Mexican Doughnut Recipe

This is an easy and delicious Mexican doughnut recipe, called Churros in Mexico.

They are light, crispy and delicious and topped with a yummy cinnamon and sugar mixture.

The recipe comes from a cookbook full of yummy Mexican treats called Mod Mex: Cooking Vibrant Fiesta Flavors at Home

If you want to try your hand at homemade donuts, give this recipe a try.

How about an entire Mexican meal?

Start out with taco soup or one of the suggestions below the recipe.

Top it off with these doughnuts.

Mexican Donuts or Churros

Prep time: 30 minutes

Cook time: 10 minutes

2 1/2 cups water
1 stick (8 tablespoons) unsalted butter
1/4 cup sugar plus 1 / 2 cup for coating
1/4 cup canola oil, plus 4 cups for frying
1 teaspoon ground cinnamon, plus 1 teaspoon for coating
1 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 cups cake flour
1/2 cup all-purpose flour
3 large eggs

In a medium-size pan with a heavy bottom, combine the water, butter, 1/4 cup sugar, 1/4 cup oil, 1 teaspoon cinnamon, salt and vanilla and bring to a boil. Stir in both flours and cook over medium heat for about 10 minutes, stirring constantly with a wooden spoon, until the dough no longer sticks to the side and forms a ball in the center of the pan.

Transfer the hot mixture to a large bowl, Using a hand held electric mixer, beat in the eggs, one at a time, until fully incorporated. Let the dough cool and then spoon it into a pastry bag fitted with a large star tip.

Line a baking sheet with parchment. Pipe the batter in 10 inch strips onto the parchment, and let them set for 8 - 10 minutes, or until firm, but slightly tacky to the touch.

In a large skillet, heat the remaining oil over high heat to 325°F. Slide the strips of dough into the pan, one at a time, and fry until golden brown, 5-7 minutes, turning once.

Remove from the pan with a slotted spoon to paper towels to drain. Combine the remaining sugar and cinnamon. Toss the doughnuts in the cinnamon-sugar mixture to coat and then serve warm.

Makes 12-15 donuts.