What could possible be a better way to end a Mexican themed dinner than with tasty churros?!? To continue the Tex-Mex theme I decided to try making churros from scratch. This particular recipe calls for the zest of an orange to be included in the bread dough. I was very surprised to taste how well the orange married with the cinnamon and sugar, making this one of the fanciest and tastiest churros to date! I found the easiest way to coat the churros with the cinnamon-sugar was to take a small paper bag, such as a brown paper lunch bag, throw in a few churros and shake ‘em around until they are completely coated in cinnamon and sugar goodness!
Vegetable oil, for deep frying
1/2 cup sugar
2 teaspoons cinnamon
1/2 stick butter
1 cup water
2 teaspoons sugar
1 cup all purpose flour
1 orange, zested
1/4 teaspoon nutmeg
Fill a deep-fryer or large Dutch oven halfway with vegetable oil and heat to 350 degrees.
Mix the sugar and cinnamon together in a shallow bowl or in a small paper bag. Set aside.
Combine the butter, water, and sugar in a large saucepan over medium-high heat and bring to a boil. One it has come to a boil, lower to medium heat and add the flour, orange zest, and nutmeg, stirring constantly until it comes away from the pan and it forms a ball.
Transfer dough to a bowl and use an electric mixer to help cool it off. At this point you can whisk in the eggs, 1 at a time, until it becomes a smooth batter.
Transfer batter to a piping bag fitted with a large star tip. Working in batches, carefully pipe 4-inch long ribbons directly into the hot oil to fry. Fry until golden, turning if necessary, about 2 to 3 minutes. Remove with tongs and drain on paper towels. Transfer the churros into the cinnamon/sugar mixture and toss to coat.
Serve immediately while still warm.