These to-die-for Mexican doughnuts are usually piped into sticks, but we’ve made them small enough to pop into your mouth all at once.
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Canola oil for frying
1 cup water
3 tbsp unsalted butter
2 tbsp + 1/2 cup sugar
1/4 tsp salt
1 cup all-purpose flour
3 large eggs
1/2 tsp chipotle chili powder
Heat a few inches (3 to 4 cups) canola oil in a heavy saucepan to 375 F.
Combine water, butter, 2 tbsp sugar and salt in a medium saucepan and stir over medium heat. When mixture starts to bubble around the edges, add flour and remove from heat. Stir with a wooden spoon until well combined and free of lumps. Batter will be very stiff.
Add eggs to batter one at a time, beating with wooden spoon after each addition, until fully incorporated. Transfer batter into a pastry bag fitted with a star tip and carefully pipe pastry into hot oil, forming 1-inch pieces, using a knife or kitchen scissors to cut dough. Fry in batches (without overcrowding) about 5 minutes per side or until golden. Remove with a slotted spoon and drain on a paper-towel lined plate.
Place remaining sugar and chili powder in a paper bag. Working in batches, load churros into bag, shake to cover with sugar mixture, and serve while still hot.