Not just sufganiyot
Ditch the Donuts: Celebrate the Eighth Night with Crispy Churros
Tired of the same old sufganiyot with the same old jelly? Try your hand at frying up some churros, for a Latin American twist.
It's the eighth night of Chanuka, everyone wants doughnuts, but you're sick and tired of the usual sufganiyot? Churros are a Mexican treat that can offer a break from the routine while satisfying your guests' desire for sweet fried dough.
If you don't have piping bags on hand, make them into little balls and enjoy churro doughnuts.
Ingredients:
For the cinnamon sugar coating:
For the churros:
Prepare the cinnamon sugar: Combine the sugar and cinnamon in a shallow bowl. Set aside.
Prepare the batter: In a bowl, mix the flour, baking powder, and salt. Add the oil and boiling water. Mix until just combined. The batter should be thick and sticky, like a wet dough, not thin or pourable.
Prepare the piping bag: Transfer the dough to a piping bag fitted with an 8 mm star tip. Set aside while the oil heats.
Heat the oil: Heat the frying oil to 170°C (340°F). The oil should be about 5 cm deep. A small cube of bread should turn golden in about 20 seconds.
Pipe and fry: Pipe 15 cm lengths of dough directly into the oil, snipping with scissors close to the surface to avoid splashing. Fry 3 to 4 churros per batch.
Cook: Cook for 2 to 3 minutes, turning occasionally, until golden and crisp.
Drain and coat: Transfer to a paper towel lined plate to drain briefly. While still hot, roll in the cinnamon sugar.
Enjoy, Chanuka sameach!