This southwestern-style doughnut is more appealing than its traditional relative, since the dough is piped into lengths, which twist into a variety of interesting shapes when deep-fried. Churros go equally well with a cup of hot chocolate or a cup of coffee.
1 Cup Water
7 Tablespoons Diced Butter
2 Tablespoons Brown Sugar
Finely Grated Rind Of 1 Small Orange
1/2 Teaspoon Kosher Salt
1 1/8 Cup Unbleached Flour (Sifted)
1 Teaspoon Ground Cinnamon Plus Extra For Dusting
1 Teaspoon Vanilla Extract
Vegetable Oil For Deep Frying
Superfine Sugar For Dusting
Heat the water, butter, brown sugar, orange rind, and kosher salt in a heavy bottom pan over a medium heat until butter has melted. Add the flour, all at once, the cinnamon, and vanilla. Then remove pan from heat and beat rapidly until mixture pulls away from the side of the pan. Let cool slightly, the beat in eggs, one at a time, beating well after each addition, until mixture is thick and smooth. Spoon mixture into a pastry bag fitted with a wide star tip. Heat the oil for deep-frying, in a deep fryer or a deep pan to 350 to 375 degrees or until a cube of bread browns in 30 seconds. Pipe 5-inch lengths about 3 inches apart into the oil. Deep-fry for 4 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Dust churros with superfine sugar and cinnamon and serve either hot from the pan or cooled to room temperature. Serves 4.