These fried dough pastries are traditionally rolled in cinnamon and sugar after being pushed through a tube with a star-shaped tip. Now, I'm all for tradition, but using a whole wheat flour (thicker and heavier than white flour) and the tools I had available didn't allow for that fantastic star-shaped design. I did try to squeeze them out of a disposable pastry bag through a 1M star tip, but either the dough was too firm, or my bags were too weak, because the plastic bag kept bursting open. I lacked the large coupler needed to use the 1M tip in my reusable decorator's bag, so I ended up ditching the tip, putting the dough into my reusable bag and using a standard coupler only, without a tip. If you don't have a decorator's bag, you can use a heavy-duty plastic bag (like a freezer bag), with the corner cut off.
In any event, these turned out delicious, even with their smooth edges. Here's how I did it:
Whole Wheat Churros
1 c. water
2 T. cane juice crystals or raw sugar
1/2 t. salt
1 T. canola oil
1 c. whole wheat flour
canola oil for frying
1/3 c. cane juice crystals or raw sugar
1 t. cinnamon
You'll also need:
candy thermometer to check oil temperature
In a saucepan, stir together water, two tablespoons of sugar, salt, and tablespoon of oil. Bring to a gentle boil, and remove from heat.
Stir in flour to make a dough.
In a deep wok, frying pan or deep-fryer, heat frying oil to 350 degrees F.
Load dough into a decorator's bag (or heavy duty plastic bag with the corner cut off) and squeeze out finger-sized strips of dough into oil.
Fry the strips for 60 to 90 seconds, or until the outsides are a deep, golden brown. Use tongs or a slotted spoon to remove from oil, and drain on paper towels.
Stir together remaining sugar and cinnamon, then roll drained pastries in sugar mixture.
Serve warm, and enjoy.