Churros

Directions

1. Combine 2/3 c. sugar and cinnamon and spread onto a plate. Set aside. In a 2-qt saucepan combine 2 Tbsp. vegetable oil, remaining 1 Tbsp. sugar, salt, and 1 c. water. Set over high heat, and bring to a boil, stirring occasionally. Remove from heat, and add in the flour all at once, stirring vigorously till the mix forms into a thick, smooth-textured ball. Let cold in saucepan.
2. Heat the oil for frying in a deep 9-inch cast-iron skillet over medium-high heat. Heat to 375 degrees, checking temperature with a deep-fry thermometer. Scoop the dough into a churrera, cookie press fitted with a 3/8-inch fluted opening, or possibly a heavy-duty pastry bag fitted with a 3/8-inch star tip. Holding your cookie press or possibly pastry bag a few inches above the warm oil, press out a 5-inch length of dough, letting it dangle into the oil, then cut it free with a small knife.
3. Cook till deep golden, about 3 min. Remove it to a paper towel-lined baking sheet, let it cold 1 minute. Test for doneness. The churro should not be doughy inside, it should just be a little soft. If you are not using a thermometer and the oil temperature is too low, the churros will take longer than 3 min to color and may burst apart before browning; too high a temperature and they will brown quickly but not cook through.
4. Continue cooking churros 4 to 5 at a time, draining each batch on paper towels. While still hot, roll churros in the cinnamon-sugar mix till well coated. Serve immediately.
5. Makes 12 to 14 five-inch churros.
6. Comments: Churros are named after a special variety of sheep which have long, curly wool. The ropes of wool resemble the ropes of sweet dough which is squeezed in lengths from a cookie press called a churerra. In Mexico, these ropes of dough can be very long. "A block and a half long!" Rick jokes. "It's a two-person job; one squeezes and the other twists."
7. Cuisine: "Mexican"