If you're looking for fatter, 1" churros, use a wider star tip.ĭifficult. A 1/4" star is typically included in a basic pastry set this will yield churros about 3/4" in diameter. The star tip will give your churros their signature grooved surface. While you're heating the oil to 375☏, spoon the batter into a pastry bag fitted with a star tip a muffin scoop is a handy tool here.
If you use a smaller or larger pan, add oil to a depth of between 1/2" and 3/4". To pipe immediately: Pour 3 cups vegetable oil (peanut oil preferred) into a 10" electric frying pan or heavy skillet set over a burner the oil should be about 5/8" deep. Next, you have a choice of piping the batter into hot oil immediately, which will yield curved or S-shape churros or piping it onto a piece of parchment and freezing for 30 minutes, which will make straight, stick-like churros. Beat for at least 2 minutes after adding the last egg. The mixture will look curdled at first, but when you add the last egg it should become smooth. Transfer the mixture to a mixer, and beat in 1/2 teaspoon cinnamon, if desired this will enhance the churros' flavor.īeat in 4 large eggs one at a time, scraping the bowl as needed. If you have an instant-read thermometer, the temperature should be below 125☏. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan this should take less than a minute. Remove the pan from the heat, and add 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour all at once, stirring vigorously. Heat until the butter has melted, and bring to a rolling boil. If you're not afraid of deep-frying – and in this case, "deep" is only about 5/8" of oil – give these tasty Churros a try.Ĭombine the following in a saucepan set over medium heat: But the proportion of crisp outside to soft inside leans heavily towards crust in a churro, making it the perfect vehicle for coffee, or hot chocolate – which is what churros are served alongside in their native Spain. Shaped in a ring, this type of doughnut is similar to a French cruller in fact, Dunkin' Donuts carries them. what?Īs it turns out, churros are neither cake nor yeast doughnut, but something all their own: pâte à choux (cream puff) batter, piped into hot fat, deep-fried until crisp, and shaken with cinnamon-sugar. Are they a cake doughnut, a yeast doughnut. But they just never had that fresh-fried allure, the come-hither look that spawns a reckless attitude in its willing victim.īut I was always interested. Still, in all my years of doughnut appreciation, I'd never eaten a homemade churro.Ĭhurros, mildly crunchy, tender sticks of fried dough, are a typical breakfast treat in many Hispanic countries. I'd seen packaged churros in stores and even been tempted by the leaden-looking wands in the local club store's snack bar. Vermont: Let's just say I've spent many happy hours frying doughnuts in the King Arthur test kitchen, looking to re-create the doughnut experiences outlined above. A hot Muriel's cinnamon doughnut with a cup of coffee? Life is good. Muriel herself stands behind a fryer, poking at doughnuts with a wooden dowel, then spearing one, asking if you want plain sugar or cinnamon sugar, and shaking it in a bag for you. One of these days, I'm going to clone this sucker. Maine: The Camden Home Bakery's Persian Bun, a deep-fried cinnamon roll topped with – well, see for yourself. Rhode Island: Bess Eaton! This late, lamented chain's coconut crunch doughnut was the ultimate "the mess is worth it" dining experience – right up there with lobster. They tided me over many a late afternoon between the end of high school track practice and dinner – an agonizing 45 minutes spent bouncing home over pot-holed roads in the back of a school bus. Massachusetts: Powdered-sugar Hostess Donettes, nestled a slightly sticky six to a plastic sleeve. And I've enjoyed them all –Ĭonnecticut: Big, moist, homemade cinnamon doughnuts, stacked vertically on a wooden rod, the highlight of our town's annual September Grange fair. map, each of its states has its own distinct doughnut tradition. Still, though to outsiders New England may look like a huddled smudge stuck up in the right-hand corner of any U.S. Living here in New England practically my entire life, I'm very familiar with doughnuts.Īfter all, New England is home to Dunkin' Donuts, "the world's leading baked goods and coffee chain," according to its Web site.Ī running joke around these parts, when giving directions to anywhere, is to simply say, "Go past four Dunkin' Donuts and turn right."
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