Churros (Mexican Fritters)
Pastry Chef Ruben Ortega, a native of Puebla, shared his recipe for these long, fluted cinnamon donuts, served with thick hot chocolate for dunking.
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Cooking tools:
- Piping bag
- Star piping tip
- Deep-fry thermometer
- Dutch oven
- Saucepan
- Wooden spoon
- Mixing bowl
- Baking dish
- Paper bag
- Paper towel
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 6 tbsp. unsalted butter
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
- 1 stick cinnamon, preferably canela (available at ranchogordo.com), plus 1 tbsp. ground
- 2 1⁄4 cups flour
- 1 egg
- 2 cups sugar
- Canola oil, for frying
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