Tasty bites for dessert or snack. There are many varieties to this recipe using different spices in the dough, we like the cinnamon the best. You can experiment with Nutmeg or Vanilla, to your liking. It is considered a Mexican dessert, fried spiced dough rolled in cinnamon and sugar.
Vegetable Oil (for frying)
1 cup water
1 stick (4 ounces) butter
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups all-purpose flour, sifted
3 eggs
1 stick (4 ounces) butter
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups all-purpose flour, sifted
3 eggs
Dough:
1. In a medium saucepan, bring the water, butter,
cinnamon and salt to a full boil. Stir in the flour all at once. Reduce the
heat to low. Stir,using a wooden spoon, vigorously until the mixture forms
a ball, about 1 minute. Mix well so there are no clumps. Remove the pan from the heat.and let cool for 10 minutes.
2. When it’s warm (not hot) to the touch. Add one egg at a time and stir until mixture comes is thoroughly together and is smooth. It will take some time to work in the eggs.
3. In a cast iron skillet, add 1to 1/2 inches of oil (depending on the
diameter/size of your cast iron pan). Place over medium-high heat. When
the oil reaches 360 degrees F, it’s
ready.
4. Spoon the mixture into a piping bag fitted with a large star-tip. If you don't have a pastry bag, use a large freezer bag and cut the tip off, it works just as well. Have clean scissors on hand. Hold the bag over the hot oil, squeeze a strip of dough about 1 inches long, snip it with the scissors and let it drop into the oil. Fry 10 to 12 balls at a time, turning once, until golden brown, about 2 minutes on a side. Drain on paper towels.
5. Roll the churro tots in the sugar/cinnamon mixture and serve while warm.
Sugar/Cinnamon mixture: Mix the ½ cup sugar and 2 1/4 teaspoons cinnamon
together in a shallow bowl, set aside. Chocolate Sauce: Melt 3/4 heavy cream and 1 small bag milk chocolate morsels in a small pan over medium-low heat. Stir until smooth.
4. Spoon the mixture into a piping bag fitted with a large star-tip. If you don't have a pastry bag, use a large freezer bag and cut the tip off, it works just as well. Have clean scissors on hand. Hold the bag over the hot oil, squeeze a strip of dough about 1 inches long, snip it with the scissors and let it drop into the oil. Fry 10 to 12 balls at a time, turning once, until golden brown, about 2 minutes on a side. Drain on paper towels.
5. Roll the churro tots in the sugar/cinnamon mixture and serve while warm.
Sugar/Cinnamon mixture: Mix the ½ cup sugar and 2 1/4 teaspoons cinnamon
together in a shallow bowl, set aside. Chocolate Sauce: Melt 3/4 heavy cream and 1 small bag milk chocolate morsels in a small pan over medium-low heat. Stir until smooth.
Serve with whipped cream, melted chocolate and sweetened sliced strawberries.
Recipe Inspired by Marcella Valladolid, Food Network
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