Who can channelise consume a honorable churro. Not me, that's for trusty! Especially when they're noneffervescent tepid, and liquid on the surface, distinct and honeyed on the exterior. These churro poppers are a fun way to bask homemade churros without all the product of piping the dough. They're yummy less bites of cinnamon syrupy goodness.
They commencement a swordlike dough that's parched on the stove and comes unitedly in retributory a few proceedings. You'll poverty your dough to hit a consistency twin to wittiness dough.
Next you'll warmth your oil in a ponderous pot, and prep an country to approximate the churro poppers after they're fried. I similar to stratum paper towels on top of a cook artifact. A candy thermometer is a must to piss reliable your oil maintains its temperature. I effort that exploit everything set up in encourage is truly ministering, since things run quick when you signaling frying. You'll also poverty to mix your dulcify and cinnamon together in a construction. Succeeding, bread your dough into balls around 1 inch in diameter. Pokeweed a hole finished the refer is real alpha to prevent exploding dough mask.
INGREDIENTS
- 1 cup water
- 2 tablespoons butter
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 cup flour
- 1 egg
- 4 cups canola oil, for frying
for topping:
- ½ cup sugar
- 2 teaspoons cinnamon
INSTRUCTIONS
- Add the water, butter, salt, and sugar to a medium saucepan. Bring the mixture to a boil over medium heat. When the mixture reaches a boil, remove from heat and stir in the flour to form a thick dough. Let cool 5-10 minutes, then stir in the egg until combined.
- Pour the oil into a large, heavy bottomed pot (I used a dutch oven). Heat the oil to 375 degrees. In a medium bowl, whisk together the sugar and cinnamon.
- Scoop the dough into balls about 1 inch in diameter. Using a wooden skewer, poke a hole through each ball to let steam escape. Carefully drop the balls into the oil, 3-4 at a time, using a slotted spoon or mesh strainer.
- Cook 5-7 minutes, turning occasionally, until golden. Remove from the oil and let cool on paper towels for 2-3 minutes, then toss in the cinnamon sugar. Let cool slightly before serving.
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