Churros

Name: Churros
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 35 to 40 churros
Cuisine: european
Ingredients: 1/2 cup butter; 1 cup water; 1/4 teaspoon salt; 2 limes, zested; 1 cup all-purpose flour; 3 eggs, beaten; Vegetable oil, for frying; 1/2 cup sugar; 2 teaspoons ground cinnamon

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Level: Intermediate
Total: 1 hr

Prep: 15 min
Inactive: 15 min
Cook: 30 min

Yield: 35 to 40 churros

Level: Intermediate
Total: 1 hr

Prep: 15 min
Inactive: 15 min
Cook: 30 min

Yield: 35 to 40 churros

Ingredients

1/2 cup butter

1 cup water

1/4 teaspoon salt

2 limes, zested

1 cup all-purpose flour

3 eggs, beaten

Vegetable oil, for frying

1/2 cup sugar

2 teaspoons ground cinnamon

Directions

Special equipment:

Pastry bag and large star tip

In a large saucepan over medium heat, melt butter with water, salt and zest of 1 lime. Bring to a simmer and then slowly whisk in flour. Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan. Slowly add eggs in thirds. Spoon batter into a pastry bag fitted with a large star tip and refrigerate 15 minutes. Meanwhile, fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels. In a paper bag, add sugar, cinnamon and remaining zest. Once churros have cooled slightly, in batches, toss churros in bag and shake to coat with cinnamon sugar. Serve warm.