Mexican Churros with Cinnamon Sugar

Ingredients

While the original Shaker-churek from Uzbek cuisine is a savory bread, Mexican Churros are a sweet dessert. The main difference lies in the ingredients and preparation method. Instead of using yeast and savory spices, Mexican Churros are made with a simple dough consisting of flour, water, and butter. The dough is then piped into long shapes and deep-fried until golden. Additionally, Mexican Churros are coated in cinnamon sugar, adding a sweet and aromatic flavor. We alse have the original recipe for Shaker-churek, so you can check it out.

• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 3 large eggs 3 large eggs
• Vegetable oil, for frying Vegetable oil, for frying
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 9g
• Carbohydrates (total, sugars): 40g, 18g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
2. 2.
   Remove from heat and add flour. Stir vigorously until the mixture forms a ball.
3. 3.
   Transfer the dough to a mixing bowl and let it cool for a few minutes.
4. 4.
   Add eggs, one at a time, beating well after each addition until the dough is smooth and shiny.
5. 5.
   Heat vegetable oil in a deep pot or skillet to 180°C (350°F).
6. 6.
   Transfer the dough to a piping bag fitted with a star tip.
7. 7.
   Pipe 6-inch long strips of dough into the hot oil, cutting them with scissors.
8. 8.
   Fry the churros until golden brown, turning them occasionally for even cooking. Remove and drain on paper towels.
9. 9.
   In a shallow dish, combine sugar and cinnamon.
10. 10.
    Roll the warm churros in the cinnamon sugar mixture until coated evenly.
11. 11.
    Serve the Mexican Churros warm and enjoy!

Treat your ingredients with care...

• Butter — Use unsalted butter to control the saltiness of the dough.
• Eggs — Make sure the eggs are at room temperature before adding them to the dough for better incorporation.
• Vegetable oil — Use a neutral-tasting oil with a high smoke point, such as canola or sunflower oil, for frying the churros.

Tips & Tricks

• Make sure the oil is at the right temperature before frying the churros to ensure they cook evenly and don't become greasy.
• Pipe the dough directly into the hot oil to achieve the characteristic ridges of churros.
• Serve the churros immediately after coating them in cinnamon sugar for the best texture and flavor.
• For a twist, serve the churros with a side of warm chocolate sauce or dulce de leche for dipping.
• If you don't have a piping bag, you can use a ziplock bag with a corner snipped off to pipe the dough.

Serving advice

Mexican Churros are best enjoyed warm. Serve them as a dessert or a sweet snack. They pair perfectly with a cup of hot chocolate or a scoop of vanilla ice cream.

Presentation advice

Arrange the churros on a platter or a wooden board, dusted with a sprinkle of powdered sugar. You can also serve them in a tall glass or mug for an eye-catching presentation. Add a side of chocolate sauce or caramel sauce for dipping.