Ingredients for 6 servings
¼ cup sugar
1/3 cup margarine or unsalted butter
½ teaspoon table salt
1 cup all-purpose flour
1 teaspoon ground cinnamon (or to taste)
1 teaspoon vanilla extract
2 large eggs
2 tablespoons light brown sugar, packed
1/3 cup margarine or unsalted butter
½ teaspoon table salt
1 cup all-purpose flour
1 teaspoon ground cinnamon (or to taste)
1 teaspoon vanilla extract
2 large eggs
2 tablespoons light brown sugar, packed
Directions
Preheat oven to 425°F. Cover two baking sheets with parchment paper; set aside.
In a medium saucepan, stir together 1 cup water, brown sugar and salt. Add butter and place over medium-high heat. Heat until butter is melted and mixture starts to boil. Remove from heat and add flour, stirring with a wooden spoon. Mixture will clump and pull away from the sides of the pan. Mix/mash with wooden spoon until no streaks of flour can be seen.
In a small bowl, combine eggs and vanilla. Scramble mixture with a fork and then add to the dough-ball in the saucepan. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
R: dough clumps when flour is stirred in; L: texture is like mashed potatoes when eggs have been fully incorporated
Transfer dough to a piping bag fitted with Ateco decorator tip #867. You could also pipe the dough in a zip-top bag with the corner snipped, but the churros will be ridge-less (delicious, nonetheless).
Pipe dough into long thin lengths on the parchment covered pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip. Leave about 2-inches of space between the churros.
Use scissors to cut the dough ends.
Bake for 10-12 minutes or until slightly puffed. Turn oven to broiler setting and watch carefully as churros toast and turn deep golden brown. Remove from oven and let cool slightly. Transfer to a wire cooling rack. If you're baking the churros one pan at a time, be sure to return the oven setting to 425°F before putting in the next pan.
Combine sugar and cinnamon and pour onto a long dish. Roll churros in mixture. Serve.
In a medium saucepan, stir together 1 cup water, brown sugar and salt. Add butter and place over medium-high heat. Heat until butter is melted and mixture starts to boil. Remove from heat and add flour, stirring with a wooden spoon. Mixture will clump and pull away from the sides of the pan. Mix/mash with wooden spoon until no streaks of flour can be seen.
In a small bowl, combine eggs and vanilla. Scramble mixture with a fork and then add to the dough-ball in the saucepan. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
R: dough clumps when flour is stirred in; L: texture is like mashed potatoes when eggs have been fully incorporated
Transfer dough to a piping bag fitted with Ateco decorator tip #867. You could also pipe the dough in a zip-top bag with the corner snipped, but the churros will be ridge-less (delicious, nonetheless).
Pipe dough into long thin lengths on the parchment covered pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip. Leave about 2-inches of space between the churros.
Use scissors to cut the dough ends.
Bake for 10-12 minutes or until slightly puffed. Turn oven to broiler setting and watch carefully as churros toast and turn deep golden brown. Remove from oven and let cool slightly. Transfer to a wire cooling rack. If you're baking the churros one pan at a time, be sure to return the oven setting to 425°F before putting in the next pan.
Combine sugar and cinnamon and pour onto a long dish. Roll churros in mixture. Serve.
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