Churros con Canela

This is the second recipe for churros on the blog.  You can read about one of our many meals at Movida and the first recipe for churros here.  But to my mind, there can never be too many recipes for churros, or too many times to try and perfect them, or too many excuses to eat them, or too many opportunities to take better photos of them, or too many doughnuts on the planet at any one time.  I'm a free spirit when it comes to doughnuts.

Churros

slightly adapted from here

For the Dredging Mixture:

1 teaspoon ground cinnamon

3 teaspoons caster sugar

For the Doughnuts:

350ml water

50g unsalted butter

½ teaspoon fine sea salt

1 tablespoon caster sugar

125g "00" flour

1 egg

Sunflower oil, for deep frying

Make the Dredging Mixture:

Mix the cinnamon and sugar together and pour it onto a tray.  Set aside.

Make the Doughnuts:

Pour the water into a saucepan, add the butter, salt and sugar.  Bring to a boil and stir in the flour. Cook over medium heat, beating with a wooden spoon, for about 3 minutes.  Transfer to a bowl and leave it to cool slightly.  Add the egg and beat vigorously. Spoon the batter into a piping bag fitted with a 5mm star-shaped nozzle.

Heat the oil to 180C.  

Squeeze the dough into the oil, letting it slide gently in and snipping it off with scissors into approximately 15cm lengths.  Fry in batches, a few at a time.  They are done when golden on all sides.  Remove from the oil with a slotted spoon and drain on kitchen paper.  While warm, toss them in the dredging mixture to coat.