Mexican Doughnut Recipe

Mexican Donuts or Churros

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.

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