Churros – Fried Argentinian choux pastry doughnuts

Although the Jewish holiday of Hanukkah is over, I want to post a few more of the deep-fried recipes that I usually make during this holiday that commemorates the ancient miracle of  at the Holy Temple in Jerusalem:

Ingredients
• 1 cup water (240 ml)
• 1/2 cup sunflower oil
• 1 Tbsp sugar
• 1/4 teaspoon fine sea salt
• finely grated zest of 1 orange and 1 lemon
• 200 grams (7 oz) all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla extract
• Sunflower oil, for frying
• regular and powdered sugar, cinnamon and chocolate ganach cream for serving

Preparation:
• In a medium saucepan, heat the water, oil, 1 sugar and salt and bring to a boil.
• Remove the pan from the heat, add the flour and zest and stir with a whisk or a wooden spoon until combined well.

• Transfer the above mixture to a mixer bowl and using the K attachment, stir the dough for a few minutes before adding the eggs.
• Add the eggs, one at a time, mixing well after each addition. Beat until smooth and glossy. Add the vanilla extract.
• Line a baking sheet with paper towels and set aside.
• In a heavy bottomed skillet Heat the oil to to 180C/350 F.
• Transfer the dough to a piping bag fitted with a 1.8cm (3/4″) STAR piping nozzle – if you want these to look more like puffed doughnuts or a smaller nozzle if you want them to be thinner. The dough will rise and expand during the frying process.

• Hold the piping bag a few inches above the oil and squeeze out finger-length Churros, cutting off the end with your finger or a knife

• Fry until golden brown, on all sides. This will take about 3 to 5 minutes. Using a slotted spoon, transfer to the prepared baking sheet lined with paper towels.

• Combine sugar and cinnamon in a bowl and roll the hot churros in it while they’re still warm or you can dust them with powdered sugar and dip in chocolate Cream.

• Serve immediately or heat in the oven before serving.