon gives off a steady stream of bubbles when moved through the liquid. At this point, you’ll pipe the dough into the heated oil into 6-inch long crullers. Don’t overcrowd the pan, or you’ll get soggy results. Fry until golden brown on each side and drain on paper towels. Do the same with the rest of the dough.
To sweeten, you’ll put sugar and cinnamon into a paper bag, crimp the top and shake well, before dropping in the crullers and shaking again to coat. And voila! These treats are best served hot.
Now you’re armed with delicious recipes so as to thoroughly enjoy your Cinco de Mayo celebrations.
- 1 cup water
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 to 5 eggs
- Canola oil, for frying
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Churros (Mexican Crullers)
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