Churros
If you've never had churros, you don't know what you've been missing. Warm and soft on the inside, crunchy and sweet on the outside. It will be very difficult to resist these so you'll probably end up making two batches!
These are best when served fresh and warm. Churros are perfect with Mexican Hot Chocolate or Cafe de Olla.
Churros
3 cups all-purpose flour
1 teaspoon baking powder
2 1/2 cups water
1/2 teaspoon salt
3 tablespoons dark brown sugar
2 egg yolks
oil for deep frying
2 limes, cut in wedges
powdered sugar for dusting
Sift the flour and baking powder into a bowl and set aside. Bring the measured water to a boil in a saucepan, add the salt and brown sugar, stirring constantly, until both have dissolved. Remove from heat, add all the flour and baking powder and beat the mixture continuously until smooth.
Beat in the egg yolks, one at a time, until the mixture is smooth and glossy. Set the batter aside to cool. Have ready a piping bag fitted with a large star nozzle, which will give the churros their traditional shape.
Pour oil into a deep-fryer or-suitable saucepan to a depth of about 2 inches. Heat until a cube of dried bread, added to the oil, floats and turns golden after 1 minute.
Spoon the batter into the piping bag. Pipe five or six 4-inch lengths of the mixture into the hot oil, using a knife to slice off each length as it emerges from the nozzle. Fry for 3-4 minutes or until they are golden brown. Drain the churros on paper towels while cooking successive batches, then arrange on a plate with the lime wedges, dust them with sugar and serve warm.
Makes 24 churros
