Time once again for a secret recipe club recipe! This time I was given Camilla from culinary adventures with Camilla. Wow there were a ton of interesting recipes to choose from! I finally decided on these xurros. They came out pretty good, but they would have been even better if I hadn’t forgotten the cinnamon sugar coating! I served these with Trader Joe’s Fleur de Sel Caramel Sauce.
adapted from culinary adventures with Camilla
2 T granulated sugar
1/3 C butter
1 C water
1 C whole wheat flower
1/2 C granulated sugar
1 T ground cinnamon
Preheat the oven to 425°F. Line pine with parchment paper.
In a medium saucepan, combine 1 C water, sugar, and butter. Bring to a boil and boil for 10 minutes. Remove from heat and add flour, beating with large wooden spoon until well blended. Add in beaten eggs and stir into flour mixture until completely incorporated. Typically you would spoon the dough into pastry bag with large star tip and squeeze dough onto baking sheet in 4-inch strips, leaving space for each churro to expand. I didn’t have a pastry bag, instead i put the batter in a ziplock bag and cut off a corner, then squeezed out the strips. Bake for 10 minutes or until golden brown.
In a large paper bag, combine sugar and cinnamon. Add the hot urros and shake to cover.