I love latkes and am head over heels over sufganiyot. But, these Spanish fritters are a tasty alternative during Chanukah. Made from the classic Pate a Choux paste, these airy and delicate pastries are a snap to whip up.
My son Jonah loves these light and crispy Mexican crullers. They are delicious and addictive. We serve them for desserts, breakfast and during Chanukah. The dough is easy and can be made a couple of hours ahead of using.
I serve the churros with chocolate dipping sauce or fruit preserves.
1 cup water
2 Tablespoons brown sugar
1/2 teaspoon salt
1/3 cup butter or canola oil for pareve
1 cup all-purpose flour
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon ground cinnamon
Oil to fry the churros in-I use canola oil
- Bring the water, brown sugar, salt, and butter (or oil) to a boil. Remove from the heat and add the flour. Stir the mixture until it forms a tight ball of dough.
- Place the mixture into the bowl of a stand mixer and mix it until well blended.
- Add the eggs one at a time with the machine running, being sure to incorporate each addition before adding the next. Add the vanilla.
- Fill your pastry bag with the churro recipe dough and attach the largest star tip you have.
- Heat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
- Test your oil by placing a small amount of dough in it. The dough should bubble up right away and start to brown.
- Once the oil is hot enough, squeeze some dough into the oil about 4 inches long. I used my finger to release the dough from the star tip. Careful not to burn yourself.
- Cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two until they are a golden brown color.
- Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease. While still warm, roll each churro into the dish with the sugar and cinnamon until coated.