15 minutes of Spain: I love Churros.....my way!

When I arrived in Spain last month I was all geared up to eat each and every churro I encountered. The first one was a disappointment. So was the second. And the third? I didn't even taste it. Clearly the magic of a Spanish churro is lost on me, though the majority of the population loves them. It's not you, Spanish churro, it's me.

I decided to dig out my old churro recipe from Amy's Table: Food for Family and friends. I think the reason I love it so much is that both the batter and the coating are nicely spiced and mostly sweet with a tiny touch of saltiness.

I hope you'll try it, and that you’ll love it as much as I do.

Cinnamon Sugar Churros

Serves 6

I first had these little doughnuts in Texas many years ago. It was love at first bite. The salt in the cinnamon sugar is what makes them addicting. 

Prep time: 20 minutes

Cook time: 3-4 minutes per batch

Make ahead: Dough can be made 2-3 hours ahead. Cover; store at room temperature until ready to cook.

Tip: Nutmeg loses its intensity faster than most spices. For best flavor, buy whole nutmeg and grate it as needed using a microplane grater.

Cinnamon sugar:
1 cup sugar mixed with 2 teaspoons cinnamon and ½ teaspoon salt
 
Batter:
1 cup whole milk
¼ cup (1/2 stick) unsalted butter
2 teaspoons sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg
½ teaspoon sea salt
1 cup flour
4 large eggs
Oil as needed for frying

In a heavy saucepan combine milk, butter, sugar, cinnamon, nutmeg and salt; bring to a boil, stirring until sugar dissolves and butter melts. Reduce heat to medium-low. Add flour; stir with a wooden spoon until a shiny dough forms, about 1 minute. Transfer to the bowl of an electric mixer; cool 5 minutes.
Beat in eggs, one at a time. Continue beating until a smooth, shiny, sticky paste forms. Spoon batter into a pastry bag fitted with a large star tip.

Pour oil to the depth of 2-3 inches in a large heavy skillet over medium-high heat; heat to 350°F.  Working in batches, pipe batter into 4-inch-long ribbons. Cut the lengths using scissors, carefully letting them slide into the hot oil. Fry until brown, about 2 minutes per side. Transfer to paper towels. Cool 5 minutes. 

To serve: Toss in cinnamon sugar to coat. Serve warm.

COPYRIGHT: Amy’s Table: Food for Family and Friends 2007